Bizcochos (Mexican Holiday Cookies)

• 2 cups lard (no substitute)
• 1 cup of any fruit juice
• 2 cups sugar divided
• 1 Tbs cinnamon
• 1 Tbs anise seed
• 2 egg yolks
• 3 cups all purpose flour
• 4 tps cinnamon

Preheat oven to 350 degrees.
Beat the lard until creamy. Mix the fruit juice with 1 cup of sugar, 1 tablespoon cinnamon
and anise seeds; add to lard and mix with a wooden spoon. Add the egg yolks; mixing well. Add
enough flour to make soft dough; roll out to 1/2-inch thick and cut in desired shapes and place on greased cookie sheet. Bake 15 min; checking often to prevent burning. Mix the remaining 1 cup of sugar and 4 tsp of cinnamon; dredge cookies in mixture while still warm.

Baked Pork Chops

• 4 (1 1/4 inch thick) pork chops
• salt and pepper to taste
• 1 tablespoon butter
• 3/4 cup milk
• 1/4 cup water
• 1 can condensed cream of mushroom soup

Preheat oven to 350 degrees F

Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.

In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.

Bake at 350 degrees F (175 degrees C) for 45 minutes.