Fish Chowder

1 lb haddock
32 oz chicken stock
1 tsp salt (and to taste)
4 c potatoes, cubed
1 c onion, finely chopped
1 tsp pepper (and to taste)
1 TBS parsley
2 cans evaporated milk
2 slices bacon, cooked and crumbled
1 TBS butter

Place fish in pot with chicken stock and 1 tsp salt and bring to a boil. Reduce heat and simmer for 8 to 10 minutes or until flesh of fish is opaque meaning it is done. Remove fish and set aside to cool.

Add potatoes, onion, 1 tsp pepper, and parsley, and cook until potatoes are tender.

Once the fish has cooled, cut into cubes. Once the potatoes are tender add the fish back into the pan along with milk, bacon, butter, and salt and pepper to taste. Heat until ready, but do not bring to a boil.

Pork Chops with Balsamic Strawberry Sauce

1/3 c chicken broth

1/4 c white balsamic vinegar

1/4 c strawberry jam

3/4 tsp dried Italian seasoning

3/4 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

4 thick pork chops

1 TBS oil

8 oz pkg strawberries, quartered

Whisk together chicken broth, vinegar, and strawberry jam; set aside. Combine Italian seasoning with garlic powder, salt, pepper; rub over chops. In large non stick skillet, heat oil over medium-high heat. Add chops; cook, turning once, until no longer pink, about 7 minutes per side. Transfer chops to plate; cover with foil to keep warm.

In same skillet, bring chicken broth mixture to a boil; cook, stirring occasionally, until thickened, about 4-5 minutes. Remove from heat and stir in strawberries, arrange pork chops on plate (best served over white rice), and pour strawberry mix over.

Homemade Whipped Cream

1 container whipping cream
½ c sugar
1 tsp vanilla

Chill stainless bowl and beaters. Once they are chilled, mix whipping cream with beater, until thickened; while beating add vanilla, then add sugar for flavor.

(ONLY MAKE WHEN READY AND ONLY AMOUNT YOU WANT;
CANNOT BE REUSED LATER)