Monthly Archives: November 2011

Oven Baked Chicken with Sweet and Smokey BBQ Sauce #plfrecipe

Oven Baked Chicken with Sweet and Smokey BBQ Sauce

Recipe Submitted by Mary Lee M. – Derby KS

1 Chicken, cut into serving pieces
( I use the chicken legs we receive in the Prairie Paks
but you can use whatever chicken pieces you like.)
1 lg Onion – peeled and cut in pieces.
Pepper to taste

BBQ Sauce:
1/2 cup Catsup
2 TLB Mustard
1/2 cup cooking Oil
1/2 cup Maple Syrup, can be sugar free.
1/4 cup Vinegar
1/4 cup Liquid Smoke
(Hickory Salt can be substituted for liquid smoke.)

1 – Place chicken in baking dish.
2 – Sprinkle with pepper.
3 – Place onion pieces around chicken.
4 – Pour sauce over chicken.
5 – Place in 375 degree oven.
6 – Bake until done, about 45 minutes to one hour.


Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive chicken 
most every month in the Prairie Pak, so a lot of chicken
recipes will be appearing here!  
See Prairieland Food Derby for archived Prairie Pak contents!


Thanksgiving Day – Joyous Work!

Thanksgiving Day – The Joyous Work Web Log!

A dialog for this joyous family day; as much as there is time for.

Giving thanks for another Thanksgiving with family.

5:00 am – turkey out of frig and prepared for microwave and returned to frig.  Yes, I cook mine in the microwave.  Once you learn that cooking can be made easier utilizing the most amazing microwave, your life as a cook, will be happier.  The microwave turkey has always been moist, and done to perfection.  Directions on how to do this at another time. I don’t just “heat” things up in mine.  I really cook in it.

6:00 am – cleaning house – the last minute touches.

7:00 am – wrote an article for this blog!  Where did the mind set for this come from?  Dunno, just did it as it was nice to set down for awhile.  My back need this break. Here is the article: Teaching Charity to Children Through Volunteerism.

8:00 am – chopping onions and celery for the two dressings.

9:00 am – Made a very light brunch of egg, pastrami, havarti cheese, tomatoes and lettuce on swedish rye bread for both of us – no more food until the Thanksgiving appetizers come out in a few hours.  Russ had strawberry soda with his instead of milk. Like a kid, it was a real treat for him. He had a choice and that’s what he chose.  Go figure.

10:00 am – Writing this post but leaving off here to go cook!  Back later when I need to sit a bit again.  🙂


12 Noon – well, 4 minutes till anyhowsen.  Stuffing is on it’s way to a plug in appliance.  I never put it in the oven anymore.  Once it’s done on the stove top I add a little more juice and add it to a big flat (about 6 inches deep tho’) covered appliance on low.  With two kinds of dressing this year I’ll make a tin foil divider to keep the herb dressing separate from the cornbread stuffing.  Our cornbread stuffing gets boiled eggs chopped in it (along with the chopped onions and celery of course) and the herb dressing get the usual treatment, plus a LOT of extra sage.

My brother in MN called to wish us a Happy Thanksgiving just before I needed to sit down again.  I told him,  “I cannot believe how HOT that kitchen gets when cooking this much food!” And it’s the truth too. Yikes.


8:55 pm – Once the party here was rolling, there was not any way to get back here to update.  That is good news for our family though.  Dear DIL showed up on time to help me de-bone the turkey which was falling off the bone tender by 2:00 pm.  Wonderful and juicy the bird is always center stage.

What can I say?  We had a grand time, overate, and almost cleaned up everything. There are still some dishes sitting with water in them, ready to be washed and put away.

I send enough dressing and turkey home with the kids for their families that we don’t have to have it for weeks.   But I bet we do have a good weeks worth of food, without doing anything but heating a plateful in the microwave. I like it like that too.  I need a few days rest after the push to get this giant meal ready on time.  It was worth it though, as it always is.

Happy Thanksgiving!

Teaching Charity to Children Through Volunteerism

Volunteers do more than help other people or their communities.

