This week’s column is dedicated to Hazel Peabody, a special lady and excellent cook.

Sweet ‘n’ Sour Pork

2 cups diced lean pork

1 chicken bouillon cube

1 cup boiling water

1/3 cup sugar

1 1/2 teaspoons salt

1/4 teaspoon pepper

2 tablespoons vinegar

2 teaspoons soy sauce

2 cups green pepper strips

1 can pineapple chunks (drain into a bowl)

2 teaspoons cornstarch

Brown pork in hot fat. Pour off fat. Dissolve bouillon cube in boiling water. Add to pork along with seasonings, green pepper and pineapple. Cover and simmer about 20 minutes. Mix pineapple syrup and cornstarch. Stir into mixture in pan. Cook and stir until mixture thickens and boils. Serve over rice.

Tasty Easy Chicken

1 (12 ounce) jar apricot preserves (jam)

1 package dry onion soup mix

1 bottle red Wish-Bone Russian dressing

1 cut-up chicken

Mix first three ingredients and spread over chicken parts. Bake in a 350-degree oven for one to one-and-a-half hours.

The holidays wouldn’t be complete without a fruit cake recipe, so here is Rena Bunker’s.

Orange Fruit Cake

1/2 cup butter

1 cup sugar

2 eggs

1 cup raisins

2 cups flour

1 teaspoon soda

1 cup mixed candied fruit

1 orange

1/3 cup sour milk

1/2 cup nut meats

1 teaspoon vanilla

Cream butter and sugar; add eggs and vanilla, beat well. Sift dry ingredients. Add alternately with sour milk, beat well. Fold in raisins, nuts and mixed fruit, and also some orange peel (taken from the orange) that has been put through a fine grinder. Mix thoroughly. Bake in buttered tube pan one hour at 325 degrees. To the juice of the orange, add 1/2 cup sugar. Pour over cake while hot. This glazes and serves as an icing, but boil the glazing about three minutes before pouring over the cake.

Thought for the week: Dark clouds are things that pass; the blue heavens abide always.