March 20, 1956 Baked Pork Chops -- A new Way, Sweet Potatoes in Casserole, Pine-Apple Crisp

Baked Pork Chops -- A new Way

4 loin pork chops
1/2 c. milk
1 t. salt
3/4 c. dry bread crumbs
1/8 t. pepper

Grease 9" pie plate and pour milk into it; add salt. Dip each chop into milk, then roll in crumbs. Fit chops snugly together in milk, in pie plate. Sprinkle with pepper. Scatter remaining crumbs over top. Cover with another pie plate 8 or 9 inch. Bake at 325 degrees 1 1/4 to 1 1/2 hours or until tender.

Sweet Potatoes in Casserole

4 medium sweet potatoes, pared
1/4 c. brown sugar
1 t. salt
1/4 t. cinnamon
2 T. butter
3 T. hot water

Cut sweet potatoes lengthwise as for French fried potatoes. Place half in greased 1 1/2 quart casserole, sprinkle with half the sugar, salt and cinnamon, dot with half the butter. Repeat. Ad water. Cover and bake at 325 degrees 1 1/4 to 1 1/2 hours.

Pine-Apple Crisp

2 pared, diced, large cooking apples
1 c. drained canned crushed pineapple
1/8 t. nutmeg
1/2 c. brown sugar
6 T. flour
3 T. butter

Combine apples and pineapple in 1 quart casserole, sprinkle with nutmeg. Combine sugar, flour; add butter and cut in with pastry blender. Sprinkle over fruit. Bake at 325 degrees for 45 to 50 minutes or until lightly browned. Serve with top milk or light cream. Serves 4.

Note: Add cabbage salad and rye bread to complete dinner.