Reader Recipes

Kitchen Classics

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Glen Allen, VA 23058-2340.

Tender Pork Chops

From Joann Frazier Hensley of McGaheysville


bullet6 thick pork chops
bullet1/4 t seasoned pepper
bullet10 3/4-oz. can cream of chicken soup
bullet1 small onion, sliced thinly
bullet3 T catsup
bullet2 t Worcestershire sauce

Directions: Grease skillet with a little of the fat from the chops. Brown chops quickly on both sides. Place chops in baking dish. Sprinkle with seasoned pepper. Combine remaining ingredients. pour over chops. Cover and bake 1 1/2 hours in moderate oven, 350 degrees. Serves 6.

My Cream of Crab Soup

From Alice Ann Pruitt of Tangier


bullet1 small onion, diced
bullet1 stalk celery, diced
bullet5 T butter or margarine
bullet1 can cream of potato soup
bullet1 can cream of celery soup
bullet3 chicken bouillon cubes
bullet1 soup can water
bullet2 soup cans milk
bullet1 small container sour cream
bullet1 lb. crabmeat
bullet1 T parsley
bullet1 T Old Bay seasoning
bulletSalt and pepper to taste

Directions: In pan, cook diced onion and celery in butter until tender. Add cream of potato soup and cream of celery soup, bouillon cubes, plus water, milk and sour cream. Stir and cook 3 minutes to boiling point. Add crabmeat and cook 3 more minutes. Add parsley, Old Bay, and salt and pepper. It's delicious! Try it.

Potato Supreme

From Elaine Barnett of Ruckersville


bullet2-lb. package frozen hash browns
bullet1/2 cup melted butter
bullet1 t salt
bullet1/2 t pepper
bullet1/2 cup chopped onions
bullet2 cups grated cheddar cheese
bullet1 pintof sour cream
bullet1 can cream of chicken soup
bullet2 1/2 cups of corn flakes

Directions: Defrost potatoes. Combine in a large bowl with butter. Add rest of ingredients except corn flakes. Put in buttered 9x13-inch pan. Top with corn flakes. Bake at 350 degrees for 1 hour. Makes 12 servings.

Heart-Healthy Eggplant Past Italiano

From Susan DeGaetani of Chicago, IL


bullet1 chopped onion
bullet2 cloves minced garlic
bullet1 chopped green pepper
bullet8-oz. can tomatoes, no salt
bullet16-oz. can crushed tomatoes
bullet2 t chopped fresh basil or 1 t dried
bullet2 t fresh oregano or 1 t dried
bullet2 t fresh thyme or 1 t dried
bullet1 bay leaf
bulletPepper to taste
bullet1 med. eggplant, peeled and cubed
bullet1 lb. sliced fresh mushrooms
bullet1 T grated Parmesan

Directions: Spray large skillet with nonstick spray. Add onion, garlic, green pepper, eggplant and saute until tender. Add tomato sauce, tomatoes and herbs. Simmer until tender. Serve over fresh pasta, garnish with cheese. Serves 6.

Mounds Balls

From P.R. Colley of Orange


bullet2 lbs. confectioners' sugar
bullet1 stick melted butter
bullet12-oz. can Eagle brand milk
bullet2 pkgs. flaked coconut
bullet2 cups nuts
bullet1 t vanilla
bullet1/2-1 block cooking wax
bullet1-2 pkgs. semi-sweet chocolate chips

Directions: Mix all ingredients except cooking wax and chocolate chips and roll into balls. Let chill overnight. Melt wax with chocolate chips in a double boiler. Dip balls in wax/chocolate mixture and set on waxed paper to cool.


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