monochromatic dinner

Dinner tonight was by choice and request.  I had planned on making Pork Chop-N- Potato Bake from an Amish Cookbook called  A Taste From Grandma's Kitchen.  The book was compiled to maintain, preserve and share heritage in Amish cooking.  There are recipes  for many different types of recipes from appetizers, main dishes, desserts and pies.  There is a section for large quantities which includes chicken and dressing for 250 people and Potato and Ham Soup that makes 5 gallons.  If one is looking for canning recipes, it is in this book.  A fun little book with a lot of  rib sticking recipes.  Over 600 recipes.

Here is the adapted recipe Pork Chop-N-Potato Bake:

6 pork chops
1/2 tsp. salt
1 can cream mushroom soup
1/2 can milk
1/2 cup sour cream
1/4 tsp pepper
1- 24 oz. pkg. frozen shredded hash brown potatoes, thawed
2 cups shredded sharp  cheddar cheese, divided



Brown pork chops in a sprayed skillet, set aside.  In bowl combine  the next 5 ingredients.  Stir in potatoes and 1 /1/2 cups cheese.  Spoon into a 9 x 13 sprayed baking dish. Arrange pork chop over top.  Bake covered at 350 degrees F. for 40 minutes.  Uncover and top with the remaining cheese.  Bake uncovered 5 minutes longer or until cheese is melted. 

My daughter wanted corn casserole with dinner which then matched the color of the potatoes.  The color in the fruit was the pineapple and raspberries we had with the meal. Thank goodness the fruit was in a bowl because the pineapple would have blended well in the rest of the plate!

Well, it was really tasty.  I definitely would make the potatoes by themselves or as above.