They teach, by example, charity to their children. With all the hustle and bustle that surrounds the holidays each year, we can forget important things that don’t make it onto our printed calendars.

November 20 was National Family Volunteer Day.  We did not forget the day but preparing for Thanksgiving does rush us along and this very important day can be overlooked.

What better way to kick off the Holiday Season than to teach, by our very own examples, just how volunteerism helps our neighbors and communities grow and flourish.  The volunteer spirit is born in most of us.  As we grow older, we realize that there is no better way to grow healthy, happy families than to share and care.  By exhibiting a giving spirit; a loving and caring hand; and smiles (instead of scowls) to those less fortunate than ourselves, it is possible to ingrain the volunteer spirit into our family life.

How to spread the volunteer spirit.

Here is southern Kansas, in the Wichita metro area we have some great services where extending that helping hand is always welcome.  The Lords Diner, now at two locations, feeds hungry families but also depends on volunteers to help accomplish the task.  Places to volunteer abound here, really, but let’s take a step back and see what we can do to teach children how to spread their giving spirit.

  • Work together to make baked goods as a donation to a church, community or charity fair.
  • Help your child donate a portion of his allowance and birthday money to the charity of his choice.
  • Instead of exchanging duplicate gifts – donate one of the items to charity.
  • Encourage your children to donate one item off their Christmas or birthday wish list to a less fortunate child.
  • Teach a class together. Senior centers, YMCAs and women shelters are very receptive to the help.
  • Walk, brush, feed and clean pets at a rescue shelter. Even younger children can appreciate this action.
  • Volunteer to read to the blind. Let older children read while the younger ones turn pages.
  • Organize a food drive in your neighborhood. Even small children can help deliver and collect bags.
  • Organize a toy, book or clothing drive. Have the kids chip in by donating some of their unused toys and outgrown clothing.
  • Volunteer with Habitat for Humanity. Volunteers are needed to build, paint, cook and serve food, watch children and more.
  • Sign up to receive Habitat’s free newsletter for monthly updates and share it with your children.
  • Help an elderly neighbor with shopping . Let your child carry the grocery list and decide on “gift” items not on the list.
  • Help an elderly neighbor with yard clean up.  When a whole family pitches in, the work is done in half the time.
  • If you don’t have a Goodwill drop-off nearby, donate old clothes to a community church clothing bank. Have your children help with this activity.

Allowing your children to help you help others is what it is all about.  There is another list here at the Prairieland Food Blog that might also help you find an activity to help teach about volunteerism on the “Are you a volunteer?” page.

However you choose to teach charity to children, whether your own; a scout troop; a sports team or club you monitor, this action is more than worth the effort.

Even if all you do is on one day during the year, make that whole day about giving freely of your time to others, in some capacity.  November 20, next year, could be the day your child learns about charity for the long term.  But even better, how about one day a month? Don’t get stuck on what day your calendar expresses what you should do, but what you feel in your heart.  Could passing that “good spirit” feeling on to your child be worth a mere 12 days a year?  You bet’cha.

Rewarding Volunteers.

Prairieland Food recognizes that volunteers are an important part of every good community.  Offering discounted food packages to those with a truly giving spirit is the mission of the organization. Allow your child to accompany you to D-Day, when the food comes in, and when you can, donate a Prairie Pak to someone you know needs that helping hand.  Your child being a part of this action, will learn about charity first hand, from your example.


Thanksgiving Menu

Thanksgiving Menu

Our menu this year is not any longer than any other year.   Like many households we cook too much food.  Likewise, we eat way too much food. It’s only once a year and over-eating is a given.  Here is what we finally put together just this past week as a final menu for our 2011 Thanksgiving Meal Menu:

Relish & Cheese Tray
Beefy Cream Cheese Dip & Crackers
Deviled Eggs

Roasted Turkey & Turkey Gravy
Country Cornbread Dressing
Country Herb Dressing
Creamy Mashed Potatoes
Cheesy Hashbrown Casserole
Macaroni and Cheese
Green Bean Casserole
California Blend Veggies w/Butter Sauce
Nutty Cranberry Sauce
Hawaiian Dinner Rolls
Cheese and Herb Biscuits

Plump Pumpkin Pie
Southern Pecan Pie

We feel privileged to be able to have what we want at this very important family meal.  So many folks don’t have this choice.

