“Aren’t you going to pick up that paper?” a visiting child asked as I stepped over a newspaper that had slipped off the table onto the floor.

“No,” I answered. “I’m waiting until I drop something else. Then I can make one bendover do two pickups.” She rolled her eyes, picked up the paper and went home.

Besides, I was thinking not about a paper on the floor, but about our lady today. She’s ill now and has been in a nursing facility for more than a year, with only minimum response to communication – but when she was still up and about, she made a really good Pork Chop Casserole.

“Nookie” Harling has been a member of First Baptist Church in Edgefield for 66 years. The church, founded in 1823, is a member of Edgefield Baptist Association and has WMU and all the youth mission programs. Rev. Stacy Williams has served as pastor since 2005.

Nookie’s late husband, Jimmie, will be remembered as clerk of court for Edgefield County, a position he held for many years. Nookie and her husband had two children. Their daughter, Teresa Harling Harvey, lives in Edgefield. Their son, Jimmy Harling, and his wife Connie, who is administrative assistant at Edgefield First Baptist, have a son and a daughter. Their son, Johnson, and his wife, Mandy, have two children, Jackson and Molly; their daughter, Fran, and her husband, Brandon Clary, have two children, Huiet Ann and Ella Grace Clary – all members of Edgefield First.

Nookie, who currently lives at Trinity Mission Health Care in Edgefield, served for many years as the church Sunday school secretary. She was also an active member of the WMU. Known for being a great cook, according to her daughter-in-law Connie, Nookie had three special dishes, and the family always hoped that at least one would be on the menu when they visited: chicken salad, chicken and dressing, and ambrosia.

There are a couple of phrases that Nookie’s family associates with her. The first is one that she would tell her children and grandchildren often: “Waste not, want not.” This is still good advice, as is the second: “Let the past be a springboard, not a sofa.”

Her recipe is good also. You can add another chop or so if you wish. We wish for Mrs. Harling good days ahead and are happy to have her recipe to serve to family or guests for – Sunday Dinner.

Pork Chop Casserole

4 pork chops
2 tablespoons uncooked rice for each pork chop
3/4 cup water
Bell pepper
1 can beef or bouillon soup
Salt and pepper to taste
1 tablespoon bacon grease
Tomatoes
Onions

Grease casserole dish, add rice and set aside. Preheat oven to 350 degrees.

Salt and pepper pork chops, and brown on both sides in the bacon drippings. Place pork chops on top of the uncooked rice.

Add the water to the drippings left in pan, stir and pour over pork chops.

Place sliced tomatoes on pork chops. Seed and slice the bell pepper and place on the tomatoes. Peel and slice the onions and place on top of the peppers. Add more salt and pepper if desired.

Pour the bouillon over this, cover tightly and bake 1 hour or longer, until rice is done. Serves 4.

 

 

Dear Readers:

People tell me they enjoy the Sunday Dinner column. Please send your recipes and/or church-published cookbooks to Sunday Dinner, The Baptist Courier, 100 Manly Street, Greenville, SC 29601. – Juanita Garrison