Fry chops in skillet long enough to brown them on both sides. Place in oven-proof pan and add one or two cups of soup stock. Bake at 325 for fifteen or twenty minutes. Add stock if needed. Remove from oven and set chops aside. Add more stock so there is […] Read more
8 oz. yellow peas, soaked 8 oz. ham, cubed 4 stalks celery, chopped 1 large carrot, diced 2 or 3 red potatoes, medium and cooked 6-8 small pearl onions or one white onion, minced 1-2 tbl. fresh thyme or 1 tsp. dried ginger Cook peas in 3-4 cups water. Bring […] Read more
4-5 lb. Turkey breast, fresh or thawed 1/2 cup butter melted 1/4 dry white wine or apple juice 2 tbl. fresh thyme or 1 1/2 tsp. dried 1 tsp. salt 1 tsp. paprika 2 cloves garlic minced 2 tsp. cornstarch 2 tsp. cold water Mix the butter, wine, spices, and […] Read more
In every era, the horizon was dominated by what was central to life. In ancient times it was a pyramid or monuments. These were replaced by the tower of a monastery or the steeple of a church. We now have the buildings of commerce. Read more
We all have a tendency to fret about small problems while neglecting big problems or issues. The hypnotism of life traps our attention and we meander through the day going from one small obsession to the next. I want to eat that but I’m trying to lose weight. Does that […] Read more
1/4 cup chopped Carrots 1/4 cup chopped Celery 1/4 cup chopped Onions 1/4 cup chopped Green Pepper 6 tbs Butter 4 tbs Flour 64 oz Chicken Stock 4-6 oz Linguine, Fettuccine or Egg Noodles 1/4 tsp Turmeric 1/4 tsp Ginger 1/4 tsp Garlic Powder 1/4 tsp White Pepper 1/2 tsp […] Read more
Three russet potatoes sliced 3/16 inch 2 tbl butter 2 tbl flour 1 1/3 cup milk 1 tsp 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp white pepper 3/4 lb pepper jack cheese grated Melt butter in sauce pan and add flour. Stir to form a roux, don’t […] Read more