Baked pork chops, noodles almondine and Margaret Holmes seasoned yellow
butterbeans.

Noodles Almondine: Sliced almonds stirred into melted butter which has
been seasoned with S&P. Stir over medium heat until the almonds are
lightly toasted and the butter is browned. Toss this mixture with
cooked egg noodles and garnish with fresh chopped parsley.

Jill

On 2022-12-03 4:41 p.m., jmcquown wrote:
> Baked pork chops, noodles almondine and Margaret Holmes seasoned yellow
> butterbeans.
>
> Noodles Almondine:  Sliced almonds stirred into melted butter which has
> been seasoned with S&P.  Stir over medium heat until the almonds are
> lightly toasted and the butter is browned.  Toss this mixture with
> cooked egg noodles and garnish with fresh chopped parsley.
>
>

We were going to do meatballs but my wife doesn't have any of the veggie
wraps she uses instead of a bun so she asked for spaghetti. We had the
meat thawed so I made meatballs. I am about to toss them into the oven.

I have tried doing them in a pan but they tend to fall apart. I get
better results in the oven.

jmcquown wrote:
> Baked pork chops, noodles almondine and Margaret Holmes seasoned
> yellow butterbeans.
>
> Noodles Almondine:  Sliced almonds stirred into melted butter which
> has been seasoned with S&P.  Stir over medium heat until the
> almonds are lightly toasted and the butter is browned.  Toss this
> mixture with cooked egg noodles and garnish with fresh chopped
> parsley.
>
> Jill

Did you use an anchor hocking bowl (with matching lid) for the
Margaret Holmes canned, seasoned, yellow butterbeans?

What a wonderful meal. Thanks for the details!

On 12/3/2022 4:41 PM, jmcquown wrote:
> Baked pork chops, noodles almondine and Margaret Holmes seasoned yellow
> butterbeans.
>
> Noodles Almondine:  Sliced almonds stirred into melted butter which has
> been seasoned with S&P.  Stir over medium heat until the almonds are
> lightly toasted and the butter is browned.  Toss this mixture with
> cooked egg noodles and garnish with fresh chopped parsley.
>
> Jill

Sounds good. I have not had butterbeans in over 50 years. Probably
because my mother only heated the canned ones. I should try them again.

Turkey soup here, DIL sent some over yesterday.

On 2022-12-03, jmcquown <j_mcquown@comcast.net> wrote:
> Baked pork chops, noodles almondine and Margaret Holmes seasoned yellow
> butterbeans.
>
> Noodles Almondine: Sliced almonds stirred into melted butter which has
> been seasoned with S&P. Stir over medium heat until the almonds are
> lightly toasted and the butter is browned. Toss this mixture with
> cooked egg noodles and garnish with fresh chopped parsley.

That's one of my favorite preps for green beans. I imagine it would
work well for noodles, too.

I'm quite fond of this, although I haven't made it in ages:

Noodles Romanov

8 oz egg noodles
2 C sour cream
1/2 C pre-grated parmesan cheese
1 T chives
1 t salt
dash pepper
1 clove garlic, crushed
2 T butter

Cook noodles. Mix sour cream, 1/4 C cheese, chives, salt, pepper,
and garlic. Return cooked, drained noodles to pan and stir in
butter. Fold in the sour cream mixture. Arrange on platter; sprinkle
with remaining cheese.

I've never made it with real Parmagiano-Reggiano; only with the Kraft
green-box stuff. I suspect I'd find that to be too much sour cream
for me nowadays. Or maybe not; I seem to recall it tightened right
up after it cooled a little bit.

That barely cooked garlic seems a bit intense. Perhaps sauteeing
it in the butter would be a good idea.

--
Cindy Hamilton

Ed Pawlowski wrote:
> On 12/3/2022 4:41 PM, jmcquown wrote:
>> Baked pork chops, noodles almondine and Margaret Holmes seasoned
>> yellow butterbeans.
>>
>> Noodles Almondine:  Sliced almonds stirred into melted butter
>> which has been seasoned with S&P.  Stir over medium heat until
>> the almonds are lightly toasted and the butter is browned.  Toss
>> this mixture with cooked egg noodles and garnish with fresh
>> chopped parsley.
>>
>> Jill
>
>
> Sounds good.  I have not had butterbeans in over 50 years.
> Probably because my mother only heated the canned ones.  I should
> try them again.
>

Did your mother also use Margaret Holmes canned beans?

On 2022-12-03, jmcquown <j_mcquown@comcast.net> wrote:
> Baked pork chops, noodles almondine and Margaret Holmes seasoned yellow
> butterbeans.
>
> Noodles Almondine: Sliced almonds stirred into melted butter which has
> been seasoned with S&P. Stir over medium heat until the almonds are
> lightly toasted and the butter is browned. Toss this mixture with
> cooked egg noodles and garnish with fresh chopped parsley.

