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Pork Chops with Apple Cream Sauce
Pork Chops with Apple Cream Sauce
1 tablespoon olive oil
4 center-cut loin pork chops, cut 1 inch thick and patted dry
3 large cloves of garlic, minced
Freshly ground black pepper
1 tablespoon butter or olive oil
3 apples (Golden Delicious, Empire, Braeburn, Gala), cored, peeled
and sliced 1½ inches thick
1 tablespoon brown sugar
1½ teaspoons ground mace
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1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
½ cup light cream or sour cream thinned with a drop of milk
¼ cup apple juice or cider
In a large skillet, heat olive oil over medium heat. Add pork chops
and garlic, sprinkle with pepper to taste and brown for two minutes
on each side. Remove chops and place on a plate.
Discard any fat in the skillet and heat the butter over medium heat.
Add apple slices; sprinkle with sugar, mace, cloves and ginger. Saute
about five minutes or until soft and golden.
Add cream and apple juice to skillet. In three to five minutes, or
when the mixture begins to bubble, return pork chops to skillet. Re-
duce heat to low, cover and simmer 15 minutes or until chops are ten-
der when pierced with a fork.
Remove the chops to a serving dish and cover with the sauce.
Makes four servings.
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# Pork Chops with Apple Cream Sauce
## Ingredients
- 1 Tbsp olive oil
- 4 center-cut loin pork chops, cut 1 inch thick and patted dry
- 3 large cloves of garlic, minced
- Freshly ground black pepper
- 1 Tbsp butter or olive oil
- 3 apples (Golden Delicious, Empire, Braeburn, or Gala), cored, peeled and sliced 1 1/2 inches thick
- 1 Tbsp brown sugar
- 1 1/2 tsp ground mace
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- 1/2 cup light cream or sour cream thinned with a drop of milk
- 1/4 cup apple juice or cider
## Instructions
1. In a large skillet, heat olive oil over medium heat. Add pork chops and garlic, sprinkle with pepper to taste and brown for two minutes on each side. Remove chops and place on a plate.
2. Discard any fat in the skillet and heat the butter over medium heat. Add apple slices; sprinkle with sugar, mace, cloves and ginger. Saute about five minutes or until soft and golden.
3. Add cream and apple juice to skillet. In three to five minutes, or when the mixture begins to bubble, return pork chops to skillet. Reduce heat to low, cover and simmer 15 minutes or until chops are tender when pierced with a fork.
4. Remove the chops to a serving dish and cover with the sauce. Makes four servings. -
Corn Dogs
Corn Dogs
Recipe from the kitchen of M. Zinke
1 cup pancake mix
2 Tablesps. corn meal
1 " sugar
2/3 cup water
Beat together. Dip hot
dogs in batter and fry in
deep fat.
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# Corn Dogs
## Ingredients
- 1 cup pancake mix
- 2 Tbsp corn meal
- 1 Tbsp sugar
- 2/3 cup water
- Hot dogs
## Instructions
1. Beat together the pancake mix, corn meal, sugar, and water.
2. Dip hot dogs in batter.
3. Fry in deep fat. -
Spinach Salad
Spinach Salad
Recipe from: Jane Eller
MIX & CHILL: 1/4 c. vegetable oil
1/4 c. catsup 1/4 c. sugar
1/2 tsp salt 1/4 c. vinegar
1 sm. onion- minced 1 Tb. Worcestershire sauce
Add above dressing with the following & toss:
8 c. Fresh spinach (10 oz bag) torn & chilled
4 hard boiled eggs (or as desired)
8 slices (1/2 lb) bacon, crumbled
Add after dressing:
1 c. croutons
1 c. bean sprouts if desired
eggs if sliced.
Serves 8-10
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# Spinach Salad
## Dressing (Mix & Chill)
- 1/4 cup vegetable oil
- 1/4 cup catsup
- 1/4 cup sugar
- 1/2 tsp salt
- 1/4 cup vinegar
- 1 small onion, minced
- 1 Tbsp Worcestershire sauce
## Ingredients
- 8 cups fresh spinach (10 oz bag), torn and chilled
- 4 hard boiled eggs (or as desired)
- 8 slices (1/2 lb) bacon, crumbled
- 1 cup croutons
- 1 cup bean sprouts, if desired
## Instructions
1. Combine all dressing ingredients and chill.
2. Add dressing to spinach, hard boiled eggs, and crumbled bacon and toss.
3. Add croutons and bean sprouts after dressing and toss lightly.
4. Serves 8–10. -
Sausage & Egg Casserole
Sausage & Egg Casserole
6 eggs 1 tsp. salt
2 c. milk 1 tsp. dry mustard
6 slices white bread 1 lb. sausage
1 c. packed grated cheese
Slightly brown sausage. Drain
juice. In a mixing bowl, beat eggs,
add milk, salt and mustard.
Add cubed bread and stir. Add
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sausage and cheese and put
in glass baking dish (9x13).
Place in refrigerator
overnight. Bake 45 min.
at 350°. Let set 15 min. and
serve.
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# Sausage & Egg Casserole
## Ingredients
- 6 eggs
- 2 cups milk
- 6 slices white bread, cubed
- 1 cup packed grated cheese
- 1 tsp salt
- 1 tsp dry mustard
- 1 lb sausage
## Instructions
1. Slightly brown sausage. Drain juice.
2. In a mixing bowl, beat eggs, add milk, salt, and mustard.
3. Add cubed bread and stir.
4. Add sausage and cheese and put in a glass baking dish (9x13).
5. Place in refrigerator overnight.
6. Bake 45 minutes at 350°.
7. Let set 15 minutes and serve. -
Bake Beans
Bake Beans - Kay Winter
Pour pork n' beans into dish or
pan to about 3" (at least) deep.
