Mix all ingredients except chips. Place into a baking dish. Cover the top with crushed chips. Bake about 20 minutes (or until bubbly around the edges) at 350 degrees F.
BAKED STUFFED PORK CHOPS
- ⅛ C. butter or margarine
- ½ T. chopped onion
- 1 T. chopped celery
- 4 (1 in. thick) pork chops with pocket cut
- ½ C. chopped Texas pecans
- 1½ C. bread crumbs (soft)
- 1 tsp. chopped parsley
- 1 C. finely diced tart apples
- ⅛ tsp. salt
Saute onions and celery in butter. Combine remaining ingredients for stuffing. Season chops with salt and pepper. Pack stuffing in chops on both sides. Bake in oven for 45 minutes at 350 degrees F. in a covered casserole. Uncover and bake for 15 minutes.
NUTTY HAM AND CHEESE GRILLS
Spread butter on one side of 4 pieces of bread. Broil on cookie sheet until golden brown on one side. Remove and brush other side with mustard or horseradish mustard. Place a slice of ham and slice of cheese on each piece of bread. Top with Texas pecans. Press nuts gently into cheese. Broil for 2-3 minutes or until cheese is bubbly. Serve hot. Yield: 4 servings.
PECAN HAM ROLL-UPS
- 2 C. cooked mashed sweet potatoes
- 3 T. melted butter
- ½ C. crushed pineapple (reserve juice)
- ½ C. fine bread crumbs
- 3 T. sugar
- ½ C. chopped Texas pecans
- 3 (⅛ in. thick) slices smoked or boiled ham
Combine all ingredients except ham. Mix well. Spread this filling on the ham slices. Roll as for jelly roll, fastening with toothpicks. Place in baking dish, and cover with reserved pineapple juice. Bake in 350 degrees F. oven, 1 hour for smoked or 20 minutes for boiled ham, basting frequently. Yield: 3 servings.