Country Chef Reader

Hot & Cheesy Shrimp Dip

2011-12-19T14:11:00.001-08:00

Hot & Cheesy Shrimp Dip Served in Artisan Bread Bowl

1 large or 2 small round(s) of artisan bread (as pictured), cut out top and center and set aside
8 ounces cream cheese, softened
1/2 cup Hot Wing Sauce
1/2 cup Italian mix shredded cheese (mozzarella, provolone, Parmesan and Romano cheeses)
1/4 cup ranch dressing
1/4 cup plain Greek yogurt or sour cream
1/2 teaspoon garlic powder
1 scant teaspoon chili powder
10 drops Louisiana hot sauce or 1/2 teaspoon Chipotle in Adobo sauce
1/4 teaspoon Kosher salt
1 24-ounce bag medium-size frozen cooked shrimp
1/3 cup Italian mix shredded cheese for garnish, if desired
1/4 cup green onions with tops, chopped for garnish, if desired
Additional soft bread for serving or Tostito "Scoop" Chips

Thaw and rinse shrimp. Allow shrimp to drain in a colander; remove shells and snip off tails. Spread shrimp onto layered paper towels (about 3 or 4 thicknesses). Roll shrimp up in the paper towels (as for a jelly roll) and gently press out excess moisture; repeat if necessary. Place shrimp on a cutting board (a food processor is not recommended) and chop to desired size (I like to leave the shrimp big enough that it's identifiable). Set shrimp aside.

Place cream cheese in large microwave-safe bowl; stir until smooth. Mix Hot Wing sauce, shredded cheese mix, ranch dressing, yogurt, garlic powder, chili powder, Louisiana hot sauce, and salt with cream cheese; stir to blend. Microwave on High for 2 minutes; stir again. Cover and microwave for another 1 minute. Dip will be bubbling when it's ready to serve.

Pour Hot & Cheesy Shrimp Dip into hollowed out bread bowl. Top with additional shredded cheese and green onions for garnish (green onions on top of this dish are mainly for color). Serve from the bread bowl with large soft bread pieces, or serve dip from a heat-proof bowl with Tostito "Scoop" Chips or fresh vegetables (as shown). Yield: 4 cups dip

Note: Canned or diced cooked chicken or shredded beef can be used in place of the shrimp.
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The worst gift is a fruitcake. There is only one fruitcake in the entire world, and people keep sending it to each other. ~Johnny Carson

This quote is a bit cynical but it clearly expresses my experience with mailing packages this year. CB
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Happy Holidays!
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Applesauce Fruitcake with Honey

2011-12-06T13:34:00.000-08:00

When I was growing up, fruitcake was enjoyed by most grown ups around the holidays. It seemed to be somewhat of an adult treat; a desire for the fruit-filled doorstop escaped me entirely. My mom, her friends and my aunts looked forward to making and eating it, much like we kids longed for frosted sugar cookies and Russian Tea Cakes. I remember fruitcakes being baked in early December, wrapped in rum or brandy soaked cheesecloth, and then tucked away in obscure places around the house to "season."

Years later as a newlywed, and living far away from family, we were given fifteen (that's right, fifteen) foil wrapped fruitcakes by our thoughtful, well-meaning neighbors. They didn't want us to get homesick. And frankly, it was oddly comforting to have fruitcakes stacked in our tiny refrigerator just an arm's length away. Although we appreciated their kindness, neither one of us would eat the stuff.

It was that year, far away from home and with lots of time on my hands, I learned why I didn't like fruitcake. I discovered, through careful dissection, that fruitcakes were largely made up of a suspicious looking mixture called Fruitcake Mix. Ick! Other distasteful culprits in the fruitcakes were identified as dried citrus peel and dark raisins. More ick! One saving grace for the traditional, although aromatic, brick was the dense dark cake, loaded with sugar and spice and everything nice, like applesauce, honey and nuts.

And that's how and why I developed Applesauce Fruitcake with Honey, and other similar recipes for fruitcake. I omitted the suspect fruits and replaced them with candied cherries, candied pineapple, golden raisins or currants, and toasted pecans or walnuts. All of this was folded into just enough spiced cake batter to hold everything together. Now, we're talkin' holiday fruitcake! I've loved it ever since, and that's with or without the rum.

