A Square Meal
1. Stir together eggs and milk in a shallow dish. Place cornflake crumbs in a separate shallow dish. Sprinkle pork evenly with lemon pepper, salt, and garlic powder. Dip pork chops in egg mixture, and dredge in cornflake crumbs. Place chops on a lightly greased rack on a baking sheet.
2. Bake at 350° for 30 to 35 minutes or until done. Squeeze lemon juice evenly over chops, and garnish, if desired.
Southern Living OCTOBER 2006
If you chill this recipe longer than four hours, the bright color of the green beans will start to fade. To make ahead, prepare the beans and vinaigrette separately; cover each, and chill. Toss together right before serving.
1. Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain well.
2. Combine beans, tomatoes, and onion; toss gently. Whisk together vinegar and next 7 ingredients until well combined. Pour over bean mixture; toss to coat. Serve at room temperature, or cover and chill until ready to serve.
Southern Living MARCH 2007
Melt chocolate and butter in a heavy saucepan over low heat, stirring occasionally; add milk alternately with sugar, stirring well after each addition. Bring to a boil over medium heat, stirring constantly; reduce heat, and simmer 5 minutes or until thickened. Serve over ice cream. Store in refrigerator.
Southern Living NOVEMBER 1997
Cornflake-Coated Pork Chops
Green Beans Provençal
Hot Fudge Sauce
Test Kitchen Tip: Prepare premium instant potato flakes according to package directions to make speedy mashed potatoes. Then add stir-ins, such as shredded Parmesan or Gouda cheese and leftover cooked, crumbled bacon. (Serves 6)
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