April 13, 1955 Pork Chops Florentine, Lemon Sponge Pudding

Pork Chops Florentine

"A New Idea in Pork Chop Casserole"

5 rib pork chops cut 3/4 to 1 inch thick
Salt and pepper
3 T. butter
3 T. flour
1 c. milk
1 t. salt
1/8 t. pepper
1/2 c. grated cheddar cheese
2 12 oz. packages frozen spinach cooked or 2 no. 303 cans spinach

Brown chops on both sides in frying pan. Season with salt and pepper. Melt butter and blend in flour. Add milk gradually and cook until thickened, stirring constantly. Add salt, pepper and grated cheese and  continue cooking until cheese is melted. Drain cooked or canned spinach. Add spinach to cheese sauce and pour into a greased  casserole. Arrange browned chops on top of spinach mixture. Cover and bake in moderate oven 350 degrees for 30 minutes. Remove cover and continue baking uncovered for 15 minutes. 5 servings.

Note: Use a 1 1/2 quart casserole with a cover. Pork chops are popular with everyone and this combination of golden brown pork chops, spinach and cheese is sure to be a hit. Pork is a thrifty buy at the present time. Rib chops are used in this recipe, however loin and shoulder chops may be used as well. Since pork chops usually have enough fat covering of their own, they can be browned without the addition of fat. Brown chops on low heat, since a slow brown will stay on the meat better during cooking. The rich flavor of pork chops is best developed by long slow cooking. That is the reason we cover the casserole.

Lemon Sponge Pudding

2 T. butter
1 c. sugar
1/4 c. flour
1/4 t. salt
5 T. lemon juice
Grated rind 1 lemon
3 eggs, separated
1 1/2 c. milk

Cream butter and sugar. Add flour, salt, lemon juice and rind. Combine well beaten egg yolks and milk. Add to flour mixture, mix well, lastly fold into stiffly beaten egg whites. Pour into well buttered custard cups. Set cups in a pan of water. Bake at 350 degrees 45 minutes. When done each cup will contain lemon custard at bottom of cup and sponge cake on top. Cool, unmold. Serves 8.

Note: This is a wonderful oven meal for desert and main course bake in exactly the same length of time. To complete this meal I just add a green salad -- potatoes for me too -- for a quickee try  boiling potatoes for 15 minutes, then dip in melted butter and bake 45 minutes with the rest of the meal.