for family meals :
recipe was sent to me by Shirley Cline.
was a great inspiration to me when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risottos over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
Shirley. You will always be remembered. I learnt a great
deal from you.
had this salad at Brennan's in New Orleans. It's sure
shoulder pork chops
1 1/2 tsp. salt
1 1/2 tsp. freshly ground black pepper
2 tsp. paprika
1 cup milk
1 cup flour
1 small green pepper (optional)
1 medium onion
1/2 stalk celery
1-2 cloves garlic
1/4 cup bacon drippings or oil
2 Tblsp. cider vinegar
1/2 cup chicken stock or canned low sodium broth
1 cup tomato sauce, either commercial or homemade
1 Tblsp. mustard
1 Tblsp. brown sugar
any excess fat from the chops. Rub them with the salt,
pepper and paprika.
a medium bowl, beat together the milk and eggs until
well blended. Pour the flour into a plastic bag.
one chop at a time into the egg-milk mixture and coat
well. Then, drop into the bag and shake the bag to
coat the chop with the flour. Remove from the bag
and dust off any excess flour. Coat the remaining
chops the same way and set aside.
and dice the green pepper, chop the onion and celery;
mice the garlic and set aside.
the bacon drippings or oil in a large heavy skillet
that has a lit. Add two or three chops at a time and
brown on both sides.
chops from skillet and brown the remaining chops in
the same way and then remove from the skillet.
off all of the oil in the skillet except 2 tablespoons.
Set the skillet back on the burner. Stir into the
skillet the green pepper, onion, celery and garlic.
Saute over medium low heat for 5 minutes, stirring
the cider vinegar, chicken broth, tomato sauce, mustard,
and brown sugar. Bring to a boil, stirring.
heat to low and add the chops, scattering the vegetables
on top of the meat. Cover and cook 35 - 40 minutes
or until the chops are done and tender.
with rice or mashed potatoes.