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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
Back:
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. -
Poor Man's Stew
POOR MAN'S STEW THE TAMPA TRIBUNE
1 can Spam 2 green bell peppers
4 medium potatoes 2 cans tomato soup
1 medium onion
Cut Spam and vegetables into bite-size pieces
and place in large cooking vessel with lid.
Add tomato soul, bring to boil. Cover and cook
over low heat. Stir now and then. Simmer
until potatoes test done. Serve in soup bowls
accompanied with thick crusted-style bread to
sop up the flavorful juices.
Card 1 Back: blank
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# Poor Man's Stew
*The Tampa Tribune*
## Ingredients
- 1 can Spam
- 4 medium potatoes
- 1 medium onion
- 2 green bell peppers
- 2 cans tomato soup
## Instructions
1. Cut Spam and vegetables into bite-size pieces and place in a large cooking vessel with a lid.
2. Add tomato soup; bring to a boil.
3. Cover and cook over low heat, stirring now and then.
4. Simmer until potatoes test done.
5. Serve in soup bowls accompanied with thick crusted-style bread to sop up the flavorful juices. -
Play Dough
PLAY DOUGH
BOIL: 1½ C. water
½ C. salt
REMOVE: Quickly add
1 T. oil
2 T. alum
QUICKLY ADD:
2 C. flour and stir up
COOL until can handle
KNEED
DIVIDE into 4 sections, add food color to each or leave one white.
Work together two primary colors to get secondary colors.
WRAP TIGHTLY to keep from drying out.
Card 1 Back: blank
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# Play Dough
*Makes 4 sections of play dough*
## Ingredients
- 1 1/2 cups water
- 1/2 cup salt
- 1 Tbsp oil
- 2 Tbsp alum
- 2 cups flour
- Food coloring (assorted colors)
## Instructions
1. Boil the water and salt together.
2. Remove from heat and quickly add the oil and alum.
3. Quickly add the flour and stir until combined.
4. Cool until cool enough to handle.
5. Knead the dough.
6. Divide into 4 sections. Add food coloring to each section, or leave one white. Work together two primary colors to get secondary colors.
7. Wrap tightly to keep from drying out. -
Play Dough
Card 1 Front of recipe RCA0009-20260629-0018
PLAY DOUGH
BOIL: 1½C. water
½ C. salt
REMOVE: Quickly add
1 T. oil
2 T. alum
QUICKLY ADD:
2 C. flour and stir up
Cool until it can be handled
KNEED
DIVIDE into 4 sections, add food color to each or leave one white.
Can work together two primary colors to get secondary colors.
WRAP TIGHTLY to keep from drying out.
Card 1 Back: blank
---
# Play Dough
## Ingredients
- 1 1/2 c. water
- 1/2 c. salt
- 1 Tbsp. oil
- 2 Tbsp. alum
- 2 c. flour
- Food coloring (assorted colors, optional)
## Instructions
1. Boil the water and salt together.
2. Remove from heat and quickly add the oil and alum.
3. Quickly add the flour and stir until combined.
4. Cool until the dough can be handled.
5. Knead the dough.
6. Divide into 4 sections. Add food coloring to each section, or leave one white. Two primary colors can be worked together to create secondary colors.
7. Wrap tightly to keep from drying out. -
Plain Pastry (Two Crusts)
Plain Pastry (two crusts)
1½ c. flour 1 t. salt
5 - 6 T. fat 2½ T. cold water (variable)
use no water if liquid fat is used.
Method
1) cut fat into flour & rub it in with
tips of fingers for a flaky crust.
2) Stir in only enough water to hold
dough together ③ Knead very lightly
to mix well. ④ Pastry may be
chilled before rolled. ⑤ Rub
Back:
just enough flour on board to keep
pastry from sticking & roll lightly
with rolling pin to about ⅛ in. thick-
1) place dough in pan trim edges. ② place filling
in pie. ③ place second on top and
have spaces for steam to escape
450° F 15 min.
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# Plain Pastry (Two Crusts)
## Ingredients
- 1 1/2 cups flour
- 1 tsp salt
- 5–6 Tbsp fat
- 2 1/2 Tbsp cold water (variable — use no water if liquid fat is used)
## Instructions
1. Cut fat into flour and rub it in with tips of fingers for a flaky crust.
2. Stir in only enough water to hold dough together.
3. Knead very lightly to mix well.
4. Pastry may be chilled before rolling.
5. Rub just enough flour on board to keep pastry from sticking and roll lightly with rolling pin to about 1/8 in. thick.
6. Place dough in pan and trim edges.
7. Place filling in pie.
8. Place second crust on top and have spaces for steam to escape.
Bake at 450°F for 15 minutes. -
Plain Mayonnaise
Plain Mayonnaise.
