Farmer's Pork Chops by Paula Deen ( with potatoes and white sauce).

8 medium potatoes
1/2 medium onion
Salt and pepper to taste
White sauce (see recipe below)
1 cup all-purpose flour
2 Tblsp.  Lawry's Seasoned Salt
8 center-cut pork chops,about 1/2  inch thick
1/3 cup vegitable oil

Preheat oven to 350 degrees.  Peel potatoes; slice 1/4 inch thick and cover with cold water.  Slice onion into very thin slices.  Cut slices in half.  Drain potatoes; layer half the potatoes in a well-greased 15-10 inch casserole dish.  Sprinkle with salt and pepper to taste.  Scatter half the onion slices on top of potatoes.  Repeat with remaining potatoes and onions.  Cover potatoes with white sauce.  Cover cassarole dish with plastic wrap and microwave on high for 5 minutes or bake uncovered 15 minutes.  Mix together flour and seasoned salt and dredge pork chops in flour mixture.   Lightly brown chops in vegitable oil.  Do not cook them completely.  As chops are removed from frying pan, lay them on top of potatoes.  Bake at 350 degrees for 45 to 60 minutes.  The juices from the pork chops will drip down into the potatoes.  Delicious!
(Note:  For my husband who doesn't like white sauce I just fried his porkchops till they were done, then also fried potatoes slices to go with his meal).

                                                                          White  Sauce

8 Tblsp. butter
1/2 cup all-purpose flour
1 to 2 tsp salt
1/2 to 3/4 tsp pepper
4 c. milk
1/4 c. chopped parsley or chives (optional)

Melt butter; remove from heat.  Stir in flour; add salt and pepper.  Return to heat and cook, stirring constantly, until mixture is bubbly.  Add milk, 1 cup at a time.  Bring to a boil over medium heat, stirring
frequently.  Reduce heat and simmer 1 to 2 minutes, then let stand at least 1 to 2 minutes.  Stir in Parsley or chives, if desired.

Note:  This was my first time making a white sauce this is an easy recipe to follow, it turned out yummy!! 

Crab-Stuffed Chicken Breasts

From a Church Cookbook: 

6 chicken  breasts (without wings)
3/4 c. chopped onion
3/4 c. chopped celery
3/4 c. Italian bread crumbs
3/4 tsp. paprika
3 tsp. melted butter
1/2 lb.frozen crabmeat
3 Tbsp. flour

Make a slit between bone and meat of chicken to make a pocket; sprinkle pocket with salt, black pepper and a dash of red pepper.  Rub well into pocket with damp finger to spread evenly.  Saute onion in butter until limp.  Remove from heat and add crabmeat and breadcrumbs. 

Stuff crabmeat mixture into chicken breasts filling each pocket.  Place chicken in long baking dish.  Combine
flour and paprika and sprinkle over chicken.  Pour melted butter on top.  Bake uncovered at 375 for 1 hour.

Sauce:

1 can cream of chicken soup
1 can cream of mushroom soup
1 (8oz) ctn sour cream

Mix soup with sour cream.  Pour on top the last 24 minutes of cooking time.

Stuffed Green Peppers (with chicken)

From Church Cookbook:

1 T. margarine
1/2 C. finely chopped celery
1 can cream of mushroom soup
1 C. water or chicken broth
1 T. instant onion soup mix
4 C. cubed cooked chicken
5 green peppers
1 t. lemon-pepper seasoning
1 1/2 C. grated cheese
3 C. hot rice

In a large saucepan, melt margarine over medium heat.  Add celery and cook 5 min or till tender. 

Stir in soup, water, and dry onion soup mix.  Heat till bubbly.  Stir in chicken; heat through.  Stir in rice; remove from heat.

To assemble, halve the peppers lengthwise, remove stems, seeds etc.  Place pepper halves cut side up, in
large shallow baking pan.  Divide chicken mixture among pepper halves, Sprinkle lemon-pepper.

