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1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon shortening or vegetable oil
1 (10 3/4 oz.) can cream of mushroom soup (cream of celery works well too)
1 (12 oz.) can evaporated milk
1 cup prepared herb-seasoned stuffing, prepared according to package directions (note: you will want stuffing a bit on the dry side so gravy doesn't make it mushy)
4. Melt shortening in 10 inch skillet; brown chops in hot shortening, turning carefully so stuffing does not squeeze out.
5. In a small bowl, combine evaporated milk and soup using a wire whisk to remove lumps.
6. Spray a 2 qt. baking dish with nonstick cooking spray or grease with additional shortening; place chops in prepared baking dish.
7. Pour soup mixture over and around chops.
8. Bake at 350 for 45 minutes or until chops are tender.
If you're interested in finding out more about Carnation Evaporated Milk, or trying some new recipes using Carnation, you can find product information, nutrition information, plus lots of great recipes here: http://www.verybestbaking.com/products/carnation/evap/default.aspx.
Coupons for product and stipend for recipe ingredients graciously provided by Carnation and Cassie Boorn of the One2One Network. This is not a paid product endorsement.
In large bowl make a stiff batter using:
¼ cup sugar ½ cup oil
1 Tablespoon salt 1 cup starter
1 ½ cup warm water 6 cups bread flour
Grease large bowl and put dough in. Turn dough over to put oil on side and top. Cover lightly with foil and let stand overnight. Next morning punch down and knead a little. Divide dough into 2 or 3 parts. Knead each part on floured board about 8-12 times. Put into greased pan and brush with oil (or butter). Cover with wax paper. Let rise 4-5 hours (all day is ok). Bake at 350 degrees in middle of oven for about 30-35 minutes. (Check bread as it cooks as your oven may cook at a higher or lower temp than mine does. Normally mine takes about a good 30 minutes.) If making a bigger loaf, cooking time will need to be lengthened.
Herman Starter for Sour Dough Bread
Put initial starter in refrigerator for 3-5 days. Take out and feed with the following:
¾ cup sugar 1 cup warm water 3 Tablespoons instant potatoes
Mix well and add to starter. Let stand out of refrigerator all day (8-12 hours). This does not rise, only bubbles. Take out 1 cup to use in making bread and return remaining starter to refrigerator. Keep in refrigerator 3-5 days, feed again. If not making bread, pour off 1 cup and give to buddy to get them started making bread or discard. Original starter must be fed every 3-5 days.
- The first step is to pick a small pumpkin. "Sugar pumpkins" or pumpkins marked for pie work best. The giant pumpkins are not good for pie because they have stringy, bland insides and their flesh is not nearly as firm. You want to choose one that is 2 to 3 pounds with less-pronounced grooves and skin with a dull appearance.
- Once you get your pumpkin home, wash and dry it thoroughly. Next, cut it in half vertically through the stem end, and remove the seeds and stringy pulp. Note: roasted pumpkin seeds are delicious, so don't throw them away!
- Lay the pumpkin, cut side down, on a baking sheet lined with parchment paper. Bake in a 350 degree oven for 45 minutes, or until the pumpkin yields to slight pressure. Remove from the oven and cool for at least 20 minutes.
- Once your pumpkin is cooled, scoop the flesh from inside the shell with a spoon, and puree in a blender or food processor until smooth.
- Store puree in airtight containers in the refrigerator or freezer. Use within 3 or 4 days if refrigerated, or within 6 months if frozen.
- Use your puree as you would the canned variety. Note: My 2 lb. pumpkin made about 2 cups of puree.
Here is one of our favorite pumpkin recipes, Pumpkin-Raisin Muffins, from Country Cupboard restaurant in Lewisburg, PA. They bring you a basket of these warm from the oven when you dine there, and I have to say that the first time I tasted one, I though I had died and gone to heaven! I can't think of a better use for homemade pumpkin puree than these fragrant, spicy muffins!
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