Weekly Recipes For Your Inbox!

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Jun 132012

Pork Chop And Veggie Bake

This is another simple recipe that’s tasty too!


4 shoulder pork chops
2 sweet onions, sliced
2 tomatoes, sliced
1 small bell pepper, chopped
2 tbsp flour
1 teas salt
1 cup water



Brown chops in a small amount of oil on both sides. Remove to a shallow baking dish in a single layer, and top with the veggies. Pour off pan drippings, reserving 2 tablespoons. Stir in the flour and salt into the reserved drippings and slowly add the water. Cook and stir until thickened. Pour this mixture over the chops and veggies and cover with foil. Bake in a 350 degree oven for 1-1/4 hours or until chops are tender. Have some of that seasoned rice I just posted and enjoy!

Jun 132012

Sour Cream And Corn Bake

Since this is Corn Month and our’s is being eaten fresh out of the garden, here’s a recipe you might find interesting!



8 strips bacon
3 tbsp chopped onion
2 tbsp flour
1/2 teas salt
1 cup sour cream
2 cans (12 oz) whole kernel corn*
1 tbsp fresh chopped parsley


Cook bacon until crispy; remove to paper towels to drain and crumble. Pour off bacon fat, reserving 2 tablespoons. Add onions to the drippings and saute until transparent in color. Blend in the flour and salt; add sour cream gradually, stirring until smooth. Slowly bring to a boil over low heat and add corn. Remove from heat and fold in half of the bacon. Pour into a baking dish that has been sprayed with cooking oil; top with remaining bacon and parsley. Bake in a 350 degree oven for 30 minutes or until hot and bubbly…….. Enjoy!
* I substitute fresh corn that has been cooked and removed from the cob, about 2-1/2 cups.

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