thessalian (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
thessalian) wrote2010-02-09 02:55 pm
thessalian) wrote2010-02-09 02:55 pm
30 Days of Blog Meme: Day 21
A recipe
This one is, yet again, fairly hard for me, mostly because I don't often cook with a hard and fast 'recipe'. Mostly I look up cooking times and various suggestions and then experiment from there. I've been doing that ever since I was a little girl and decided to liven up vegetable soup and make my own salad dressings. (Like I said in yesterday's entry, I bored easily as a kid, and started taking my turn at making dinner quite young owing to a mother coming in late.)
Still, there's one quasi-recipe that's been floating around my family for at least three generations now. While not limited to use in wooing, traditionally it's cooked for the men we Cullen/Rudick/Neilson women fancy as an 'early stages in the relationship and we want to impress without going overboard' meal. We call it 'party pork chops'.
So the recipe: brown as many pork chops as you need for the number of people you're feeding in a deep frying pan, spicing to taste. Then add a tin of tomato soup, half a tin of water, a sliced green pepper and a sliced onion. Season the soup/sauce to taste (I generally use seasoned salt, garlic pepper, worcestershire sauce and, for preference, a drop or two of tabasco sauce) and let simmer for about twenty minutes. If you prefer your peppers a bit crunchy, I recommend adding them halfway through the cooking stage, rather than right when the simmering starts. And ... really, that's it. Simple enough, eminently tasty, and I generally serve it with jacket potatoes and either broccoli or acorn squash, as it's nice to have vegetables and spuds that can soak up the sauce well.
So ... there you go. Recipe. Sort of. Insofar as I ever do cooking instructions, anyway.
This one is, yet again, fairly hard for me, mostly because I don't often cook with a hard and fast 'recipe'. Mostly I look up cooking times and various suggestions and then experiment from there. I've been doing that ever since I was a little girl and decided to liven up vegetable soup and make my own salad dressings. (Like I said in yesterday's entry, I bored easily as a kid, and started taking my turn at making dinner quite young owing to a mother coming in late.)
Still, there's one quasi-recipe that's been floating around my family for at least three generations now. While not limited to use in wooing, traditionally it's cooked for the men we Cullen/Rudick/Neilson women fancy as an 'early stages in the relationship and we want to impress without going overboard' meal. We call it 'party pork chops'.
So the recipe: brown as many pork chops as you need for the number of people you're feeding in a deep frying pan, spicing to taste. Then add a tin of tomato soup, half a tin of water, a sliced green pepper and a sliced onion. Season the soup/sauce to taste (I generally use seasoned salt, garlic pepper, worcestershire sauce and, for preference, a drop or two of tabasco sauce) and let simmer for about twenty minutes. If you prefer your peppers a bit crunchy, I recommend adding them halfway through the cooking stage, rather than right when the simmering starts. And ... really, that's it. Simple enough, eminently tasty, and I generally serve it with jacket potatoes and either broccoli or acorn squash, as it's nice to have vegetables and spuds that can soak up the sauce well.
So ... there you go. Recipe. Sort of. Insofar as I ever do cooking instructions, anyway.