| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 4 | Servings | ||
INGREDIENTS
| 4 | Pork steaks – about 3/4 inch | |
| Thick | ||
| 1 | tb | Salad oil |
| 10 1/2 | oz | Can condensed cream of |
| Asparagus soup | ||
| 1/2 | c | Green onions — chopped |
| 1 1/2 | ts | Seasoned salt |
| 1/2 | ts | Seasoned pepper |
| 1/4 | c | Water |
| 4 | Potatoes — sliced | |
| 2 | c | Shredded cabbage |
| 1/2 | c | Light cream |
INSTRUCTIONS
In large skillet or slow-cooking pot with browning unit, brown chops in oil on both sides. Drain off excess fat. Combine undiluted soup with onions, seasoned salt, pepper and water. Arrange alternate layers of meat, potatoes and cabbagte in slow-cooking pot. Pour soup mixture over. Cover and cook 4 to 6 hours on low. Turn to high. Add cream; cover and cook on high for 20 to 30 minutes. Recipe By : From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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