Dear Friends,

You know by now that I spend a lot of time perusing my many cookbooks looking for unusual recipes. Now, this one here just takes the cake. It is from the 1948 Knights Ferry (California) Centennial Cook Book. I have no idea how it will taste.

Tuna Casserole with Pork Chops
1 can tuna
1 can whole kernel corn
1 pork chop for each serving
1 package potato chips
1 can mushroom soup

Place tuna in bottom of casserole. Put corn over this. Lay chops over this. Crumble potato chips and sprinkle over chops. Place soup over all. Bake in a covered dish until the chops are done. Uncover for the last few minutes to brown.

There are so many things to think about here, such as what a waste of potato chip chrunchiness to put them under a can of mushroom soup. And how do tuna and pork taste together. Go ahead, you try it first, and let me know. Maybe it's really good.

Now I owe you something decent to think about.

Dixie Pork Chops
8 pork chops
1/2 teaspoon salt
1/2 teaspoon sage
4 tart apples, cut across into rings
1/4 cup brown sugar
2 tablespoons flour
1 cup hot water
1 tablespoon vinegar
1/2 cup raisins

Brown the chops and sprinkle with salt and sage. Place in a baking dish and top with apple rings and brown sugar. Blend flour the in the fat you browned the chops in. Add water and vinegar and cook until thick. Add the raisins and pour over the chops. Bake uncovered 1 hour for 350 degrees.