Part 3/8:
Preparing Inmate Fare
Stuffed Pork Chops
Mrs. Viola Delmore’s stuffed pork chops call for creating pockets in the chops, filling them with a mixture of bread crumbs, chopped apples, and minced onion. After seasoning, these are baked to savory perfection. However, a former chef’s advice suggests baking the chops for only 30–35 minutes, rather than the suggested hour, to avoid dryness.
Cucumber Salad
Mrs. Mildred Kaeppel’s cucumber salad balances flavors with evaporated milk whipped into a dressing, complemented by vinegar, sugar, and a dash of paprika. This refreshing dish serves as a light counterpart to the heartier pork chops, incorporating a satisfying crunch from the cucumbers.