What do you do if you're the manager of a very popular southern inn and people love the food you serve, and are constantly asking for recipes? You publish a cookbook with the recipes in it, of course! I'm referring to Richard T. Hougen, manager of the Boone Tavern at Berea College, Kentucky. The book, Look No Further, was published in 1951, with reprints in 1953 and 1955. It's a hard covered book that sold for $2.95 in 1955 (my copy). It was printed and bound by The Parthenon Press at Nashville, Tennessee. There are a couple of unique things about this particular cookbook: Mr. Hougen included only "specialties of the house", and the entire book is printed in large print so you can see it clearly on the kitchen counter when you have both hands busy cooking-genius!
It is easy to see that the author truly loves cooking, whether for friends, family, patrons, or all three. Although probably half of the recipes are ones that I wouldn't prepare for my family, I'm sure that this cookbook has great recipes...some just don't suit our tastes. The recipes that look appealing include southern dishes and ways to prepare fresh fish. Since the author is French, he seems to have a love for sauces. If you like sauces: Caper Gravy, Mushroom Sauce, Lemon Clove Sauce, or Mint Sauce, for example, this might be a wonderful search item for you. Today I'm sharing Mr. Hougen's recipe from page 138 for pork chops:
Pork Chops, Some Tricky Way
4 lean pork chops
1/2 C tomato paste
1/2 C Parmesan cheese
1 C bread crumbs
2 C chicken stock
3/4 C mushrooms
1. Trim chops and brush over to coat with tomato paste.
2 Mix cheese with bread crumbs.
3. Pat the bread crumbs onto the chops.
4. Pan fry the chops in the skillet to brown on both sides.
5. Place the chops in a covered casserole and add a small amount of water to prevent them from sticking to the dish. Bake for 1 hour at 350 degrees.
6. Serve with a sauce, made by thickening 2 C chicken stock with 2 1/2 TBSP flour which has been smoothed to a paste with some of the cold stock. Cook for 5 minutes. Add 3/4 C of cut mushrooms to the finished sauce.
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