"l not -l" > wrote in message
eb.com...
>
> On 2-Mar-2014, "Ophelia" > wrote:
>
>> "l not -l" > wrote in message
>> eb.com...
>> >
>> > On 2-Mar-2014, "Ophelia" > wrote:
>> >
>> >> Simple but really good
>> >>
>> >> Roast chicken, Lyonnaise potatoes and left over veg from yesterday. (a
>> >> mix
>> >>
>> >> of brussels sprouts, green bean and browned onons)
>> >>
>> >> Yours?
>> >
>> > Pork chop and scalloped potato casserole, applesauce (no-sugar added
>> > variety), collard greens. Blackberries and cream (half-and-half
>> > actually)
>> > for dessert.
>>
>> Well I don't know what collard greens are, but the pork chops and
>> scalloped
>> potato casserole sounds very good))
>>
>> Please share you recipe for the potato casserole?
>
> Oh, my! I winged it, no recipe; but, it's pretty straightforward.
> I dredged the pork chops in seasoned flour and browned them in a skillet
> with a little canola oil, then, removed to paper towels. I made a
> bechamel
> sauce with butter, flour and half-and-half.
> I thin-sliced about 2.5 pounds of Yukon Gold potatoes as well as a small
> onion; I used a mandoline set for about 1/16 inch thick slices. I layered
> half the potatoes and onions in a greased casserole, seasoned with salt
> and
> pepper and covered with half the bechamel, then repeated with the rest of
> the potatoes, onions and bechamel. I lay the pork chops on top, covered
> the
> dish with foil and baked until the potatoes were done, about 20-25
> minutes,
> at 350F.

Nice)) Your potato thing sounded a bit like mine without the bechamel)
I like your though and have saved your idea for later) Thanks

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