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Country Kitchen
June 1, 2012 Previous Recipe | Next Recipe
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WORKING MAN’S PORK CHOPS Catherine Wood – Autauga County
POLYNESIAN PORK CHOPS JoAnn C. Laney – Russell County
CROCK POT PORK CHOPS WITH SOUR CREAM SAUCE Kristin Quick – Cullman County
PORK ROAST June Dunn – Union Springs
HAM ROLLS Pat Schrand – Coffee County
PORKER POTATO MEAL Phyllis Jones – Cherokee County
PORK TENDERLOIN & BISCUITS Mary Tucker – Fayette County
TUSCAN PORK LOIN ROAST Elaine Helms – Geneva County
EASY MEXICAN SKILLET Phyllis Johnson – Calhoun County
SASSY ROAST PORK Carol Simpson - St. Clair County
PORK PICATTA Sue Walters – Etowah County
TENDERLOIN AND GRAVY Clyde Smith – Jackson County
ALABAMA BBQ RIBS Shirley Ezzell – Franklin County
BAR-B-QUE PORK LOIN Patricia Windsor – Coosa County
BACON AND TOMATO DIP Jennifer Dickerson – Lauderdale County
EASY MEXICAN SKILLET Phyllis Johnson – Calhoun County

1 pound bulk pork sausage
¼ cup chopped onion
½ cup chopped green pepper
1 cup uncooked elbow macaroni
2 tablespoons sugar
1 teaspoon chili powder
1 (1-pound) can tomatoes
1 (8-ounce) can tomato sauce
½ cup sour cream

In a skillet, cook sausage until lightly browned; drain off excess fat. Add onion and green pepper and cook until tender. Stir in next six ingredients. Cover and simmer for 20 minutes. Stir in sour cream and heat thoroughly. Serve with grated Parmesan cheese. Makes 5 servings.





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