10 TEXAS FARM Dump and Bake Dinners for Seniors Living Alone

Everything I know in one place. The Cookshack Book: https://earlhargrove.shop/ Turn over any can of soup or box of stuffing in your pantry and read the recipe on the back. Serves six. Use a nine by thirteen pan. Nobody ever wrote one for a person eating alone, so you either cook for six and throw five plates out, or you eat crackers over the sink. My daddy Roy fed nine men off one oven in the summer of 1961, hauling hay. He came in off the last wagon at half past four, put supper in the oven in five minutes, and went back out to unload. He never stirred a thing, and supper came out brown on the bottom every time. I was nineteen and watched him do it all summer. I'm Earl Hargrove. Eighty-four, Gonzales County, Texas. Forty years cooking for fifteen men at a time. Since my wife Loretta passed in 2019, I cook for one. In this one: HASH AND EGGS, and why the hash goes in alone first. FISH FROM FROZEN, and the ice you have to rinse off. SALSA CHICKEN over pintos, and why you do NOT drain the can. TAMALE PIE, and the raw layer that cold chili leaves. POT PIE under biscuits, and why the bottoms stay doughy. Manuel's FOIL SUPPER, double-folded. Doris's NO-PEEK chicken and rice. Alvin's POT ROAST FOR ONE, and why cheap beef wants time. Loretta's PORK CHOP ON STUFFING, at 145. And number one, Roy's: HOT IRON, the one habit that makes the other nine come out brown instead of gray. A cold dish steams your supper. A hot pan cooks it. What did your daddy or your mama make when it was just them at the table? Tell me their name and what county they cooked in. I read every one.