Applesauce Fruitcake with Honey
3 cups unsweetened applesauce
1 3/4 cups granulated white sugar
1 cup shortening or margarine
4 1/2 cups all-purpose flour
4 teaspoons baking soda
1 teaspoon ground nutmeg
2 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
2 cups honey
2 cups dates, chopped
2 cups golden raisins or currants
1 cup walnuts, chopped
1/2 cup candied cherries
1/2 cup candied pineapple

Preheat oven to 250°F. Blend together applesauce, granulated white sugar, and shortening; pour into a medium saucepan; boil gently for 5 minutes. Set mixture aside to cool.

Mix together 4 cups flour, baking soda, nutmeg, cinnamon, salt, and cloves. Gradually add to cooled applesauce mixture.

In a medium bowl, mix together honey, dates, raisins, walnuts, candied cherries and pineapple; fold into the applesauce mixture; add 1/2 cup flour; mix well.

Divide mixture into 3 greased 9 x 5-inch loaf pans; bake in a pan of hot water for 2 hours and 30 minutes. Cool completely.

The fruit and spice flavors of fruitcake are enhanced when it’s wrapped tightly in cheesecloth or plastic wrap and then stored in an air tight container. Storage in a cool dark place helps to preserve moisture and flavor. Slice and serve after 1 week; fruitcake keeps well for 4 to 6 weeks.

Yield: 3 loaves, approximately 36 slices

Baked and cooled fruitcakes can be wrapped in rum or brandy soaked cheesecloth to enhance flavors. This is of course optional.

More fruitcake recipes can be found in my apple cookbook, Sweet Apple Temptations

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Chili Potato Hot Dish

2011-10-31T06:20:00.000-07:00

Chili Potato Hot Dish ensures the family gets a nutritious Halloween dinner. It's made completely in the microwave, and if there's any leftover it's excellent warmed up the next day.

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Fall was a joy-filled event for our family. It began in September when we started harvesting our own, homegrown fruits and vegetables and ended with Halloween on October 31. We celebrated by bobbing for apples, breaking pinatas in the barn, and often gathering up our neighbors to enjoy hayrides under a breath-taking harvest moon. To my recollection, it was much like a Norman Rockwell scene fresh off the front cover of Saturday Evening Post.

I’ve come to realize that my kids were sheltered from Halloween pranks and shenanigans. Until their teens, they only knew trick or treating as being driven to each neighboring farm. I’d wait in the car while they tiptoed up to the front door, seasonably frightened out of their wits. As they approached the doorstep they’d hear unfamiliar noises in the dark and giggle in weak-kneed terror when an over-grown shrub suddenly grabbed their costume. With their teeth chattering in fear, they’d knock at the door. When it swung open, the kids shouted, “Trick or Treat!”

“Look, Mom, Mrs. Magisos gave me Jack-O-Lantern popcorn balls!” My son, Brian, shouted excitedly when he returned to the car. Like it was an entirely new adventure, at the next house he’d cry, “Mrs. LeVar, made black cat cookies!” The goodies were always different but I took comfort in knowing each neighbor who gave the children treats.

There is one Halloween that remains especially vivid in my memory and that was the time my 6-year-old daughter, Holly, stepped from the school bus and said, “Mom, tonight I want to be a Christmas package for Halloween!”

I was surprised but impressed with her originality. “That’s an unusual costume!” I said. “We’ll climb up in the attic and get some Christmas wrap and ribbon, and put blusher on your cheeks to make...”

“I’m wearing my red tights and I want a giant red bow for the top of my head,” she interrupted. Clearly she was beyond needing my suggestions.

Holly was so inspired at the last minute with her Christmas Package idea that I decided not to dampen her enthusiasm by mentioning her original idea of wearing a wicked witch costume.

We finished tying the giant red bow on top of Holly’s head and she slipped her feet into shiny tap shoes. She looked adorable.

“You could land a part in the Nutcracker Ballet!” I said totally swept away by the simple, but clever costume. Holly beamed and Brian anxiously wiggled about in his green monster costume knowing it was time to join the other creepy creatures of the night.

