Feeder's Digest part 3

From Jimmy the Vike:
(From The Flamingo Times Weekly Newsletter.)

Sheepherder Cabbage

In a cast iron skillet fry up three strips of bacon. push bacon to the side or eat them (cook's dibs you know!). Next cut a head of cabbage in half. Turn heat down under the skillet and place both halfs in the skillet flat side down. Pour in one 12-ounce can of your favorite beer (don't worry, you still have 23 left!). Simmer for about 35 minutes or until tender. ENJOY!! Most people can't believe how simple this is and how much flavor it contains. WE enjoy this dish out here in the middle of Utah - we also enjoy this page (The Times) but all of us cowboys kinda feel left out on your north/south thing. You see, we weren't a state when you had your dispute in the late 1800's. Then when you settled your differences you got together and sent Johnson's army out here and planted that dang Johnson's grass everywhere and we've been wondering what we ever did to deserve that!! Keep up the wonderful page, we look forward to it evey week. (Don'tcha love readin' other people's mail?)
Jim Berlin - aka Jimmy the Vike jimbe@wacad.org
*Toot!Toot!

I liked the Vike's style, told him so and whaddya know ... Just off the top of the old bean there is a simple dip that even the most inept person who is on their own can tackle. You don't even need dishes for this one but you should have a spoon or at least a stick. Buy a container of cottage cheese - buy a bottle of picante sauce (I like Pace) - mix both the ingredients together in a bowl. You don't have a bowl? Then scoop some of the cottage cheese out and give it to the dog or cat and then use the cottage cheese container for a bowl. Stir with a spoon or stick - great with any kind of chip. I will communicate more later. (Betcha he will too if y'all say hey.)

Also from The Times: (Go see JW, jes cuz he's a sweetie.)

Pork Chop Casserole

4 - 6 chops
salt
pepper
2 tblsp salad oil
1 tsp parsley flakes
1 can cut green beans - drained
2/3 bag frozen country style fries
1 can cream of mushroom soup (undiluted)
1/2 cup dairy sour cream

Preheat oven to 400. Sprinkle chops with salt and pepper. Brown in hot oil. Remove from pan and drain off drippings. In same skillet, over low heat stirring constantly, heat soup, sour cream and parsley. Do not boil. Place frozen potatoes in shallow 2 qt. casserole. Top with beans. Pour on sauce and top with chops. Cover and bake for about 45 minutes. You can use more green beans if you prefer or use more soup according to taste - or use cream of chicken instead of mushroom.