Sunday Baked Pork and Potatoes – Popular Gourmet Recipe


Sunday Pork & Potatoes Recipe -

Main dish at it’s best. Baked chops top sliced potatoes for this substantial dish.


This recipe requires total 2 hours 20 minutes time, and Serves 6.




  • 1/2 cup goats milk
  • 2 cups cheddar cheese (shredded)
  • 6 New York (top loin) pork chops (3/4-inch thick)
  • 2 Tbsp. vegetable oil
  • 6 medium potatoes (sliced)
  • 1 onions (large, halved and thinly sliced)
  • salt (to taste)
  • black pepper (to taste)
  • 75 oz. cream of mushroom soup
  • 8 oz. sour cream (carton)



  • Pre-heat oven to 325 degrees F. Cook chops, half at a time, in hot oil in large skillet until lightly brown, turning once. Spray 9×13-inch baking dish with non-stick spray. Arrange sliced potatoes and onion evenly in baking dish. Sprinkle with salt and pepper.
  • Stir together cream of mushroom soup, sour cream and milk in medium bowl. Stir in 1 cup of the Cheddar cheese. Spoon soup mixture evenly over potatoes and onion in baking dish. Arrange chops on top.
  • Cover chops and potatoes with foil. Place baking dish on baking sheet. Bake about 2 hours or until potatoes are tender and chops have internal temperature on a thermometer reads 150 degrees F. Uncover. Sprinkle with remaining 1 cup Cheddar cheese. Bake about 10 minutes more or until cheese melts and internal temperature on a thermometer reads 160 degrees F. Let stand for 10 minutes before serving.
  • SHORTCUT SUNDAY PORK & POTATOES: Brown chops as above. Meanwhile, cook sliced potatoes and onion in heavy large covered pot in enough boiling water to cover for 5 minutes. Drain well. Continue as above, except cover and bake until internal temperature of chops is 160 degrees F., about 1 hour. Uncover. Sprinkle with remaining 1 cup Cheddar cheese. Bake about 10 minutes more or until cheese melts. Let stand for 10 minutes before serving.


Serving Suggestions

A shortcut is also given at the end of the recipe (above) for those weeknights you need a hearty dinner. Serve with green beans, apple salad and a tall glass of milk.


Each serving provides 758 kcal; protein 47g, carbohydrates 39g, fat 46g, cholesterol 156mg, fibre 3g, and salt 888mg.




‘bleated-into, grassy spaces’ | Norfolk Archaeological Trust


This dairy goat management calendar is designed as a guide to assist you in preparing for each season. Some breeds and breeders may have unique needs or practice out-of-season breeding. Always seek the advice of your small ruminant veterinarian and never disregard professional advice or delay seeking professional veterinarian assistance because of something you read on this website.




  • Have kidding area cleaned and bedded with fresh straw several days before the doe’s due date.
  • Get supplies ready:
    • A good light in the delivery area.
    • A clean bucket for water.
    • Surgical scrub such as Nolvosan, or a bottle of mild detergent (e.g. Dawn, Ivory, Joy) for cleaning hands and the vulva of the doe.
    • Obstetrical lubricant (Lubrisept, K-Y) and, if possible, disposable obstetrical gloves for assisted births.
    • Dry towels for cleaning and rubbing kids.
    • Iodine (7% tincture) for dipping navels. A small jar or film canister for individual use is handy. Dip navel immediately after birth, and repeat in 12 hours.
    • Scissors and dental floss for umbilical cord.
    • Keep frozen colostrum from a safe, CAEV-free source. To heat-treat colostrum, heat colostrum to 135ºF in a double boiler or water bath and maintain temperature for one hour.
    • Clean bottle and nipple for feed­ing colostrum.
    • Feeding tube (12-18 French) and large syringe (35-60 cc, with cath­eter tip) for giving colostrum to weak kids.


  • Tape doe’s teats one week before due date with teat tape. This will prevent kids from possibly nurs­ing a transmittable diseased doe.
  • Segregate disease-positive parturient does from the rest of the herd to prevent horizontal transmission from infected genital secretions.
  • Remove kids from doe immediately after birth.
  • It is advised to bathe each kid in warm water with a mild detergent (e.g. Dawn, Ivory, Joy) to remove any vaginal secretions from the doe. Thoroughly dry kid with a warm hair dryer until completely dry.
  • Feed colostrum from a safe source within the first couple hours after birth. Give 10% of kid’s body weight within 18 hours (e.g., 13 oz. for an 8 lb. kid). Then feed pasteurized milk, disease-free milk, or milk replacer.


  • Have pregnant does on a rising plane of nutrition in late gestation, i.e., good quality grass hay, supple­ment with some leafy alfalfa. Grad­ually increase grain ration in last few weeks to provide energy.
  • Work with your veterinarian or livestock nutritionist about increased energy and calcium needs during gestation.


  • Be sure does are boostered for CDT in last 4-6 weeks prior to due date. Consult your veterinarian for advice on selenium supplementation for does and kids in deficient areas.
  • Deworm doe 1-2 weeks postpartum.


