"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

Son of a Gun Casserole Recipe

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This recipe for Son of a Gun Casserole, by , is from Our Heritage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzanne LoCicero McGinnis
Added: Tuesday, October 02, 2007


4-6 Pork Chops, 1 or 2 onions
1 or 2 green peppers, 2 potatoes (medium)

Brown chops in shortening. Place in bottom of casserole dish. Make brown gravy from drippings and set aside. Layer chops with thinly sliced peppers, onions, and potatoes. Pour gravy over these ingredients, cover with foil and bake at 350 until vegetables are done.




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