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Executive Chef
Jul 17, 2004


2 tb Butter
2 tb Flour
1 1/2 cup Rich beef broth
Pinch Sage leaves, crumbled
6 Thick loin pork chops
1 cup Flour for dredging
Salt and pepper, to taste
1/2 cup Lard
3 lg Onions, sliced
3 Cloves garlic, minced
1/4 cup Celery, minced

1. In a small saucepan melt butter over medium-high heat, stir in the 2 tablespoons flour, and cook, stirring constantly with a wire whisk, until lightly browned. Stir in broth and sage, mix well, remove from heat, and set aside. This mixture will be the sauce.

2. Add salt and pepper to the 1 cup flour; dredge chops in the mixture. In a large, heavy skillet heat 1/4 cup of the lard over medium- high heat. Add chops and cook until they are browned. Move browned chops to a large, oven proof casserole with a cover. Preheat oven to 350¼ F.

3. Melt the remaining lard in skillet over high heat. Add onions, garlic, and celery; lower heat to medium, and cook, stirring frequently to avoid burning, until onions are golden (about 8 to 10 minutes). Remove vegetables with a slotted spoon and place over chops in the casserole.

4. Pour off all lard from the skillet. Add reserved sauce, raise heat to high, bring to a boil, and cook for 1 minute, stirring vigorously and scraping the bottom of the skillet. Pour sauce over chops in casserole, cover, and bake for 30 minutes. Serve with mashed potatoes.

Serves 6.



1 each smoked ham hocks
4 cups water
2 pounds collard greens
1 tablespoon salt
1 1/2 teaspoons crushed red pepper flakes
1 tablespoon sugar
1/4 cup bacon drippings

1) Put the pork skin and bone (smoked ham hocks) into a 5 quart pot with
the water. Heat to boiling, then reduce to a simmer. Cover the pot and
simmer for 45 minutes. Skim the foam from the broth once or twice.

2) Meanwhile, prepare the collards: Cut away the very thick part of stems.
Wash the collard greens thoroughly - They can be very gritty. Drain them by
shaking off any excess water and chop them into small pieces. Stir the
collard greens into the pot and add the salt, red pepper, and sugar. Drizzle
all with the bacon drippings. Cook, covered, at a lively simmer
until the collard greens are tender, about 20 minutes.

3) Turn off the heat and check the seasonings. Cover the pot and let the
collard greens sit a few minutes before serving.


Oven: 325° F 45 minutes

1 cup brown sugar
2 tablespoons flour
1 1/2 tablespoons butter
1 cup light corn syrup
3 eggs, beaten
Yield: 1 (9- inch) pie

1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 to 2 cups pecans
1 (9-inch) unbaked pie shell

Allow butter to soften at room temperature. Mix sugar and flour. Cream butter with sugar and flour mixture. Add corn syrup and eggs. Beat with mixer until frothy. Add salt, vanilla, and pecans. Pour into unbaked pie shell. Bake 45 minutes at 325°
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