Killing Them Softly: Easy One Pan Supper


EDITOR’S NOTE: My recent discovery of our families’ collection of 1970s era church cookbooks has been nothing short of a conversation piece around Al Dente HQ. The kind-hearted and well-intentioned women behind these recipes set cooking back years, all the while trying to kill their families with butter, shortening and lard. Not wanting to hog the glory and splendor for myself, it is my pleasure to share these classic culinary gems with you. These are the original recipes with very little editing. If you have one of these around your house or find one at your parent’s home, please contact me. I would love to get my hands on it.

RECIPE: Easy One Pan Supper
AUTHOR: Sandy Anthony
COOKBOOK: Cecilian Style, St. Cecelia’s Roman Catholic Church

WHY DID I CHOOSE THIS? Watch with me as this goes from an average dinner to a complete off-the-rails mess. Also, I really enjoy the exact measures employed by these domestic goddesses.

Easy One Pan Supper

  • 4-6 pork chops
  • potatoes
  • carrots
  • apples

Coat pan bottom (9x12x2) with vegetable oil. Place chops in pan. Pare potatoes and carrots; slice potatoes into quarters if small, or eighths if large and slice carrots into fat strips.

Arrange vegetables around chops. Core apples and cut 1/4″ to 1/2″ rings and place on top of chops. Pour bottled Italian dressing over everything. Bake at 350 oven until vegetables are tender — 45-60 minutes.


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