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Show Spanish Rice Topped With Cheese -Glazed Pork Chops If your husband insists on inviting friends to dinner, and the children's playmates linger as suppertime draws nigh, if your name leads all the rest of church supper volunteers-Lady, you must be a marvelous cook! Obviously, too, you have real affection for delights of the table. Giving a different twist to old favorites is your idea of fun. Like pork chops and Spanish rice, for instance. Pork chops served "as is" are reasonably good, though certainly not exciting. YOU would never be guilty of this, we suspect. So here is a new way of presenting them to your happy family. Your dessert, of course, lives up to the entree. It's an ice cream pie comprised of vanilla ice cream and orange sherbet In alternate scoops, enlivened by a bit of toasted coconut. The crust is really something special. Made from a packaged biscuit mix and delicately flavored with orange rind, its simple preparation positively defies failure! And it can be baked days before and frozen 'til the occasion demands it. Just spoon the ice cream and sherbet into the baked shell shortly before the dinner bell, ' and In the freezer it happily awaits a dramatic entrance. Onto the table go a basket of hard rolls, peeking out from under a' napkin, lots of golden butter and mugs full of Icy cold milk. PORK CIIOPPED-TOrrED SPANISH RICE 2 quart casserole 6 servings 350 degree preheated oven 40-15 minutes 6 pork chops 3 tablespoons. butter Vi cup butter ii cup chopped celery ft cup chopped green pepper H cup sliced onion Y cups quick cooking rice 2 8 oz. cans tomato sauce 114 cups water 1 teaspoon salt H teaspoon pepper hi teaspoon sweet basil 1 cup shredded sharp Cheddar cheese 2 tablespoons crated Parmesan cheese Brown pork chops in the 3 tablespoons butter. Meanwhile, melt the y4 cup butter in a saucepan. Add celery, green pepper, onion and rice and cook and stir until rice is lightly browned. Add tomato sauce, water and seasonings and mix well. Bring to a boil. Cover and simmer for 10 minutes. Pour cooked rice into well buttered casserole. Arrange pork chops on top of rice. Top with Cheddar and Pa.rmesan Cheese. Cover and bake in a 350 degree preheated oven for. 30 minutes. Remove cover and bake for 15 minutes longer or until cheese is melted and pork chops are thoroughly cooked. ORANGE COCONUT ICE CREAM PIE 9-inch pie plate 450 degree preheated oven 8-10 minutes l'i cups prepared biscuit mix 2 tablespoons grated orange rind 1 tablespoon sugar M cup soft butter V cup boiling water Put biscuit mix, orange rind and sugar in pie plate. Mix well. Add butter. Pour boiling water over butter and stir vigorously with a fork until dough forms a ball and leaves the sides of the pie plate. Dough will be puffy and soft. With fingers and heel of hand, pat dough evenly onto bottom and sides of pie plate, bringing dough up to cover sides of pie plate. Flute edges. Prick thoroughly with a fork. Bake in a 450 degree preheated oven for 8-10 minutes or until lightly browned. Cool and fill. I quart vanilla Ice cream 1 pint orange sherbert 1 cup toasted coco.mt Just before serving, fill the pie crust with vanilla ice cream and orange sherbert. alternating spoonfuls of the two. Top with toasted cocount and serve at once. |