RECIPES
Pork Chops with creamy gravy and vegetables
| 4 | Bone-in pork loin chops (1/2 inch thick) |
| ½ teaspoon | Seasoned salt |
| ½ cup | Sour cream |
| 10¾ ounce | Can cream of celery soup |
| ½ teaspoon | Dried sage |
| 3 cups | Frozen green beans |
| 1½ cup | Frozen potatoes w/ onions & peppers (from 24 oz pkg) |
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Sprinkle pork chops with seasoned salt; add to skillet. Cook 5 to 6 minutes or until browned on both sides. Remove chops from skillet; cover to keep warm. 2. In medium bowl, combine sour cream, soup and sage; mix well. Add to skillet; stir in frozen vegetables. Arrange chops over vegetable mixture; press gently into mixture. Bring to a boil. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until pork chops are tender, stirring occasionally.
Dirty Fried Corn
| 1 can | Whole kernel corn; drained |
| 4 ounces | Cooked ground beef; drained |
| ¼ teaspoon | Oregano |
| ¼ teaspoon | Cajun seasoning |
| ¼ teaspoon | Onion; powder |
| ½ teaspoon | Parsley; finely chopped |
| ¼ teaspoon | Cumin; powder |
| ½ teaspoon | Dill pickles; finely chopped |
Drain corn and fry til brown. Stir in cooked meat. stir in all remaining ingred. and cook slow for about 5 minutes.
Cajun Fried Potatoes
| 4 larges | White potatoes, unpared, scrubbed Boiling, salted water |
| ½ teaspoon | Salt |
| ¼ teaspoon | Ground white pepper |
| ¼ teaspoon | Ground black pepper |
| ¼ teaspoon | Onion powder |
| ¼ teaspoon | Garlic powder |
| ⅛ teaspoon | Ground cumin |
| ⅛ teaspoon | Ground cayenne pepper |
About 2 c. oil, for frying
Cut the potatoes into 1" cubes. Add to boiling salted water. Cook just until fork tender but not mushy, about 7 minutes. Drain and cool. Meanwhile, in a bowl, combine the salt, peppers, onion and garlic power, cumin and cayenne pepper. Add the potatoes to the spices. Toss to coat all pieces evenly. You may do this much in advance and hold the potatoes as long as an hour before completing the dish. Heat about 1" oil in a wok or deep skillet to about 350 degrees or until a piece of potato sizzles when added to the oil. Add the potatoes. Fry until golden brown on all sides, turning frequently. Remove from fat, drain and serve immediately.
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