Spuds 'N Chops -- Quad-Cities Online Recipe Book
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Main Dishes:

Spuds 'N Chops

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Ingredients

4 Iowa pork chops, thick, approximately 3 pounds
4 medium-size potatoes, washed, peeled or unpeeled
1 can (10-3/4 ounces) cream of celery soup
1 can (10-3/4 ounces) cream of mushroom soup
1 large white or yellow onion, thinly sliced

Instructions

Using a large pot, with lid, 10x5-inches deep, brown chops on both sides. Add sliced potatoes, peeled or not peeled. Mix both cans of soup with one can of water, mixing each can well with water before adding. Pour each can over spuds 'n chops. Simmer over low heat until meat and potatoes are well done. Add onion, according to your preference of "doneness."

Bill Fisher
Moline



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  Today is Thursday, Oct. 2, the 275th day of 2014. There are 90 days left in the year.

1864 -- 150 years ago: The ladies have adopted the fashion of wearing representations of insects in the flowers on their bonnets. Some look very natural.
1889 -- 125 years ago: T.F. Cary, former Rock Island alderman, has accepted a position as salesman for a Chicago wallpaper house and plans to move to that city.
1914 -- 100 years ago: Work on the new telephone building on 18th Street between 6th and 7th avenues is progressing rapidly.
1939 -- 75 years ago: Rock Island's new theater at 3rd Avenue and 19th Street will have a name significant of its location. The "Rocket" is scheduled to open Thanksgiving Day.
1964 -- 50 years ago: Two of Rock Island's newest water towers were vandalized last night, including the one at 38th Street and 31st Avenue, where police took five Moline boys into custody about 9 p.m..
1989 -- 25 years ago: Some of us who live in the Quad-Cities take the Mississippi River for granted, or at least we used to. But the river is not taken for granted by our visitors. And most Quad-Citians are realizing the importance of the river to this area as increased emphasis is placed on tourism.







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