My Christmas dinners
I had two! The first was with sil's family on Christmas Eve. All 53 (we were missing 10) of them. He has a lot of siblings, they're almost all older, and married, with kids, some kids being old enough to have their own kids. The expression on sil's face when he was introduced as a great-uncle was pretty awesome. We had the usual: turkey, stuffing, gravy, potatoes, casseroles, jello. There was a sad lack in the dessert department, as I am not around to do it anymore. Our kids were big enough to sit at the little kid table. I said grace. Mitch brought girly wine for me. There was a teeny baby. It was all very much as usual. Only now there are enough teenage boys who wash the dishes that I don't have to. Woo!
The second was on Christmas Day. We were at LT and toadnae's place. barda brought most of the fixin's. It was DELICIOUS. sil cooked the standing rib roast into buttery submission. There was stuffing (with bacon), beets (with bacon and chevre), chard, chantilly potatoes, and I'm forgetting something. For dessert we had awesome gingerbread pudding with hard sauce. yum yum yum. Barda, please post our modified recipe?
And for a bonus, the day after I got back, I cooked porkchops in gravy* for semfem, and she came down, and we had that and buttermilk potatoes and corn and for dessert, orange cake. Inna bundt pan. I love my bundt pan. Also, there was entertaining hanging out. Yay!
Saute 4 pork chops in a little oil (or bacon fat!) until almost done.
Remove from heat.
Saute 1 sliced onion in remaining fat until soft.
In a pan that will just hold the porkchops, mix together:
1 can cream of mushroom soup
1 can (1.5 cups) milk
1 pkg brown gravy mix
Put half the onions in the bottom of the pan, and put the pork chops on top.
Cover the pork chops with the other half of the onions. If you have chosen your pan well, the gravy will come up over the top of the porkchops.
Bake in a 350 oven for half an hour, or maybe a bit more.
Serve over mashed potatoes or egg noodles.
The second was on Christmas Day. We were at LT and toadnae's place. barda brought most of the fixin's. It was DELICIOUS. sil cooked the standing rib roast into buttery submission. There was stuffing (with bacon), beets (with bacon and chevre), chard, chantilly potatoes, and I'm forgetting something. For dessert we had awesome gingerbread pudding with hard sauce. yum yum yum. Barda, please post our modified recipe?
And for a bonus, the day after I got back, I cooked porkchops in gravy* for semfem, and she came down, and we had that and buttermilk potatoes and corn and for dessert, orange cake. Inna bundt pan. I love my bundt pan. Also, there was entertaining hanging out. Yay!
Saute 4 pork chops in a little oil (or bacon fat!) until almost done.
Remove from heat.
Saute 1 sliced onion in remaining fat until soft.
In a pan that will just hold the porkchops, mix together:
1 can cream of mushroom soup
1 can (1.5 cups) milk
1 pkg brown gravy mix
Put half the onions in the bottom of the pan, and put the pork chops on top.
Cover the pork chops with the other half of the onions. If you have chosen your pan well, the gravy will come up over the top of the porkchops.
Bake in a 350 oven for half an hour, or maybe a bit more.
Serve over mashed potatoes or egg noodles.