When you give your “Thanksgiving Prayer” don’t forget to ask for bounty for all citizens of the earth and of course – Be truly thankful.

Horn of Plenty


How To Handle A Turkey (Thanksgiving)

How To Handle A Turkey

I cook the big bird each year and even though I’ve cooked an untold amount of turkeys, I look this information up almost every year.  Luckily, all you need to know can be found online.  But to make sure we get the right scoop and handle those turkeys in a safe manner here is what the real experts have to tell us.

Let’s Talk Turkey

Frozen Turkeys
1 – Allow 1 pound of turkey per person.
2 – Keep frozen until you’re ready to thaw it.
3 – Turkeys can be kept frozen in the freezer indefinitely;
however, cook within 1 year for best quality.
4 – See “Thawing Your Turkey” for thawing instructions.

Thawing Your Turkey

There are three ways to thaw your turkey safely —
1 – in the refrigerator,
2 – in cold water,
3 – in the microwave oven.

1 - In the Refrigerator (40 °F or below)
Allow approximately 24 hours for every 4 to 5 pounds
 04 to 12 pounds - 1 to 3 days
 12 to 16 pounds - 3 to 4 days
 16 to 20 pounds - 4 to 5 days
 20 to 24 pounds - 5 to 6 days
1 - Keep the turkey in its original wrapper.
2 - Place it on a tray or in a pan to catch any juices that may leak.
3 - A thawed turkey can remain in the refrigerator for 1 to 2 days.
4 - If necessary, a turkey that has been properly thawed in the
refrigerator may be re-frozen.

2 - In Cold Water
Allow approximately 30 minutes per pound
 4 to 12 pounds - 2 to 6 hours
 12 to 16 pounds - 6 to 8 hours
 16 to 20 pounds - 8 to 10 hours
 20 to 24 pounds - 10 to 12 hours
1 - Wrap your turkey securely, making sure the water is not able
to leak through the wrapping.
2 - Submerge your wrapped turkey in cold tap water.
3 - Change the water every 30 minutes.
4 - Cook the turkey immediately after it is thawed.
5 - Do not re-freeze.

3 - In the Microwave Oven
1 - Check your owner's manual for the size turkey that will fit
in your microwave oven.
2 - Likewise, the minutes per pound and power level to use
for thawing.
3 - Remove all outside wrapping.
4 - Place on a microwave-safe dish to catch any juices that
may leak.
5 - Cook your turkey immediately.
6 - Do not re-freeze or refrigerate your turkey after
thawing in the microwave oven.

Remove the giblets from the turkey cavities after thawing.
Cook separately.

Roasting Your Turkey

  • Set your oven temperature no lower than 325 °F.
  • Place your turkey or turkey breast on a rack in a shallow roasting pan.
  • For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole. Use a food thermometer to check the internal temperature of the stuffing. The stuffing must reach a safe minimum internal temperature of 165 °F.
  • If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F.
  • A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.
  • If your turkey has a “pop-up” temperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer. The minimum internal temperature should reach 165 °F for safety.
  • For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.
  • Remove all stuffing from the turkey cavities.

Timetables for Turkey Roasting
(325 °F oven temperature)

Use the timetables below to determine how long to cook your turkey. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing.


4 to 8 pounds (breast)

1½ to 3¼ hours

8 to 12 pounds

2¾ to 3 hours

12 to 14 pounds

3 to 3¾ hours

14 to 18 pounds

3¾ to 4¼ hours

18 to 20 pounds

4¼ to 4½ hours

20 to 24 pounds

4½ to 5 hours

It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. Remember to remove the giblet packages during the cooking time. Remove carefully with tongs or a fork.

