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PORK
PORK CHOP BAKE Johanna VanVeen
6 pork chops, 1 inch thick 1 ce. water
4 med. potatoes 1 envelope Lipton onion soup
1 (4 oz.) can sliced mushrooms,
drained

Peel raw potatoes and slice thinly. Preheat oven to 350°.
Brown chops, drain. Place in buttered baking dish the potatoes,
mushrooms and top with chops. Pour over the soup combined with
water. Cover with foil and bake until done, 1 1/4 hours. Serves

6.

PORK CHOP AND POTATO SCALLOP Margie Gemser
4 thick pork chops 2 tspe chopped parsley

1 can cream of mushroom soup 4 ce thinly sliced potatoes

1/4 ce water Salt and pepper

1/2 ce sour cream

Brown chops in skillet. Blend soup and sour cream, water
and parsleye In 2 quart casserole, alternate layers of potatoes,
salt and pepper and sauce. Top with chops. Cover and bake at
375° for 11/4 hours. Serve hot. Serves 4.

OVEN PORK STEW : Mrs. Leyen
1 1/2 1b. boneless pork, cut 1/2 ce red wine or water
in 1 inch cubes 1/2 tspe basil
1 (10 1/2 oz.) tomato soup 3 mede potatoes
1 ce chopped onion 1/2 med. turnip
1 tspe salt 3 mede carrots
1/2 tspe pepper 2 stalks celery

In a large heavy pan, brown pork. Add soup, plus 1 soup
can of water, onion, salt, pepper and basil. Cover and bake at
350° F. for 1 hour. Pare and cube vegetables. Add vegetables
and wine or water to pan and bake 1 hour longer. 4 to 6
servings.