Green Bay crushed the Dallas Cowboys yesterday. The Superior Snap above was shot by Mark Hoffman of The Journal Sentinel Online, and it pretty much illustrates the ebb & flow of the Packers' season this year. It's either feast or famine, to mix metaphors a tad more.
In other words, a Green Bay win over Dallas, in a season where we also fell to the hapless Tampa Bay Buccaneers, is no small potatoes.
When my family gets in a snit over the Packers' ups & downs, or ins & outs, we turn to comfort foods. Think pork chops, covered in Campbell's Cream of Mushroom Soup, or oven-roasted red potatoes. Here are recipes for both. I'm not claiming any gourmet awards with these dishes, but they do seem to do the trick with La Familia Scribe.
Mrs. Scribe's Pork Chops in Faux-Mushroom Gravy
Package of pork chop loins-about 4 will do
1 can Campbell's Cream of Mushroom Soup
1 large onion
2-3 tbps. olive oil
2 tsp. tarragon
salt & pepper to taste
Put your best cast-iron skillet on the stove, and turn the heat up to medium. Pour the olive oil into the skillet & heat for about 1 minute, making sure to cover the pan. Just as the oil starts to get hot, place the pork chops in the skillet & cook for about 5 minutes, 'til browned on one side. As the pork chops brown, sprinkle 1 tsp. tarragon on the uncooked side, then season with salt & pepper. Turn the pork chops and repeat with the remaining tarragon & the salt & pepper, to taste. Slice your onion & add the slices to the skillet, turning the pork chops and the onion slices, 'til everything's good and covered. Then add the can of undiluted mushroom soup. Turn the pork chops over a few more times; the onion slices should start to come apart, which is good. Get everything all stirred up, turn down the heat, & cover, simmering for about 1 hour. Warning: Don't cook the pork chops on high heat or they'll dry out!
Mrs. Scribe's Oven-Roasted Red Potatoes
Enough tiny red potatoes to serve 4 people
About 1/8-cup olive oil
Salt & pepper to taste
Preheat the oven to 425 degrees F. While the oven's getting hot, clean and quarter the potatoes and place them on a cookie sheet. Drizzle with olive oil. Not too much~don't want your potatoes swimming in grease! Season with salt & pepper. When the oven reaches 425 F, place the cookie sheet with the potatoes on the bottom rack. Roast about 45 minutes, turning a couple of times so the potatoes don't stick. When you can stick a fork in them, remove from the oven and place in a serving dish. Tell your guests to sprinkle their potatoes liberally with parmesan cheese. Just delish!