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 Monday, Sept. 15, the 258th day of 2014. There are 107 days left in the year.

1864 — 150 years ago: The Rock River Illinois conference of the Methodist Church will hold its annual sessions this week in this city. About 200 ministers are expected to attend.
1889 — 125 years ago: The Brush electric company had prepared a new schedule of rates to become effective Oct. 1, with slightly increased rates to consumers.
1914 — 100 years ago: The Rock Island Aerie of Eagles made plans for the laying of the cornerstone of a new $50,000 Eagles Home. W.C. Maucker is to be master of ceremonies.
1939 — 75 years ago: Col. Charles A. Lindbergh spoke on "America and Foreign War" in a neutrality debate over nation wide radio hook-up.
1964 — 50 years ago: Two awards of the National Safety council were presented to the city of Rock Island today at noon at a meeting held in the YWCA.
1989 — 25 years ago: The final tallies are not yet in for the summer 1989 Quad-Cities tourism season, but officials are expecting the number of visitors to the area to be at least as good as, if not better than, 1988.






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