Breaded Pork Chops
6 thick pork chops dipped into mixture of:
- 1 egg, well beaten
- 1 1/2 tsp salt
- 1/4 tsp pepper
Then dip chops in cracker or fine bread crumbs; brown thoroughly in 6 Tbsp hot fat, on top burner. Pour half the fat off and add 1/2 cup hot water. Cover and bake.
Asparagus Au Gratin
2 cups asparagus, cut in 1″ pieces; place half in buttered casserole; season with salt and pepper.
Add half the medium white sauce (using 1 1/2 cup in all) and half the cheese (1/2 cup grated). Repeat, adding dashes of Paprika over top.
Cream Sauce – Medium White Sauce
- 2 Tbsp butter or oleo, melted over low heat in sauce pan;
- 2 Tbsp flour (or may use only 1 1/2 Tbsp)
- speck of pepper
- 1/2 tsp salt
- dash of paprika
Stir till blended, smooth. Slowly add 1 cup milk or part milk and part light cream; stirring constantly to avoid lumps. Cook, stirring, till smooth and thickened.
THIN: Reduce butter and flour to 1 Tbsp each
THICK: Increase butter and flour to 1/4 cup each.
Oven Boiled New Potatoes with Onion Butter Sauce
- 12-16 scraped, new potaoes
- salt and pepper
- 1/2 – 1 cup water
Place in tightly covered utensil and bake.
- 1/2 cup hot melted butter
- 1/2 cup green onion tops, finely sliced crosswise
Pour over drained, cooked potatoes. Add more salt and pepper if desired.
Serves 6 – 8
Baked Fruit Supreme
Place 1 #2 1/2 can sliced yellow cling peaches, drained, in greased shallow baking dish. Spread on 1/2 cup orange marmalade, then 1 # 2 1/2 can pineapple chunks, drained.
Squeeze few drops lemon juice over pineapple; sprinkle with brown sugar. Dot with oleo or butter. Bake
Top with marshmallows or whipped cream and cherries or ice cream and chopped nuts.