Thursday, January 17, 2019

Rosie's Recipe -- Vegetable Potpourri


Sometimes I spend so much time worrying about the main course that I forget about the side dishes. This timeless, historic recipe is quick and easy, and would complement any meal.


GM




VEGETABLE POTPOURRI

   1 1/2 cups cut cabbage
   1 cup sliced carrots
   1/2 cup chopped onions
   1/2 cup chopped celery
   1/4 teaspoon salt
   1/2 cup boiling water

Combine and cook until tender. (20 minutes.) Makes 4 servings.
Modern adaptation: Omit salt and use chicken stock instead of water.


Tuesday, January 8, 2019

Creamy Slow Cooked Pork Chops


© Can Stock Photo / roxanabalint
I have no doubt that Rosie would have loved to have had a crock pot in her day. Unfortunately, they didn't exist at the time. In fact, I don't recall my mother buying a crock pot until the early 1970s, and it was quite a novelty at the time. Pop something in, turn it on, go about your business, and by dinnertime, it's done.

This recipe was inspired by a video I saw on Facebook about an easy way to prepare pork chops in the crock pot. I added a little cream, and the results were surprisingly good. The pork chops were moist and the cream sauce was delicious. Best of all, it was super easy to prepare.

GM


CREAMY SLOW COOKED PORK CHOPS

   6 to 8 pork chops
   1 can cream of chicken soup
   2 tablespoons half and half or milk
   1 package ranch dressing mix

Blend soup and half and half in a small mixing bowl. Set aside. Wash pork chops thoroughly and place half of them in the crock pot. Pour in half of the soup mixture. Stack remaining pork chops on top, and pour in remaining soup mixture. Top with ranch dressing mix. Turn the crockpot on low and cook for 4 to 6 hours. Serve over rice.

Sunday, December 30, 2018

Rosie's Recipe -- Old-Time Rice Custard Pudding


My former spouse used to bring home rice pudding from the refrigerated section at the supermarket. He said it reminded him of his grandmother's rice pudding. I'd never had rice pudding before, and it reminded me of my grandmother's homemade tapioca pudding. Funny how certain foods bring back happy childhood memories.

Fast forward a few years. I'm testing some of the recipes for Rosie's Riveting Recipes, and while this recipe was easy to prepare and uses ingredients found in most pantries, it had a very different texture from the premade supermarket rice pudding, creating a delicious yet totally different experience. Puddings have variations, and it's nice to try something different. 

GM


OLD-TIME RICE CUSTARD PUDDING

   2 cups cooked rice
   1/2 cup seedless raisins
   2 cups scalded milk*
   2 eggs, beaten
   1/2 cup sugar
   1/2 teaspoon salt
   1 teaspoon vanilla
   nutmeg

Mix rice and raisins. Place in 8-inch baking pan, 3 inches deep. Blend milk into beaten eggs, sugar, salt and vanilla. Pour over rice and raisin mixture. Sprinkle with nutmeg. Place pan in shallow pan of water. Steam bake 1 1/2 hours in moderate oven (325F). Serve warm or chilled, with or without cream.

*Pasteurization has taken the place of scalding.