cindy hamilton

Don't tell the rest of RFC, but my husband adds salt when he makes it.
And
here's the only thing we do with it:

Salt (or not) and pepper enough pork chops to satisfy you, your dining
companion(s),
and your desire for leftovers. Brown them in some sort of
oven-friendly frying pan, using
butter and/or vegetable oil. (Perhaps I'll try bacon grease sometime.)
Remove the
chops from the pan.

If you really want to give your arteries a bad day, crumble and brown
some
breakfast sausage (we like Bob Evans Hot in the red package)--maybe a
quarter pound or so.

If you're feeling energetic, saute some onions and celery (and carrots
if you like, but
my husband doesn't so we don't) in the pan in which you browned the
pork chops.
If you like, you can add a teaspoon of sage at this point, and/or a few
hot pepper
flakes.

In the same pan, make the Stovetop stuffing according to the package
instructions,
although you can substitute chicken broth for water if you're feeling
posh. Once
the stuffing is done and has been fluffed, lay the pork chops on top.
Put the pan
in a 375 F oven for 15-20 minutes or until the pork chops are cooked to
your
satisfaction.

Remove those poor chops from the pan again, cover with foil to keep
them warm,
and crank the oven to broil. Fluff the Stovetop up in that frying pan
again, and
stick it back in the oven. The middle shelf will be fine. When the
stuffing is a
little brown and crusty on top, you're done.

Serve the chops with the stuffing. If you've got Modern American Pork
Chops and
neglected to brine them, ingesting a bite of pork with a bit of
stuffing will relieve
the dryness of the pork.

Like Chicken Divan, this recipe makes us feel young again. (That is,
it evokes a
sense of nostalgia by virtue of being the kind of junk our mothers fed
us when we
were young.) Frankly, it's not a time saver, and we don't eat this way
all the time,
but once in a while it's... nice.

Cindy Hamilton

Tim07

I agree with you

carla gilliss

My daughter is starting to be a picky eater; however, one of her favourites
is what I call Meatloaf surprise.


Meatloaf surprise

1 lb ground beef
1 large finely chopped onion (or half pkg of onion soup mix) (can be less or
more depending on taste)
1 egg (beaten)
1/2 cup ketchup (or 1/4 can tomato soup undiluted) (I have make it without
this when I was out of it and it still is good)
1 tomato diced
1/4-1/2 tsp Pepper (again can be less or more depending on taste)
1 pkg Stove Top stuffing (make according to "bird stuffing" directions)

First mix first 7 ingredients in a large bowl. Place half of the ground beef
mixture into a lightly greased (I use Pam) loaf pan and level the mixture.
Next take the Stove Top Stuffing (that you have mixed according to the box
direction) and place it over the first layer of ground beef
mixture.levelling it as well. Next place the remaining beef mixture on top
and smooth it out. Bake 350 F until done about 1 hour.

I serve this with yellow beans and potatoes fresh from the garden in the
summer and homemade canned ones in the winter or I will even serve with
rice. Also, I sometimes will but a little shredded cheese on top for the
last 5-10 minutes that it is in the oven.

Sometimes, I will place this in muffin tins. My daughter loves to take them
in her lunches. Plus they freeze well if you need them all at one time. For
example families with only one or two people in it.

Carla