Pan Serving Dish

15 Sep, 2004 in art pottery by admin

Pan Serving Dish

Quick and Easy Pan Food

I don't know about you, but I am a huge fan of the meals that can be cooked all at the same time. With my busy schedule I do not always have time to spend an hour or more standing in my kitchen putting things together, stirring sauces and doing my best to time my courses so that everything finishes at the same time. I prefer the meals that I can spend fifteen to twenty minutes putting together and then tossing in the oven or putting on the stove for an hour or so and letting it cook by itself. I can spend that hour doing things like straightening up the house, doing laundry, completing projects, etc. If you are like me, consider the following recipes. They are tasty and they will make your life a lot easier!

Pork Chop and Potato Bake:
The title makes this recipe sound like something that would be served in a junior high school cafeteria and be the same color as Thousand Island dressing. The good news is that this dish looks and tastes way better than anything you were ever forced to choke down in school!

What you need:

Potatoes (enough to feed your family)
Pork Loin chops (enough to feed your family)
1-2 packages of onion soup mix (depending on how many pork chops you are serving—a single package can season 4-5 pork chops)
Butter
1 baking pan

Process:
Preheat oven to 400 degrees. While the oven is preheating, peel and either slice the potatoes or cut them into smallish cubes. Line the bottom of your baking pan with your cut up potatoes. Place the pork chops in a single layer over the top of the potatoes. Sprinkle the onion soup mix over the top of the pork chops and potatoes and then toss in a few spoonfuls of butter. Cover the baking pan with a lid or tin foil and bake until the pork chops are cooked through (usually 45 minutes or so). Serve and enjoy!

Roast Beef:
This is best done in a slow cooker, though after a couple of hours, the smells might drive you crazy with anticipation!
What you need:
1 beef roast
Carrots
Celery
Potatoes
Salt
Pepper
Worcestershire sauce
Onion soup mix
Butter

Line your slow cooker with a slow cooker bag (this will make clean up so much easier). Place the thawed beef roast into the cooker. Chop up enough carrots, celery and potatoes to feed your family and toss them into the slow cooker and arrange them around the roast. Sprinkle the onion soup mix over everything. Add in a few shakes of the salt, pepper and Worcestershire sauce and then drop in a couple of spoonfuls of butter. Cover and let everything cook in the slow cooker on low for eight hours or on high for six. Once the roast is done cooking, slice it up and serve, with the vegetables acting as the side dish. Enjoy!

For more information on food, visit http://www.foodmicroblog.com and http://www.realfoodcompany.org.

About the Author

Anyone know what this is called,real scottish dish?

Ingredients
1 sheeps head 3 medium carrots
1 flank of mutton 3 medium onions
1 cup barley 3 small turnips
1 cup dried peas 3 stalk celery
salt pepper parsley
Method.
Soak the head overnight in lukewarm water, remove the eyes, split the head and lay aside the brains. Clean the head thoroughly. Put head and mutton in a large saucepan and cover well with water add barley and soaked peas and seasoning. Bring to the boil and keep boiling for 1 and half hours. Skim fat from surface. Dice all the remaining vegetables, add to pan, and boil slowly for another 2 hours. Garnish with parsley.

Serves 6-8.

POWSOWDIE: (literally, scalp broth)
An old-fashioned Scottish stew made of sheep"s head and feet, neck of mutton, pearl barley, dried fresh peas, carrot, turnip, onions, chopped parsley, salt and pepper.

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