CMT News

Pork chops
Corn Casserole
Layered salad
5 cup salad
Dreamsickle cake


PORK CHOPS WITH SOUR CREAM & CAPERS
5-6 center cut pork chops
2 1/2 tbs butter
1 tbs flour
2 t Dijon mustard
1 cup beef broth
1 t salt
1/2 t black pepper
3/4 cup Daisy sour cream
3 - 4 t capers
Brown pork in butter in a large pan. Remove. Add flour and mustard to drippings and brown lightly. Pour in broth, salt and pepper. Increase heat to a boil. Return chops and lower heat to simmer. Cook covered for one hour. Stir in sour cream and reheat. Add capers.

CORN CASSEROLE
6 strips bacon
2 tbs butter
1/2 t salt
2 cans whole kernel corn
2 tbs finely minced onion
2 tbs flour
1 cup Daisy sour cream
Fry and crumble bacon. Brown onion in butter; add salt and flour,
blend. Add sour cream and bring to a boil. Add corn and cook until heated through. Fold in half the bacon and pour everything into a buttered baking dish. Top with remaining bacon. Bake at 350 until bubbly.

LAYERED SALAD
half head iceberg lettuce, torn into bite size pieces
small head romaine lettuce
1/2 pound bacon cooked and crumbled
1 red onion
canned English peas
six boiled eggs peeled and cut long ways
one cup shredded sharp cheese
3/4 cup mayonnaise
3/4 cup Daisy sour cream
2 tbs sugar
Layer first seven ingredients in order given in a large salad bowl. Combine mayo and sour cream; add sugar and mix well.
Wrap tightly with Saran wrap. Refrigerate at least 24-hours before serving.

5 CUP SALAD
(Yummy!)
1 cup Mandarin oranges
1 cup miniature marshmallows
1 cup flaked coconut
1 cup pineapple chunks, drained
1 cup Daisy sour cream
Combine ingredients in order given. Mix until well blended. Refrigerate

DREAMSICLE CAKE
(This is a church cake!)
1 (18 oz.)package orange cake mix
one (3 oz.) package orange gelatin
one (5 oz.) package instant vanilla pudding
4 eggs
1/2 cup vegetable oil
1 1/2 cups milk
Preheat oven to 350. Grease and flour three 9-inch cake pans. In a large bowl combine cake mix, gelatin pudding mix, eggs and milk. Beat with electric mixer for three minutes. Pour batter into pans and bake for 25 - 30 minutes. Cool in pans for 10 minutes then invert layers onto a cooling rack and cool completely before frosting.
FROSTING:
1 (8 oz) container Daisy sour cream
1 cup sugar
1 (5 oz.) package instant vanilla pudding mix
1 (12 oz.) can crushed pineapple, drained
1 (6 oz.) package frozen coconut thawed
1 (8 oz.) Cool Whip
In a large bowl mix sour cream, sugar and pudding by hand. Stir in pineapple and coconut. Fold in Cool Whip. Spread the frosting over the cooled cake. Keep refrigerated in an air-tight cake pan.