½ tsp salt. 1 tbspn. vinegar
½ " mustard 1 " lemon juice
few grains cayenne. 1 egg - 1½ cups oil.
mix dry ingredients - add vinegar egg. Beat
add ⅓ cup oil beat till thick. Add ⅓ cup oil Beat
add remaining oil ⅓ cup at a time. Beat until
thick. thin with lemon juice.
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# Plain Mayonnaise
## Ingredients
- 1/2 tsp salt
- 1/2 tsp mustard
- Few grains cayenne
- 1 Tbsp vinegar
- 1 Tbsp lemon juice
- 1 egg
- 1 1/2 cups oil
## Instructions
1. Mix dry ingredients.
2. Add vinegar and egg. Beat.
3. Add 1/3 cup oil; beat until thick.
4. Add another 1/3 cup oil; beat.
5. Add remaining oil 1/3 cup at a time, beating until thick after each addition.
6. Thin with lemon juice. -
Plain Icing
Plain icing.
Sift 2 ½ cups of con- sugar into a bowl add
a pinch of cream of tartar and 2 egg whites.
Beat with a wooden spoon or a knife. a scant teaspoon
of lemon juice added before beating both flavors and
whitens the icing
any desired tint may be secured with
vegetable color —
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# Plain Icing
## Ingredients
- 2 1/2 cups confectioners sugar
- Pinch of cream of tartar
- 2 egg whites
- 1 scant tsp lemon juice
- Vegetable color (optional, for tinting)
## Instructions
1. Sift 2 1/2 cups confectioners sugar into a bowl.
2. Add a pinch of cream of tartar and 2 egg whites.
3. Add a scant teaspoon of lemon juice before beating — this both flavors and whitens the icing.
4. Beat with a wooden spoon or a knife.
5. Any desired tint may be secured with vegetable color. -
Pink Tea Menu / Rolled Watercress and Bacon Sandwiches
• "pink tea"
Rolled Watercress and Bacon Sandwiches
(Chop watercress very fine, add 1 or 2 slices crisp bacon, broken in pieces,
blend with small amount mayonnaise. Spread on halves of thin slices white
bread and roll. Stick sprig of watercress in ends to serve.)
*Walnut and Pimiento Sandwiches
Eclairs (use *cream puff recipe) Eclair Icing Whipped Cream Filling
Raspberry Sherbet Green and White Mints
Tea Lemon Cream
*Recipe from THE AMERICAN HOME BASIC FILE
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# "Pink Tea" Menu
## Rolled Watercress and Bacon Sandwiches
### Ingredients
- Watercress, chopped very fine
- 1 or 2 slices crisp bacon, broken in pieces
- Small amount mayonnaise
- Thin slices white bread, halved
### Instructions
1. Chop watercress very fine.
2. Add 1 or 2 slices crisp bacon, broken in pieces.
3. Blend with a small amount of mayonnaise.
4. Spread on halves of thin slices of white bread and roll.
5. Stick a sprig of watercress in ends to serve.
## Menu Items
- Walnut and Pimiento Sandwiches *(recipe from The American Home Basic File)*
- Eclairs *(use cream puff recipe from The American Home Basic File)* with Eclair Icing and Whipped Cream Filling
- Raspberry Sherbet
- Green and White Mints
- Tea, Lemon, Cream -
Pineapple-Cherry Holiday Delight
Pineapple-Cherry Holiday Delight
1 lb. jar cherries (maraschino)
1 can (37¢) chunk pineapple
1 cup sugar
1 " starter
Drain pineapple and cherries.
Place the pineapple, cherries,
sugar and starter in gallon
jar and let stand one week.
(over)
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2 nd wk. repeat
3 rd " "
4 th " "
5 th ready to eat
Jan. 16/66
(Tillie)
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# Pineapple-Cherry Holiday Delight
*A traditional "Friendship Fruit" fermented fruit starter dish*
## Ingredients
- 1 lb jar maraschino cherries
- 1 can chunk pineapple
- 1 cup sugar
- 1 cup starter (see Editor's Notes)
## Instructions
1. Drain pineapple and cherries.
2. Place the pineapple, cherries, sugar, and starter in a gallon jar. Cover loosely (do not seal airtight) and let stand at room temperature one week, stirring every few days.
3. 2nd week: Add same amounts of pineapple, cherries, sugar, and starter. Stir, cover loosely, and let stand another week.
4. 3rd week: Repeat.
