Pork Chop and Potato Bake

When I was teaching kindergarten in the 1970's our children were dismissed earlier than the rest of the school. After we finished our work for the day, we would often visit each others classrooms and share magazines. One day my friend Sophie walked over to show me this great new recipe that she had found on the Durkee French Fried onion ring ad. It became a favorite of my family, especially Walter. When I remade it this week, I used boneless pork chops-don't do it-they are too thick and dry-use the thinner center cut with the bone-or at least the thin cut boneless pork chops.

Pork Chop 'N Potato Bake

6 pork chops
Durkee Seasoned Salt
1 can cream of celery, mushroom, or chicken soup-your choice
1/2 cup milk
1/2 cup sour cream
1/4 teaspoon black pepper
1 package 24OZ hash brown potatoes-thawed I don't think they make this size anymore-so adjust
1 1/2 cup cheddar cheese
1 can 2.8 oz Durkee French Fried Onions

Brown pork chops in non stick skillet-Sprinkle heavily with seasoned salt on both sides. Combine soup, milk, sour cream, pepper and more seasoned salt. Stir in potatoes, 1 cup cheese, and half can of onions. Spoon mixture into 9X13 baking dish.
Bake covered at 350 degrees for 40 minutes. Top with remaining cheese and onions-a little extra cheese on top doesn't hurt. Bake, uncovered 5 minutes longer.

Gooseberry Patch Chicken and Noodles

Doesn't it seem strange that Amy cooks more than her mom does? This is her recipe for a working girl's hearty supper.
Salt and pepper 4 to 6 boneless chicken breasts.
Place in bottom of crock pot.
Cover with 2 cans cream of chicken soup. Turn on low setting.
Leave for Bloomingdales Flagship store and sell tons of Marc Jacobs wristlets.
Return 6 hours later.
Take off heels. Put on sweats.
Prepare one 16 oz pkg noodles according to directions.
Add one 14.5 can chicken broth and cooked noodles to chicken breasts which have been broken up with your fork. Heat on low setting for 30 minutes.
Sit on your sofa with a bowl full of hot chicken and noodles and a diet Dr. Pepper. Watch the latest episode of your favorite reality show.
Walk your dog to burn off calories.
Take your latest read to bed and fall asleep with the lights on.
Life is great!

Amy's Chicken Pot Pie

We traveled to Black Rock Mountain Georgia for several family vacations throughout the kids childhood years. In 1984 I bought a cookbook, "Cooking in the North Georgia Mountains". It has become my cookbook Bible, even more so than Southern Livings' annual recipes. Amy loves the chicken pot pie from this book and made it this week and emailed me her photos. It is for everyone to enjoy.

2 Cups cooked chicken cubed
1 14 ounce can Veg-All drained
9oz chicken broth
1 can cream of chicken soup

Stir ingredients in 2 quart round or oblong casserole
Whisk stir together in separate bowl:
1 cup self rising flour
1 cup milk
1 stick melter butter
Pour over casserole. Bake at 350 degrees for 45-60 minutes until topping is set and brown.

Amy's Favorite Beef Stroganoff

Amy has most of my favorite recipes in New York with her. This next contribution was one of her favorites in high school and she often prepares it for friends in the city. I think that she is the only one in her group who can cook. She prepared our easy version of Beef Stroganoff this weekend and emailed us pictures to share. Here is the recipe:

1 lb cubed steaks
1/2 cup flour
i/2 cup chopped onions
2 tbs vegetable oil
1 can beef broth
1/2 cup sour cream
1 16oz package egg noodles

Salt and pepper cubed steak. Dredge in flour. Saute beef and onion in oil until browned. Drain off excess oil. Add beef broth, cover and simmer for 30 to 45 minutes or until meat is tender. Stir in sour cream. Serve over noodles that have been cooked in salted water.
Yummy! Even better the next day as leftovers. Fast and easy too!

Peaches And Cream Dessert

One Saturday afternoon, I had nothing to fix for Sunday Dinner dessert and I came across this recipe. I tried it just because I had all of the ingredients in the pantry and didn't have to go to the Winn Dixie. It turned out to be a family favorite and is even better chilled the second day. It's not too sweet but very delicious.

