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PORK CHOP 'N' POTATO BAKE
6 to 8 pork chops
vegetable oil
seasoned salt
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.
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Special thanks to VIKIMOUSE and to HISAYO TADA,
whose wonderful graphics make this so much fun!