I found another vintage cookbook at my favorite thrift store for only 50 cents! Yeah, they're making a killing off of me.
I was flipping through this "new" cookbook of mine called Ida Bailey Allen's Cook Book for Two (1957) last night during one of my insomnia episodes. I came across Stuffed Lamb Chops. And although my day was very busy in Albuquerque, I couldn't stop thinking about these Stuffed Lamb Chops. Canaan & I stopped by the grocery store on the way home for the sole purpose of buying lamb chops...which they didn't have so I improvised and bought pork chops instead.
I've altered this recipe quite a bit. Hope you like it as much as we did!
Stuffed pork chops topped with mashed potatoes
Serves 2
2 boned loin pork chops
1 C chopped mushrooms
1 T butter
2 T bread crumbs
2 strips bacon
1 C chopped or pureed vegetable (optional)
Salt & Pepper
Mashed potatoes
Split the chops on the side to form pockets
Chop the mushrooms or use a food processor, cook 1 minute in butter, add crumbs and some salt and pepper. Optional: add chopped or pureed vegetable such as asparagus. I used the food processor to chop the steamed asparagus.
Fill the pockets in the chops with the mushroom mixture. Fit a strip of bacon around each and fasten with a toothpick.
Brown the chops in the same skillet you sauteed the mushroom mixture. On high for 2-3 minutes per side.
Remove the toothpick and place in a baking dish. Dust with salt & pepper. Bake for 30 minutes in a preheated oven of 350.
Top each with mashed potatoes and cook for another 15-20 minutes.
Remove from oven and serve immediately.
"whatever you have" or asparagus & cheese pastry puffs
Remove puff pastry shells from packaging and place on ungreased baking sheet. Cook according to package instructions. These were 20-25 minutes in a preheated oven of 400 degrees.
When done, remove top. (optional: eat them)
Add your choice of toppings and/or cheese even cream cheese.
If you're doing vegetables or meat, make sure it's cooked first. You can even make these into chicken pot pies...that is if you didn't already eat the tops.
Tonight I put in cheese, then steamed asparagus and topped with freshly grated Parmesan cheese.
Put back in the oven for 2-10 minutes...just check to see when the cheese is melted and item is hot. Serve immediately.
1 comments:
Love the food! You’re amazing. This menu is fantastic:) It sure will help everyone who’s looking for a perfect menu like this. Thank you for sharing this recipe.
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