Unicorn (Unicorn@Indenial.com)
Thu, 21 Jan 1999 09:01:28 -0500
Here's a cute on from my friend Barbara:
One day a blonde went to a seafood restaurant and saw the tank where
they kept the lobsters. She took pity on these creatures and hid them
in her purse. Later she went to the woods to set the poor animals
free.
My heirloom recipe today was handed down from my great grandmother.
She immigrated to the US as an infant with her Scottish parents
sometime around 1875. Not only did she cook for her eight children,
but at different times in her life she cooked three square meals a day
for the forty or so coal miners that worked for my great grandfather,
and she owned a restaurant. This was one of her crowd-pleasers.
Susanna Cochran Graham's Barbecued Pork Chops
6 medium pork chops
1 Tbs (15 ml) oil or butter
1/2 cup (125 ml) brown sugar
1/4 cup (60 ml) vinegar
1 14+1/2 oz (411 g) can tomatoes
1 tsp (5 ml) allspice
4 whole cloves
Salt and freshly ground black pepper to taste
Brown the pork chops in the oil or butter and place in a single layer
in a baking dish. Combine the remaining ingredients in a bowl, mixing
to combine, and pour over the pork chops. Bake in a preheated 350F
(180C) oven for 45 minutes to 1 hour. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Fri Jan 22 1999 - 09:00:02 EST