May 15, 1956 Pork Chop Casserole, De Luxe Strawberry Pie

Pork Chop Casserole

6 pork chops, 1/2 inch thick
4 c. peeled and thinly sliced potatoes
1 medium onion, sliced
1 t. salt
1/8 t. pepper
1 c. water
1/4 t. paprika
2 T. flour
3/4 c. evaporated milk

Sprinkle pork chops with salt and pepper. Brown slowly in small amount of fat 10minutes on each side. While chops are browning, place half the potatoes in a 2 1/2 quart casserole. Top with half the onion slices and sprinkle with half the salt and pepper. repeat. Pour 3/4 c. of water over potatoes, top with browned chops. Sprinkle with paprika. Cover and bake in a hot oven 425 degrees 45 minutes. remove from oven. Blend remaining 1/4 c. water and flour, stir in evaporated milk mixture over potatoes. Reduce heat to slow oven 325 degrees F. and bake uncovered 15 minutes longer. 6 servings.

De Luxe Strawberry Pie

Edith Woodhouse, Belleville, Ontario, Canada

1 quart strawberries
3 oz. cream cheese
1 c. sugar
3 T. cornstartch
1 T. lemon juice
1 9" baked pie shell
1 c. heavy or medium cream, whipped

Wash, drain and hull berries. Work cream cheese until soft, spread over bottom of pie shell. Select half of choice berries, press firmly into cream cheese with tips up. Mash remaining berries and strain. Add enough water to make 1 c. liquid. Mix sugar and cornstartch together in saucepan. Stir in the strawnerry juice and lemon juice. Cook over low heat stirring constantly until thick and clear. If desired add a little red coloring. Remove from heat, cool. Pour around berries in pie shell. Chill about 3 hours or until firm. Decorate with whipped cream. 6 servings.