Jane Little's Cookbook

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  • Apple Pork Chops
  • Beef Stew
  • Busy Day Beefburgers
  • Creole Pork Chops
  • Pot Roast

Apple Pork Chops
  • Pork chops 1/2 to 1 inch thick.
    Sliced tart apples (peeled and cored)
    Dark brown sugar
    salt and pepper
Brown chops in skillet. Place in casserole. Cover with sliced apples (after sprinkling chops with salt and pepper). Sprinkle with a little brown sugar. Cover and bake until tender, about one to one and one-half hours at 350 deg.

Beef Stew

Using about 2 to 3 lbs., cut either chuck steak or round steak into one-inch cubes and brown, a few pieces at a time, in drippings in a heavy pan. Add water up to one-half inch in pan (more if desired) and close tightly. Turn heat down to low and simmar for one and one half hours. Add diced celey, sliced carrots, six small onions, one can tomato soup six peppercorns, one-half bayleaf, and simrner for another hour. If desired, potatoes may also be added with above vegetables. Shortly before end of cooking time add one cup frozen peas. Thicken gravy, season to taste, and serve.

Busy Day Beefburgers
  • 1 pound ground beef (lean)
    1 - 1 1/2 cup chopped onion
    1 - 1 1/2 cup chopped celery
    1 can condensed tomato soup ''
    1/2 cup catsup
    1 teaspoon salt
    Dash of pepper
Brown ground beef.. Add Onion and celery;I cook until tender but not brown. Add soup, catsup, and seasonings. Simmer uncovered about 20 minutes or until of the consistancy you like. Salt to taste.

Creole Pork Chops
  • four to six 1" pork chops (may also be thinner if desired)
    Salt and papper.
    1 tblsp. fat
    1/3 cup ketchup
    1/2 cup water
    1/2 tsp. salt
    1/2 tsp. celery seed
    3 tblsp. cider vinegar
    1/4 tsp. ginger
    1 tsp. sugar
    1 tsp. flour
Sprinkle chops lightly with salt and pepper. Brown on both sides in fat in skillet. Remove chops to casserole or baking dish. Combine remining ingredients; pour over chops. Bake covered in slow oven (325 deg.) for 1 1/2 hours or until tender.

Pot Roast

Brown suitable cut of beef, fat side down first, over moderate high heat. Brown well on all sides. In the meantime dice one onion, cut up a stalk of celery, slice one or two carrots; and together with 6 peppercorns and one half a bay leaf arrange in bottom of dutch oven under the meat. Cover tightly and turn heat down low. Simmer for 2 1/2 to 3 1/2 hours, depending on size of roast. Place meat on a warm platter and thicken the gravy. Season to taste. Spoon some gravy over the roast and serve either strained or unstratined in a gravy dish with the meat.