Sweet and Sour Pork Chops

Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 tsp gingertsp salt1/2 tsp pepper1/2 tsp paprika1/4 cup flour6 pork chops3 Tbsp oil1 cup pineapple juice2 Tbsp vinegar3 Tbsp brown sugar Mix together ginger, salt, pepper, paprika, and flour. Coat pork chops. Brown in oil. After browning chops, place in baking dish and cover with a … Continue reading Sweet and Sour Pork Chops

Ham and Swiss Stuffed Chicken Breast

Joyce D. RabunFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 4 chicken breasts, skinned and boned4 thin slices each cooked ham and Swiss cheese2 Tbsp vegetable oil1 can cream of broccoli soup1/3 cup milk1/4 cup green onionsDash of salt and pepper Flatten chicken breasts. Place a ham and cheese slice on each. Roll up from narrow … Continue reading Ham and Swiss Stuffed Chicken Breast

Chicken Spaghetti

Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 hen10 oz spaghetti2 cans tomatoes1 can English peas4 small cans or 2 large cans mushrooms1 medium size onion4 small button garlicSaltCayenne pepper Boil chicken, then chip up. Boil spaghetti and drain. Chop onion and garlic and cook until done, not brown, in a small amount of … Continue reading Chicken Spaghetti