Pork Chops & Scalloped Potatoes Casserole by CK
6 boneless loin pork chops
2 small to medium onions chopped
2 tbs butter
4 cups potatoes sliced very thinly (mandolin recommended)
1 can 10.75 oz cream of mushroom soup
1 1/4 cups milk
Preheat oven to 350 degrees F
Butter or spray a 2-quart baking dish (11 x 7-inches)
Heat a large skillet over medium-high heat.
Melt 1 tbs of the butter in the pan
Brown pork chops on both sides; remove from pan and set aside.
Add the remaining 1 tbs butter to the skillet and add the chopped onion.
Cook onions until they are soft.
In the same pan as the onions, add the condensed soup and gradually stir in the milk so you don’t get lumps; set aside.
Slice potatoes and place in an even layer in the prepared baking dish.
Place pork chops on top of potatoes
Pour soup mixture over pork chops. Wiggle the pan a bit so the sauce distributes throughout the pan.
Cover and bake at 350 degrees F for 30 minutes.
Remove cover and bake for an additional 30-40 minutes.
FOR SLOW COOKER
Follow recipe up until sauteeing onions and making the soup sauce
Place sliced potatoes in the buttered crock of the slow cooker
Place pork chops on top of potatoes.
Pour soup mixture over chops
Cover and cook for about 3-4 hours high 5-7 hours low
SLOW COOKER CHEESY CHICKEN AND RICE by GKT
4 boneless skinless chicken breasts
1 onion, chopped
1 – 8 oz box Zatarain’s yellow rice mix, cooked according to directions
1 c. cheddar cheese
1 can cream of chicken soup
1 can whole kernel corn, drained
Place chicken i bottom of slow cooker. Scatter chopped onion over top. Spoon soup over top. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn and cheese. Stir to combine. (No need to chop chicken before cooking as stirring in the rice, corn and cheese will cause it to break into pieces.)
BONUS RECIPE!!
GEORGE WASHINGTON’S CHRISTMAS EGGNOG RECIPE
“One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, ½ pint rye whiskey, ½ pint Jamaica rum, ¼ pint sherry
—mix liquor first,
then separate yolks and whites of 12 eggs,
add sugar to beaten yolks,
mix well.
Add milk and cream, slowly beating.
Beat whites of eggs until stiff and fold slowly into mixture.
Let set in cool place for several days.
Taste frequently.”
