Update

Just thought I would post an update today.

I spoke with our social worker yesterday regarding our home study status with DCFS and this is what he said. At this time they have not read our home study yet. They are just now getting to a home study the he sent in a couple of weeks before ours. The woman at DCFS said they are running about three weeks behind at the moment. She apologized but apparently they now have her reading private adoption home studies and she is doing this all by herself. She has an assistant but the asst. is not qualified to read home studies. It is all budget cutting stuff. He did ask her if she knew when she might get to our home study and she answered that she is getting through them as fast as she can. He said that he would check in with her again later this week. So we will see what she says then. But until then we WAIT. I am working on how to be patient though. This process really helps you with that. LOL

So as soon as I hear anything else I will let you know.

Ham-Noodle Bake

-1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 1/2 cups milk
- 3 to 4 tsp. prepared horseradish
- 1 Tbsp. prepared mustard
- 6 cups cooked wide egg noodles
- 2 cups cubed fully cooked ham
- 1 cup cubed cheddar cheese
- 1/2 cup soft bread crumbs, toasted

Heat oven to 350
In a large saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add horseradish and mustard; mix well. Stir in noodles, ham and cheese.
Pour into greased 2 1/2 qt. baking dish. Cover and bake for 20 minutes. Uncover; sprinkle with bread crumbs. Bake 10-15 minutes longer or until bubbly and heated through.

Yield: 4-6 servings

Famous Pork Chops

- 1/2 cup crushed butter crackers
- garlic powder to taste
- black pepper to taste
- 2 eggs
- 2 pork chops
- 1/4 cup butter

1. Heat oven to 375 F
2. In a shallow bowl combine crushed crackers, garlic powder and pepper; mix well. In a separate bowl beat eggs.
3. Dip the chops in the egg batter and then in the cracker mixture. Place the chops in a casserole dish. Place chunks of butter around the pork chops. Cover and bake for 45 minutes.

Saucy Pork Medallions

- 1 lg. pork tenderloin (1-1/2 lb.)
- 2 tsp. oil
- 3 cups frozen peas
- 1 can (10 oz.) turkey gravy
- 1/4 cup zesty italian dressing
- 1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken, prepared as directed on package

Cut pork crosswise into 3/4-inch-thick slices.

Heat oil in large nonstick skillet on medium-high heat; add pork. Brown 5 minutes, turning once. Stir in peas, gravy and dressing; bring to boil. Spoon prepared stuffin around edge of skillet, cover.

Simmer on medium-low heat 10 minutes or until stuffing is heated through and pork is done.

Easy Garlic Pork Roast

- boneless rolled pork loin roast (2-1/2 lbs.)
- Tbsp. fennel seed
- 1 Tbsp. chopped fresh thyme or 1 tsp. dried thyme leaves
- 1/2 tsp. salt
-1/2 tsp. coarse ground black pepper
- 2 Tbsp. olive oil
- 3 cloves garlic, finely chopped

1. Heat oven to 375 F. Place pork roast in shallow baking pan. In small bowl, mix all remaining ingredients; spread over roast.
2. Bake 40 to 50 minutes or until meat thermometer inserted into center of pork reads 155 F.
3. Remove roast from pan; cover with foil and let stand 10 minutes until thermometer reads 160 F. Remove string from roast; cut into slices.

Makes: 8 servings

Caesar Pork Chops

- 1/4 cup all-purpose flour
- 1/2 tsp. dried italian seasoning
- 1/2 cup purchased creamy caesar salad dressing
- 4 (1/2-inch thick) center-cut bone-in pork chops
- 1 oz. (1/4 cup) shredded fresh parmesan cheese

1. Heat oven to 375 F. Spray 12x8-inch (2 quart) glass baking dish with nonstick cooking spray. In pie pan or shallow dish, combine flour and italian seasoning; mix well. Pour salad dressing into another pan or shallow dish.
2. Dip both sides of chops in flour mixture, coating well. Dip in dressing, coating well. Place in sprayed baking dish. Sprinkle with cheese. Discard any remaining flour mixture and salad dressing.
3. Bake for 35 to 40 minutes or until pork is no longer pink in center.

