Pork Chop Supper
1 onion,sliced 4 pork chops 3 t. oil 3 t. flour 1 t. salt 1 t. pepper 2 potatoes, peeled and sliced 1 carrot sliced 1 (16 oz.) can stewed tomatoes 1 c. frozen peas or green beans
In a large skillet saute onion in oil until tender. Remove onion from pan. Combine salt, pepper, and flour, coat chops. Brown in oil on both sides. Add potatoes, carrot, tomatoes, and onion bring to a boil. Reduce hear, cover and simmer 1 1/2 hr. Add peas during last 15 minutes of cooking.
Savory Pot Roast
1 3 lb. chuck roast 1 T. cooking oil 2 onions, diced 1 clove garlic, minced 1 (14 1/2 oz.) can stewed tomatoes 1 c. water 2 T. horseradish 1 t. browning sauce 1 t. salt 1 t. pepper 1/4 c. flour
In dutch oven brown roast in oil. Remove and set aside. In drippings saute onion and garlic. Return roast , add 1/2 c. water , tomatoes, horseradish, and browning sauce, salt and pepper. Bring to a boil cover and reduce heat and simmer 3 hrs. or until tender. Combine flour and browning sauce. Stir in 1/2 cup water and stir into juices. Cook until thickened.