Life
Two Many Cooks in the Kitchen
Mishell Lynch and Kris Macon
Recipe Archive
February 2006
***
Pork Chop ~N~ Potato
Bake
5 - 6 pork chops
vegetable oil
seasoned salt & pepper
1 can (10 3/4 oz.) Condensed Cream of Celery Soup
1/2 cup milk
1/2 cup sour cream
1 small pkg (16 oz.) frozen hash brown potatoes (diced)
1 cup shredded Cheddar or American cheese, divided
1 can (2.8 oz.) French Fried Onions, divided
Season pork chops to taste with seasoned salt and
pepper. In a large skillet, brown chops in a small amount of vegetable
oil.
While pork chops are browning, combine soup, milk,
sour cream and a dash of pepper. Add the hash browns, 1/2 cup cheese and
1/2 can fried onions to the soup mixture. Stir until blended and spoon
into a lightly sprayed 13x9 inch baking dish or pan. (if your pork chops
are extra large, use a 15x10.5 dish.)
Arrange browned pork chops on top of the potato
mixture and bake at 350 degrees for 40 minutes. Then sprinkle the
remaining cheese and fried onions on top and bake an additional 5
minutes.
Yields 5 - 6 servings (or 2 - 3 teenage boy servings)
Microwave Turtles
1 pound caramels (45-50
Brach's Milk Maid)
1 tablespoon milk
1 - 1 1/2 cups pecan pieces
2/3 cup semi-sweet chocolate chips
1/2 pound (4 squares) almond bark, chocolate flavor
Using butter or margarine, generously grease a large
cookie sheet or piece of aluminum foil. Unwrap all caramels and place in
a microwave -safe (glass) mixing bowl. Add milk and microcook on high in
30 second increments until melted, stirring between each time.
Stir in pecans and drop by heaping tablespoonfuls onto
greased cookie sheet or foil. You will need to use a clean finger to
push the caramel mixture off the spoon. The caramel will be very hot, so
be careful not to burn your finger. Let the caramel drops cool until
they basically hold their shape when handled, 10-15 minutes.
In a small to medium-size glass mixing bowl, microcook
the chocolate chips and almond bark together on high until melted,
stirring every 30-40 seconds. Peel the caramel drops from the greased
surface and dip in the melted chocolate, using tongs. Remove and place
on waxed paper to cool and set.
Makes 20-25 Turtles.
* Just for fun...use leftover chocolate mixture to dip
pretzels, raisins or nuts, or drizzle over donuts, cookies, muffins, ice
cream or bananas.
Prairie Cheese Soup
5 green onions &
stems, thinly sliced
1 1/2 stalks celery, chopped
2 1/2 tablespoons margarine
1 (10 1/2 ounce) can chicken broth + one can water
or 1 (14 1/2 ounce) can clear vegetable broth +
1/2 can water
1 medium carrot, grated
1 medium potato, grated
1/4 cup flour
2 cups milk (maybe more)
1/2 pound Velveeta or Easy Melt cheese product, cubed
Salt and pepper
Sauté onions and celery in margarine in a 3 to 4
quart pot, until transparent. Add broth, water, carrot and potato.
Simmer until all vegetables are tender.
In a small bowl, use a fork to mix a small amount of
milk with the flour until smooth. Pour into broth mixture. Stir and add
milk and cubed cheese.
Heat until all cheese is melted and mixture thickens a
bit, stirring occasionally. If it is a little thicker than you like, add
more milk, a little at a time. Salt and pepper to taste.
Makes 4 good sized servings.
For more of this week's Life Section, pick up your copy of
the Hondo Anvil Herald, or Click
Here to Subscribe Now!
