Recipes by Warren William: Baked Onions with Rice; Stuffed Pork Chops

Warren William's Baked Onions with Rice

6 or 8 onions
1 cup white sauce
3/4 cup grated American cheese
2 cups rice

Peel six or eight onions and parboil until almost tender, changing the water once. To one cup well seasoned medium thick white 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.

Warren William's Stuffed Pork Chops

6 thick (one inch or inch and a half) loin pork chops

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

Wipe 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. Sprinkle with salt and pepper. Tuck leftover 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.