Pork Chops Royal

Jess, Dad, owned a restaurant, The Treble Clef, in St. Louis as a young man. He was also the chef and, from what I remember, he was very inventive. I believe it was at this restaurant that he invented Pork Chops Royal. My guess as to the year is 1938 or so, maybe someone out there can give me a more accurate date. I believe this picture was taken before Mom and Dad got married, once again corrections are encouraged. This holds 2 recipes, the first is the original recipe by Jess, and the second is an updated, easier, and dare I say, tastier version by Amy Kellerman Armstrong.

Pork Chops Royal
Jess Kellerman, 1930’s

Preheat oven to 350˚F

6 – 8 pork chops or pork steaks
Brown sugar
Ketchup
1 lemon, sliced in thin slices

Place pork chops in pan large enough to hold the meat in a single layer
9 X 13 or 11 X 15 pan
Sprinkle lightly with the brown sugar
Pour ketchup over top – cover sparingly
Place one thin slice of lemon on each pork chop

Bake at 350˚F for 30 to 40 minutes, until all pink is gone from meat

This looks pretty when served with the lemon slice and red sauce

Recipe invented by Jess Kellerman in the 1930’s

Pork Chops Royal, Updated
Amy Kellerman Armstrong, 1990’s

Preheat oven to 350˚F

6 – 8 pork chops, or pork steaks

Mix Together:
¼ cup brown sugar
½ cup ketchup
Squirt of yellow mustard
2 teaspoons dried onion
Juice from 1 lemon

Place pork chops in pan large enough to hold the meat in a single layer
9 X 13 or 11 X 15 pan
Spread sauce over meat
Bake at 350˚F for 30 to 40 minutes, until all pink is gone from meat
Serve with thin slices of lemon to decorate

Recipe invented by Jess Kellerman in the 1930’s and revised by Amy Kellerman Armstrong in the 1990’s

Vegetable Beef Barley Soup

Jess and Ada Ruth get a crock pot for Christmas

Every Kellerman must remember Mom and Dad's Vegetable Beef Barley Soup! I remember one time they were making a pot of soup, Mom had started it and Dad thought she hadn't put in the barley, so he added more. That was Barley Beef Vegetable soup. Mom was a little upset with Dad for his "help".

Terry and I had moved to Utah in the fall of 1976. I started craving this soup, but had no idea how to make it so it would taste like home. I called Mom and Dad on the phone, they were both on a phone, and had them give me the recipe. I don't make it too often, but when I do I make a BIG pot so I have plenty to freeze.

Vegetable Beef Barley Soup

Soup bones - get some with meat on them

3 quarts of water

onions - dried - Tablespoon or so

1/2 cup barley - or so

Put into a large stock pot and bring to a boil

Reduce heat and simmer for 1 hour - or so

Add:

frozen vegetables - Use your favorite combination

I like: 1 bag mixed vegetables

1 bag corn

1 bag green beans

1 can whole tomatoes - or 1 can tomato paste - or 1 can tomato juice

Cook until vegetables are done and barley is tender