6 pork chops
2 c. cooked rice

#2 MOM'S SPAGHETTI - MACARONI:

2 c. elbow macaroni, cooked to directions
1/2 to 1 lb. brick cheese, cut in sm. chunks

SAUCE:

2 green peppers
2 med. onions
4 ribs of celery
1 (50 oz.) tomato soup
1 lg. can water

Saute chopped onions, celery and green peppers until transparent in Crisco/oil. Add soup and water. Cook until vegetables are soft.

#1: Brown chops in oil or Crisco. Place in casserole - on top of each put mound of rice on each. Rice can be put around chops. Pour 1/2 of sauce over all. Bake 1 1/2 to 2 hours at 350 degrees.

#2: After macaroni is drained - add cheese and mix. Pour sauce over macaroni. Mix and enjoy.

NOTES: Both of these dishes freeze very well - as does the sauce alone. Use only brick cheese. You can cut the recipe in half.