Oh, poor woman's diet or not, that sounds nice!!!! I wish you didn't *have* to do it, but it does sound nice (especially tonight. . .my throat hurts, so what sounds nice is relative!!!!). :D
I love those kind of biscuits too!!!! Could just about LIVE on 'em. My great-grandmother used to keep a pot of them on the back of the stove all day sitting on an off burner just in case somebody came in hungry. I loved to get one out. :) (Prob'ly helped make me the woman I am today. ;) ) Let me dig up the receipt - unlike the mushroom and chicken cobbler receipt, I actually KNOW how to FIND this one! - and I'll send it off to you some time when I'm not trying to make hay on the fanfic!!!! :D
Ooooh, let's see. . .
*Fried taters. I don't often make these, but I slice 'em in circles rather than cubing 'em, then fry 'em in a little Crisco (vegetable oil) or with a bit of salt pork. Sooooooo good. I used to do this more when I first started MUSHing and was wistful while offline, still thinking hobbits. It makes me think of Sam. Feels like a very Sam thing to do, if you take my meaning.
*Fried green beans. I use canned French-style green beans, drain the water off, and - well, sometimes I'll fry 'em plain for healthiness, but they TASTE much better fried with a bit of salt pork or after you've fried pork chops. ;)
*Lest you think I fry EVERYTHING. . .pork chops 'n apples. I take a package of boneless pork chops, the little "breakfast chops" they call 'em down here, and lay them in a glass/pyrex/whatever the heck it is baking dish. Then I take a can of No Sugar Added Apple Pie Filling and pour it over top of the chops. Bake at 350 degrees for 45 to 50 minutes. Yummers! This is good with a baked sweet potato on the side.
*Then there's my infamous "Fanged Chicken," dubbed thusly by Cali. Pour some Kraft Honey BBQ Sauce in a CrockPot - enough to coat the bottom. Lay in the number of chicken breasts desired (usually two to four around here). Pour the rest of the bottle, and I do mean the rest, over the chicken, spreading it all around so all the chicken gets covered for the most part. Cover and cook on HIGH for - oh, I'd say it's usually done in about five hours. Depends how much you have in there; just check it and see if it's tender to your fork. Usually by five hours it's coming apart on us, which is how we like it. This is excellent with a tossed salad and dressing plus sweet corn (preferably on the cob and buttered, but whatever you can get works too). :D
*When I'm really cooking, I like to make my chicken casserole, though that's usually just for company or special occasions these days. I should make it more; it's so good. Mine's easy; if you like I can send you the receipt along with the biscuit receipt. Basically, it's chicken breasts, cream of mushroom soup, cream of celery soup, chicken flavoured Stove Top stuffing, sour cream, annnd. . .I think that's about it except for the butter/margarine you use for the Stove Top making. I tend to use low sodium/low or fat free versions whenever available, and they tend to be available, plus boneless skinless breasts b/c I - erm - am not happy handling meat anyhow, much less trying to deskin and debone stuff. ;P Might be a good reference for better days ahead? :) When I was single, Dad when visiting or I myself would make this, and I'd eat for several meals! It'll definitely get some mileage for a single gal. Less so for a family even of two, but for a solo cook there's plenty left over.
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Date: 2008-03-18 03:46 am (UTC)I love those kind of biscuits too!!!! Could just about LIVE on 'em. My great-grandmother used to keep a pot of them on the back of the stove all day sitting on an off burner just in case somebody came in hungry. I loved to get one out. :) (Prob'ly helped make me the woman I am today. ;) ) Let me dig up the receipt - unlike the mushroom and chicken cobbler receipt, I actually KNOW how to FIND this one! - and I'll send it off to you some time when I'm not trying to make hay on the fanfic!!!! :D
Ooooh, let's see. . .
*Fried taters. I don't often make these, but I slice 'em in circles rather than cubing 'em, then fry 'em in a little Crisco (vegetable oil) or with a bit of salt pork. Sooooooo good. I used to do this more when I first started MUSHing and was wistful while offline, still thinking hobbits. It makes me think of Sam. Feels like a very Sam thing to do, if you take my meaning.
*Fried green beans. I use canned French-style green beans, drain the water off, and - well, sometimes I'll fry 'em plain for healthiness, but they TASTE much better fried with a bit of salt pork or after you've fried pork chops. ;)
*Lest you think I fry EVERYTHING. . .pork chops 'n apples. I take a package of boneless pork chops, the little "breakfast chops" they call 'em down here, and lay them in a glass/pyrex/whatever the heck it is baking dish. Then I take a can of No Sugar Added Apple Pie Filling and pour it over top of the chops. Bake at 350 degrees for 45 to 50 minutes. Yummers! This is good with a baked sweet potato on the side.
*Then there's my infamous "Fanged Chicken," dubbed thusly by Cali. Pour some Kraft Honey BBQ Sauce in a CrockPot - enough to coat the bottom. Lay in the number of chicken breasts desired (usually two to four around here). Pour the rest of the bottle, and I do mean the rest, over the chicken, spreading it all around so all the chicken gets covered for the most part. Cover and cook on HIGH for - oh, I'd say it's usually done in about five hours. Depends how much you have in there; just check it and see if it's tender to your fork. Usually by five hours it's coming apart on us, which is how we like it. This is excellent with a tossed salad and dressing plus sweet corn (preferably on the cob and buttered, but whatever you can get works too). :D
*When I'm really cooking, I like to make my chicken casserole, though that's usually just for company or special occasions these days. I should make it more; it's so good. Mine's easy; if you like I can send you the receipt along with the biscuit receipt. Basically, it's chicken breasts, cream of mushroom soup, cream of celery soup, chicken flavoured Stove Top stuffing, sour cream, annnd. . .I think that's about it except for the butter/margarine you use for the Stove Top making. I tend to use low sodium/low or fat free versions whenever available, and they tend to be available, plus boneless skinless breasts b/c I - erm - am not happy handling meat anyhow, much less trying to deskin and debone stuff. ;P Might be a good reference for better days ahead? :) When I was single, Dad when visiting or I myself would make this, and I'd eat for several meals! It'll definitely get some mileage for a single gal. Less so for a family even of two, but for a solo cook there's plenty left over.
(continued next comment due to length)