Tuesday, August 12, 2014

Monday, August 11, 2014

Sunday, August 10, 2014

Sunday Dinner from the Bishops' Storehouse

I haven’t blogged for a while now, but I have been thinking a lot about it. My husband has been out of work now for 19 months. That’s right. It’s been very difficult, but we have received oh, so many blessings!

We have been richly blessed by our ward and by the help we’ve received from The Bishops’ Storehouse. I’ve tried to post recipes and meal plans using the food received from the storehouse, and this is another one I want to share. I know I’ve searched the web for blogs and websites with recipe ideas for the storehouse, and thought I would add my tries in case anyone out there needs that too.

While we normally fix this meal in the colder weather of winter, today is a stormy August afternoon and my husband and my mother (who lives with us) are under the weather. We were going to barbecue, but I decided to go with this instead.

We take a pork roast from the Bishops’ Storehouse and slice it up, since pork chops are not available. I sliced ours into five pieces since we have five in our family. I served the meal with a lettuce and tomato salad and applesauce. For dessert, chocolate pudding! It’s a good family dinner.



Pork Chops and Potatoes in Tomato Soup


1 pork roast sliced into 5 pieces, or 5 pork chops
5 potatoes, peeled and slice lengthwise into quarters
2 cans tomato soup
salt and pepper to taste

Preheat oven to 350°.

In a covered roaster pan, place pork evenly. Salt and pepper the “chops.”

Place peeled and sliced potatoes on top of pork. Salt and pepper those as well. Pour tomato soup over all.

Cover roaster and place in oven. Bake for about 1 to 1-1/4 hours, or until potatoes are done.