I was especially glad that I’d planned ahead and prepared my Halloween Chili Potato Hot Dish, which is my own rendition of baked potatoes with chili and cheese. Since the casserole was the kids’ favorite, I was pleased knowing they’d eat a healthy dinner before filling up on sugar-laden treats. We gobbled down the potato chili casserole and rushed out the door.

I started the engine to my nine-passenger Matador while Brian helped Holly climb into the rear of the station wagon. I could hear the rustle of wrapping paper. There was a commotion followed by an exchange of muffled words.

“Mom! Mom!” The shrillness in Brian’s voice rang out from the darkness.

“The package is too big! She doesn’t fit in the car!” Brian yelled.

What were we going to do?

Between Holly’s tears and disappointment, she was swiftly “unwrapped” and the wicked witch costume was revived. For the last time that evening, we slipped out the door and into the car – off to revel in the spooky black night. Happy Halloween!

Halloween Chili Potato Hot Dish

5 medium baking potatoes, scrub skins, cut into halves or quarters

30 ounces canned chicken or beef chili with beans

½ cup green chiles, chopped (optional)

8 ounces cheddar cheese, grated

1 small can sliced olives, drained

1 bunch green onions, sliced

8 ounces sour cream

Guacamole and cilantro (optional)

Spray a 2 ½ - 3 quart, deep-dish style, casserole dish with non-stick cooking spray. Place potatoes, cut side up, in casserole dish, cover and microwave on high for about 6 minutes or until potatoes are done. Leave potatoes in casserole dish, break potatoes open using a potato masher. Pour canned chili and green chilies over potatoes. Sprinkle with cheese and olives. Cover and microwave on high for 10-15 minutes, or until cheese melts and casserole is thoroughly heated. Sprinkle with green onions and chopped cilantro (optional) and serve with sour cream and guacamole (optional) on the side. Yield: 6-8 servings

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Last day to enter to win Pork Chops & Applesauce. Just purchase a copy of Sweet Apple Temptation (which contains a collection of over 300 apple dessert recipes) and your names goes into a drawing to win Pork Chops (the book, that is). The winner will be announced November 4, 2011.

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Pumpkin Flan with Zest

2011-10-02T14:35:00.000-07:00

Enjoy it warm, room temperature or chilled.

Any way you like it, it tastes like fall.

1/2 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/8 to 1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 16-ounce can pumpkin (plain, not pumpkin pie mix)

1 cup low-fat evaporated milk or fat-free half & half

1/4 cup orange juice

Pinch of orange zest

3 eggs

Non-dairy whipped topping or whipped cream

Pecans as garnish as pictured are a nice touch.

Directions:

Preheat oven to 350 degrees. Combine sugar, cinnamon, cloves, cayenne pepper and salt in a large bowl. Stir in pumpkin, milk, orange juice, orange zest and eggs; combine well using either a whisk or a hand mixer.

Pour pumpkin mixture into six 6-ounce custard cups that have been sprayed with non-stick cooking spray. Set custard cups in a high-rimmed roasting pan; pour boiling water around the outside of the cups to about 1-inch deep. Bake until firm around the edges and slightly puffed in center, 45 minutes to 1 hour.

Remove cups from the water, cool completely, cover and refrigerate (can also be served warm, if desired). Before serving top each cup with whipped topping and/or a dash of cinnamon, if desired. Pecans (as pictured) also make a nice autumn touch. Yield: 6 servings

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Harvest Party Pumpkin Cookies

2011-09-29T05:05:00.000-07:00

Freshly baked pumpkin and apple cookies are a sweet reminder

of fall. This is a soft, mouthwatering cookie that's high in fiber

and flavor. Guaranteed you can't eat just one.

Cookie

1 box yellow cake mix (use dry from the box)

1/2 cup instant oatmeal

1 (15-ounce) can pumpkin pie filling

1 cup diced dried apples or currants

1 egg

1 teaspoon ground allspice

1 teaspoon ground cinnamon

2 tablespoon cooking oil

Preheat oven to 350°F. Mix together cake mix, oatmeal, allspice and cinnamon. Add apples, egg and cooking oil.

