This one takes me back.
I was in Toastmasters for a number of years. It’s a wonderful organization, and you learn all kinds of interesting things listening to other member’s speeches. One night someone did a recipe demonstration for an easy to prepare pie that tasted like a million bucks, or so he said. Now mind you, I’ve never actually tasted cash, but I can tell you the pie was delicious.
MILLION DOLLAR PIE
- 1 premade graham cracker pie crust
- 1 8 oz can crushed pineapple
- 1 package vanilla flavored instant pudding mix
- 1 12 oz can condensed milk
- 1 8 oz container whipped topping
Whisk together canned pineapple, canned milk and instant pudding mix in a large mixing bowl for about one minute. Fold in the entire container of whipped topping mix. Once mixture is thoroughly blended pour into pie crust and gently smooth until it is evenly spread. Chill several hours. Serve.
I grew up eating homemade biscuits, but this historic biscuit recipe is unique and tasty. I would call it a cross between a biscuit and a muffin. The dough has the consistency of muffin dough, but it isn’t sweet like a muffin. I also like the subtle peanut butter flavor. It goes well will bacon and eggs, and tastes great with butter and honey.
- 1½ cups enriched all purpose flour
- ½ teaspoon salt
- 2½ teaspoons baking powder
- ½ cups oats
- 1 tablespoon sugar
- 2 tablespoons margarine
- 3 tablespoons peanut butter
- 1 cup milk
Sift and measure flour. Resift with salt and baking powder. Stir in oats and sugar. Cut in margarine and peanut butter and add milk. Mix very lightly. Fill well-greased muffin pans ½ full. Brush tops with milk. Bake at 450º F for 20-25 minutes. Yield: 12 biscuits.
I’ve never been much of a beer drinker myself, but I’ll grab a six-pack if I’m inviting friends over, and, like Rosie, if there’s a can or two left over, I’ll use it to create a wonderful dish. The one is easy to prepare and tastes delicious.
PORK CHOPS IN BEER GRAVY
- 4 to 6 thick cut pork chops
- 1 12 oz can of beer
- 1 can cream of mushroom soup
- 2 tablespoons vegetable oil
- garlic powder
- tsp season salt
- black pepper
Preheat oven to 350 F. Sprinkle pork chops with garlic powder, season salt and pepper, and cook in skillet with vegetable oil. Once chops are nicely brown remove and place in a baking dish. Pour soup and beer into the skillet, stir in pan drippings and heat to boiling. Pour over pork chops and bake for 1 hour. The gravy goes well with mashed potatoes.
Back in college I had a boyfriend whom I’ll call, “George.” He was studying to be an architect, but had he pursued it, I really believe he would have been a damn fine chef. George was a whiz in the kitchen. He was master at creating simple, tasty dishes on a slim budget. For example, he could take a boring, frozen pizza, pile on his own freshly made toppings, and turn it into a gourmet meal.
One of George’s signature dishes was his short ribs. He’d simply dump them into a crock pot, pour in a bottle of barbecue sauce, and cook them on low for eight hours. They came out so tender that the meat fell right off the bone. Back then neither one of us had access to an outdoor grill, but George’s ribs sure satisfied our yen for barbecue.
Being a good cook myself, I’ve tweaked his recipe, ever so slightly. With food prices the way they are these days, short ribs are like gold, but their ugly cousin, the back rib, is cheaper, flavorful, and works nicely in a crock pot. I simply stack them in, with a little barbecue sauce between the layers, and then add a little sauce on the top, but I don’t use anymore than a quarter to a half of the bottle. The sauce becomes watery as it cooks, so less sauce means less mess and a richer barbeque flavor. It also means some the meat on the top will get a little drier, but it will also have more of the consistency of meat that’s been grilled or broiled. Set the cooker on low, wait about seven or eight hours, and you’ll have yourself a tasty meal. I like to serve mine with scalloped potatoes or baked beans. Or both.