What’s Cookin’ in the Parsonage?

We only had one guest for Sunday dinner, but it was a blessing. We were able to host the visiting missionary we’d had at church. There’s so much to learn when you have someone in your home that’s visited third world countries. He was full of interesting stories of the Lord working in places we’ve barely heard of.

Our guest was born and raised in the south, so I was glad my meal had a very southern flair. My menu was:

Pork Chop Casserole
Mashed potatoes
Butternut Squash Casserole
Green Beans
Biscuits
Apple Pie with Ice Cream

The pork chop casserole is so delicious and makes a nice creamy gravy that’s perfect to serve with mashed potatoes. I did all the prep work on Saturday and slid it into the oven before leaving for church. My oven has a self-timer, so I set it, prayed, then left. My worst fear is coming home to realize I’ve forgotten a step in setting the timer! If you don’t have this feature on your oven, cook this very low so it won’t dry up. Here the recipe:

3/4 Cup flour
1 tsp salt
1/2 tsp pepper
6 pork chops (3/4 to 1-inch thick)
2 Tbl cooking oil
1 can cream of mushroom soup, undiluted
2/3 cup chicken broth
1/2 tsp ginger
1/4 tsp dried rosemary, crushed
1/ cup sour cream, divided
1 can french fried onions

In a shallow bowl, combine the flour, salt, and pepper; dredge pork chops. Heat oil in a large skillet; cook pork chops for 4-5 minutes per side or until browned. Place in a single layer in an ungreased 13 in. x 9 in. baking dish. Combine soup, broth, ginger, rosemary and 1/2 cup sour cream; pour over chops. Cover and bake at 350 degrees 45-50 minutes. Stir remaining sour cream into sauce. Top chops with onions. Return to the oven, uncovered, for 10 minutes. Yield: 6 servings

The squash recipe was a new one. I don’t know why I always try new recipes on guests – maybe because I just love trying new recipes. I was a little afraid of this one, but it was delicious! Go here to view it. I’ve not been a huge fan of butternut squash, but I think I will be now!

I make up my biscuits the night before, roll them out, put them on the baking sheet, then cover them and refrigerate them overnight. I wait and bake them when I get home from church. There’s nothing like the smell of biscuits baking in the oven!

I cooked my mashed potatoes in the crock pot as I described in this post a while back. My quick fix southern-style green bean were also posted there.
I baked an apple pie on Saturday night and warmed it in the oven while we ate our Sunday dinner. It tasted fresh-baked that way! I added a little warm caramel sauce over the ice cream. Apples, caramel…they just belong together!

What did you have for Sunday dinner? I’d love to hear about your menu!

4 thoughts on “What’s Cookin’ in the Parsonage?”

  1. I didn't cook on Sunday…so can I cheat and list Friday night's menu instead?

    Honey-Soy Chicken
    Baked Tomato Mac and Cheese
    My momma's quick fix green beans
    Cranberry walnut muffins

    I had enough leftovers on Friday night to feed an unexpected guest later on that night…and he declared the muffins his new favorite. =)

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  2. We were invited to join another family at their home. Everyone pitched in and provided a delicious meal of homemade chicken and dumplings, fried chicken (we are in KY you know!), green beans, corn, sweet potato casserole, corn bread, and biscuits. For dessert there was a choice of key lime pie, chocolate cream pie or derby pie! (I declined dessert!)

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  3. I used some of your tips and recipes from a previous post. Here is our menu from this past Sunday…

    Balsalmic and Onion Roast Chicken
    Broccoli and Corn Scallop
    Mashed Potatoes
    Biscuits
    Three-step Chocolate Fudge

    I put together the chicken and the broccoli/corn dish the night before. The fudge was something I had made the day before on request from Nathan. I use frozen biscuits. We like them and I haven't had time to master homemade ones. So there wasn't too much to do after I got home from church. We tend to either go out to lunch on Sunday's or purposefully have enough leftovers from Saturday because it is easier, but I am learning from your blog how to put meals together and plan ahead.

    Thank you!!
    Angie C

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