Subject: Campbell's Baked Pork Chops with Corn Stuffing Bake
From: Unicorn (unicorn@indenial.com)
Date: Tue Apr 24 2001 - 21:49:21 EDT
Food for Thought:
Ideals are like the stars. We never reach them but, like the mariners on
the sea, we chart our course by them.
(Carl Schurz)
Recipe of the Day:
Campbell's Cream of Celery Soup combines with Pepperidge Farm Stuffing,
corn and onion to create a tasty bed for
baked pork chops--one-dish easy and quick to bake in just 30 minutes!
Campbell's Baked Pork Chops with Corn StuffingBake
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=746
Prep Time: 10 minutes
Cook Time: 30 minutes
1 1/2 cups Pepperidge Farm Cornbread Stuffing
1 can Campbell's Cream of Celery or 98% Fat Free Cream of Celery Soup
1/2 cup whole kernel corn
1 small onion, finely chopped
1/4 cup finely chopped celery
4 boneless pork chops, 3/4" thick
1 tbsp. packed brown sugar
1 tsp. spicy-brown mustard
MIX stuffing, soup, corn, onion and celery. Spoon into greased 9" pie
plate. Top with chops.
MIX sugar and mustard and spoon over chops.
BAKE at 400°F. for 30 min. or until done. Serves 4.
Shopping List:
1 can Campbell's Cream of Celery or 98% Fat Free Cream of Celery Soup
4 boneless pork chops, 3/4" thick
Pepperidge Farm Cornbread Stuffing
Brown sugar
Whole kernel corn
Spicy-brown mustard
Small onion
Celery
Kitchen Clip:
Brown sugar is granulated sugar colored with molasses. Dark brown sugar
is more strongly-flavored than light
brown sugar. To keep brown sugar soft, refrigerate it in an airtight
container.
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