Cover peppers loosely with foil.  Bake in a 350 oven for 25 minutes or till peppers are crisp-tender.  Sprinkle with shredded cheese; top with pimento.  Bake, uncovered about 4 minutes till cheese is melted.

Six Can Chicken Tortilla Soup

From a Church Cookbook:

1 (15oz) can whole kernel corn, drained
2 (14.5oz) cans chicken broth
1 (10oz) can chunk chicken
1 (15oz) can black beans
1 (10oz) can diced tomatoes with green chilies I used Rotell tomatoes

Open the cans of corn,chicken broth,chunk chicken,black beans,and diced tomatoes with green chilies.  Poor everything into a large sauce pan or stock pot.  Simmer over medium heat until chicken is heated
through.  Serve with crushed tortilla chips and a dollop of sour cream on top, we also use salsa on top
and cheese.  This is Yummy!!

Note:  The rotell tomatoes makes it a lil bit more spicy,  one day I was out of those and just used a
regular can of diced tomatoes and added a can of green chilies and it made it a milder soup. 

White Chili " A unique recipe"

From a Church Cookbook:

This recipe is unique and different than other white chili recipes I looked at because of its ingredients and
that it is from a spanish woman and handed down to her from her mother-in-law.

2 1/2-3 c. water
4 chicken breast halves
1 teas lemon pepper
Simmer together.  Cut chicken into cubes.
Add:
1 clove garlic
1 c. chopped onion
Saute in butter: add to broth and chicken
Add:
2 cans white corn
2  (4oz) cans of green chili's
1 teas. ground cumin
juice of 1 lime
2  (15oz) cans of undrained white northern beans
Heat together.  Serve with corn chips and cheese.
Note:  She uses frozen corn instead of canned and homemade beans would be great to use as well.  This is a good food storage recipe as well.

Note:  I am buying the ingredients to make this, will let you know how well I like it when I make it, in the mean time if anyone makes it please let me know how you like it.  I'd appreciate any comments on any recipes i've posted, you can post on my other site.  Thanks. 

Oven Fried Pork Chops

From a Church Cookbook:

4-6 pork chops
up to a cube butter
1 beaten  egg
2 Tbsp milk
2c. seasoned bread crumbs,or crackercumbs, or potatochip crumbs (or shake and bake mixture)
I used seasoned bread crumbs.

Place small thin cubed butter pieces  into a 9X13 glass dish.  Combine egg and milk in one bowl and bread crumbs in another.   Dip chops into egg mixture and then coat with bread crumbs.  Place in buttered
dish.  Bake at 425 degrees for 15 to 20 minutes.  Turn chops over.  Bake another 15 to 20 minutes or
until no pink remains in chops and juices run clear. 

Note:  I added a thin cube of butter on top of chops as well, the more butter you add in bottum of pan
gives you a crispier coat of batter for chops.  This is Yummy!!

Chicken Enchiladas

From a Church Cookbook:

1 large onion, chopped
4-5 chicken breasts halves or rotisary
1 small can diced green chilies
1 8 oz. package of cream cheese
1/2 c. sour cream
1/2 c. salsa
8 medium sized flour tortillas
1 pkg. enchilada sauce mix (or canned)
1-2 c. grated cheese

Cut chicken into bite size pieces.  Saute onions and chicken in butter (or water for low fat).  Cook until chicken is done.  While chicken is cooking, make enchilada sauce per package directions.  Add green chilies, sour cream, cream cheese and salsa to chicken and onions.  Put 2-3 TBS. of mixture on tortilla.  Sprinkle with cheese and then roll up.  Place on greased 9X13 pan.  Cover with enchilada sauce and grated
cheese.  Bake at 350 degrees for 20 minutes or until cheese is melted.  Yummy!

Note:  For my picky eater I just left some chicken and onions out before adding the other ingredients and put the chicken in flour shells with cheese and rolled up and placed in a seperate pan, topped with enchilada sauce and cheese.