January 17, 1955 Stuffed Pork Chops, Au Gratin Potatoes, Apple Nut Pudding

Oven meal

Stuffed Port Chops

Au Gratin Potatoes      Buttered Asperagrus

Apple Nut Pudding

Stuffed Pork Chops

 4 double loin pork chops
1/4 c. butter
1 c. (1/4 pound) chopped mushrooms (stems and caps)
1 1/2 c. soft bread crumbs
1/2 t. salt
1/8 t. pepper
1/8 t. thyme
2 T. chopped onion

Melt butter in frying pan, add onion and mushrooms, saute over medium heat about 5 minutes, stirring occasionally. Add bread crumbs which have been mixed with seasonings. Cook for about 1 minute to brown slightly.
 Have butcher cut pocket into each chop or do this yourself. Place stuffing in each pocket, secure with small skewers or toothpicks. Sear chops in a lightly oiled skillet, turn the chops carefully so you do not disturb the stuffing. Place in baking pan, roast uncovered at 350 degrees for 1 1/4 hours on until tender and nicely browned. Serves 4.

Au Gratin Potatoes

3 medium potatoes or 3 cups diced, cooked
2 T. butter
2 T. flour
1 1/2 c. milk
1/4 t. salt
1 c. grated process American cheese
1 T. prepared mustard

 Place cooked potatoes in greased baking dish about 7 x 11 inches. Melt butter, blend in flour. Add milk, cook over low heat until thick, stirring constantly. Remove from heat, add salt and half of the cheese. Stir until cheese melts. Pour sauce over potatoes; sprinkle remaining cheese over top. Bake in moderate oven with chops 350 degrees for 25 minutes or until golden brown and bubbly. Serves 4.

Apple Nut Pudding

from Mrs. E. B. Young, North Chili, N.Y.

3/4 c. sugar
1 egg, well beaten
1 1/2 c. flour
1/4 t. salt
1 t. baking powder
1 c. finely chopped tart apples
1/2 c. nut meats
1 t. vanilla

Gradually add sugar to well beaten egg, beating until sugar is dissolved. Add sifted dry ingredients. Fold in apples, nuts and vanilla. Pour into greased 8 x 8 inch pan. Bake 350 degrees for 40 minutes. Serve with whipped cream or ice cream. Serves 8.