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Welcome to my Blog 'In The Kitchen With Don'! Thank you for your visit and come back soon!

Tuesday, March 6, 2018

Pork Chop and Potato Bake

6 boneless pork chops
1 pkg frozen O'Brien potatoes(or use about 4 cups of finely cubed potatoes mixed with a finely chopped onion and diced red and green sweet peppers)
1 can cream of celery soup
1/2 cup  milk
1/2 cup sour cream
1/4 tsp black pepper
1 cup shredded cheddar cheese
1  can of french fried onions

Preheat oven to 350 degrees.    Grease a 9x13 inch pan.    Brown the chops on both sides in a little oil and set aside.   Reserve half of the cheese and half of the onions, set aside.   Mix the remaining ingredients together, including the half cup cheese and half can of onion rings.   Spread it in the bottom of the pan and then top with the chops.   Bake for one hour.   At that time, sprinkle the reserved cheese and onions on top, then bake an additional 5 minutes or so, until the cheese is browned.  

Very hearty and very good.   If you wish to avoid the canned soup, make a cream sauce with lots of chopped celery that you brown in the butter used to make the cream sauce.   

Cherry Angel Delight

I got this from Ruth Ward, a cousin of my dad's, who we always called Grandma.   She and my dad were especially close and we always loved her and spending time with her.  She made this once not too long after we moved to Kansas.   I haven't made it in years, but it is still a very good one!

1 angel food cake, torn into small pieces
1 8-oz pkg of cream cheese, softened
1 cup powdered sugar
4 cups whipped heavy cream or one bowl of thawed Cool Whip
1 can cherry pie filling or other fruit pie filling

Whip the cream cheese and powdered sugar until light, then fold in the whipped cream or Cool Whip.  Fold in the angel food cake pieces, then press the mixture into a serving dish and top with cherry pie filling.   Chill for several hours.   

Mary Lee's One Crust Peach Pie

Not really a pie, but still quite delicious.   Serve it topped with some ice cream or whipped cream for a killer dessert!

1 cup white sugar
1/3 cup flour
1/4 cup butter
1/2 tsp cinnamon
just a tiny pinch of cloves

Preheat oven to 375 degrees.  Mix all together until nice and crumbly.   Line a 9 inch pie pan with crust and crimp edges.   Sprinkle half of the crumbs over the bottom of the pie crust, then top with peeled peach halves, well drained canned peaches work well here too, then sprinkle the remainder of the crumbs over the top of the peach halves.   Bake until the crust is well browned, the peaches are tender and the top crumbs are browned as well.   Allow to cool completely before cutting.   Rich, but quite tasty.

Barbara's Fast Fruit Pie

If you have oatmeal, butter, brown sugar and a can of pie filling, you can whip up a dessert in no time!  This was given to me by a woman I worked with many years ago, her name was Barbara.   It is quite tasty too.   I sometimes add a sprinkle of cinnamon to both the crust mixture and the filling.   And if you use gluten free oatmeal, flour and pie filling, you have a good gluten free dessert!

1 cup flour
3/4 cup rolled oats
1/2 cup brown sugar
1/2 cup softened butter
1 can fruit pie filling of your choice (or about 2 cups of homemade pie filling)

Preheat oven to 350 degrees.   Mix the flour, oats, brown sugar and butter until it is well blended.   Press 2/3 of the crumb mixture into the bottom and up the sides of an 8 inch pie pan.   Spoon the pie filling into the crust and then sprinkle the remaining crumb mixture on top.    Bake for about 25 minutes or until the crumb topping it well browned and the pie filling it bubbly.    Cool before cutting and serving.  

Rhubarb Relish

Not sure where I got this one, but it is good!

2  cups finely chopped rhubarb
2 cups finely chopped onion
2 1/2 cups brown sugar
1 cup vinegar
1 tsp salt
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
1/4 tsp black pepper

Combine all ingredients in a Dutch oven and cook over medium heat about 30 minutes, stirring often, until thickened.   Cool, then put in jars and store in the refrigerator for up to a month.   Is a good condiment with roasted meats.