4		eggs
1		tsp. dry mustard
1		tsp. salt
1		tsp. pepper
2		cups milk
1/4		lb. grated cheddar cheese plus
1/2		cup extra cheese for topping
1		lb. bulk pork, browned and drained
6		slices white bread
1/2		cup corn flake crumbs or buttered bread crumbs

Beat eggs and add mustard, salt, pepper, milk and cheese. Mix well. Add pork. Remove crust from bread and place bread slices on bottom of 9x13-inch greased casserole dish. Pour egg and pork mixture over bread. Cover and refrigerate overnight. The next day bake covered in a 350 degree oven about 45 minutes. Uncover and sprinkle with extra 1/2 cup cheese and corn flakes or bread crumbs. Bake uncovered 15 minutes longer. Yields 6 servings. Mrs. Edna Miller, Clark, Mo.
Back to top

Favorite Ham Loaf

1		lb. ground ham
1-1/2		lb. ground pork
1		cup milk
1		cup bread crumbs
2		eggs
		Salt and pepper if desired
1		cup brown sugar
1/4		cup water
1/4		cup vinegar
1		tsp. mustard

Mix meats, milk, crumbs, eggs and seasonings. Shape into loaves. Bake at 350 degrees for one hour or until done. Heat sugar, vinegar, water and mustard. Pour over loaves and baste with juice occasionally. Yields 8 to 10 servings. Rachel Newswanger, Latham, Mo.
Back to top

Upside Down Pork Chops

6		pork chops browned
1		pkg. O'Brien hash brown potatoes
1		can cream of chicken soup
1		(8 oz.) carton sour cream
1		cup cubed Velveeta cheese
1/2		cup melted margarine
Topping:
1/2		cup melted margarine
2		cups crushed corn flakes

Place browned pork chops in bottom of 9x13-inch casserole dish or pan. Mix rest of ingredients (except 1/2 cup margarine and corn flakes) together and press on top of pork chops. Top with corn flakes and margarine. Bake for 1 hour at 350 degrees or until golden brown and bubbly. When served, pork chops will be on top. Yields 6 servings. Marilyn Rickhof, Higginsville, Mo.
Back to top

Swiss Sausage Casserole

2		rolls (16 oz. each) sausage, browned and drained
1-1/2		cups chopped celery
2		cups croutons
1		cup mayonnaise
1/2		cup milk
1		tbls. onion soup mix

Combine all ingredients and mix well. Spread evenly into a greased 9x13-inch pan. Bake at 350 degrees for 35 minutes. Yields 6 to 8 servings. Dortha Strack, Cape Girardeau, Mo.
Back to top

Ham Hocks with Sauerkraut and Potatoes

4		lbs. ham hocks
1		cup water
2		tsp. salt
1/4		tsp. pepper
1		2 lb. can sauerkraut
1		small onion chopped
4		medium potatoes, halved lengthwise

Place hocks, water, salt and pepper in pressure cooker. Close cover securely. Place pressure regulator on vent pipe and cook 45 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Add sauerkraut, onion and potatoes. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once. Yields 4 to 6 servings. Ms. Mattie Borntrager, Clark, Mo.
Back to top

Savory Pork Turnovers

Pastry:
6		cups all purpose flour
2		tsps. sugar
1-1/2		tsps. salt
1		cup shortening
1		cup cold butter or margarine
18		tbls. of cold water
Filling:
2		pounds ground pork
3		tbls. butter
2		cups cooked, cubed, peeled potatoes
2		cups diced, peeled tart apples
3		tbls. all purpose flour
1		tbls. brown sugar
1-1/2		tsp. rubbed sage
1		tsp. pepper
1/2		tsp. salt
2		egg yolks
2		tbls. water

In a bowl combine flour, sugar and salt. Cut in the shortening and butter until crumbly. Add water 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Cover and chill for at least 1 hour. In a Dutch oven over medium heat, brown pork until no longer pink: drain. Add butter and onions: saute until onion is tender. Add potatoes and apples, flour, sugar, sage, pepper and salt; cook and stir for 2 minutes. Cool. Meanwhile, on a heavily floured surface, roll pastry to 1/8-inch thickness; cut into a 3-1/2 inch circle. Place 1-2 tablespoons filling on each circle. Moisten edges with water; fold dough in half. Seal edges with fingers or a fork. Place on ungreased baking sheets. Beat egg yolks and water; brush over turnovers. Bake at 375 degrees 20 to 25 minutes or until golden brown. Serve warm. Yields about 4 dozen. Mrs. Eddie J. Miller, Clark, Mo.
Back to top

Dixie Pork Chops

6		loin or rib pork chops, 1-inch thick
		Salt and pepper
2		cups tomato juice
1-1/2		tbls. Worcestershire sauce
1		tsp. lemon juice
1/4		cup chopped green pepper
1/4		cup chopped onion

Place pork chops in cold large skillet. Place over medium heat and brown chops thoroughly on both sides. Season with salt and pepper. Combine remaining ingredients and pour over chops. Cook over low heat for 1 hour or until chops are very tender. Serve with hot cooked rice or whipped potatoes. Yields 6 servings. Mrs. Edward Yoder, Madison, Mo.
Back to top

Savory Sweet Roast

4		lb. pork roast
1		onion
1		can mushroom soup
1/2		cup water
1/4		cup sugar
1/4		cup vinegar
2		tsp. salt
1		tsp. mustard
1		tsp. Worcestershire sauce

Slice and brown meat on both sides in skillet. Add onion. Blend together remaining ingredients. Pour over meat. Cover and bake at 250 degrees until tender. (Approximately 3 hours depending on how thick meat is sliced.) This juice is good for gravy or to cook noodles in after the roast is done. This can also be put in the crock pot on low for 12 to 16 hours. You may also use steaks or chops instead of roast. Yields 6 to 8 servings. Rachel Newswanger, Latham, Mo.
Back to top

Stuffed Pork Chops

1-1/2		cups (6 oz.) cubed Cheddar cheese
3/4		cup soft bread crumbs
1/2		cup diced dried apricots
1/4		tsp. celery seed
1		(6 oz) can apple juice
4		loin pork chops with pocket cut 3/4 (inch thick)
2		tbls. butter
1		cup thinly sliced carrots
1		cup chopped celery

In mixing bowl mix together cheese, crumbs, apricots, celery seed and 1/4 cup apple juice. Stuff pocket of chops. Set aside remaining stuffing. In a large skillet, melt butter, slowly brown chops. Place celery and carrots in bottom of buttered 1-1/2 quart casserole; arrange chops over vegetables. Top each chop with 1/4 of remaining stuffing. Pour 1/2 cup apple juice over all. Cover. Bake 45 minutes in 325 degrees oven; remove cover and bake an additional 10 to 15 minutes. Yields 4 servings. Katie Troyer, Clark, Mo.
Back to top

Pork Chop Supreme

8		pork chops
1		can cream of chicken soup
1/2		cup water
Dressing:
4		cups bread cubes
1/3		cup chopped celery
1/4		cup melted butter
		Salt and pepper to taste
2		eggs
1		small onion, chopped
2		tsp. parsley flakes

Brown pork chops and place in roaster. Make dressing by mixing all dressing ingredients together. Spoon dressing onto pork chops. Dilute soup with 1/2 cup water and pour over chops and dressing. Cover and bake in 350 degree oven for one hour. Yields 6 to 8 servings. Jennifer Zimmerman, Tunas, Mo.
Back to top