Baked Tilapia

- 4 tilapia fillets (6oz. each)
- 3 Tbsp. butter, melted
- 3 Tbsp. lemon juice
- 1 1/2 tsp. garlic powder
- 1/8 tsp. salt
- 2 Tbsp. capers, drained
- 1/2 tsp. dried oregano
- 1/8 tsp. paprika

Place tilapia in an ungreased 13x9-inch baking dish. In a small bowl, combine the butter, lemon juice, garlic powder and salt; pour over the fillets. Sprinkle with capers, oregano and paprika.
Bake, uncovered, at 425 F for 10-15 minutes or until fish flakes easily with a fork.

Fun Taco Cups

- 1 lb. ground beef
- 1 pkg. (1 1/4 oz.) taco seasoning mix
- 1 can (10 oz.) refrigerated buttermilk biscuits
- 1/2 cup shredded cheddar cheese

Heat oven to 400 F. Cook meat with seasoning mix as directed on package. Press biscuits onto bottoms and up sides of 10 muffin cups; fill with meat mixture. Bake 15 minutes. Sprinkle with cheese; bake 2 to 3 minutes more or until cheese is melted.

Serving Suggestion:
Round out the meal with a fun salad bar. Fill a large bowl with crisp salad greens and smaller bowls with an assortment of chopped fresh vegetables. Then, let everyone help themselves to create their own salad.

Substitute:
Substitute shredded monterey jack cheese for the cheddar cheese or use mexican style shredded cheese.

Special Extra:
Serve with thick 'n chunky salsa.

Cheesy Sausage and Egg Bake

- 1 lb. bulk pork sausage, cooked and drained
- 1 1/2 cups sliced fresh mushrooms (4oz.)
- 8 medium green onions, sliced (1/2 cup)
- 2 medium tomatoes, chopped (1 1/2 cups)
- 2 cups shredded mozzarella cheese (8oz.)
- 1 1/4 cups original Bisquick mix
- 1 cup milk
- 1 1/2 tsp. salt
- 1 1/2 tsp. chopped fresh oregano leaves or 1/2 tsp. dried oregano leaves
- 1/2 tsp. pepper
- 12 eggs

1. Heat oven to 350 F. Grease rectangular baking dish, 13x9x2-inches. Layer cooked sausage, mushrooms, onions, tomatoes and cheese in dish.
2. Stir remaining ingredients until blended. Pour over cheese.
3. Bake uncovered 30 to 35 minutes or until golden brown and set.

Substitution: Spice it up! Use chorizo or hot italian sausage instead of the bulk sausage for more heat.

Simplify: No cutting board is needed if you buy sliced mushrooms and already-cut tomatoes. And the green onions? Just snip them with kitchen scissors directly over the mushrooms.

Rosemary-Dijon Pork Chops & Oven Potatoes Dinner

- 1 lb. potatoes (about 3 small), cut into 1-inch chunks
- 1/4 cup Kraft Light House Italian Dressing
- 4 bone-in pork chops (1 1/2 lb.), 1/2 inch thick
- 4 tsp. Grey Poupon Dijon Mustard
- 1/2 cup Shake 'N Bake Original Pork Seasoned Coating mix
- 1/4 tsp. dried rosemary leaves, crushed
- 2 cups hot cooked baby carrots

Heat oven to 375 F. Toss potatoes with dressing in microwaveable bowl. Microwave on HIGH 7 minutes, stirring after 4 minutes. Spread chops with mustard. Mix coating mix and rosemary in shallow dish. Add chops; turn over to evenly coat both sides of each chop. Place in center of foil-lined 15x10x1-inch pan; surround with potatoes. Bake for 30 minutes or until chops are done (160 F) and potatoes are tender. Serve with carrots.