Growing up in Texas I have had a lot of good old southern cooking. I offer some of the recipes that are very familiar: pork chops, potato scallop, corn casserole, zucchini pancakes with salsa and a delicious chocolate cake that I updated a little. Enjoy!


Pork Chops & Potato Scallop


4 pork chops


2 tablespoons flour


1 teaspoon salt


1/8 teaspoon pepper


4 cups thinly sliced pared potatoes


1 large onion, sliced and separated into rings


1 can cream of mushroom soup


Paprika


Buttered 2 qt. baking dish


Trim fat from pork chops then brown in nonstick skillet. Combine flour, salt and pepper in cup. Layer half the potatoes, onion rings, flour, and soup in baking dish. Repeat with remaining ingredients. Place chops on top and sprinkle with salt, pepper, and paprika. Bake covered in 350 degree oven for 45 minutes to 1 hour, or till tender. Serves 4. Add extra chops for guests. A favorite!


Corn Casserole


2 tablespoons butter


1 small onion, chopped


1 small green pepper, chopped


1 (17 oz.) can cream style corn


1 (16 oz.) can whole kernel corn, undrained


1 (9 oz.) package cornbread mix


1 cup sour cream


1/2 cup shredded cheddar cheese


1 (2 oz.) jar chopped pimiento, drained


3 eggs, beaten


1/2 cup melted butter or margarine


Heat 2 tablespoons butter in skillet until melted. Add onion and green pepper. Sauté until vegetables are tender. Combine onion mixture, cream style corn, undrained whole kernel, corn bread mix, sour cream, cheese, pimiento, and eggs in a large bowl. Pour 1/2 cup melted butter into 9 by 13 inch baking dish, tilting dish to cover bottom. Pour corn mixture into prepared dish, stirring lightly. Bake at 350 degrees for 45 to 60 minutes or until set and light brown. Serves 8. Very good!


Zucchini Pancakes/Salsa


1 eggs


3 tablespoons flour, as needed


1 tablespoons Parmesan cheese


1 tablespoon sherry


1 teaspoon chopped chives


1 teaspoon chopped fresh parsley


1/4 teaspoon dried Garlic salt


Salt & pepper to taste


2 cups grated zucchini


In a mixing bowl, beat eggs lightly and add the flour, cheese, sherry, chives, parsley, and seasonings. Stir to blend. Fold in zucchini. If mixture seems too thin, add more flour. In cast iron or heavy skillet, fry like pancakes over moderate heat until brown on both sides. Serves 4. Serve with quick Homemade Salsa.


Quick Homemade Salsa


1 (28 oz.) can tomatoes


1 tablespoon sliced jalapeno


1 teaspoon sugar


1 teaspoon garlic salt


Combine undrained tomatoes, jalapeno, sugar, and garlic salt in a microwave-safe bowl and mix well. Microwave for 5 minutes. Process tomato mixture in blender until or desired consistency. Pour over zucchini pancakes or just dip pancakes in salsa.


Mom’s Chocolate Cake


1 (16 oz.) package chocolate pudding


3 cups milk


1 egg


1/4 cup vegetable oil


1 (2 layer) package chocolate cake mix


1 cup chopped pecans


1 cup chocolate chips


Combine pudding mix and milk in saucepan and mix well. Cook according to package directions. Pour into large bowl. Let stand until slightly cooled. Add egg and oil and mix well. Add cake mix and stir until smooth. Pour into greased and floured 9 by 13 inch cake pan. Sprinkle with pecans and chocolate chips. Bake at 350 degrees for 30 minutes or until cake tests done. Cool on wire rack. Yields 15 servings. Enjoy this one, it’s dear to my heart.