Kitchen Classics
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favorite recipes to
Reader Recipes
P.O. Box 2340
Glen Allen, VA
23058-2340.
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Tender Pork Chops
From Joann Frazier Hensley of McGaheysville
Ingredients:
 | 6 thick pork chops |
| 1/4 t seasoned pepper |
| 10 3/4-oz. can cream of chicken soup |
| 1 small onion, sliced thinly |
| 3 T catsup |
| 2 t Worcestershire sauce |
Directions: Grease skillet with a little of the fat
from the chops. Brown chops quickly on both sides. Place chops in baking
dish. Sprinkle with seasoned pepper. Combine remaining ingredients. pour
over chops. Cover and bake 1 1/2 hours in moderate oven, 350 degrees.
Serves 6.
My Cream of Crab Soup
From Alice Ann Pruitt of Tangier
Ingredients:
| 1 small onion, diced |
| 1 stalk celery, diced |
| 5 T butter or margarine |
| 1 can cream of potato soup |
| 1 can cream of celery soup |
| 3 chicken bouillon cubes |
| 1 soup can water |
| 2 soup cans milk |
| 1 small container sour cream |
| 1 lb. crabmeat |
| 1 T parsley |
| 1 T Old Bay seasoning |
| Salt and pepper to taste |
Directions: In pan, cook diced onion and celery in
butter until tender. Add cream of potato soup and cream of celery soup,
bouillon cubes, plus water, milk and sour cream. Stir and cook 3 minutes
to boiling point. Add crabmeat and cook 3 more minutes. Add parsley, Old
Bay, and salt and pepper. It's delicious! Try it.
Potato Supreme
From Elaine Barnett of Ruckersville
Ingredients:
| 2-lb. package frozen hash browns |
| 1/2 cup melted butter |
| 1 t salt |
| 1/2 t pepper |
| 1/2 cup chopped onions |
| 2 cups grated cheddar cheese |
| 1 pintof sour cream |
| 1 can cream of chicken soup |
| 2 1/2 cups of corn flakes |
Directions: Defrost potatoes. Combine in a large bowl
with butter. Add rest of ingredients except corn flakes. Put in buttered
9x13-inch pan. Top with corn flakes. Bake at 350 degrees for 1 hour. Makes
12 servings.
Heart-Healthy Eggplant Past Italiano
From Susan DeGaetani of Chicago, IL
Ingredients:
| 1 chopped onion |
| 2 cloves minced garlic |
| 1 chopped green pepper |
| 8-oz. can tomatoes, no salt |
| 16-oz. can crushed tomatoes |
| 2 t chopped fresh basil or 1 t dried |
| 2 t fresh oregano or 1 t dried |
| 2 t fresh thyme or 1 t dried |
| 1 bay leaf |
| Pepper to taste |
| 1 med. eggplant, peeled and cubed |
| 1 lb. sliced fresh mushrooms |
| 1 T grated Parmesan |
Directions: Spray large skillet with nonstick spray. Add onion, garlic,
green pepper, eggplant and saute until tender. Add tomato sauce, tomatoes
and herbs. Simmer until tender. Serve over fresh pasta, garnish with
cheese. Serves 6.
Mounds Balls
From P.R. Colley of Orange
Ingredients:
| 2 lbs. confectioners' sugar |
| 1 stick melted butter |
| 12-oz. can Eagle brand milk |
| 2 pkgs. flaked coconut |
| 2 cups nuts |
| 1 t vanilla |
| 1/2-1 block cooking wax |
| 1-2 pkgs. semi-sweet chocolate chips |
Directions: Mix all ingredients except cooking wax
and chocolate chips and roll into balls. Let chill overnight. Melt wax
with chocolate chips in a double boiler. Dip balls in wax/chocolate
mixture and set on waxed paper to cool.
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