Optional Cooking Hints

  • Tuck wing tips under the shoulders of the bird for more even cooking. This is referred to as “akimbo.”
  • Add ½ cup of water to the bottom of the pan.
  • If your roasting pan does not have a lid, you may place a tent of heavy-duty aluminum foil over the turkey for the first 1 to 1 ½ hours. This allows for maximum heat circulation, keeps the turkey moist, and reduces oven splatter. To prevent over browning, foil may also be placed over the turkey after it reaches the desired color.
  • If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle. It will allow you to check the internal temperature of the turkey while it is cooking. For turkey breasts, place thermometer in the thickest part. For whole turkeys, place in the thickest part of the inner thigh. Once the thigh has reached 165 °F, check the wing and the thickest part of the breast to ensure the turkey has reached a safe minimum internal temperature of 165 °F throughout the product.
  • If using an oven cooking bag, follow the manufacturer’s guidelines on the package.

REMEMBER! Always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water.

For information on other methods for cooking a turkey, call the USDA Meat and Poultry Hotline
1-888-MPHotline (1-888-674-6854)

~~~~~  ~~~~~  ~~~~~  ~~~~~  ~~~~~

Happy Thanksgiving Week!

Spicy Bratwurst Supper #plfrecipe

Spicy Bratwurst Supper

Recipe Submitted by Connie F. Larned KS

6 Bacon Strips, diced
1/3 Cup Chopped Onion
5 Fully Cooked Bratwurst links, cut into 1/2″ slices
1/2 lb. Sliced Fresh Mushrooms
1 T. Diced Jalapeno Peppers
2 Cups Meatless Spaghetti Sauce
2 oz. Gouda Cheese, shredded
Hot Cooked Rice

01 – In a large skillet, cook bacon and onion over medium heat
until bacon is almost crisp.
02 – Remove to paper towels to drain.
03 – In the same skillet, sauté the bratwurst, mushrooms and
jalapeno for 3-4 minutes or until mushrooms are tender.
04 – Stir in spaghetti sauce and bacon mixture.
05 – Cover and cook for 4-6 minutes or until heated through.
06 – Sprinkle with cheese.
07 – Serve with rice.


Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive Bratwurst
in the Prairie Pak sometimes.
See Prairieland Food Derby for archived Prairie Pak contents!


I Save Pickle Jars

…Olive jars too.  These are great storage devices that I come by, for free and with no dangers of bleeding toxins into the food I store in the refrigerator or freezer.  You can freeze in glass jars if you don’t fill them full.  I don’t do this much though as it defeats the purpose of having a freezer in the basement (or other, probably better location) because if you don’t fill them they take up space that is only full of air.

We all know the dangers of storing food in some plastic containers, right?  Many of those containers have certain symbols and numbers on the bottom that tell us that they can store liquids or they should only store solid foods.  Who knows all those number and symbols?  I do, but mix them up in my head sometimes so, to be absolutely safe, I store liquids in pickle and olive glass jars that I have thoroughly cleaned and run through the dishwasher too.

Pickle and Olive Jars

I store my leftover broth, soups, chiles, and other one pot meals in these jars from time to time.  And also entree’s like chicken alfredo with fettuccine noodles when there is a good quantity left over.  I always store broth in these jars.

Also sausage drippings has a jar with it’s name on it in the refrigerator, and likewise a jar for bacon fat.  These are in smaller glass jars that fit in the door nicely along side the ketchup and other condiments. Wide mouth jars allow for scooping out a teaspoon of bacon fat (which is about all you need in a recipe, right?) or sausage drippings when needed.

