Found this recipe my Mom used to cook, she didn’t cook very much. But when she did she would invent recipes. The following one was one that succeeded. There are several more recipes that she got from my grandmother that I will pass on later.
- 6 shoulder Pork Chops
- 2 Tbsp. chopped onion
- 1 green pepper, sliced in rings
- 1 #2 can tomatoes with juice
- ½ cup rice – uncooked
- 1 tsp salt
- ¼ tsp pepper
- 1tsp chili pepper (optional)
Brown the chops in hot oil or fat (pour off fat or oil). Add onion green peppers and tomatoes, arranging pepper rings on top. Sprinkle rice around chops. Season with salt and pepper, cover and cook over low heat until chops are tender – about 1 hour. Remove chops and arrange on warm platter. Fill center with rice mixture. Serves 6 or what ever number you cook. You can double it for 8. My Mom liked her food hot.
This is a good recipe for outside, camping or just a meal. Remember the chipped beef on toast. We had this after a roast. The leftovers made great creamed beef. Stretching a meal was important with 4 boys in the house.
- ½ Pd of beef (or any left over roast) chopped
- 1 Tbsp butter
- 1 Tbsp flour
- ½ cup milk
Melt better on low heat and add beef, allow it warm through, add the flour, mix thoroughly with beef and butter, allowing the flour to brown a little. Add the milk slowly: cook until thick and smooth. Pour over rounds of toast. I reduced this recipe for four people, since the one my mom had was for 10.