Enough pork chops
(boneless is preferable) to feed everyone
1 box of pork
flavored stuffing (2 if there's a lot of mouths to feed)
1-2 cans of cream
of mushroom soup
bouquet seasoning liquid
with canned oil. Add the amount of HOT water as directed by
stuffing directions. Slice in the amount of butter or margarine as directed by
stuffing directions. Mix to melt butter in hot water. Add stuffing and mix
Top with pork chops. Add optional items to the cream of mushroom soup prior
to topping the casserole with it (approx 1/2 tsp of Kitchen Bouquet is about
the amount I use). Place in oven preheated to 400 and cook for
about 45 minutes (checking occasionally to see if the top is getting brown,
if so, top loosely with a piece of foil).
Baked Potato Casserole
potatoes to fill a casserole 3/4 full. It is up to you whether
you peel them. Take them out of casserole and place in pot, cover with hot
water and boil till tender. Meanwhile, fry bacon, drain crumble (or use
Remove potatoes when they're soft, drain, place back in casserole. Slice
butter/margarine over top. Cover with grated cheddar cheese and bacon. You
may cover with foil and refrigerate for later use at this point. Or cover
with foil and warm in oven till cheese is melted.
Warm the casserole with the foil still on, till it's hot throughout and
cheese is melted. If everyone that will be eating likes sour cream, add
dollops of sour cream on top. Otherwise serve it on the side. Sprinkle
chopped green onion tops on top.
2 Cans of
Tamale Sauce (we like the green chile kind)
meat (chicken would be fine also)
(Cheddar, Monterrey Jack or Mexican Mix)
Cook meat in
skillet; drain and add tamale sauce. Spray casserole with cooking spray and
line tortillas on bottom of casserole. Add 1/2 of meat sauce, then cheese.
Repeat with tortilla, meat sauce, cheese.
Cook at 350
for approximately 30 minutes. Check cheese topping a few times, covering with
foil if it starts to brown. You may serve sour cream and sliced pickled
jalapenos on the side if desired.
More coming soon.....