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2 1/2 lb country style pork ribs 1/4 c chopped onion
3 tb all-purpose flour 1/4 c chopped green pepper
1/2 ts garlic powder 3/4 c milk
2 tb butter or margarine 1 cn (16 0z) cream style corn
4 ea medium potatoes, sliced 1 ea fresh tomato, diced
1/2 ts salt 2 ea green onions, thinly sliced
1/4 ts black pepper
4 servings
Dust ribs with flour and sprinkle with garlic powder. Brown in heated
butter in a heavy skillet. Layer potatoes in a lightly oiled 13 x 9
baking dish. Sprinkle with salt, black pepper, onion and green pepper.
Pour milk over vegetables. Cover with the corn and top with the browned
ribs, covering vegetables in a single layer. Cover and bake at 350F for
30 minutes. Remove cover and bake 30 minutes longer or until ribs are
tender and potatoes are done. Before serving, sprinkle with tomato and
green onions. *Tips: You can substitute pork chops for the ribs. Can be
made ahead, except for the baking, cover and refrigerate.
3 tb all-purpose flour 1/4 c chopped green pepper
1/2 ts garlic powder 3/4 c milk
2 tb butter or margarine 1 cn (16 0z) cream style corn
4 ea medium potatoes, sliced 1 ea fresh tomato, diced
1/2 ts salt 2 ea green onions, thinly sliced
1/4 ts black pepper
4 servings
Dust ribs with flour and sprinkle with garlic powder. Brown in heated
butter in a heavy skillet. Layer potatoes in a lightly oiled 13 x 9
baking dish. Sprinkle with salt, black pepper, onion and green pepper.
Pour milk over vegetables. Cover with the corn and top with the browned
ribs, covering vegetables in a single layer. Cover and bake at 350F for
30 minutes. Remove cover and bake 30 minutes longer or until ribs are
tender and potatoes are done. Before serving, sprinkle with tomato and
green onions. *Tips: You can substitute pork chops for the ribs. Can be
made ahead, except for the baking, cover and refrigerate.