SKILLET PORK CHOPS

This recipe is from the 1960’s and was created by the makers of Campbell’s Soup.

INGREDIENTS

 

4 pork chops

10.75 ounces condensed tomato soup

½ cup water

1 teaspoon Worcestershire sauce

½ teaspoon salt

6-8 small potatoes, quartered

4 small carrots, split and cut into 2 inch pieces.

DIRECTIONS

Brown pork chops in skillet and drain fat.

Add rest of ingredients and cover skillet and cook over low for 45 minutes until vegetables are tender.

Makes 4 servings

OLIVE RICE AND TOMATO RAREBIT

 

This 1950 recipe was created by Minute Rice.

INGREDIENTS

1 1/3 cups instant rice

1/ ½ cups water

¾ teaspoon salt

1 can tomato soup

2 cups grated sharp cheese

½ teaspoon mustard

¼ cup chopped, stuffed olives

2 tablespoons butter

DIRECTIONS

Heat rice, water and salt to boiling, remove from heat and let stand covered for 10 minutes.

Heat a can of tomato soup (undiluted) with cheese and mustard. Cook until cheese is melted.

Add olives and butter to rice and mix.

Pour tomato/ cheese mixture over rice. Serves 4.