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There's
nothing like a relaxing weekend at
home. My neighbors usually get their around-the-house work done on
Thursday
and Friday after work. He makes sure all
the mowing and lawn work is taken care of,
while she cleans the house inside. Then
they have the rest of the weekend to play and relax. After living
beside them for 9 years, I think I've finally gotten it figured
out! As I'm huffing and puffing, scrubbing down the bathroom on
Saturday morning, running the vacuum, dusting, laundry and everything
else that needs to be done, their cars are never in the driveway
on the weekends. Donning my rubber gloves and scrub brush, I peer
out across the way, watching them back out of the garage only to take a
weekend trip to the mountains, and I think... "what's wrong with
this picture...?" I wipe my brow with the side of the glove
as cleanser smears across my cheek. By Saturday evening, my back is
sore, I'm beat, and about that time a hot bath and a good book sound
great. On Sunday, I recuperate from Saturday. Monday,
back to the regular routine. So, even though it may take a
little extra effort during the weekdays after work, the sun is now
brightly shining even into the early evening, my neighbors easily find
the time and energy to do their work to allow all the relaxation and fun
they can stand over the weekend.
Yes, I do think I've finally figured it out!! :-)
Entree
Pork
Chop & Scalloped Potato
Casserole
This
can be made either in the oven or a crock pot. If you choose to
use the crock pot method, brown the chops in a skillet before putting
them into the crock pot, then proceed with assembling it in the
slow-cooker as you would in a regular casserole dish.
4
pork chops, cut about 3/4 inch thick
2 tablespoons vegetable oil
1 large onion, sliced and separated into rings
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1 cup chicken broth (you could use canned or dissolve 4 chicken bouillon
cubes in 1 cup boiling water)
4 medium-sized potatoes, pared and thinly sliced (about 4 cups)
1 tablespoon chopped fresh parsley (or 2 teaspoons dried parsley)
Brown chops in oil in a skillet for about 3 minutes on each side.
Remove to a plate. Add onion rings to skillet and sauté until
tender, about 3 minutes. Remove from heat and reserve.
Melt butter in a medium-sized saucepan. Stir in flour, salt and
pepper; cook 1 minute. Add milk and broth slowly.
Cook, stirring constantly, until sauce thickens and bubbles.
Remove from heat.
Arrange sliced potatoes in a large sprayed baking dish, or a glass cake
pan.
Top with reserved onion rings. Pour sauce evenly over potatoes and
onions. Top with chops.
Cover baking dish tightly with aluminum foil.
Bake at 350 degrees for 1 hour.
Uncover, then bake 10 minutes longer or until chops and potatoes are
tender. Sprinkle with parsley.
If you are using your crock pot to make this dish, allow to cook on low
for 8-10 hours, possibly more, depending on how thick or thin you slice
potatoes, checking periodically towards the end for doneness.
(I like to add about 1-1/2 cups shredded mild cheddar cheese, sprinkling
it among the sliced potatoes before pouring the sauce over top.)
Side
Dish
Asparagus
with Lemon Butter
2
to 2-1/2 pounds asparagus
2 tablespoons fresh lemon juice
1 stick butter or margarine
Lemon wedges for garnish
Wash
and trim asparagus.
Cook in boiling water just until tender,
about 10-12 minutes.
Combine lemon juice and 2 tablespoons of butter in a small
saucepan. Heat until bubbly. Gradually add the remaining
butter, stirring until blended.
Drain asparagus. Arrange on a platter. Spoon the
lemon
butter over the asparagus, as little or as
much as you like.
Garnish with lemon wedges.
Makes 4-6 servings.
Dessert
There
is no bottom crust to this pie....only a top crust, to cut calories and
fat. But, excellent!!!
Deep
Dish Apple Pie
10
medium-sized apples (McIntosh or Granny Smith), pared, quartered, cored
and sliced
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
3 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 package piecrust mix (or store-bought pre-made)
2 tablespoons butter or margarine
Water
1 tablespoon granulated sugar
Combine apples, brown sugar, the 1/3 cup granulated sugar, flour,
cinnamon, cloves and allspice in a large bowl. Toss lightly to
mix. Let stand while making pastry.
Prepare piecrust mix following package directions. Roll out on a
lightly floured surface to a 12-inch round. Cut several slits near
center to let steam escape.
Preheat oven to 425 degrees. Spoon apple mixture into a 10-deep
pie plate. Dot with butter. Cover with pastry. Fold
edges under, flush with sides of dish. (Pastry should be inside
dish.) Pinch to make a stand-up edge; flute the edges.
Brush lightly with water; sprinkle with remaining 1 tablespoon of
sugar.
Bake at 425 degrees for 45 minutes or until pastry is golden and juices
bubble up. Cool at least one hour.
Serve in individual bowls with vanilla ice cream!
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