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Show Spanish Rice Topped With Cheese-Glazed Pork Chops If your husband insists on inviting in-viting friends to dinner, and the children's playmates linger as suppcrtime .draws nigh, if your I name leads all the rest of church supper volunteers Lady, you must be a marvelous cook! , Obviously, too, you have real i affection for delights of the table. Giving a different twist to old favorites is your idea of i fun. Like pork chops and Spanish rice, for instance. Pork chops i served "as is" are reasonably l good, though certainly not ex-! ex-! citing. YOU would never be ' guilty of this, we suspect. So I 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 f ice cream and orange sherbet ; in alternate scoops, enlivened by i a biv of toasted coconut. The i crust is really something special. spe-cial. Made from a packaged bis- cuit mix and delicately flavored with orange rind, it, simple preparation positively defies failure! And it can be baked days before and frozen the I occasion demandst. Just spoon ; the ice cream and sherbet into the baked shell shortly before the dinner bell, and In the freezer it happily awaits a dra-I dra-I matic entrance. ! Onto the table go a basket of j hard rolls, peeking out from under a napkin, lots of golden ' butter and mugs full of icy cold ! milk. pork riioppFn-TorrEn SPANISH HICK S quart casserole 6 serving 350 degree preheated oven 40-45 minute pnrk chop ' S tablespoons batter H cht batter 'i cup chopped celery cup chopped green pepper S rap sliced onion IVi raps quick rooking rice t 1 i. rsns tomato aaucq 1H cop water I leanpoon salt S l-ipoon pepper teaspoon sweet basil 1 cup shredded sharp Cheddar cheese t tablespoons grated Parmesan cheese Brown pork chops in the 3 tablespoons butter. Meanwhile, melt the Vi 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 wa-ter and seasonings and mix well. Bring to a boil. Cover and simmer sim-mer for 10 minutes. Pour cooked rice into well buttered casserole. casse-role. Arrange pork chops on top of rice. Top with Cheddar and Parmesan Cheese. Cover and bake in a 3"0 degree preheated oven for 30 minutes. Remove cover and bake for 13 minutes longer or untd cheese is melted and pork chops are thoroughly cooked. ORANGE COCOMTT ICE CREAM PIE SMnch pie pbte 450 degre preheated oven 8-10 in in men IVi rups prepared biscuit mix X tablespoons grated orange rind 1 tablespoon sugar i cup soft butter V, rup 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 loaves the sides of the pie plate. Dough will be puffy and soft. Wi'.h fingers and heel of hand, pat dough evenly onto bottom anj sides of pie plate, bringing dough up to cover sides of pie plat;. Flute edges. Prick thoroughly with a fork. Bake in a 450 degree preheated oven for 8-1C m'nutes or until lightly browned. Cool and All. 1 quart vanilla Ice cream 1 pint orange sherbert 1 rup toasted coconut Just before serving, fill the pie crust with vanilla Ice cream and orange sherbert, alternating spoonfuls of the two. Top with toasted eocount and serve at once. |
