| RECIPES |
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| Sandra L. (O'Neill) Fatovich, 800.254.2289, 520.298.7131 520.298.4420 fax, sandslf@aol.com www/giftsbyrichmonthouse.com |
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| Easy Pork Chops |
| 4 - 6 boneless pork chops 1 can cream of mushroom soup 1/2 can of water 3 med. potatoes, peeled, sliced like potato chips salt and pepper to taste |
| Brown pork chops in a skillet. Remove from skillet and drain extra grease. In the same skillet add 1 can of golden mushroom soup to skillet and 1/2 can of water and stir. Add the potatoes to the soup mixture. Add pork chops, cover with lid until potatoes are done. Stir once in awhile. DAILY FARE, brought to you by the McGrane Family, The Daily Ezine dedicated to Fine Dining. |
| Never Fail Pie Crust |
| Ingredients sound weird, as the kids would say, but this crust rolls out very easily and browns beautifully. You will never have problems with pie crust again! 1 # shortening (2 cups) 1 t. baking powder 2 T. brown sugar 4 cups flour 2 t. salt Mix above ingredients. Beat 1 egg in a measuring cup. Add 1 T. vinegar and enough water in cup to make 3/4 cup liquid. Add to above dry ingredients. Makes enough crust for 4 double pies. May be frozen or kept in refrigerator for up to 2 weeks. You can roll out immediately, no getting cold in refrigerator first! |