Today we had: au gratin potatoes, boneless pork chops in mushroom gravy,
zipper cream peas (I KNEW that we still had some in the freezer!), cornbread,
CLAUSSEN Pickles, corn relish, sweet tea with lemon, and University of Alabama
Pound Cake with strawberries and Cool Whip.

I marinated the pork chops all night in a mixture of dry sherry, chopped
garlic, and lime juice. This morning I put Golden Mushroom Soup, sliced
onions, sliced red bell pepper, 1/2 cup white wine, seasoned salt, pepper, more
chopped garlic, and the chops (minus the marinade), in a cooking bag along with
1 T. flour. They were moist and delicious! I baked these for 1 hour and a
half at 350 degrees.

The au gratin potatoes were fixed in a cooking bag, also. I used small new
potatoes, cutting them in thirds, sliced green onions, chopped garlic, 1 LARGE
can of Cream of Mushroom Soup, 3/4 cup of milk, pimento, and 3/4 cup of
mozzarella cheese and 3/4 cup of cheddar cheese. After tossing the flour in
the bag, I put in the rest of the "fixins." I let these bake along with the
chops for 1 hour and a half at 350 degrees.

Both of these dishes were easy and delicious and cleanup was minimal. I LOVE
those cooking bags!

Happy Sunday!