Today for lunch we had: Smothered Pork Chops-- Alabama Style, rutabagas, zipper cream peas, egg noodles, Cracker Barrel Fried Apples, yeast biscuits, sweet tea with lemon, CLAUSSEN Pickles, and Best Cake Brownies.

We enjoyed the C.B. Fried Apples so much that we had them again this week! They are WONDERFUL when heated and poured over Blue Bell Vanilla Bean Ice Cream!

SMOTHERED PORK CHOPS--ALABAMA STYLE
SERVES: 4-6

4-6 center cut pork chops, rinsed
1 large can cream of chicken soup, undiluted
1/2 cup white wine
1 onion, sliced into rings
1 red pepper, sliced thinly
1 tsp. minced garlic
self-rising flour
garlic powder
onion powder
rosemary leaves
thyme
seasoned salt
pepper
2 Tbsp. olive oil

In a large skillet heat olive oil. In a disposable bag blend the flour, garlic powder, onion powder, rosemary leaves, and thyme. Season
each pork chop with seasoned salt and pepper. Add the pork chops one at a time to the seasoned flour mixture. Shake and make sure that each chop is thoroughly coated. Place 3 coated chops at a time in the olive oil. Brown on both sides--chops will not be thoroughly cooked. Place the browned chops in an electric skillet, a 9X13" pan, or in a roaster that has been sprayed with PAM. (I used the roaster.) Mix the soup and white wine together. Put the onion rings, pepper slices, and minced garlic on top of the chops. Pour the soup mixture on top of the chops and vegetables. Cook for 1 1/2 hours at 300 degrees. Check the chops. If not tender and done, increase the cooking time by 15 minute increments. Serve the delicious gravy over the egg noodles.

YEAST BISCUITS

4 cups self-rising flour
1/4 cup sugar
1 pkg. yeast
3/4 cup oil
1 egg
1 1/2 cup warm water

Mix the flour and sugar together in a large bowl. Add the yeast to the warm water. Mix thoroughly and pour over flour/sugar mixture. Add the oil and egg and mix well. Place in a large covered bowl and place in refrigerator. Bowl should allow room for rising. Remove as much mixture as needed. Knead on floured board, adding flour as needed. Roll 1/4" to 1/2" thick. Cut with biscuit cutter. Bake on ungreased cookie sheet at 450 degrees for 10-12 minutes. This mixture will keep for 3-4 days in the refrigerator.

BEST CAKE BROWNIES

1/2 cup butter or margarine, softened
1 cup sugar
4 eggs
1 (16 oz.) can chocolate syrup
1 tsp. vanilla extract
1 cup self-rising flour
1/2 cup chopped nuts

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in chocolate syrup and vanilla. Add the flour and nuts and blend well. Pour into a greased 9"X13" pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. The top of the brownies will still appear wet.

Enjoy the recipes. Happy Sunday!