Pork Chop Bake\r\n14 1\/2 oz. can cream of celery soup\r\n1 1\/2 cup herb stuffing mix\r\n1\/2 cup corn\r\n1\/4 cup celery, chopped\r\n4 boneless pork chops\r\n1 tsp. brown sugar \r\n1 tsp. spicy brown mustard\r\nIn a bowl, combine soup, stuffing, corn and celery.\r\nSpoon into a greased 9 inch pie plate.\r\nTop with pork chops.\r\nIn a bowl mix brown sugar and mustard, and brush tops.\r\nBake, uncovered, at 400\u00ba for 30 minutes or until pork chops are cooked through. \r\nServes four.\r\n\r\nMom\u2019s Texas Hash\r\n1 lb. ground beef\r\n2 onions, sliced\r\n1 green pepper, chopped\r\n1 cup stewed tomatoes with juice\r\n1\/2 to 1 tsp. chili powder\r\n1 tsp. salt\r\nBrown beef with onions and green pepper in a skillet over medium heat.\r\nDrain.\r\nStir in tomatoes and seasonings.\r\nCover, and cook over medium heat until warmed through \u2013 about 8 minutes.\r\nSpoon into an ungreased, one quart casserole dish.\r\nBake uncovered at 350\u00ba for 15 to 20 minutes.\r\nServes four.