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 Wednesday, April 16, the 106th day of 2014. There are 259 days left in the year.
1864 -- 150 years ago: Yesterday some bold thief stole a full bolt of calico from a box in front of Wadsworth's store, where it was on exhibition.
1889 -- 125 years ago: A team belonging to Peter Priese got away from its driver and made a mad run across the Rock Island Bridge. The driver was thrown from his seat but not hurt.
1914 -- 100 years ago: Carlton Taylor was appointed district deputy grand master for the 14th
Masonic District of Illinois.
1939 -- 75 years ago: Moline's million dollar municipal airport was dedicated to air transportation and the national defense by Lt. Gov. John Stelle.
1964 -- 50 years ago: THE ARGUS will be election headquarters for Rock Island County tomorrow night, and the public is invited to watch the operation. The closing of the polls at 6 p.m. will mark the start of open house in the newsroom. Visitors will see staff members receiving, tabulating and posting returns.
1989 -- 25 years ago: Few bricks actually tumbled, but no one seemed to mind as about 1,000 people gathered to celebrate the formal start of demolition at the site of a downtown civic center.




(More History)