Cover completely with thin sliced
onions. Then cover completely with
bacon strips (I cut strips in half).
Last - add brown sugar on top -
use lots of brown sugar. Bake
350° for 4-6 hours. Watch so
they don't dry out. I find that
(over)
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4 hours is usually
plenty of time. If your oven
is hot - use 325°.
These are so good &
so easy. Enjoy!
Just layer & bake!
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# Bake Beans
## Ingredients
- Pork and beans (enough to fill dish or pan to at least 3" deep)
- Thin sliced onions (enough to cover completely)
- Bacon strips, cut in half (enough to cover completely)
- Lots of brown sugar
## Instructions
1. Pour pork and beans into a dish or pan to about 3" (at least) deep.
2. Cover completely with thin sliced onions.
3. Then cover completely with bacon strips (cut strips in half).
4. Last, add brown sugar on top — use lots of brown sugar.
5. Bake at 350° for 4–6 hours. Watch so they don't dry out.
6. 4 hours is usually plenty of time. If your oven runs hot, use 325°. -
Cheese and Breakfast Dish
Let me know if you get this!!!!
Carol Brewer
----- Original Message -----
From:
To:
Sent: 5/10/2006 7:24:41 PM
Subject: reciepe for Mary Lou
Cheese and Breakfast Dish
24 oz pkg of shredded potatoes
1/3 cup oleo
3 cups shredded Swiss cheese
3 cups shredded Cheddar cheese
3 cups Shredded Pepper cheese
3 cups chopped ham
4 eggs
1/2 cup half and half
1/4 tsp salt
pepper to taste
Place potatoes in the bottom of a buttered 9x13 pan. Let thaw. Blot excess moisture off with a paper
towel. Drizzle the oleo over the top and bake @ 425 for 25 min. Take out and cool. Then add the swiss
cheese and a layer of chopped ham followed by a layer of swiss cheese and another layer of chopped
ham. Then add the pepper cheese. Beat four eggs pepper, salt and 1/2 and 1/2.. Pour over cheese.
Bake @ 350 for 45 min. to an hour covered.
May be made up the night before.
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# Cheese and Breakfast Dish
## Ingredients
- 24 oz pkg shredded potatoes
- 1/3 cup oleo
- 3 cups shredded Swiss cheese
- 3 cups shredded Cheddar cheese
- 3 cups shredded Pepper cheese
- 3 cups chopped ham
- 4 eggs
- 1/2 cup half and half
- 1/4 tsp salt
- Pepper to taste
## Instructions
1. Place potatoes in the bottom of a buttered 9x13 pan. Let thaw. Blot excess moisture off with a paper towel.
2. Drizzle the oleo over the top and bake at 425°F for 25 minutes. Take out and cool.
3. Add the Swiss cheese and a layer of chopped ham, followed by a layer of Swiss cheese and another layer of chopped ham.
4. Then add the pepper cheese.
5. Beat 4 eggs with pepper, salt, and 1/2 cup half and half. Pour over cheese.
6. Bake at 350°F for 45 minutes to an hour, covered.
7. May be made up the night before. -
Sweet-N-Sour Beans
Sweet - N - Sour Beans
Fry 8 slices bacon - set aside
in grease fry 4 chopped onions
add 1 cup brown sugar, 1 tsp
dry mustard 1/2 tsp salt, 1/2 tsp
garlic powder and 1/2 c cider
vinegar. Cook for 20 minutes.
drain canned - butter beans,
green limas, northern beans,
kidney beans. Mix together
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# Sweet-N-Sour Beans
## Ingredients
- 8 slices bacon
- 4 onions, chopped
- 1 cup brown sugar
- 1 tsp dry mustard
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 cup cider vinegar
- 1 can butter beans, drained
- 1 can green lima beans, drained
- 1 can northern beans, drained
- 1 can kidney beans, drained
## Instructions
1. Fry 8 slices of bacon; set aside.
2. In the bacon grease, fry 4 chopped onions.
3. Add brown sugar, dry mustard, salt, garlic powder, and cider vinegar.
4. Cook for 20 minutes.
5. Drain all canned beans and mix together with the bacon and onion mixture. -
Bacon Cheese Potato Soup
Bacon Cheese Potato Soup
5-6 potatoes cooked in water with
salt & pepper until fork tender.
add 1 chopped onion - Cook until
Tender.
Add -
1 can Cream of Mushroom Soup
1 lb. Mild Mexican Velveeta
5-6 Slices crumbled Bacon
after Melting cheese into Mixture - add
& 2 c Milk - Cook until thickened. Stir
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Constantly.
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# Bacon Cheese Potato Soup
## Ingredients
- 5–6 potatoes
- Salt and pepper
- 1 onion, chopped
- 1 can cream of mushroom soup
- 1 lb mild Mexican Velveeta
- 5–6 slices bacon, crumbled
- 2 cups milk
## Instructions
1. Cook potatoes in water with salt and pepper until fork tender.
2. Add chopped onion and cook until tender.
3. Add cream of mushroom soup, Velveeta, and crumbled bacon.
4. After melting cheese into mixture, add 2 cups milk.
5. Cook until thickened, stirring constantly.