February 12, 2007

Wintry Meal

Well the weather in Mid-Mo is supposed to get nasty by late tonight. It’s cloudy and raining as of now, but by 6 P.M. the rain is supposed to turn over to snow and 2-4 inches is expected between tonight and Tuesday night.

I love snow, but this winter I’ve had my fill of it.

The good news is that Valentine’s Day is Wednesday, as well as the 3rd annual Learfield Bake-Off. This year there are some new categories: Sweet Breads/Pastries and Candy. I plan on entering the cake, cookie, pie and sweet bread categories. I’ll post recipe on Wednesday, as well as some photos from the bake-off and the winning recipes.

Today, I’ve got a rib-sticking meal from Paula herself. This is a great meal for a cold wintry night.


Farmers Pork Chops
By Paula Deen

8 medium potatoes
½ medium onion
Salt and pepper to taste
White sauce (see recipe below; you may also use your own)
1 cup all-purpose flour
2 tablespoons Lawry’s Seasoned Salt
8 pork chops, about ½ inch thick
1/3 cup vegetable oil

Preheat oven to 350 degrees. Peel potatoes; slice ¼ inch thick and cover with cold water. Slice onion into very thin slices. Cut slices in half. Drain potatoes; layer half the potatoes in a well-greased 15x10 inch casserole dish. Sprinkle with salt and pepper to taste. Scatter half of onion slices on top of potatoes. Repeat with remaining potatoes and onions.

Cover potatoes with white sauce. Cover casserole dish with plastic wrap and microwave for 5 minutes on high or bake uncovered for 15 minutes. Mix together flour and seasoned salt and dredge pork chops in flour mixture. Lightly brown chops in vegetable oil. Do not cook them completely. As chops are removed from frying pan, lay them on top of potatoes. Bake at 350 degrees for 45 to 60 minutes. The juices from the pork chops will drip down into the potatoes. Delicious!

White Sauce
8 tablespoons (1 stick of butter)
½ cup all-purpose flour
1 to 2 teaspoons salt
½ to ¾ teaspoon pepper
4 cups milk
¼ cup chopped fresh parsley or chives (optional)

Melt butter; remove from heat. Stir in flour; add salt and pepper. Return to heat and cook, stirring constantly, until mixture is bubbly. Add milk, 1 cup at a time. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 1 to 2 minutes, then let stand at least 1 to 2 minutes. Stir in parsley or chives, if desired.

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