Work was canceled Monday so I happily made a hearty first meal on this icy, dicey, gray day.
It all started with the Green Onion Biscuits by Sherrel Jones, clipped from The Oklahoman. The recipe intrigued me because it instructs you to cook the biscuits in a cast iron skillet for the even distribution of heat.
:: 2 cups all-purpose flour
:: 4 teaspoons baking powder
:: 1 tablespoon sugar
:: 3/4 teaspoon salt
:: 1/3 cup butter or vegetable shortening
:: 2/3 cup milk
:: 1/2 chopped green onions
Round the dough into golf ball-sized balls and flatten into patties. Then place them into a greased cast iron skillet and brush melted butter on top.
As they baked and rose to golden glory, their aroma filled the house and lingered all day long.
Matt pan fried the breakfast pork chops. And I warmed up some of Grandma White’s canned green beans.
Saturday I made some cranberry relish for Matt’s work holiday party (funny how that works, huh?). The leftovers went well with the pork chop and added some color to the plate. I friggin love that stuff. Wish I had some right now!
The left-over green onion biscuits with tomato soup were perfect for tonight’s quick supper.
