INGREDIENTS

INSTRUCTIONS

Here's an old time idea that's probably "Mid-Western" enough for ya. This
is something I picked up from my ex-Mennonite Grandmother in Hutchinson,
Kasas.  Take four nice thick pork chops and brown 'em on each side. Dice up
four or so slices of stale bread++or bread dried out in the oven. Mix that
into a can or so of creamed corn. How many cans you need will vary with the
brand of corn.  Add about half a chopped up yellow onion and a couple of
beaten eggs.  Mix the mess well and add salt an pepper to taste. Put the
browned chops in a greased baking dish, pour the corn mixture over the
chops and pop 'em in a 325F oven for about an hour. The corn topping should
come out browned and fairly dry and the chops should be nice and succulent
with a hint of sweetness from the corn. This is one dish that garlic will
absolutely ruin!  I've tried all sorts of ways to fancy up this dish but
have never been successful in improving the original simple recipe. And
there's not ONE squid tentacle in the whole mess! Posted by Stephen
Ceideburg; March 3 1991.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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