Monday, May 15, 2006

Meal Idea

Well, I looked around and looked around for something that sounded good for a meal.  Then I thought, "well, I've got some pork chops in there.  What could I do with those?"  Then I went and found this recipe.  Sounds simple and good.  I hope ya'll like it.

Creamy Potato Pork Chop Bake

1 tablespoon vegetable oil
6 pork chops
1 10.5 ounce can condensed cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
salt and pepper to taste
1 24 ounce package frozen hashbrown potatoes, thawed
1 cup shredded Cheddar cheese
1 1/2 cups canned French fried onions

Heat oil in a large skillet over medium high heat. Add pork chops and saute until browned. Remove from skillet and drain on paper toweling. Meanwhile, preheat oven to 350F/175C. In a medium bowl mix together soup, milk, sour cream and salt and pepper to taste. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and spread mixture in the bottom of a 9 x 13 inch baking dish. Arrange pork chops over potato mixture. Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 160F/70C. Remove cover; top with remaining cheese and onions and bake uncovered for 5 more minutes. Makes 6 servings.

Now you've got the meat and potatoes.  Just serve it with some veggies, bread and butter and your all set to go.  For dessert I found this recipe for something called Ambrosia Pie.  I don't care for Ambrosia, but I know lots of people really like it, so I decided to put it here for the dessert. 

Ambrosia Pie

1 7 ounce package flaked coconut, toasted
1/3 cup margarine or butter, melted
1 14 ounce can Eagle Brand Sweetened Condensed Milk, NOT evaporated milk
1/3 cup ReaLemon Lemon Juice from Concentrate
1 17 ounce can fruit cocktail, well drained
1/2 cup slivered almonds, toasted and chopped
1/4 cup chopped maraschino cherries, well drained
1 4 ounce container frozen non dairy whipped topping, thawed
additional fruit, optional

Combine coconut and margarine. Reserving 2 tablespoons coconut mixture, press remainder firmly on bottom and up side to rim of 9 inch pie plate. Chill. In large bowl, combine Eagle Brand, ReaLemon,fruit cocktail, almonds and cherries; mix well. Fold in whipped topping. Pour into prepared crust. Garnish with reserved coconut and additional fruit if desired. Chill 4 hours or until set. Refrigerate leftovers.


Ray took Aimee, Rylie and I out for breakfast yesterday.  Rylie was a pistol, as usual.  We couldn't get her to sit much longer than 10 minutes at a time.  She barely ate a thing, thank goodness it was a buffet and we didn't have to pay for her.  There were 2 babies under the age of 1 sitting at tables near us.  She was all smiles and up in their little faces.  I could see that she just wanted to get them out of their highchairs and play with them.

Aimee left the table after we were there for a short time to go use the restroom.  Of course, little miss antsy pants had to tag along with her.  When she came back to the table Rylie was carrying a bouquet of flowers and a card.  Aimee had a balloon and another card.  I had a lovely time and was quite surprised by the balloon, flowers and cards.

Later in the day, David picked me up and took me to dinner at Max & Erma's in Perrysburg.  His girlfriend (also named Jill) and her mother met us there.  I was a bit relieved when there was no engagement anouncement, lol.  He's too young and still undecided as to where to go as far as a career.  She is a very nice young girl though, and her mother is nice too.

Samantha was out of town with a friend, but she did call and tell me happy mothers day.  That is about all, other than that I just rested and relaxed.  It was nice day.

Have a good Monday, and I'll see ya'll tomorrow.

Hugs & love,



njmom72 said...

Hi there! Thanks so much for visiting my journal recently and for leaving such a lovely comment. Have a great week! :-)

~ Susan

bhbner2him said...

Sounds like something my bunch would like!  -  Barbara