"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork Chop Casserole Recipe

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This recipe for Pork Chop Casserole, by , is from The Nuttall Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Nuttall
Added: Wednesday, May 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 pork chops
1 large onion, diced
4 cups diced, boiled potatoes
1 sweet pepper, cut fine
1 can cream of muchroom soup














Directions:
Directions:
Brown pork chops in a skillet. Grease a casserole. Put in a layer of potatoes, then a layer of onions, peppers and half of the fried pork chops. Top this with another layer of potatoes, onion, pepper, and pork chops. Pour the muchroom soup over all, with salt and pepper to season, and bake until chops are well done.

Jodi Delaney (Nov 1956) Friend at Fort Benjamin Harrison, Indiana.














Personal Notes:
Personal Notes:
Receipe from Jodi Delaney, Nov. 1956, a friend at Fort Benjamin Harrison, Indiana (Army)

 

 

 

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