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.