Yes, I have a lot of glass containers with plastic lids too, but sometimes there are just not enough of these to go around so my pickle and olive jars sit in the mud room and wait for me to need them.  After all, they are free, clean, non-toxic and reusable.  Recycling at it’s best. OH, you didn’t know this was about recycling?  Maybe, in a sneaky way, it is.  Heh.

But really, mostly it’s about safe food handling.  We can follow all the rules while cooking but if we store our foods improperly, we may be harming our families, in the long run.

So, be safe, and if you, like me, mix up some of those symbols and numbers for plastic containers, just save a few pickle and olive jars and put those plastic containers in the recycle bin.


Apple and Pear Oatmeal Crisp #plfrecipe

Apple and Pear Oatmeal Crisp

Recipe Submitted by Eileen B. Derby KS

Recipe Body Ingredients:
2 cups cooking apples, peeled and sliced
2 cups pears, peeled and sliced
2 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 -2 tablespoon lemon juice
3/4 cup water

Recipe Crisp Topping:
1 cup oats
1/3 cup all-purpose flour
3/4 cup brown sugar
1/4 teaspoon salt
1/2 cup butter or margarine, melted

01 - Peel apples and pears, rub them with the lemon juice
so they don't turn brown.
02 - Place apples and pears in a greased shallow 9”
square baking dish.
03 - Mix together 2 tbsp. brown sugar, ground cinnamon, nutmeg
and water.
04 - Sprinkle this mixture over the top of the apples and pears.
05 - Combine remaining dry ingredients in a separate bowl,
add melted butter, mixing until crumbly.
06 - Sprinkle crumb mixture on top of the apples and pears.
07 - Bake at 375°F for 30-40 minutes or until apples are tender.
08 - Serve with vanilla ice cream, yogurt, or whipped topping.
Great by itself too.


Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive fresh apples 
almost every month in the Prairie Pak, and during the season a 
lot of pears too.
See Prairieland Food Derby for archived Prairie Pak contents!
This recipe from the PLF Derby KS recipes archives.


Beef Wraps #plfrecipe

Beef Wraps

Recipe Submitted by Michelle A. – Canton KS

1- boneless beef sirloin steak, cut into thin strips
3-garlic cloves, minced
1/4 tsp pepper
3 Tbs. soy sauce, divided
3-tsp olive oil, divided
1- medium onion cut into rings or wedges
1/4 cup beef broth
6 Tbs. ranch salad dressing
flour tortillas
1-red or green pepper

01 - Coat a large skillet with cooking spray.
02 - Saute the beef, garlic, pepper, and 2 Tbs. soy sauce in
2 Tbs. olive oil until meat is no longer pink.
03 - Remove from burner but keep warm.
04 - Saute the red or green pepper and onion in the broth and
remaining soy sauce; bring to a boil.
05 - Return beef to the pan; simmer 5 minutes or until heated through.
06 - Spread the ranch dressing over one side of each tortilla. 
07 - Add your lettuce, cheese, and tomato.
08 - Add beef mixture and roll up.
09 - Cut into and eat up!


Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants often have the option
to purchase steak for just this kind of recipe.
See Prairieland Food Derby for archived Prairie Pak contents!

Derby Foodie :)

Chicken Tortilla Soup #plfrecipe

Chicken Tortilla Soup – With a Kick!

Recipe Submitted by Cheryl G. – Wichita KS

This is a Crock Pot recipe. Takes about 4 to 6 hours.
Recipe makes a large batch, but some can be frozen for later use.
Dump all ingredients into pot - Cook on high first hour or so.
Turn to low rest of time.

2 - 4 chicken breasts (cup into small pieces)
2 cans chicken broth
2 cups water
1 can rotel tomatoes (this imparts the "kick")
2 cups corn (frozen can also be used)
2 cans tomato soup
2 tsp roasted garlic
2 cans diced tomatoes (with juice)
2 cans pinto beans (with juice)
1 pkg Taco Seasoning
1 envelope dry Ranch Dressing

Serve with Tortilla Chips, Cheddar Cheese and Sour Cream.


Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive fresh chicken 
almost every month in the Prairie Pak, so a lot of chicken
recipes will be appearing here!  
