Trim pork chops; reserve some pork fat in skillet with tight fitting cover.
Add pork chops to fat; brown on each side.
Drain off excess drippings.
Sprinkle with salt and pepper to taste. Crush cornflakes slightly; sprinkle over chops.
Cover chops with milk; cover pan and bake in preheated 350\u00b0 oven for 1 hour or until chops are tender.
Serves 6 or 3 for those who have relatives that like to eat.
Mash potatoes with milk.
Saute onions in butter.
Add 1/3 of onion and butter mixture to 3/4 of cheese.
Add to potato mixture. Butter a 13 x 9-inch pan.
Place layer of noodles, layer of potato mixture and layer of sauerkraut.
Repeat, ending with noodles on top.
Pour remaining butter and onion mixture over top. Add remaining cheese.
Fudge -- First, line a 8x8\" pan with either wax paper, parchment paper
t 350\u00b0. Cream shortening with sugar, eggs, vanilla and almond
and incorporate the cocoa mixture with the dry ingredients, mixing just
o sugar mixture alternately with milk, beginning and ending with flour mixture.
00b0. Line a baking sheet with parchment paper. In a bowl
ake pans and line bottoms with lightly floured parchment paper.
o chocolate mixture alternately with milk, beginning and ending with flour mixture. Stir
CAKE: Melt the chocolate with 1/3 cup water; stir
quare baking dish and line with parchment paper, letting the excess
Mix milk, butter, sugars and salt in a heavy saucepan. Cook over medium heat and bring to a boil, stirring, constantly. Boil 6 mins., stirring constantly.
Remove from heat; add vanilla and powdered sugar.
Beat with mixer until smooth and thick; add nuts.
Pour into buttered pan and freeze for 20 minutes Cut into pieces once set. Makes 1 pound.
To make peanut butter fudge: Follow vanilla nut fudge recipe but cut butter to 1/4 cup and add 1/2 cup peanut butter.
quare pan, or line pan with heavy-duty foil and grease
Cook, over low heat, the milk and syrup, and stir often to keep from scorching.
Cook approximately 25 to 30 minutes.
Arrange pecans on a buttered cookie sheet, usually 5 per turtle so it looks like a turtle with four legs and a head.
Drop the mixture by teaspoon over each pecan pile.
Vanilla Ice Cream with Chocolate Fudge Swirl:
In a
Break the chocolate into pieces and melt together with the milk.
This can be either done in the top of a double boiler or in the microwave.
Stir until smooth.
Add the vanilla and stir again.
Spray an 8x8 inch pan with vegetable oil spray.
Pour in the fudge and smooth over the top.
Chil in the refrigerator for about 2 hours.
Cut into squares.
Heat the cream with the butter and sugar in
For the fudge filling:
Finely chop the
In a heavy saucepan, over low heat, melt chips with milk. Remove from heat, stir in remaining ingredients.
Spread evenly in 8-inch square dish.
Chill 2 hours before cutting, then store at room temperature.
Makes 1 3/4 pounds.
Line 8 or 9-inch square pan with foil.
Butter foil and set aside.
In heavy 4-quart saucepan, stir together sugar, cocoa and salt.
Stir in milk.
Cook over medium heat, stirring constantly, until mixture comes to full, rolling boil.
Boil, without stirring, to 234\u00b0 or until syrup, when dropped in very cold water, forms a soft ball, which flattens when removed from water.
(Bulb of candy thermometer should not rest on bottom of saucepan.)