On Sun, 15 Oct 2006 15:43:16 GMT, " >
wrote:

>Tonight I'm making porkchops that consist of dredging/breading, a
>quick pan fry to brown, then they finish in the oven in a cream of
>mushroom soup sauce.
>
>I'm also making a greenbean casserole that I haven't made before (this
>month's Cook's Illustrated magazine).
>
>This consists of blanching fresh green beans, then making a sauce with
>fresh mushrooms, broth, cream, flour, etc., mixing it all in a dish
>and topping with a mixture of bread crumbs and fried onions.
>
>How much of this, if any, can I make ahead of time so I'm not doing
>everything at once? Can I make the entire casserole and refrigerate
>it?
>
>Also, the chops bake at 350 and the casserole at 425, and I don't have
>a double oven. What should I do?
>

I think your menu is heavy on sauce and bread crumbs. Serve "naked"
pork chops with the saucy bean casserole with bread crumb topping or
"naked" beans with the breaded and sauced chops.
--
See return address to reply by email