Precode Recipes: 2# Warren William

I was looking through a couple of vintage websites and to my surprise found a recipe created by the ‘King of Precode’ himself, Warren William. I’m not much of a pork chop fan but Warren assures that this dish of ‘Stuffed Pork Chops’ and ‘Baked Onions and Rice’, “…is a most appetizing dish, and…makes a grand dinner. Complete the meal with a green salad, an ice, and coffee.” It is under the recipes section of the Silent MovieCrazy website and, again, I haven’t made it so I cannot say whether it’s good of bad. Leave a comment if anyone gets the chance to sample Warren’s favourite:

 

Stuffed Pork Chops

Wipe six thick (one inch or inch and a half) loin pork chops, and slit a pocket the entire length of the fat side of each chop. Avoid cutting too near the ends, which will spoil the pocket. Stuff each pocket as full as possible with the dressing. Skewer each chop with two toothpicks. Arrange in a shallow baking pan, and sprinkle with salt and pepper. Tuck left-over dressing around chops. Pour in enough water barely to cover the bottom of the pan. Bake an hour or longer, depending on the thickness of the chops, at 325 to 350 degrees. Baste the meat occasionally.

 

For the dressing, mix together:

1 1/2 cups soft bread crumbs

1/2 cup chopped tart apples

2 Tablespoons green pepper

1 Tablespoon chopped onion

2 Tablespoons melted butter

salt and pepper

 

Accompaniment recipe for above:
Baked Onions with Rice

Peel six or eight onions and par-boil until almost tender, changing the water once. To one cup well seasoned medium thick cream sauce, add three-fourths cup grated American cheese. Bring to the boiling point over a low heat, stirring constantly. Place in a buttered casserole alternate layers of cooked rice, and the onions, broken apart. Cover with the cheese sauce and bake in a moderate oven for about twenty minutes.

6 or 8 onions

1 cup white sauce

3/4 cup grated American cheese

2 cups rice