Creole Pork Chops, Asparagus Bundles, Sweet Potatoes, Lemon Pie
Creole Pork Chops
6 - 8 pork chops
1/2 cup flour
4 T Crisco
salt and pepper to taste
6 or 8 green pepper rings
6 or 8 large slices onion
1 cup water
1 large can tomatoes
2 cups cooked rice
Sprinkle chops with a little salt. Dredge chops in flour with 1 t
salt added. Melt Crisco. Place chops in hot Crisco. Sprinkle
with pepper. Brown on both sides. Place chops into a greased
baking dish. Place a slice of onion and pepper ring on top of
each chop. Fill pepper ring with cooked rice and top with tomato.
Sprinkle with salt and pepper. Pour remaining tomatoes, juice
and water around chops. Bake at 350 for 30 minutes.
Asparagus Bundles
2 lbs. fresh asparagus, trim ends
12 slices bacon
1/2 cup light brown sugar
1/2 cup butter
1 T soy sauce
1/2 t garlic salt
1/2 t pepper
Preheat oven to 400. Divide asparagus into 12 bundles.
Wrap one piece bacon around each bundle, starting 1/2
inch from bottom of the tips. Secure bacon with toothpicks.
Place in a shallow pan. Combine brown sugar and remaining
ingedients in a small saucepan; heat to a boil. Stir and pour
over asparagus. Bake 25 to 30 minutes until spears have
begun to wilt and bacon is fully cooked.
Sweet Potatoes
3 or 4 sweet potatoes
1 stick butter, soft
1 1/2 cup sugar
1 cup condensed (Carnation) milk
1 t vanilla
Boil sweet potatoes until just soft. Remove from heat. When
cool enough to handle, peel potatoes. Add soft butter, mix with
electric mixer. Add sugar, milk and vanilla and mix well. Pour
into a 2 quart casserole.
Topping:
1/2 cup brown sugar
1/2 cup flour
1/2 cup pecans
1/2 cup coconut
Mix ingredients and spread over potatoes. Bake at 375 for 30
minutes.
Lemon Pie
1 1/2 cups graham cracker crumbs
1/4 cup sugar
5 T melted butter
Stir above ingredients together. Press evenly in the bottom
and sides of a 9 inch pyrex pie pan. Bake 10 minutes in a
preheated oven at 325.
1 (14 oz.) can sweetened condensed milk
1 t grated lemon rind
1/2 cup fresh lemon juice
3 large eggs, separated
1/4 t cream of tartar
1/4 cup sugar
Whisk together milk, lemon rind, lemon huice and eggs
until blended. Pour mixture into prepared crust. Beat
egg whites and cream of tartar at a high rate of speed
with mixer until peaks form. Add sugar a tablespoon
at a time; allow sugar to dissolve. Spread meringue
evenly over pie sealing edges. Bake 15 to 20 minutes
until golden brown. Cool pie completely. Chill for a
couple hours before serving.