Drop by teaspoons full onto greased or parchment-lined cookie sheet. Bake for 12-18 minutes or until edges are lightly brown.

Glaze

3 cups powdered sugar

4 tablespoons orange juice

1 teaspoon orange peel, grated

Orange food coloring, optional

Mix sugar, orange juice and orange peel together to blend. Color glaze with orange food coloring, if desired. Drizzle cookies with glaze while they're still warm. Allow glaze to set up; store cookies in one layer (do not stack) and keep in a cool place. Yield: 36 cookies

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Cookbooks that scream FALL!

Get your 2-Cookbook Combo for only $33.00. Any combination of two cookbooks, Pork Chops & Applesauce or Sweet Apple Temptations personally signed by the author and shipped free anywhere in the U.S. Allow 10 days for delivery.

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Salmon Fever

2011-09-20T17:18:00.000-07:00

Grilled Soy-Sesame Salmon

My dad, R. D. Belles, was bitten by the salmon bug when he was a young man in his early 30s. We’d know he was experiencing a flare-up of what we called “Salmon Fever” when his sleeping and eating patterns took a sudden turn.

Normally, Dad moaned at the buzz of an alarm clock and slept in until noon whenever he got the chance, and routinely he began every day with the hardiest of breakfasts. But when he pointed the truck and boat trailer toward his favorite fishing haunts out on the tip of the Olympic Peninsula in Washington State, R.D.’s usual sleeping and eating patterns became drastically altered.

During such flareups he’d spring out of bed at 3:30 AM. “No time for breakfast. I have to get out there and wake up those Kings!” he’d whisper slipping out of the cabin like a cat on a late-night prowl.

Well after dark we’d see the running lights of his boat, Bob-Bet, bumping against the dock. R.D.’s broad smile glinting through the darkness told us his catch for the day was abundant. With stubble sprouting from his chin, he’d flop into a chair at the kitchen table and say, “I’m as hungry as a bear coming out of hibernation!” He’d plan the next day’s outing over a platter full of pan-fried red potatoes and his catch of “shaker fish."

Dad took fishing far more serious than anyone else in the family. Once, while fishing with him, I became severely seasick and begged to go back to shore. Foreboding walls of water rocked the twenty six-foot craft back and forth among the powerful waves. Bob-Bet lifted WAY UP and then plunged WAY DOWN, between the rollers. R.D. patiently puffed on his pipe and said, “Oh, you’ll be okay, you’ve just had too much motion today.” Sundown was the only good excuse for Dad to return to shore.

Once, I asked Dad if he’d bring back a dogfish (which is a small shark) for me to fry up for dinner. I’d heard dogfish had a unique texture partnered with a surprisingly non-fishy flavor. He hit the ceiling. “I won’t have the damn stink'n things in my boat. You can’t kill em’- even with a club! If you can’t kill em’ then ya can’t eat em’!” He blasted at me.

My Uncle Ken, also curious about the feasibility of dogfish & chips for dinner, brought me a large, fresh dogfish the next time he went fishing with Dad. Dad was furious with his older brother and acted like he was a traitor to the Salmon Fishing Hall of Fame.

I barbecued a small Coho salmon for Dad and deep-fried the dogfish for my adventurous guests. Dad showed up for dinner, but it was the first vegetarian meal that I’d ever known him to eat. He never ate fish at my house again! By the way, the dogfish was delicious!

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In September and October my thoughts turn to my father who probably fished every salmon bed that exists in Pacific Northwest waters. His passion to catch the mighty fish made it possible for salmon to be served frequently in our home. My mother prepared it many, many different ways, and through the years I've gathered some of my own renditions of how to cook the pink-fleshed fish that "puts up one hell of a fight before he lands in the boat." Today I'm sharing three recipes for cooking salmon that you'll be glad "landed" on your dinner table. Enjoy!

