Pork Diane (Campbell's) 4 boneless pork chops, 3/4-inch thick 1 tbsp. vegetable oil 1 small sweet onion, chopped (about 1/4 cup) 2 cloves garlic, minced 1/4 cup brandy 1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup (Regular, Healthy Request or 25% Less Sodium) 1/2 cup Swanson Chicken Stock 2 tsp. Worcestershire sauce 1 tsp. coarse-grain mustard 1 Season the pork as desired. 2 Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's well browned on both sides. Remove the pork from the skillet. 3 Add the onion to the skillet and cook until it's tender. Add the garlic and cook for 30 seconds. 4 Stir the brandy in the skillet and heat to a boil. Cook and stir until the liquid is reduced by half. Stir in the soup, stock, Worcestershire sauce and mustard and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook for 15 minutes or until the pork is cooked through. TIP: Instead of the brandy, you may increase the stock to 3/4 cup.

have a safe trip home...know everyone hates to take pills everyday, but with encouragement from loving parents maybe he'll get on track! hope the weather holds for your drive...

Eric, yes it is an Amorphophallus aka VOODOO LILY, but not var. titanum(the largest flower in the world, and stinkiest). This one is "A. konjac" a bit smaller and grows a bit different. I was going to post another photo to help with ID. A. konjac flower found on internet: Leaf from PDN: Good job Eric!! Kt

Good morning Patti, it's going to be another hot one today, but should get a little cooler with rain for the next few days. This one looks good to me. Spicy Shrimp Pasta (BH&G) 8 oz. dried angel hair pasta 3 cups fresh broccoli florets 1 6.5-oz. jar sun-dried tomato strips with Italian herb packed in oil 2 shallots, finely chopped 2 clove garlic, minced 1 lb. frozen, peeled, and deveined shrimp with tails, thawed and drained 1/4 to 1/2 tsp. crushed red pepper 1/4 cup snipped fresh basil 1. In 4-quart Dutch oven cook pasta with broccoli according to pasta package directions. Drain; return to Dutch oven. Cover to keep warm. 2. Meanwhile, drain tomatoes, reserving oil. If necessary, add olive oil to equal 1/4 cup. In extra-large skillet heat oil over medium-high heat. Add shallots; cook and stir 1 to 2 minutes or until tender. Add shrimp and crushed red pepper; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 2 minutes. Add garlic, cook and stir 1 minute more or until shrimp are opaque. 3. Toss shrimp mixture with cooked pasta. Season with salt and pepper. Drizzle additional olive oil. Transfer to serving bowls. Sprinkle snipped fresh basil. Serves 4.