As you may recall from the article about a near death experience with Mother Mary Jo’s cooking, her dressing was “to die for.”
It really wasn’t the recipes she used that were the usual culprit, but her rather unique style of drunken cooking.
Ingredients were omitted or over-used. Pans and dishes were not clean. Cross-contamination between uncooked meat and other ingredients was the norm.
Once she was done preparing the feast, it was left on the counter to fester for a while.
If prepared properly (and soberly), some of her recipes might actually have turned out well. The recipe below for Chops and Dressing is one example.
- 1 stick butter
- 3 level tsp. sage
- 1 med. onion, chopped
- 1 sm. can mushrooms, chopped
- 3 stalks celery, chopped
- 1 egg, beaten
- 5 shakes salt
- 2 shakes pepper
- 1/2 c. water
- 5 pork chops
- 1/2 loaf bread
- In a 10″ frying pan melt and cook all of these for 10 minutes: butter, sage, onion, mushrooms, egg, salt, pepper and water
- Add 1/2 loaf of bread to this green mess (tear bread into little pieces while adding)
- Make dressing into 5 snow balls
- In the same pan lay down 5 uncooked chops
- Put a ball of dressing on each
- Bake at 350 degrees for 2 hours