Grilled Soy-Sesame Salmon

6 6-ounce salmon fillets, with or without skin

Marinade

1/4 cup brown sugar or honey

1/4 cup olive oil

1/4 cup soy sauce

1 teaspoon toasted sesame oil

1/2 teaspoon garlic powder

2 teaspoons dried parsley

1 teaspoon dried basil

1 teaspoon dried thyme

1 tablespoon lemon juice

1/2 teaspoon freshly ground black pepper

Whisk together brown sugar, olive oil, soy sauce, sesame oil, garlic powder, parsley, basil, thyme, lemon and pepper. Pour marinade into large zip-lock bag. Add salmon fillets; squeeze air out of bag and seal. Gently squeeze bag so marinade is surrounding fillets. Refrigerate for a minimum of 1 hour.

Preheat either an outdoor drill or an indoor grated griddle to medium-high heat. Lightly oil grate with a brush or paper towel. Remove salmon from the marinade; shake off excess marinade and discard any excess marinade. Grill salmon until browned and fish easily flakes, about 5 to 7 minutes on each side. Serve with jasmine rice. Yield: 6 servings

Halibut with Spicy Picante Sauce

2 pounds cod fillets, rinsed and patted dry with paper towels

1 tablespoon fresh lime juice

Picante Sauce

1 tablespoon olive oil

1 medium onion, coarsely chopped or sliced thin

1 clove garlic, minced

1 8-ounce can tomato sauce

1 small can mild or medium enchilada sauce

1 bay leaf, broken in half once

2 tablespoons jalapeno pepper, finely chopped

10 pimento -stuffed green olives, sliced

2 tablespoons capers, cut into halves

1/4 teaspoon dried oregano

Sprinkle fillets with lime juice; cover and set aside. Combine olive oil, onion and garlic in a 6-cup glass measuring cup. Cover measuring cup and microwave on High for 4 minutes. Add tomato sauce, enchilada sauce, bay leaf, jalapeno peppers, olives, capers and oregano to onion garlic mixture. Cover and microwave on High for 4 minutes.

Place fish in a greased 10"X12" glass baking dish; pour picante sauce over fish. Cover and microwave on High for 6 minutes (less or more depending on thickness of fillets), rotating dish once or twice during cooking time. Cook until fish flakes easily with a fork. Remove the bay leaf. Serve with white rice. Yield: 6 to 8 servings

Bobbi’s Salmon & Green Bean Salad

8 to 10 ounces canned, baked or poached salmon, chilled, boned and flaked

3 ti 4 cups fresh green beans, snapped into 2” pieces, steamed to almost done, cooled

1 small Vidalia or Walla Walla sweet onion, separated into rings

1 ½ cups iceberg lettuce, shredded (optional)

1 medium tomato (sliced) or cherry tomatoes (optional)

Dressing

2 tablespoons white wine vinegar

1 tablespoon olive oil

2 teaspoons lemon juice, fresh squeezed

2 teaspoons water

4 tablespoons fresh basil, chopped

½ to 1 teaspoon sea salt

Cracked pepper to taste

1 or 2 cloves garlic, minced

Toss salmon, beans and onion together in a large bowl. Measure vinegar, oil, lemon juice, water, basil, salt, pepper, and garlic into shaker container. Shake well. Pour dressing over salmon mixture and toss. Cover and refrigerate for 2 hours before serving.

Serve on bed of shredded lettuce. Garnish with tomatoes. Yield: 3 to 4 as main dish salad or 8 to 9 as a side salad

This recipe comes from the kitchen of Bobbi Powell, Kent, Washington.

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Salute! Beer & Sauerbraten

2011-08-04T12:03:00.000-07:00

“We’ll be back in 2 hours - just in time for that sauerbraten dinner you promised us!” Dad said as his long legs carried him swiftly across the front yard toward his pick-up truck. His friend Pat was waiting in the truck leisurely puffing on his pipe. They were going on an afternoon adventure to scope out a piece of “ground” as they did so often when Dad was preparing to build another house.

“That’s perfect timing! While you’re gone, Mom and I are going to do some prep work for Cheryl’s baby shower, and bottle a batch of Christmas beer,” I shouted to Dad from my back porch as he closed the truck door behind him and waved a hasty goodbye.