See Prairieland Food Derby for archived Prairie Pak contents!


Hawaiian Pork #plfrecipe

Hawaiian Pork

Recipe Submitted by Sonja H. – Wichita KS

Prepare on the stove; crock pot or using a pressure cooker. 
Recipe Ingredients:
2 1/2 LBS lean Pork Roast, cut in to cubes
1/4 c. Fat
8 slices Onion
1 1/2 Cups Pineapple Juice
1/2 Cup Water
1/2 Cup Vinegar
1/2 Cup Brown Sugar
1 1/2 tsp. Salt

1 cup Green Pepper, diced
2 (#2) cans Pineapple Chunks
2 TLB. Soy Sauce
5 TLB. Cornstarch
1/2 Cup Water

Pressure Cooker Directions:
01 - Brown pork cubes and onion slices in hot fat.
02 - Add pineapple juice, water, vinegar, brown sugar and salt.
03 - Cover, set control and cook 12 minutes after the control jiggles.
04 - Reduce Pressure instantly.
05 - Add diced green peppers, pineapple chunks and soy sauce.
06 - Add cornstarch mixed with water and cook until thickened,
stirring constantly.
07 - Serve over rice.
Serves 6 to 8 guests.


Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; we often have Pork roast as a
special package and often in the Prairie Pak, pork chops.
See Prairieland Food Derby for archived Prairie Pak contents!
This recipe from the PLF Derby KS recipes archives.

Sounds Yummy, eh?


Raw Apple Cake #plfrecipe

Raw Apple Cake

Recipe Submitted by Roseanne B. Derby KS

Recipe Body Ingredients:
2 cups flour
1 1/2 cup sugar
4 tsp baking powder
2 tsp vanilla
2 TLB. shortening
1 cup evaporated milk
6 cups apples (chopped)

Recipe Topping:
4 TLB. brown sugar
2/3 cup flour
4 TLB. softened butter

Mix Body ingredients well and spread evenly in a 9 x 13 pan.
Mix and sprinkle topping ingredients over the top.
Bake 40 to 60 minutes in a 350 oven.


Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive fresh apples 
almost every month in the Prairie Pak, so a lot of apple
recipes will be appearing here!  
See Prairieland Food Derby for archived Prairie Pak contents!
This recipe from the PLF Derby KS recipes archives.


Santa Fe Casserole #plfrecipe

Santa Fe Casserole

Recipe Submitted by Michelle A. – Canton KS

Cooking Ingredients:
1 lb. Ground Beef
1 pkg. taco seasoning mix
2 cups chicken broth
1/4 cup flour
1 cup sour cream
1 (7 oz.) can diced green chilis

Layering Ingredients: 
1 jar salsa
1 bag corn tortilla chips
1 bag shredded cheddar cheese
Some chopped green onions, if desired.

01 - Brown ground beef in skillet, drain fat.
02 - Add taco seasoning to beef and mix well.
03 - In small bowl, combine broth and flour.
04 - Add to meat mixture and bring to a boil to slightly thicken.
05 - Stir in sour cream and chilies and stir to mix well.
06 - In 9x13 pan spray with cooking spray -line with tortilla chips.
07 - Top with 1/2 of meat mixture, 
1/2 jar salsa, 
1/2 of cheese and
1/2 of green onions.
08 - Repeat layers one more time.
09 - Bake uncovered at 375 for 20-30 minutes.


Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive lean
ground beef in the Prairie Pak quite often.
*Recipes submitted may not be family recipes.
See Prairieland Food Derby for archived Prairie Pak contents!


Crock Pot Pork Chops #plfrecipe

Crock Pot Pork Chops

Recipe Submitted by Rebeca K. – Ulysses KS


½ cup to ¾ cup flour
2 tsp. salt
1 ½ tsp. ground mustard
½ tsp. garlic powder
1 can Cream of Chicken Soup
1/3 cup water.

01 - Mix flour, salt, ground mustard and garlic powder
(first four ingredients) in a bowl.
02 - Dredge 6 pork chops in flour mixture.
03 - Brown chops in 2 TBS oil in skillet.
04 - Combine 1 can Cream of Chicken soup and 1/3 cup (or more) of water.
05 - Put chops in crock-pot and pour soup mixture over chops.
06 - Cook in crock-pot for 6-8 hours on low.

Note: Serves 6


Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive Pork Chops 
quite a few times a year in the Prairie Pak and in some
Special Packages.
See Prairieland Food Derby for archived Prairie Pak contents!

%d bloggers like this: