Recipe Patch by Geri

Cheeseburger and Fries Casserole

2 lb lean ground beef

1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted

1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

1 package (20 ounces) frozen french fries

Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in soups. Pour into a greased 13x9-in. baking dish.

Arrange french fries on top. Bake, uncovered, until the fries are golden brown, 50-55 minutes.

French Onion Pork Chops

1 tablespoon vegetable oil

4 boneless pork chops

1 tablespoon butter

1 ½ cups sliced yellow onion

1 cup water

½ cup beef or chicken broth

1 1-ounce packet onion soup mix

1 teaspoon Worcestershire sauce

4 slices provolone or swiss cheese

Pour the oil in a large skillet heat on medium/high heat. Once it’s hot, add the pork chops. Cook uncovered for 3-4 minutes on each side to sear the outsides of the chops; remove the chops from the pan and set aside. Reduce heat to low/medium. To the skillet, add the butter and onions. Let the onions cook for about 5 minutes, stirring occasionally. While the onions are cooking, combine the water, broth, soup mix and Worcestershire sauce in a bowl. Pour the mixture over the onions and cook an additional 10 minutes. Be sure to scrape the bottom of the pan to deglaze it. Add the chops back to the pan, top with cheese and cover the skillet. Cook until the pork chops 10-15 minutes or until they have reached an internal temperature of 145°F.

Scalloped Turnips

4 Tbsp butter

1/2 cup thinly sliced onions

4 cups peeled, thinly sliced turnips

2 Tbsp flour

1 teaspoon salt

Ground black pepper

3/4 cup milk

1/3 cup cream

Preheat oven to 350°F. Butter a 1-quart casserole dish. Melt 1 Tbsp butter and lightly sauté onions until just wilted. Layer a third of the sliced turnips in the casserole dish; top with a third of the onions; sprinkle with 2 teaspoons of flour, 1/3 teaspoon of salt, and pepper; pat with dollops from 1 tablespoon of butter. Repeat the layering twice. Mix milk and cream together and pour over the turnips. Cover and bake in a 350°F oven for 30 minutes, then remove cover and bake for another 30-45 minutes, or until tender and bubbly.

Pickled Green Tomatoes

1 pound green tomatoes

2 cloves garlic, smashed

1 teaspoon mustard seeds

1 teaspoon turmeric

1 1/4 cups apple cider vinegar

3/4 cup water

2 tablespoons light brown sugar

1 tablespoon kosher salt

Wash the tomatoes well, then, use a serrated knife to remove the tomato core and then slice them into 1/4-inch rounds. Wash and dry a 1-quart glass jar with its lid. Carefully place the tomato slices into the jar along with the smashed garlic cloves, mustard seeds, and turmeric. In a small saucepan, combine the vinegar, water, brown sugar, and salt. Bring the mixture to a simmer over medium high heat, stirring until the sugar and salt are dissolved, 4 to 5 minutes. Carefully transfer the hot brine to a glass, heat-safe liquid measuring cup or pitcher, then pour over the tomatoes, making sure they are completely submerged and leaving 1/2 inch space from the top of the . Seal the jar with the lid. Let the brine cool to room temperature, then transfer the jar to the fridge. Store in the fridge for 5 days, then they are ready to eat. Pickled green tomatoes can be kept in the fridge for up to 2 months.