Continuing this week’s quick supper series, I give you the recipe for a quick & delicious one-skillet meal. To be honest, there was a side dish, creamed mixed vegetables, which required a small pot. No photos. Sorry.* SWEET POTATO PORK CHOP SKILLET 1 Tbsp shortening 4 center loin chops 1 medium onion, sliced 1 bell
I’m looking forward to spending some time with Kat & my new camera. We’re having quick dinners this week. Last evening we had Creative Cooking baked sausages (with homemade sausage with sage), Creative Cooking crisp cabbage, and mashed potatoes. It was a perfect meal. Sorry no photos. I should have thought to make Creative Cooking
A fine start to a very fine meal Bless us, O Lord, and these thy gifts, which we are about to receive from your bounty. Through Christ our Lord. Amen.
Merry Christmas (in Czech)! Unbeknownst to me before I met Mr. Big Food many years ago, Texas has a large population of folks of Czech decent. Count Mr. Big Food’s Mom among them. Both her grandmother and grandfather were born in Czechoslovakia. The Czech’s have a rich food heritage. Needless to say, this heritage has
Something fun! On occasion– say, when there’s a game or movie we want to watch– Mr. Big Food will whip up some “bar food” instead of an honest-to-goodness supper. Why not? ‘Tis the season. YUMMY BAKED POTATO SKINS Makes 8 4 large baking potatoes, baked 3 Tbsp vegetable oil 1 Tbsp shredded Parmesan cheese ½ tsp salt ¼
This is a cake Mr. Big Food makes fairly frequently because it’s good! TEXAS WHITE SHEET CAKE Makes 1 15×9 inch cake CAKE 1 C butter 1 C water 2 C flour 2 C sugar 2 eggs, beaten ½ C sour cream 1 tsp almond extract 1 tsp salt 1 tsp baking soda Preheat oven
The casserole we had with last night’s steak supper took about 10 minutes to prepare– if even that. It is “Potato Casserole II” because it was the second potato casserole recipe that Mr. Big Food entered into his Big Food Manual. It differs from Potato Casseroles I and III in at least three fundamental ways.
“Fixing” it didn’t help. Fortunately, the quality of the photograph was inversely related to the quality of the meal: Perhaps the best Friday evening steak supper ever. Mr. Big Food whipped up Potato Casserole II while I started a fire. (Casserole recipe to follow.) I poured us a Gentleman Jack and he read aloud from
My favorite part of bread baking: “Punch down!” This is a delicious, slightly sweet bread. It’s not nearly as dense as some grain breads, but it’s not fluffy either (a good quality). Mr. Big Food thinks it will make excellent French toast, and I agree. Lovely to knead, too. Very cooperative. Graham flour from Bob’s
Lunch After a good night’s sleep, Mr. Big Food announced he agreed with me and cast his vote in the Fall/Winter Soup Contest for Slow Cooker Potato Cheese Soup with Wieners. It was a difficult decision. Corn and Sausage Chowder is a very very good Fall/Winter Soup (recipe at the link). ~~ Posts on soup
CORN AND SAUSAGE CHOWDER 1 lb. of your favorite local, smoked, fully cooked, sausage– sliced 3 C frozen hash brown potatoes, thawed 1 carrot peeled & sliced thin 1 stalk celery sliced thin (ours was fresh from the garden) 2 cans golden corn soup OR 2 cans creamed style corn 2 1/2 C chicken stock,
Alternative title #1: Preparedness Alternative title #2: Another non-entrant into the soup contest This is the menu Mr. Big Food prepared on Sunday, November 27th: Week of Nov. 27-Dec.3 It wasn’t until the week had begun that Mr. Big Food decided to carry me away. Thus, some adjustments were in order, as indicated by the
A fresh salad with homemade dressing
In just a couple of days, I’ll celebrate another anniversary of my birth. Note to self: Call Mom. Mr. Bog Food is surprising me with a trip to ___ ? And so, I will spend a few minutes searching the food archives here on my computer, and scheduling a post or two.
“Southern” because it’s cooked to death, until the chicken falls off the bone [And, I’ll add, because it has bacon.] SOUTHERN CHICKEN CASSEROLE Serves 4 generously 2 ½ – 3 lbs chicken, whole cut up or parts ½ lb bacon 4 medium potatoes, pared and quartered lengthwise 2 C veggies (green beans, broccoli, cauliflower, squash—you
As you know, we are having a Fall/Winter Soup Contest. We are making up the rules as we go along. Gumbo is soup. It is Fall. Dis-qualified I mulled over this all afternoon, and right before we were ready to serve the gumbo, I asked Mr. Big Food what his thoughts were on allowing the
The turkey, gravy, dressing “like my mother made,” and unseen mashed potatoes Cranberries, green bean casserole, and PIE. The winner is Pumpkin Custard Pie. To be fair, the vote was 2-1. Our dinner guest, The Bart Man, cast his vote for Perfect Pumpkin Pie because it was a perfect pumpkin pie. And that is was.
The pies, about to go in the oven Pumpkin custard pie (L); Perfect pumpkin pie (R) The pies, fresh from the oven Perfect pumpkin pie (L); Pumpkin custard pie (R) There will be a “Pie: Pt. 3” post after the sweet whipped cream is whipped, and we decide which pie we like better. “Why is
I felt bad(ly) about ending on such a negative note in the previous post. I like pie. We chose three of the smallest Sugar Pie Pumpkins. Mr. Bog Food cut them in half and I scraped the seeds and guts out. Aside… there are roasted pumpkin seeds coming. And we put them in the oven.
I expect this will be excellent in my lunch of leftovers. We only made half the recipe. ~~ “Among vegetables, versatility means potato! … reliable potato recipes guaranteed to spark any menu … Potatoes Au Gratin (great with Glazed Ham) …”—The Creative Cooking Course (1982) CREATIVE COOKING POTATOES AU GRATIN Makes 6 to 8 servings