Peaches and Cream Dessert

3/4 cup all purpose flour
1 4 oz size regular vanilla pudding mix-not instant
1 teaspoon baking powder
1 beaten egg
1/2 cup milk
3 tablespoons melted butter
1 16 oz can peach slices
1 8 oz package cream cheese, softened
1/2 cup sugar
1 tablespoon sugar
1/2 teaspoon cinnamon

In mixing bowl stir together flour, pudding mix, and baking powder. Combine egg, milk, and melted butter or margarine, add to dry ingredients. Mix well;spread in a greased 8X8X2 inch baking pan. Drain Peaches, RESERVING 1/3 cup liquid. Chop peaches, and sprinkle on batter. Beat together cream cheese, the 1/2 cup sugar, and reserved peach liquid;pour atop peaches in pan/ Combine the 1 tablespoon sugar and the cinnamon; sprinkle over all. Bake in 350 degree oven for 45 minutes. cool

1970's The Impossible is Possible

These photos show the preparation progression and how each step looks. I am definitely not a food stylist-maybe my skills will improve.




During the mid 1970's Bisquick was found in everyone's kitchen. It was great for dumplings, shortcakes, or the famous Impossible pies. There was a taco pie, a cheeseburger pie, chicken pot pie etc. There were also sweet pies-coconut, cherry, pumpkin. The secret was you mixed up bisquick and poured it on top of your ingredients and it made its own crust. My family's favorite was the lasagna pie. I prepared it for the first time in 25 years last night and I must admit that it was yummy.

1/2 cup creamed cottage cheese-couldn't find creamed-used lowfat
1/4 cup parmesan cheese-I don't think fresh will work-use the kraft canned
1 lb ground beef or turkey
1/2 cup bell pepper chopped
1/2 cup onion chopped
2 teaspoon Italian seasonings
1 6 oz can tomato paste
2 cup mozzarella cheese
1 cup milk
2/3 cup Bisquick
2 eggs
1 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400 degrees. Grease 10 inch pie plate. Layer cottage cheese and Parmesan cheese in plate. Cook beef, pepper and onion in skillet. Salt and pepper to taste. Drain well. Mix beef, herb seasoning, paste and 1 cup mozzarella cheese; spoon on top. Beat milk, baking mix, eggs, salt and pepper 15 seconds in blender or with hand mixer. Pour into plate. Bake until knife inserted between center and edge comes out clean. 30 to 35 minutes. Sprinkle with remaining 1 cup mozzarella cheese. 6servings

The Perfect Iced Tea

I want to create a special food blog as a surprise for my family this year. It is not about gourmet recipes or new cooking ideas. As not to forget how to cook, I am preparing your favorite dishes that you grew up with and loved or didn't love sooo much. Some are Grandma's. I have done my best to adjust the ingredients to substitions that can be found in today's stores. Have fun and I hope that you will prepare many of the dishes that all have fond memories for me. Enjoy my silly stories.
I wanted to start with my first cooking experience after getting married in 1970. Walter loved his mom's sweet tea and it was a must that I master the skill immediately. I spent one whole day in the kitchen at Garden Springs Trailer Park in Athen, Ga brewing tea. I threw out about 10 pitchers and finally came up with a somewhat drinkable version. Last night was the first time that I have ever measured ingredients. Here is the recipe for Bailey's usually pretty tasty sweet tea.

Bring 2 1/2 cups water to a boil in a small pot.
When the water comes to a full boil. remove from heat-add 7 regular sized tea bags. cover pot with lid. Let steep for 20 minutes.
Meanwhile fill 2 quart pitcher with 7/8 cup sugar. One cup is too sweet-3/4 cup is not quite sweet enough- Use just under one cup.
Pour tea from pot into pitcher-do not mash tea bags as it will cause a bitter taste-or so my mother said.
Add 7 cups cold water to pitcher stir and fill tall glass with ice and lemon
Yummy and refreshing!