August 18, 1954 Stuffed Pork Chops, Starawberry Tart Chantilly

Guest: Esther Resseguie, Menu Planning Director

Skychefs, Inc.

Stuffed Pork Chops

6 6-oz. pork chops
1/2 c. margarine, melted
4 T. onion, chopped fine
3/4 c. celery, chopped fine
4 c. stale bread, cubed
1 t. salt
1/8 t. pepper
1 t. rubbed sage
1/3 c. water or meat stock

Heat margarine in large skillet; add onion and celery and cook until soft but not browned. Add bread and seasonings and stir until margarine is all absorbed. Add water or stock and mix thoroughly. Slit a wide pocket in center cut pork chops. Fill pockets with as much stuffing as possible. Bake in a flat pan 300 degrees for 45 minutes. Remove from oven and broil over charcoal for 5 to 7 minutes on one side only to char slightly. (Watch carefully so chops do not dry out.) Serve plain or with gravy made from drippings.

Strawberry Tart, Chantilly

1 c. plus 3 T. flour
1/4 c. sugar (scant)
1/2 c. margarine (scant)
1/4 t. salt
1 T. water
1/2 t. vanilla

Cream together sugar, margarine, salt, water and vanilla. Add flour and mix well. Chill 10 minutes for easier handling. Roll out 1/4 inch thick, cut with a 2 inch cookie cutter and pat into tart shell. Bake at 425 degrees for 15 minutes. Remove from shells while warm. When cool, fill with the following mixture:

1 c. frozen strawberries, well drained
1 c. strawberry juice
1/8 t. salt
1 T. Clear Jel
Red coloring as needed

Mix Clear Jel with enough of the cold strawberry juice to make it of pouring consistency. Bring remainder of juice to a boil. Add Clear Jel mixture and boil until clear, stirring constantly. Add salt, red color if a more vivid red color is desired. When mixture cools, fill tart shells, top with whipped cream and chill thoroughly.