Uncle Johns Soggy Bottoms Recipes

Steps:

• Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
• Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
• Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
• Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.

Steps:

• Warm the bacon greaseover a medium low temperature in a medium sized cast iron skillet, about 1/4 in deep.
• Place bread slices in grease, browning each side.
• Be careful not to get grease too hot or the bread will burn.
• Can be served plain, with syrup, as a sndwich, or open faced with eggs on top.

Steps:

• Pour beans into casserole dish and stir in ketchup, onions, Worcestershire, brown sugar, cayenne, Tabasco, salt and pepper.
• Cover top of beans with strips of bacon if desired.
• Sprinkle additional brown sugar on top.
• Bake at 350°F for 2 hours.
• Serves 4-6.

Steps:

• 1. Wash potatoes well and cut them into bite-sized pieces.
• 2. Boil the potatoes in salted water for approximately 10 minutes, or until tender when pierced with a fork. (Cooking time will vary because of the size of potato pieces and the types used.)
• 3. Drain the potatoes well. Return them to the hot pot and toss until the residual water is evaporated. Put them in a large bowl and pour the salad dressing over them while still very hot. If the salad dressing bottle is very large, don't use the whole thing--use just enough to have a little extra at the bottom of the bowl, but not enough to be soupy. The hot potatoes will absorb the excess as they cool.
• 4. Coarsely chop the parsley and toss all of it gently into the hot potato mixture.
• 5. Let the mixture come to room temperature, tossing occasionally to ensure the dressing coats all pieces evenly. Finish with cracked pepper and salt if needed.
• 6. Serve either at room temperature or chilled.