One of the new recipes I tried this week was a rice pudding recipe that I had seen floating around Facebook. Well, it wasn't what I was hoping it would be. My mom found a different recipe and had much better luck than I did. Here is her recipe. I hope you have as good of luck as she did.
2 cup rice (not Minute Rice)
1/2 gallon milk
3/4 cup sugar
1/4 cup butter
1 teaspoon vanilla
Raisins (optional)
Put in crockpot and cook on low for 3-4 hours.
Saturday, March 1, 2014
Pork Chop and Potato Bake
So it's been a while. I've tried out a few new recipes this week. Here is one that I think my family really enjoyed. My son loves Hashbrown Casserole, and this combines that with pork chops for an unusual combination. I think my favorite part of the dish was the crispy onions combined with cheese on the top.
6-8 pork chops
1 1/4 cup cheddar cheese
1 can cream of celery soup
6 ounces dried onions
3/4 cup sour cream
24 ounces Southern-style hashbrowns
3/4 cup milk
Lawry's seasoned salt
Pepper
Brown and season pork chops with Lawry's. Combine soup, milk and sour cream. Stir in potatoes and 1/2 cup cheese. Place in greased 9x13 pan. Lay pork chops on top of potatoes. Bake, covered, at 350 degrees for 45-60 minutes (I did 60). Top with remaining cheese and onions, bake, uncovered, for an additional 15 minutes.
6-8 pork chops
1 1/4 cup cheddar cheese
1 can cream of celery soup
6 ounces dried onions
3/4 cup sour cream
24 ounces Southern-style hashbrowns
3/4 cup milk
Lawry's seasoned salt
Pepper
Brown and season pork chops with Lawry's. Combine soup, milk and sour cream. Stir in potatoes and 1/2 cup cheese. Place in greased 9x13 pan. Lay pork chops on top of potatoes. Bake, covered, at 350 degrees for 45-60 minutes (I did 60). Top with remaining cheese and onions, bake, uncovered, for an additional 15 minutes.
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