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Casseroles, sauces emit welcoming cooking aromas

This week's recipes include Pork Chop Casserole, Spaghetti Seafood Sauce and Washday Eggs on Toast
From the Kitchen by Joyce Walter

There is nothing more appetizing than coming into a kitchen that carries the aromas of casserole dishes baking in the oven, or spaghetti sauces being cooked on the stove top.

Some would call the dishes being prepared as “comfort food” — hot, bubbly and physically and emotionally warming.

This week’s recipes offer three ideas for preparation of home-warming meals.

• • •

Pork Chop Casserole

  • 6 medium, thinly cut pork chops
  • 4-5 potatoes, peeled and sliced
  • 1 onion, sliced
  • 1 cup fresh mushrooms, sliced
  • 1 cup frozen peas
  • salt and pepper to taste
  • barbecue spice or chili spice, to taste
  • 1 tin cream of mushroom soup
  • 1 tin cheddar cheese soup
  • 1/4 cup milk 
  • 1 cup shredded cheddar cheese

Preheat oven to 400 degrees F. Spray a 9x13 inch pan with a non-stick spray.

Dredge pork chops in Shake ’n’ Bake or flour and place in pan. Peel and slice potatoes and spread over chops. Slice onions and spread over onions. (May require more to cover completely.) Add peas, mushrooms and seasonings.

Mix soups and milk and pour over vegetables. Cover with foil and bake for 45 minutes.

Remove foil, sprinkle cheese over top and bake, uncovered for another 35 minutes or until potatoes and meat are cooked.

Let sit 10 minutes before serving.

• • •

Spaghetti Seafood Sauce

  • 19 oz. can crushed tomatoes
  • 5 1/2 oz. can tomato paste
  • 2 bay leaves
  • 2 tsps. Italian seasoning
  • 1 tbsp. brown sugar
  • 1 tsp. chili powder
  • 1/2 tsp. black pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/3 lb. fresh scallops
  • 1/3 lb. fresh shrimp
  • 1/3 lb. fresh crabmeat

In a large saucepan combine tomatoes, paste, bay leaves, brown sugar and all seasonings. Simmer until heated through and sugar dissolves.

Add onion and green pepper. Cover and simmer for 2 hours. Stir frequently.

Add scallops. shrimp and crabmeat. Simmer for 30 minutes.

Serve on angel hair pasta.

Note: sauce may be made 2-3 days ahead and stored in refrigerator or frozen. Add seafood 30 minutes before serving, simmering the whole time, or longer. Pieces of lobster may be added if desired.

• • •

Washday Eggs on Toast

  • 6 eggs
  • 6 slices white bread
  • 2 tbsps. butter
  • 2 tbsps. flour
  • 1 cup milk, heated
  • 1/2 tsp. salt
  • 1/2 cup grated cheddar cheese

Hard boil the eggs and let cool. Remove shells and chop eggs. Toast the bread then spread eggs on each slice.

Melt the butter and add flour. Stir until frothy. Add hot milk and stir constantly until mixture boils and thickens. Add salt and grated cheese and stir.

Pour mixture over eggs and toast and serve immediately.

Joyce Walter can be reached at

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