When I went back into the house I could see that Mom had finished washing the old brown 1-quart beer bottles. We arranged the empties on the floor in a half-circle in front of the weathered 10-gallon crock, which Pat and Dad had hoisted onto a chair for us so it would be easier to siphon every crystal clear drop from the crock into the bottles.

“You know, for two people who don’t drink beer, we certainly spend a lot of time bottling it!” Mom smiled. She was ribbing me and I knew that she also enjoyed the challenge of making home brew, because much like wine, the finished product turned out different every year.

“It’s worth all the fuss to see my beer-loving friends’ faces light up at Christmas when I hand them a bottle of pure golden, bubbly brew, made right here in my own dining room!” I replied peering down into the crock. We listened for the beer’s familiar “hiss, sizzle, gurgle,” that we had heard earlier in the week, it was quiet and still, a temporary flatness, which indicated it was ready to bottle.

We each grabbed a siphoning tube and pulled up a chair. We dipped one end of the tube into the crock, sucked on the other end of the tube to start the brew flowing through the tube and began siphoning fresh green beer into our 72 bottles.

We no sooner got started when the phone rang. I removed my siphon hose from the crock and laid it aside to answer the phone. Throughout the afternoon we had numerous calls, which meant we had to start a new tap with each interruption.

The phone rang again just as we were filling the last few bottles. “Eello! Oh hi, Cheryl. I’m so glat you called. Ows our expectant Mommy do’in?” I said into the phone.

Mom tapped me on the shoulder and whispered, “remind her that we need a final guest lissht.”

“Do ya think we should start cap’in some of these baattles?” Mom asked, pulling the bottle capper to the edge of the dining room table and through several pools of spilled beer, which had dribbled down the table leg and had splashed onto the floor.

“That’s a gooot idea, Mom, the crock is emtee.”

I glanced out the dining room window, “Oh my gaawsh! Pad and Dat are comm’n up the driveway! Is it dinnertime all ratty?”

Mom started tittering and pointed an inebriated finger at me, “I think yur tiptssy!”

We looked at each other with a wavering glance, and realized that we were both feeling the effects of the beer. Suddenly everything was funny! We couldn’t stop giggling, our faces quickly covered with tears of laughter.

Much to Dad and Pat’s surprise, they found Mom and me surrounded by a sea of beer bottles, reeking of brewski and three sheets to the wind.

“Hey, Pat, get a load of these two teetotalers - they’ve got a snoot full!” Dad cried out above the clamor, and then both men burst into laughter.

Dad and Pat were good sports about our unintentional toot. With the help of our slurred instructions, the men boiled some red potatoes and put the finishing touches on the sauerbraten, and all was well with the world.

Oktoberfest Sauerbraten

1 large arm cut chuck roast

2 medium onions, sliced

1 lemon, sliced

1 ½ cups red wine vinegar

2 ½ cup water

12 whole cloves

6 bay leaves

12 whole black peppercorns

1 tablespoon salt

1 tablespoon granulated sugar

¼ teaspoon ground ginger

2-4 tablespoons cooking oil

1 pint sour cream

Place roast in a large glass or plastic marinating container. Prepare marinade in a large bowl (a mixing bowl with a pour spout works good) by combining onions, lemon, vinegar, water, cloves, bay leaves, peppercorns, salt, sugar and ginger; stir well. Pour marinade over roast and cover. Marinate roast in refrigerator for 3-4 days, turning at least twice daily.

Set oven at 300°. Remove roast from marinade, reserving all remaining marinade except for the lemons, which should be discarded. Using paper towels, dry the roast thoroughly and set aside.

Pour cooking oil into a large heated skillet and brown roast on both sides. Place roast in a large baking pan or roaster, that’s been treated with cooking spray, pour marinade over roast; cover.

Bake for 3 hours, or until tender. Move roast to a serving platter, and keep it warm in the oven while sauce is being prepared. Remove and discard bay leaves, cloves and peppercorns from pan juices. Pour juice into a saucepan, bring it to a boil, and remove from the heat; stir in sour cream. Boiled red potatoes and slow-cooked green beans or steamed green cabbage make an excellent accompaniment for sauerbraten. Yield: 6 to 8 servings

Note: I'd suggest making Sauerbraten in the crock pot and serving it simply with egg noodles and steamed carrots or green beans when making it in August to celebrate National Beer Day. It's traditionally an October-fest meal, or a German Pot Roast made more during the cooler months. But who can resist washing down delicious savory sauerbraten with a cold, frosty beer? Certainly NOT Mom and me!

