Pork Chop Casserole
Pork Chops
Sliced Potatoes
Sliced Onions
Salt and pepper to taste
1 can cream of mush-
room soup
1 can milk
Flour pork chops and cook until brown. Place in bottom of casserole dish. Slice potatoes and place on top, slice onions and place on top, salt and pepper to taste, mix soup with milk and cover the mixture. Cover the pan and cook 1-1/2 hours at 350°.
Cherry Cola Salad
1 can cherry pie filling
1/2 cup water
2 small pkgs. cherry Jello
1/2 cup chopped pecans
3/4 cup cold Coca-Cola
1 small can crushed
pineapple (undrained)
Cool Whip
Pecans
Heat pie filling, water and Jello until Jello is dissolved. Cool partially. Add chopped pecans, Coca-Cola and pineapple. Chill until firm. Top with Cool Whip and pecans.
Jalapeno Corn Bread
3 cups packaged corn
bread mix
1 tsp. baking powder
3 tbsp. sugar
1/4 lb. bacon
1/2 cup bacon drippings
1 large onion, grated
1-1/2 cup grated cheese
1 cup cream style corn
1/4 cup jalapeno
peppers, chopped
1/4 cup pimento
2 cups milk
3 eggs
Fry bacon until crisp, crumble. Combine ingredients in order given. Mix well. Bake in three 8 inch square pans at 400° for 30 minutes. Freezes well.
To share recipes with the Prospect-News readers mail to P.O. Box 367, Doniphan, MO 63935 or call Laura Sue at home 573-996-5455.