What's for Dinner? Cookbook gp-m906
Pork Chop-Potato Bake
6 pork chops
salt and pepper to taste
2 T. oil
10-3/4 oz. can cream of celery soup
1/2 c. milk
1/2 c. sour cream
1/4 t. pepper
24-oz. pkg. frozen hashbrowns with onions and peppers, thawed
1 c. shredded Cheddar cheese
2.8-oz. can French fried onions
Sprinkle pork chops with salt and pepper; brown in oil and set aside. Combine soup, milk, sour cream, pepper, potatoes and cheese; spread into a 13"x9" baking dish. Top with onions and pork chops; bake at 350 degrees for 45 minutes, until bubbly and golden. Serves 6.
Potato & Corn Chowder
16-oz. pkg. frozen hashbrowns
15-oz. can corn
15-oz. can creamed corn
1/2 c. onion, chopped
12-oz. can evaporated milk
1-lb. smoked sausage ring, sliced
1/2 t. Worcestershire sauce
salt and pepper to taste
Mix all ingredients together; place in a slow cooker. Cover and heat on low setting for 8 hours. Serves 4 to 6.
Surprise Spring Salad
1 red pear, cored, quartered and sliced
1-1/2 T. balsamic vinegar
1 c. mixed greens
3 T. grated Parmesan cheese
2 T. fresh mint, chopped
1 t. chopped walnuts
2 t. olive oil
Marinate pear in vinegar for 5 minutes, tossing to coat; drain, reserving vinegar. Place equal amount of greens on 2 salad plates; top with pears, cheese, mint and nuts. Set aside. Combine reserved vinegar with oil; drizzle over salad. Serves 2.
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