"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Old Faithful, by Sharon, is from The Shires/Neal Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 medium thick pork chops or tenderloin 6 tablespoons raw rice 1 can chicken broth pinch of marjoram pinch of thyme 1 large onion, peeled and sliced 2 ripe tomatoes, sliced 1/2 green pepper, cut in rings salt & pepper
Brown the chops in a little fat in a skillet.
Grease a casserole baking dish. Put the uncooked rice in the botton of the greased dish. Lay the chops on the rice; top each with slices of onion tomato and green pepper, salting & peppering as you go. Pour the broth over and add the majoram & thyme.
Cover and let it fend for itself in a 350 degree oven for an hour.
This is the first meal I ever made for company -- for Mom & Dad and Doris & Garland Lee in 1970.
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