I woke up this morning with little to do. I had depleted most of our
taped TV programs and was worried. We had a light snow last night.
I usually pound down beer once every three days, but today, I made a
deal with my wife. I made her "pork 'n york", and she could control the
TV and not have to deal with me. She went for it! Hic...excuse me.

On 2022-12-03, Dave Smith <adavid.smith@sympatico.ca> wrote:

> I have tried doing them in a pan but they tend to fall apart. I get
> better results in the oven.

I brown meatballs in a pan, then chuck the pan in the oven. If you can't
pick up the meatball wad before making the meatballs, more breadcrumbs.
:)

On 2022-12-03 10:39 p.m., Leonard Blaisdell wrote:
> On 2022-12-03, Dave Smith <adavid.smith@sympatico.ca> wrote:
>
>> I have tried doing them in a pan but they tend to fall apart. I get
>> better results in the oven.
>
>
> I brown meatballs in a pan, then chuck the pan in the oven. If you can't
> pick up the meatball wad before making the meatballs, more breadcrumbs.
> :)

I think I aced the meatballs today. They stuck together beautifully and
tasted great. The sauce was good too.

On 12/3/2022 5:17 PM, Cindy Hamilton wrote:
> On 2022-12-03, jmcquown <j_mcquown@comcast.net> wrote:
>> Baked pork chops, noodles almondine and Margaret Holmes seasoned yellow
>> butterbeans.
>>
>> Noodles Almondine: Sliced almonds stirred into melted butter which has
>> been seasoned with S&P. Stir over medium heat until the almonds are
>> lightly toasted and the butter is browned. Toss this mixture with
>> cooked egg noodles and garnish with fresh chopped parsley.
>
> That's one of my favorite preps for green beans. I imagine it would
> work well for noodles, too.
>
> I'm quite fond of this, although I haven't made it in ages:
>
> Noodles Romanov
>
> 8 oz egg noodles
> 2 C sour cream
> 1/2 C pre-grated parmesan cheese
> 1 T chives
> 1 t salt
> dash pepper
> 1 clove garlic, crushed
> 2 T butter
>
> Cook noodles. Mix sour cream, 1/4 C cheese, chives, salt, pepper,
> and garlic. Return cooked, drained noodles to pan and stir in
> butter. Fold in the sour cream mixture. Arrange on platter; sprinkle
> with remaining cheese.
>
>
> I've never made it with real Parmagiano-Reggiano; only with the Kraft
> green-box stuff. I suspect I'd find that to be too much sour cream
> for me nowadays. Or maybe not; I seem to recall it tightened right
> up after it cooled a little bit.
>
> That barely cooked garlic seems a bit intense. Perhaps sauteeing
> it in the butter would be a good idea.
>
Thanks for the reminder! I haven't made Noodles Romanov in ages, either.

Jill

On Saturday, December 3, 2022 at 10:12:00 PM UTC-6, Dave Smith wrote:
> On 2022-12-03 10:39 p.m., Leonard Blaisdell wrote:
> > On 2022-12-03, Dave Smith <adavid...@sympatico.ca> wrote:
> >
> >> I have tried doing them in a pan but they tend to fall apart. I get
> >> better results in the oven.
> >
> >
> > I brown meatballs in a pan, then chuck the pan in the oven. If you can't
> > pick up the meatball wad before making the meatballs, more breadcrumbs.
> > :)
> I think I aced the meatballs today. They stuck together beautifully and
> tasted great. The sauce was good too.
>
Does your cardiologist know? Good tasting food
will kill you, Dave.

--Bryan

On Saturday, December 3, 2022 at 9:33:12 PM UTC-6, Leonard Blaisdell wrote:
> On 2022-12-03, jmcquown <j_mc...@comcast.net> wrote:
> > Baked pork chops, noodles almondine and Margaret Holmes seasoned yellow
> > butterbeans.
> >
> > Noodles Almondine: Sliced almonds stirred into melted butter which has
> > been seasoned with S&P. Stir over medium heat until the almonds are
> > lightly toasted and the butter is browned. Toss this mixture with
> > cooked egg noodles and garnish with fresh chopped parsley.
> I woke up this morning with little to do. I had depleted most of our
> taped TV programs and was worried. We had a light snow last night.
> I usually pound down beer once every three days, but today, I made a
> deal with my wife. I made her "pork 'n york", and she could control the
> TV and not have to deal with me. She went for it! Hic...excuse me.
>
Good to see that at your age you can still make
a woman "pork 'n york."

--Bryan