A while ago I spent a month looking for dry marsala, which I had never cooked with before. Finally I found it and looked forward to making sauteed chicken with a marsala sauce.
I just floured the chicken, sauteed it, took it out, added about 1/4 cup marsala, about 1/2 cup chicken broth, then about 1/2 cup cream and reduced it. It was good.
Now that there’s no income, my first thought is to turn to the pantry and frig for what we already have. Our dog doesn’t drink enough water so I bolster her high quality dry food with chicken broth. We were out. Cream, no.
So after I took the chicken out I added 1/4 cup of marsala and looked at what I had in the frig. Milk? Nope, can’t boil milk. Fresh-squeezed OJ that we get delivered every week? Let’s try it.
I added about a cup of OJ, reduced it and added salt and pepper to taste and it was delish! Kind of reminds me of orange chicken my mother used to make in the 80’s, but better.
One of the butchers at our local grocery has taken up cooking and has asked for one of my recipes, which I typed up and delivered today while shopping.
Tonight it’s mom’s pot roast, I smell it cooking in the oven, over egg noodles probably with peas on the side. But first I have to feed the dog, not the fish as yesterday was his last day on this earth. RIP, Fish. Cheers from Dee on a snowy day! Imagine that! And four more days of it should make our economy even brighter (and the spring water supply not drought-worthy).
Cooking with Dee 
Hmmmm, pot roast. I think I’ve used your pot roast recipe, but now I can’t find it. Care to refresh my memory?
Tonight it’s pork chops and mushroom gravy, over brown rice. Salad on the side, because it’s here.
It snowed last night, and turned to rain before we could enjoy it this morning. Oh well.
This is my mother’s, from the 60’s. I used top round and even after two hours in my “flaky” oven it was not as tender as I’d have liked. 2# chuck, rump roast, a stewing cut, one pkg. onion soup mix, one 14 oz. can tomatoes. I layer the mix and tomatoes below and above the roast, cover with foil and bake for at least 2-3 hours. Serve over egg noodles. We’ve enough for another meal. I’m a bit shamed to cut corners on this but money’s tight and I already had the beefy onion soup mix, tomatoes were $.73 and the meat was half-price. You go with what you’ve got. Dee
Thank you!