
Believe it or not, this is the first time we’ve had this. Believe it or not. –> Saturday supper on The Farm. CHICKEN BEER BAKE 3 whole chicken breasts, split, skin removed 4-5 Tbsp flour Salt, pepper, to taste Oil 2 cans cream of chicken soup, undiluted 1 Tbsp soy sauce ¼ C slivered almonds
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Burgers (new recipe) Onions and tomatoes in olive oil and a bit of vinegar Potato salad [INSERT VIDEO AND THEN REMOVE VIDEO] Music from the Redneck Collection (please excuse Mr. Big Food’s reach): UPDATE: Someone doesn’t like that I posted 1 minute 20 seconds of Pete Fountain’s Basin Street Blues so I removed the video.
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Mr. Big Food got this four pound pork roast about three months ago and stuck it in the deep freezer. Saturday, he defrosted it, marinaded it for several hours (or was it over night?), and prepared it for roasting. That’s caraway on the top. Served with a veganized cabbage dish. It was great! Very moist.
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Why is Battlestar Gallactica playing on a shelf in the workshop? Because Daughter C and Mr. Bow Tie are working on a project. What in the world is this box-project in the workshop? A Tardis! Who is this Tardis for? Daughter C! Her Birthday’s coming up, don’t you know? Her’s will be a theme party.
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Fig wild turkey breast (in cooking bag) Yams [Now, before we go any further, let me let you know that no one– no one— here at the Farm thinks yams and sweet potatoes are the same thing. They are not and we know it. But apparently the author of the original recipe did not.]What a
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Sunday supper “Remove carefully!” CHEESY GRILLED TOMATOES Thick red tomatoes, cut into thick slices Olive oil (for brushing tomatoes) Salt, pepper OR Creole seasoning, to taste Shredded cheese, any variety Brush tomato slices with olive oil and season with salt and pepper or Creole seasoning. Grill on well greased grill on one side, about 2-3
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Classic: Chicken & BBQ Sauce II “This is an excellent sauce for pork ribs.”—Lady Helen Hardy, Louisiana’s Fabulous Foods and How to Cook Them (date unknown) BARBECUE SAUCE II 2 tsp dry mustard Worcestershire sauce ½ tsp Tabasco 1 C catsup or chili sauce (preferably homemade—see recipes in Basics section) Add enough Worcestershire sauce to
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🙂 Lime butter grilled tortillas Beef kabobs with fresh Marconi peppers and ‘Ranch Style Beans’ Simple. Quick. Delicious.
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Sausage, sauerkraut, potatoes http://snltranscripts.jt.org/76/76k.phtml Andy Kaufman doin’ Elvis, “Thank you very much.” Ralph Nader making fun of Ralph Nader. Who’d have thought we’d come to characterize the Late ’70’s as gentler times? Anyhoo. Back to what’s important. Creative Cooking Sausage and Sauerkraut Creative Cooking Sausage and Sauerkraut 2 Tbsp bacon drippings 1 onion chopped 1
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Photos with no captions In the late summer of 2001, Shandra Levy (sp?) went missing, and sharks off the Florida Coast were attacking people in the water. That was the news.
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Yes. Yes. I’ll clean the stove tomorrow. And then you wait around for two hours while it bakes in a low temperature oven. Believe it or not, I found more blackeyed peas while ripping out the plants. Waste not, want not. I don’t subscribe to Oxford American. Recipe to follow.
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Salad of four lettuces, peas, rat-tail radish, French breakfast radish, spinach, lemon balm. Sauteed zucchini (three types), yellow squash (two), carrots (three), and Vidalia onions seasoned with fresh oregano. That’s it for the home grown component. But there was also BBQ chicken, and home made garlic-oregano bread on the grill paired with a bottle of
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Use cheap pie plates What a treat! Missy behaved quite well in the kitchen, as we knew she was able. Mr. Big Food used homemade Italian sausage, which we made a week ago. Sunday Supper Recipe below the fold. Use 4 aluminum pie plates (cheap ones). You can re-use them for other stuff. SAUSAGE POPOVER
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It was a good meal.
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Here’s the commentary and photos of last evening’s oven meal. We substituted green beans for lima beans, and made pear cake rather than apple. And we did desire whipped cream on our cake, thank you very much. Pear Cake Deluxe with whipped cream One more thought about oven meals in general. It strikes me that
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Here’s the recipe for Hot Chicken Salad III (and yes, that means there are at least two other hot chicken salad recipes in the Big Food Manual) that was the basis of a nice Sunday supper and will be today’s lunch. HOT CHICKEN SALAD III Serves 6-8 2 C cooked chicken, cubed ½ C slivered
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Adapted! We had some leftover sub sandwiches so Mr. Big Food put them to good use. Great Sunday Supper! Recipe coming shortly.
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