  • Begin Coccidiosis preventive or start monitoring fecals by three weeks of age.
  • CDT series at 4, 8, and 12 weeks of age.
  • Begin strategic deworming at 6-8 weeks.


  • Be sure kids receive their CD-T boosters (e.g., 8 – 12 – 16 weeks).
  • Wet weather has given parasites a big boost in many areas. Practice strategic helminth (worm) control in all groups of animals. Doses of deworm­ers in goats are usually 2X the cow or sheep dose (4X the cattle dose for Fenbendazole–PanacurR). In the case of Ivomec, use the oral formulation. Resistance to all dewormers is appearing, so monitor success with quantitive fecal exams.
  • Rotate pastures every several weeks or allow forage to grow to 6-8” tall before reintroducing animals. Another common practice is to allow another species to graze the pasture while goats have been rotated off.
  • Coccidiostats for kids.
  • Check for external parasites; keep animals clipped and clean.
  • Be careful with grain overload dur­ing peak lactation, and when get­ting ready for show. Increases in concentrate feed must be made gradually, over a couple of weeks.
  • Be sure fresh water is always present. Consumption goes way up in warm weather, and during lactation.
  • Monitor presence of poisonous plants which may have grown within reach of animals.
  • When hauling in hot weather, provide good ventilation. While traveling, will animals have fresh air and water?
  • At show time, be careful not to “over-udder” a doe as she can develop an allergic reaction to backed-up milk under pressure and be at risk for developing mastitis.


  • Administer Vitamin-E/Selenium in Selenium-deficient areas.
  • Keep feet trimmed.
  • Offer a diet of forage and increasing amounts of concentrate in late summer.



  • Check and trim feet. Treat foot rot as necessary.
  • Check teeth on older bucks.
  • Shorten or remove scurs prior to breeding season.
  • Clip belly. Examine penis and prepuce for injuries and inflammation.
  • Check general body condition. Improve nutritional status if too thin.
  • Perform fecal and de-worm as needed.
  • Bo-Se in selenium-deficient areas.


  • Check and trim feet before rainy season.
  • Correct body condition before breeding, especially if she is too fat. Fat around the ovaries may cause poor fertility. In general, corrections in body condition (too thin, too fat) are easier and safer to make before the doe is dried off.
  • Bo-Se in selenium-deficient areas.
  • Perform milk cultures to pick up subclinical mastitis. (Contact your testing lab for specific instructions.)
  • Consider dry-treating the herd, where mastitis has been a persistent problem.


  • Offer good quality loose minerals.
  • Check fecals in different age categories (does, kids) – to evaluate parasite loads. Treat accordingly.
  • Consider fall strategic deworming, coming off summer pasture.
  • Disease Testing: Kids over 6 months old, new additions to the herd, any animals of questionable value or con­dition.
  • Cull animals of questionable value or con­dition to reduce feed costs and maximize indoor space for the winter.


  • Pregnancy check does early enough to be able to rebreed this season if open.
  • Booster vaccinations (Clostridium perfringens C & D, and Tetanus) in mid- to late-gestation at least 4 to 6 weeks prior to kidding. This pro­motes high colostral antibody levels at parturition.
  • Booster Vitamin E-Selenium in mid- to late gestation, in Selenium deficient areas. This bolsters uterine muscle tone and helps prevent uterine inertia and retained placentas.
  • Get does into their desired body condition while they are still milking; e.g., if too fat, gradually reduce grain before drying up. There will be fewer problems with pregnancy toxemia if weight changes are made while doe is still metabolically active.
  • Pregnant does should get plenty of exercise. Fit and trim does are easier to freshen, less susceptible to pregnancy toxemia.
  • Keep an eye on geriatric animals for weight loss and chilling.
  • Routine foot care for all animals.
  • Monitor for external parasites (lice) during this period where animals may spend more time indoors with less sunlight.
  • Eliminate moldy feed.
  • Get to know and enjoy your animals better during this slow time!


Quick, Easy Malai Kulfi – Popular Traditional and Easy Dessert Recipes

See the source image


This is a traditional Indian style of making ‘Kulfi’. Kulfi is best described as Indian-style ice cream as kulfi unlike ice cream, is not churned.


However, this is a fantastic summer dessert. This is a quick and easy version of kulfi.


This recipe requires 5 minutes Preparation time, 20 minutes Cooking time, 1 hour Additional time, Yield 3 cups, and Serves 6






  • Stir the goat milk, condensed milk, and dry milk powder together in a heavy-bottomed pan and bring to a boil. Add the sugar, cardamom, and saffron to the boiling milk; reduce heat to low and simmer, stirring frequently, for 10 minutes. Remove from heat and allow to cool to room temperature; fold the pistachio nuts into the mixture.
  • Pour the mixture into popsicle molds and freeze until solid, approximately 1 hour

Each serving provides 194 kcal; protein 7g, carbohydrates 23g, fat 9g.