October 25, 1954 Pork Chops "A New Way", Baked Stuffed Potatoes, Brownie Pudding

Pork Chops "A New Way"

4 loin chops
2 t. finely minced garlic
3 T. flour
1 t. salt
Dash of pepper
1 1/2 c. boiling water
1 c. applesauce
1 t. lemon juice

Brown pork chops on both sides without fat. Arrange chops in shallow 10 x 6 x 2 baking dish. Cook minced garlic in pork fat slightly, add flour, salt and pepper blending well. Add water and cook until mixture is thickened and comes to boiling point, stirring constantly. Add applesauce and lemon juice, mix thoroughly. Pour over pork chops. Place in oven 350 degrees and bake 1 1/2 hours or until chops are very tender. Serves 4.

 Note: You may substitute shoulder chops for loin chops.

Baked Stuffed Potatoes

Select smooth and unblemished potatoes of uniform medium size. Scrub thoroughly. Dry. Rub lightly with unsalted fat or oil. Bake 350 degrees for 1 hour. Rub gently back and forth in palm of hand. This makes the potato mealy. Slit lengthwise, carefully scoop out insides. Mash. Use plenty of salt, butter and cream and mash until very very fluffy. Refill shells, piling mashed potatoes in lightly. Sprinkle grated cheese over top. Return to oven to brown, about 10 minutes at 425 degrees.

Trudy's Tip: Stuffed potatoes may be fixed in advance and reheated before ready to serve. You may also freeze them. Cool, wrap in foil, cellophane or freezer paper, and freeze.

Brownie Pudding

1 c. flour
2 t. baking powder
1/2 t. salt
2 T. cocoa
3/4 c. sugar
1/2 c. milk
1 t. vanilla
2 T. melted butter
1/2 c. chopped nuts
3/4 c. brown sugar
1/4 c. cocoa
1 3/4 c. hot water

Sift flour, measure, add baking powder, salt, cocoa and gran. sugar; sift together. Add milk, vanilla and melted butter. Mix until smooth. Add nuts. Spread in greased 8 x 8 x 2 inch pan. Combine brown sugar and cocoa; spread over batter. Pour hot water over all. DO NOT STIR. Bake 350 degrees 45 minutes. Note: This forms a delicious fudge sauce on bottom and a crispy pudding on top. Serve with or without cream.