I'll Meet You There ...

Wednesday, January 10, 2018


I halved this recipe for us and cooked it in my crockpot; but I am posting the original recipe for those with large families.



6 Pork chops – 6 medium sized Potatoes, sliced – 6 TBSP Flour – 2-1/2 cups Milk – 1-1/2 teaspoons Salt – Dash ground Black pepper

Brown chops in fat; place in a large casserole dish.

Place a layer of raw sliced potatoes on top of chops; sprinkle with seasonings & flour.

Add another layer of potatoes, sprinkling with flour and seasonings.

Pour the hot milk over the potatoes and add dots of butter.

Bake in a 350-oven for 1 hour.

CROCKPOT INSTRUCTIONS: Place everything in crockpot and cook on LOW for 6 hours.

*Note: I substituted 3/4 a can of condensed mushroom soup and about 1 cup of soy milk for the milk in the original recipe because milk tends to break down after a lengthy cooking.

Pork chops laid on a thin layer of vegetable oil.
Half the spuds and sauce placed over the chops; dots of butter too.
A repeat of potatoes over the first layer ...
A dusting of flour and seasonings. Sorry so dark - a cloud passed over the skylight ...
A final saucing and generous dots of butter, and this meal is ready to cook for 5 hours on LOW.

Crockpot MEAT LOAF

Crockpot MEAT LOAF ~Makes 8 servings

1 Egg – 1 cup Milk – 3 slices Bread, shredded – ½ teaspoon Savory leaves – 1 teaspoon Salt – ¼ teaspoon ground Black pepper – ¼ teaspoon dry Mustard – ¼ teaspoon Celery Salt – ½ cup chopped Onion, 1 teaspoon salad Oil – 1 pound ground Beef – ½ pound Pork Sausage

In a large bowl mix all the ingredients and place in crockpot. Cook on LOW for 5 hours.

Meat loaf.
Foil pie plate folded to fit atop the crockpot over the meatloaf below; spuds will be added to the foil pan.
Baby Boy has been eyeing these fingerlings spuds since I brought them home, so I thought I’d cook them to go with the meat loaf.


Crockpot SWEET AND SOUR CHICKEN ~ Makes 4 servings

2 TBSP vegetable Oil – 15 ounces skinless boneless Chicken breasts, cut into 1” cubes – 1 cup grated Carrots – ½ cup Red Bell peppers, sliced – ½ cup Green Bell peppers, sliced – 2 Garlic cloves, minced – 1 cup drained Pineapple chunks (reserve ¼ cup juice) – 3 TBSP white Vinegar – 2 TBSP Soy Sauce – 1 TBSP firmly packed brown Sugar – 1 TBSP Cornstarch – 1 teaspoon ground Ginger – 2 cups COOKED long-grain white Rice

Everything in the crockpot together.
A quick stir and it is set to cook on LOW for 5 hours.


For this recipe all I can do is give a rough estimate of the ingredients because it’s an old Vietnamese recipe given to my mother in the early 1970’s passed to her by a Vietnamese woman who grew up on the stuff; and the recipe is roughly based on familial needs – such as how many people are in the family, ect.

The amount of ingredients I am posting is what I use for my family … and it makes enough for 2 meals. I have frozen the leftovers too; and haven’t noticed any significant difference in the quality of the rice or eggs on reheating and serving.


PORK FRIED RICE ~ Makes 8 servings

COOKED Rice for 3 – 3 Pork steaks – Green onions (about 1 cup) – a dozen Eggs – Salt/Pepper/Soy Sauce

Cook the rice and set aside.

In a Dutch Oven, fry the pork steak, cut into small pieces; add green onions, .sliced – cook until pork is browned and done.

Beat eggs in a bowl, as for scrambled eggs; add to the pork and onion – cook until eggs are done.

Add the cooked rice to pork mixture and season. Top with soy sauce to taste.


SHRIMP PRIMAVERA ~ Makes 4 servings

1 TBSP + 1 teaspoon Olive oil – 1-1/2 cups Broccoli florets – ½ cup thinly sliced Carrot – 1 cup sliced Mushrooms – 2 Garlic cloves, minced – 1 cup Chicken Broth – 1 TBSP Cornstarch – 15 ounces shelled/deveined large Shrimp – 2 cups hot cooked Bowtie noodles – 2 TBSP grated Parmesan Cheese – 2 TBSP chopped fresh Parsley – ¼ teaspoon crushed Red Pepper flakes

Maltagliati - a nipple shaped noodles. I am using them in place of the Bowtie noodles I thought I had … but apparently did not.
These little noodles are a fairly thick.

In a large skillet, heat oil; add broccoli and carrot; cook over medium heat, stirring frequently, until carrot is tender-crisp – about 2 minutes. Stir in mushrooms and garlic – cook 1 minute longer.

Braising the broccoli and carrots.
Adding the mushrooms.

Whisk in broth and cornstarch; add shrimp and cook, stirring occasionally, until shrimp begins to turn pink – about 3 minutes.

Stir-frying the shrimp.

Stir in remaining ingredients; toss to combine; and serve.

Parmesan Cheese added.