Pork Chop Bake
14 1/2 oz. can cream of celery soup
1 1/2 cup herb stuffing mix
1/2 cup corn
1/4 cup celery, chopped
4 boneless pork chops
1 tsp. brown sugar
1 tsp. spicy brown mustard
In a bowl, combine soup, stuffing, corn and celery.
Spoon into a greased 9 inch pie plate.
Top with pork chops.
In a bowl mix brown sugar and mustard, and brush tops.
Bake, uncovered, at 400º for 30 minutes or until pork chops are cooked through.
Serves four.

Mom’s Texas Hash
1 lb. ground beef
2 onions, sliced
1 green pepper, chopped
1 cup stewed tomatoes with juice
1/2 to 1 tsp. chili powder
1 tsp. salt
Brown beef with onions and green pepper in a skillet over medium heat.
Drain.
Stir in tomatoes and seasonings.
Cover, and cook over medium heat until warmed through – about 8 minutes.
Spoon into an ungreased, one quart casserole dish.
Bake uncovered at 350º for 15 to 20 minutes.
Serves four.

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