On Thu, 12 Oct 2006 08:23:04 -0700, Marcella Peek
> wrote:

>Oh, so many.....
>
>My moms "cooked until they are good and dead" pork chops. The recipe
>began, like nearly all her recipes, with the cast iron skillet and 1/4
>inch of wesson oil. Heat it up and cook the pork chops for at least a
>half and hour until they are crispy and dry (well, except for the wesson
>oil dripping off them). There was no cutting these things.

My mom did them in an electric frying pan for many hours with
rice-a-roni. Same with chicken. No wonder we went through 2 gallons
of milk a day. Now when I visit her she I cook as she knows I won't
eat her cooking. But she's also smart enough to realize I'm a better
cook than she is, and enjoys my meals.

lou