Featured Cookbook

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1. Pork Chops au Gratin

2. Sausage-Potato Stuffing

3. Rome Applesauce with Cranberry Chutney

Book Description

Recipes to please our palates, stories to lift our spirits These days, it seems that people are craving "comfort food" more than ever before. In this world of constant change and confusion, nothing says comfort more eloquently or universally than sharing lovingly prepared food in the security of a home and in the pleasant company of family and friends. A Cup of Comfort Cookbook is filled to the brim with comfort food recipes and memories collected from people from across the country.

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A Cup of Comfort Cookbook: Favorite Comfort Foods to Warm Your Heart and Lift Your Spirit (Cup of Comfort)

Authors: Jay Weinstein,Colleen Sell

Date: October 2002

ISBN: 1580627889

Publisher: Adams Media Corporation

Paperback

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While I was growing up, my mother was the queen of comfort foods. The recipe nearest and dearest to her heart was pork chops and scalloped potatoes, a dish she'd brought from her mother's kitchen right into ours. This dish goes in the oven every time I have a particularly long or hard day at work. Or when it's really cold outside. Or when I just want to feel good. Even though I'm eating by myself in front of the television set, it feels like I'm back at the dinner table with my parents, shoveling in comfort by the forkful.

Servings: 3

• 4 large russet potatoes, peeled and thinly sliced

• 1 large onion, thinly sliced

• 3 pork chops, 1 inch or more thick

• Salt and pepper to taste

• 4 tablespoons butter or margarine, broken into pieces

• Scant cup of milk

1. Heat oven to 500 degrees. Lightly butter a 9 X 13 inch baking dish.

2. Distribute half of the potato slices in an even layer in the prepared baking dish. Layer half of the onion slices on top of the potatoes. Sprinkle with salt and pepper to taste

3. Season chops liberally with salt and pepper on both sides, and place them into the baking dish, spaced evenly apart. Top with a layer of onion and a final layer of potato. Sprinkle it all with salt and pepper to taste. Dot the casserole with butter pieces and splash milk over the top. Cover with foil.

4. Bake 30 to 45 minutes, until potatoes are tender and pork chops are cooked through.

Submitted By Amanda Cuda, Bridgeport Connecticut

More From This Book:

1. Pork Chops au Gratin

2. Sausage-Potato Stuffing

3. Rome Applesauce with Cranberry Chutney

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