5. 4th week: Repeat.
6. 5th week: Fruit is ready to use.
## Serving Suggestions
- Drain fruit and serve over vanilla ice cream
- Use drained fruit in a dense holiday pound or fruit cake
- Serve alongside ham or holiday dishes
- Strain liquid and serve as a sweet cordial
- Reserve 1 cup of liquid as starter to pass along to friends
## Editor's Notes
**What is a "starter"?**
This is a traditional "Friendship Fruit" recipe — a self-perpetuating fermented fruit mixture passed between friends and neighbors, similar in concept to a sourdough starter. Each batch produces enough liquid to share a cup with someone else to begin their own batch.
**If you don't have a starter:**
Substitute 1 cup brandy or rum. The alcohol approximates what a mature fermented starter would contribute. After one week of fermentation with the fruit and sugar, the mixture will develop its own active starter character.
**Storage:**
Keep at room temperature throughout the process. Cover loosely — the jar must not be sealed airtight as the active fermentation produces gas.
**Stirring:**
Stir every few days throughout each week to keep fermentation active and even.
**"Ready to eat" (week 5):**
Refers to the fermented fruit, not the liquid. The liquid can be strained off separately as a sweet boozy cordial or reserved as starter for the next batch.
**The "friendship" tradition:**
Recipes like this were passed between neighbors and family members along with a cup of active starter — the gift of the starter was the gift of the recipe. Without received starter, the recipe is incomplete, which is why the from-scratch substitution above is useful for modern cooks. -
Pineapple Vanilla Pudding Dessert
1 - cool whip
1 - package cream cheese
1 - can crushed pineapple
1 - can pineapple chunks
1 - large package
Instant Vanilla
pudding
drain
2.
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# Pineapple Vanilla Pudding Dessert
## Ingredients
- 1 container Cool Whip
- 1 package cream cheese
- 1 can crushed pineapple
- 1 can pineapple chunks
- 1 large package instant vanilla pudding
## Instructions
1. Drain pineapple.
2. Combine all ingredients together. -
Pineapple Pudding
Pineapple Pudding
2 slices of raisin bread, cubed
1 can (1 lb. 4oz) crushed Pine apple
2 Tablespoons of orange juice
1/2 cup of Butter or margarine
3/4 cup of Sugar 3 eggs beaten
1/8 teaspoon nutmeg. 1 large cooked
carrot, grated. 1/4 teaspoon of Salt
Preheat oven to 350°F.
Soak bread crumbs in crushed
pine apple with syrup and
orange juice. cream butter or
margarine and sugar. Beat
until light. Add eggs,
Beat until light and fluffy.
Add nutmeg, carrots and salt
mix until well blended.
Spoon into a greased 1 1/2 quart
baking dish. Bake for 40-45
minutes, or until done
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# Pineapple Pudding
## Ingredients
- 2 slices raisin bread, cubed
- 1 can (1 lb. 4 oz) crushed pineapple (with syrup)
- 2 Tbsp orange juice
- 1/2 cup butter or margarine
- 3/4 cup sugar
- 3 eggs, beaten
- 1/8 tsp nutmeg
- 1 large cooked carrot, grated
- 1/4 tsp salt
## Instructions
1. Preheat oven to 350°F.
2. Soak bread crumbs in crushed pineapple with syrup and orange juice.
3. Cream butter or margarine and sugar. Beat until light.
4. Add eggs. Beat until light and fluffy.
5. Add nutmeg, carrots, and salt. Mix until well blended.
6. Spoon into a greased 1 1/2 quart baking dish.
7. Bake for 40–45 minutes, or until done. -
Pineapple Jello
good Mrs Richardson
10/25/66
Pineapple Jello
(Royal)
1 pkg Pineapple Jello
1 can crushed Pineapple
Whipped Cream
Jell Jello until
just set - add
crushed pineapple
and whip cream
Then let set to
chill
Back:
No. 24 I.O.O.F.
. 4, Worumbus Encamp-
mbus No. 13, and Ladies
uest the pleasure of your
l to be tendered to
GRAND MASTER
O.F. of Maine
GRAND MARSHAL
Armory, Auburn, Maine
3, 1962 at 8:00 P.M.
a P. Thornton, P.D.D. Sec.
ebster St., Lewiston, Maine
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# Pineapple Jello
*Mrs. Richardson — 10/25/66*
## Ingredients
- 1 pkg Royal Pineapple Jello
- 1 can crushed pineapple
- Whipped cream
## Instructions
1. Jell Jello until just set.
2. Add crushed pineapple and whipped cream.
3. Then let set to chill.