| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 5 |
|
Pork chops, deboned (up to 6) |
| 1 |
md |
Onion |
| 1 |
|
Green bell pepper, chopped |
| 2 |
|
Celery stalks, chopped |
| 1/2 |
c |
Green onions, chopped |
| 1/2 |
|
Stick oleo |
| 1 |
cn |
Cream of mushroom soup |
| 1 |
cn |
Water (same can) |
| 3 |
c |
Long grain rice, steamed (3 cups before cooking) |
|
|
Creole seasoning or salt and pepper to taste |
INSTRUCTIONS
In a large saucepan, melt 1/2 of the butter, add seasoned pork and cook
until brown and tender. Stirring often. Remove from pan.
Add remaining butter, and saute' veggies until tender.
Add Cream of mushroom soup and water to veggies, stirring until hot.
Add pork and rice to mixture, and season to taste.
Place in large casserole dish, and bake in a 350 degree oven for about
25-30 minutes.
Posted to EAT-L Digest 07 Jan 97
From: Brenda Laughlin <brenl104@MAAS.NET>
Date: Wed, 8 Jan 1997 00:47:12 -0600
A Message from our Provider:
“Times change, God doesn’t.”