My boyish figure is the envy of dozens; well, maybe the envy of two or three. But there's no secret, I like to eat and I like to cook and I like to share recipes.
I stumbled over two new ways to whip up old favorites. And I thought,
as soon as I get over the resultant contusions and abrasions, I'd write
them down so that others might share. One's for breakfast and one is
for dinner. Lunch, you're on your own, although Peggy will make you a
wonderful PB & J if you like.
you like a nice omelet for breakfast, but you can't stand all the
flipping and the flapping, here's a nice way to make a French Country
Omelet. Oh, now, like you, I found the name daunting. French Country?
What's that, Monsieur Porter Wagoner et Les Wagonmasters, eh? But it's
good and easy.
begin by finding that large cast-iron skillet . Heaven knows where
that is. Did Edna bring it back after she took it to the pancake
breakfast that time? Once you find it, heat it up on the stovetop and
throw in some olive oil, and then bacon, mushrooms, potatoes and onions,
as you see fit. Let it all fry up nice and brown. While it's frying,
turn the oven on to 350° and break four or five eggs into a suitable
bowl, whisking them just ever so with just a schkosh of milk. When
everything is fried up to a turn, dump in the eggs right over
everything, toss on a little grated cheddar if you wish and definitely
shake some chives over it all, put it in the oven for 6 - 7 minutes,
and, like the old Esskay commercial used to say, "Put it on the table
and stand back out of the way!"
loves pulled pork barbecue, and yet it's hard to find a good pork
puller up in these parts. Is that what's troubling you, friend? Are
you tired of driving all the way to China Grove, NC, to get a mess of
barbecue from Gary's place? 'Cause if that's what's been making you toss and turn in fitful bursts of sleep all night, your problems are over.
yourself a pork shoulder roast over at the Try 'N' Save, a bottle of
beer and a bottle of cider vinegar. Toss the pork into your Crock Pot
with some garlic and onions, and then fill the crock up over the pork
shoulder's shoulder with some water - about a 1/3 of the way - and fill
the rest with vinegar. Turn on the Crock Pot to LOW and go find
something to do for the next 7 hours. Hint: that's what the beer is
so you put it in the crock at 9 in the yawning. At 4 that afternoon,
get a big bowl down from the cupboard - the big yellow one where you
used to soak Navy beans all night until the Air Force started to
complain. With tongs, take the roast out of the crockpot. The bone
will tenderly fall right out. Take two serving forks and go to town on
that roast, shreddin' and pullin'. Once it's all torn to bits, put it
back in the crock, cover it with decent barbecue sauce, stir it all, and
let it go on LOW for another hour.
Then at 5, get your cole slaw and your Miller High Life and gather the family around, 'cause you're fixing to love your dinner!