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Friday, February 2, 2018



The Pork Chops marinate for 2 days. This is a delicious meal! These chops can also be grilled or broiled with side dishes to suit.

Marinated Pork Chops

2 ¼ cups Water * ¼ cup fresh Rosemary Leaves, chopped * 2 TBSP Sugar * 1 TBSP Salt * 1 teaspoon dried Thyme, crumbled * ½ teaspoon whole White Peppercorns * 6 whole Juniper Berries * 6 whole Coriander seeds * 2 whole Allspice Berries * 2 small Bay Leaves * 6 count 1 ¼” thick loin Pork Chops, trimmed * Small Gourmet Potatoes (fingerlings), a peeled band across each middle * Salt and Pepper

ROSEMARY needs replanting and replenishing ... I freeze my Rosemary and it tastes like it is fresh off the bush. My Thyme needs replanting too. I didn't realize I was running so low on homegrown supplies; at least one of Hub's planting boxes he built for me will be used for an Herb Bed this Spring :-)

Combine first 10 ingredients in large non-aluminum pan and stir until sugar and salt dissolve. Add pork chops, turning to coat. Cover and refrigerate 2 days, turning occasionally.

After 2 days, remove chops from marinade (discard marinade), and sear. Place in an ovenproof cooking dish and surround with potatoes. Bake in a 350-degree oven for about an hour. Super simple; and super delish!

Pork Chop Rosemary Marinade - looks tasty, smells good, and tastes delish!
Pork Chops marinating ...
Searing the marinated Pork Chops for baking.
Marinated Pork Chop ready for oven. GREAT meal!


Being iron deficient and very anemic, I need the iron liver supplies. My husband, bless him, has little choice but it eat it occasionally as I am the chief cook and what I cook is what we eat that day ;- ) I don’t make it as often as I should because no one else in the family really likes it. However, this recipe has changed Hub’s opinion of cooked liver – the chili sauce does wonders to improve the flavor and mask the heavy musky liver odor. Hubs has even said I could repeat this recipe as often as I like, LOL, but I’m thinking more than quarterly would not be wise ;-)

I used my electric skillet to bake this liver and it turned out fine. Nice and tender.


Fried Liver finished - the onions got a little too done because I was sidelined and sidetracked, but it tasted fine.

1 large Onion, sliced into rings * 2 TBSP melted Butter * ¼ cup HOT Water * 6 slices Liver, cut ½” thick (calf, veal, or beef) * 2 TBSP Flour * Salt and pepper to taste * 1 TBSP chopped parsley * 2 teaspoon Thyme * 2 TBSP thick Chili Sauce * 1 TBSP Brown Sugar * 2 TBSP Butter

Running low on the herbs I grew and dried years ago ... time to replant and restock.
This is all I have left of the homegrown PARSLEY too.
I am lactose intolerant and this is an excellent butter substitute that can be used in any recipe – stir-fry, melted, basted, baked, ect.

Place onions in oven pan, pour over it butter and water. Cover Bake for 30 minutes and bake in moderate 350-degree oven. Dredge liver in flour; arrange over onions, sprinkle with parsley and thyme and dot with blended chili sauce, sugar, and butter. Bake covered for 30 minutes.

Fried Liver with Chili Sauce and Onions


CROCKPOT BEEF STEW ~ Makes 5 to 6 Servings

Beef Stew in crockpot.

1 pound beef cubes * 1 TBSP Shortening * 3 cups HOT Water * ½ teaspoon salt * 1/8 teaspoon ground Black pepper * 3 or 4 medium potatoes, cut into 1 ½” cubed pieces * 1 medium Turnip, cut into 1” pieces * 1 medium Green Bell Pepper, cut into 1” pieces * 1 medium stalk Celery, cut into 1” pieces * 1 small Onion, chopped * 1 cup diced carrot/pea mixture * ½ teaspoon bottled brown Bouquet Sauce * 1 ½ teaspoon Salt * 1 Beef Bouillon cube * 1 Bay Leaf *  ½ cup COLD Water * 2 TBSP flour

Put ingredients into crockpot EXCEPT the cold water and flour – add those ingredients the last hour of cooking. Set the temperature to LOW and cook 5 hours; then combine the cold water and flour and mix well, stir gradually into the stew and cook 1 hour more … or until stew thickens to a medium gravy texture.



SPANISH RICE w-HAMBURGER ~ Serves 6 (1 cup each)

Spanish Rice leftovers.

1 pound ground Beef * 1 medium Onion, chopped (about ½ cup) * 1 cup uncooked regular Rice * 2/3 cup chopped Green Bell Pepper * 1 can (16-ounces) stewed Tomatoes * 5 slices Bacon, crisply fried and crumbled * 2 cups Water * 1 teaspoon Chili Powder * ½ teaspoon Oregano Leaves * 1 ¼ teaspoons Salt * 1/8 teaspoon ground Black pepper

Cook and stir meat and onion in large skillet until meat is browned. Drain off fat. Stir in remaining ingredients.

Heat mixture to boiling. Reduce heat; cover and simmer, stirring occasionally, until rice is tender, about 30 minutes. (A small amount of water may be added if necessary).

Spanish Rice w-Hamburger


This is a good winter meal. The shakers thought ginger aided digestion, and it was added often to pork and other hearty meals.

ROAST OF PORK ~ Serves 8

Baked Pork Roast ... makes good cold sandwiches too.

5 or 6 pounds loin of pork * Juice of ½ lemon * 1 teaspoon ground Ginger * 1 teaspoon Salt * ½ teaspoon ground Black Pepper * 1 teaspoon Flour * Small peeled Potatoes * 3 TBSP Flour

Trim off some of the fat, for too much fat spoils the flavor of any meat and makes pork indigestible. Place roast in baking pan and pour the lemon juice over it. Dust with ginger; sprinkle with salt and pepper, and dredge with flour. Bake in a moderate (350-degree) oven for 3 to 3 ½ hours. For the last half hour, surround with small peeled potatoes. Those will absorb some of the fat. Make a brown gravy from pan drippings.

Remove enough pan gravy to make 2 cups (otherwise augment with hot beef bouillon). Mix 3 TBSP flour with ½ cup pan juice and beat to make smooth. Heat gravy in saucepan and gradually add flour, stirring to keep smooth. Add salt and pepper to taste.