|PORK CHOP 'N' POTATO BAKE|
|6 to 8 pork chops
1 can condensed celery soup
1/2 cup milk
1/2 cup sour cream
|1/4 teaspoon pepper
24-ounce package frozen O'Brien or hash brown potatoes, thawed
1 cup shredded Cheddar cheese
2.8 ounce can French fried onions
|Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt. Combine soup, milk, sour cream, pepper,
and 1/2 teaspoon seasoned salt. Stir in thawed potatoes,
1/2 cup cheese and 1/2 can onions. Put in 9 by 13 inch
baking dish and arrange pork chops on top. Cover and
bake at 350 degrees for 40 minutes. Top with remaining
cheese and onions; bake, uncovered, 5 more minutes.
Serves 6 to 8.
|VEGETABLE SALAD DRESSING|
|1 cup sugar
1 teaspoon salt
1 teaspoon paprika
1 teaspoon grated onion
|1/3 cup catsup
1 cup salad oil
1/3 cup vinegar
1 teaspoon celery seed
|Beat together first 5 ingredients. Add oil and vinegar
alternately, beating well after each addition. Stir in
celery seed. Store covered in refrigerator.
|Grandma Lyn says this is easiest with an electric mixer. If
you use a blender, put a little of the oil in first. Keeps for
weeks in the refrigerator, and is great on any green salad.
|Special thanks to VIKIMOUSE and to HISAYO TADA,
whose wonderful graphics make this so much fun!