Maple Pork and Apples

Ingredients

• 4 pork loin chops, cut 1/2-inch thick (about 1-3/4 lb.) 
• Salt and ground black pepper
• 2 tablespoons butter
•  12 baby carrots with tops, halved lengthwise 
• 1 medium apple, sliced and seeds removed
• 1/3 cup  pure maple syrup

 

Directions

• Sprinkle chops with salt and pepper. In skillet melt butter over medium heat; add chops. Brown for 2 minutes, turning once. Reduce heat to medium-low. Add carrots, apple, and maple syrup. Cover; simmer for 8 minutes or until desired doneness
• Using slotted spoon, transfer chops, carrots, and apples to platter; bring syrup mixture to boiling. Boil gently, uncovered, 1 to 2 minutes or until thickened. Pour over chops. Makes 4 servings.

   

Sarah's Salad

Ingredients

• 1 head of iceberg lettuce
• 6 strips of bacon
• 1/2 of a 10 oz pkg. frozen peas
• 1/4 tsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup shredded Swiss cheese (or 2 1/2 oz. cut into strips)
• 2/3 cups diced green onion
• 1/4 cup mayonnaise
• 1/4 cup Miracle Whip

Directions

1. Wash and drain lettuce. Dry thoroughly.
2. Dice and cook bacon until crisp; drain and cool on paper towel.
3.  Put frozen peas in a colander. Run hot water over peas to thaw. Drain peas.
4. Tear lettuce into bit sized pieces and place in salad bowl.
5. Sprinkle sugar, salt, and pepper over top of lettuce.
6. Add peas, cheese, green onion, mayo and salad dressing.  If making salad ahead of time, layer ingredients in order listed finishing with mayo and salad dressing. Do not mix the mayo and salad dressing in, just drop them on top of the salad, cover tightly and refrigerate.  Toss salad when ready to serve.
7.  Garnish with bacon. makes 8 servings.

Mashed Potatoes with Crispy Shallots

Ingredients

6 pounds Yukon Gold potatoes - peeled and quartered
4 peeled garlic cloves
2 Tcanola oil
6 large shallots thinly sliced (1 1/2 cups)
1 cup half-and-half
1 1/2 sticks unsalted butter
Kosher salt

Directions

In a large pot, cover the quartered potatoes and garlic cloves with cold water and bring to a boil. Simmer over moderate heat until the potatoes are tender when pierced with a fork, about 20 minutes.

Meanwhile, in a medium skillet, heat the canola oil until shimmering. Add the shallots in a single layer and cook over moderate heat, stirring frequently, until they are golden, about 15 minutes. Using a slotted spoon, transfer the shallots to paper towels to drain.

Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt. Stir and cook over moderate heat until very hot. Transfer the mashed potatoes to a bowl. Just before serving, sprinkle the shallots with salt and garnish the potatoes with the shallots.

Cinnamon Sugar Scones

INGREDIENTS

• 2 cups flour

• ⅓  cup sugar

• 1 tsp baking powder

• ¼  tsp baking soda

• ½  tsp salt

• 8 T butter, frozen

• ½  cup sour cream

• 1 lg egg

• 1 cup cinnamon chips

• Sparkling sugar

• Cinnamon for top

DIRECTIONS

Mix all dry  ingredients.  Set aside.  Whisk egg and sour cream together in small bowl.  Using a pastry cutter, combine butter into flour mixture until crumbly.  Add cinnamon chips.  Use a fork to stir sour cream mixture into flour mixture.  Don't over mix, just until it comes together. It will look like there is not enough liquid, but it's okay.

Gather into a circle with hands about ¾ inch think, press on sparkling sugar and cinnamon and cut into even triangles.  Refrigerate for at least one hour.  If you skip this step it is OK, they just won't hold their shape as well. 

Bake @ 400 degrees for about 12-17 minutes.

Serve warm.

Carmel Apples

1 cup butter

2 cups packed brown sugar

1 cup light corn syrup

1 14oz can sweetened condensed milk

2 tsp vanilla

1/2 tsp salt

In a heavy pan combine butter, sugar, syrup,  and milk over medium heat;  bring it to a boil.  Continue to cook  and stir until it reaches 248 degrees (firm ball) - about 30-40 min.  Remove from heat and add vanilla and salt.  Let it cool a couple minutes before dipping apples.  One batch does about 8-10 apples.

Artichoke Beef Stew

Ingredients

• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2-1/2 pounds beef stew meat, cut into 1-inch cubes
• 3 tablespoons canola oil
• 1 can (10-1/2 ounces) condensed beef consomme, undiluted
• 2 medium sweet onions, halved and sliced
• 1 cup red wine
• 1 garlic clove, minced
• 1/2 teaspoon dill weed
• 2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
• 20 small fresh mushrooms, halved
• Hot cooked egg noodles

Directions

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil in batches.
• Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually add consomme to the pan, stirring to loosen browned bits. Stir in the onions, wine, garlic and dill. Pour over beef.
• Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes and mushrooms; cook 30 minutes longer or until heated through. Serve with noodles. Yield: 6-8 servings.

Classic Lasagna

Ingredients

• 12
  ounces bulk Italian or pork sausage or ground beef
• 1
  cup chopped onion (1 large)
• 2
  cloves garlic, minced
• 1
  14 1/2 ounce can diced tomatoes, undrained
• 1
  8 ounce can can tomato sauce
• 1
  tablespoon dried Italian seasoning, crushed
• 1
  teaspoon fennel seeds, crushed (optional)
• 1/4
  teaspoon black pepper
• 6
  dried lasagna noodles
• 1
  egg, beaten
• 1
  15 ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
• 1/4
  cup grated Parmesan cheese
• 6
  ounces shredded mozzarella cheese
• Grated Parmesan cheese (optional)

Directions

1. For sauce, in a large saucepan cook sausage, onion, and garlic until meat is brown. Drain.
2. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
3. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.
4. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.
5. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.
6. Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.
7. Makes 8 servings