Grate some kraft cheese into a bowl, add some tomato sauce and mix the cheese. Spread this mixture over grilled chops, as soon as they are cooked. Put back under griller and leave until cheese starts to melt and brown, then serve.
Source: contributed by E. Stehbens in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.9.
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