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For anyone who's interested, I have a family recipe for making old fashioned home brew. Send your request to: info@porkchopsandapplesauce.net

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Check out Wetawa Question & Answer Foodie Site for all your cooking and food questions. If Cynthia can't answer your question, there's someone out there who can.

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Couscous Chickpea (or Black Bean) Salad

2011-07-24T16:11:00.000-07:00

1 1/2 cups couscous, cooked
2 cans chickpeas or black beans, rinsed and drained (using one of each creates added color, texture and flavor)
1/4 to 1/2 cup parsley or cilantro, chopped
3 green onions or 1/2 cup purple onion, finely diced
1 cup grape tomatoes, cut into halves
1/2 cup celery, diced
1/4 cup seedless Greek or pimento stuffed green olives, chopped (optional)
2 cloves garlic, finely minced
1 tablespoon freshly squeezed lemon or lime juice
2 tablespoon olive oil
Salt & pepper to taste

Prepare the couscous; fluff after it has set for 5 minutes and then allow it to cool completely. Place the cooled couscous in a medium bowl; add chickpeas, parsley, onions, grape tomatoes, celery and olives; toss thoroughly. Combine garlic, lemon juice and olive oil; drizzle over salad and toss thoroughly. Season to taste with salt and pepper.

This can be eaten immediately or it will keep in the refrigerator for several days. Yield: 6 servings

Note: Chicken, ham or pork can be added to transform this side salad into a main dish salad, in which case it will yield 4 servings.

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Got food questions? Wetawa is a question & answer website for people who love food! Ask your questions and get real answers from foodies like you. Cynthia has recently partnered with the Wetawa food community to answer perplexing questions. She posts recipes "upon request" or "as needed" along with seasonal recipes so you can take full advantage of the delicious flavors that are presently fresh and in season. Check out Wetawa, it's interesting to see what kind of food, cooking and eatery questions pop-up.
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Saga of Making 7-Up Pound Cake

2011-03-26T08:03:00.000-07:00

A comical take on trusting hubby to do the grocery shopping by Jeanne Robertson:
http://www.youtube.com/watch_popup?v=-YFRUSTiFUs#t=65

7-Up Pound Cake
3 cups sugar
3 sticks butter or margarine
5 eggs
3 cups flour

1 tablespoon lemon extract

3/4 cup 7-Up soda

Cream together sugar and butter; add eggs one at a time, then add the flour and beat. Add lemon extract and 7-Up; mix well. Pour into a greased and floured 13X9-inch baking pan.

Bake for 1 hour and 15 minutes; check for doneness after 1 hour. Just a simple dusting of powdered sugar is plenty sufficient frosting for this rich, elegant beauty.

Yield: Approximately 8 servings
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Free e-copy of Bumper Crop: Beginning with Apples

Click here: http://tinyurl.com/36yjzhh and put in Coupon Code FK84R at check out for your copy available free in about 10 different e-reader formats. Offer good until April 7, 2011.

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Quote
A balanced diet is a cookie in each hand. ~Author Unknown
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Check Cynthia out on Twitter http://twitter.com/#!/cynthiacooks

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Irish Creme Bundt Cake

2011-03-12T06:42:00.000-08:00

Celebrate this St. Pat's Day with Carolan's Irish Creme Bundt Cake. As soon as you smell its Irish creme aroma emanating from the oven, you’ll know this recipe is a keeper. It may even lure a few uninvited guests to your party when its sweet-smelling fragrance permeates its way through the neighborhood. Everyone is Irish on March 17, so embrace the festivities o' the green by serving a delicious slice of this moist Irish beauty.

Carolan's Irish Creme Bundt Cake
Cake:
1 cup pecans, chopped
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
¼ cup water
½ cup vegetable oil
¾ cup Irish cream liqueur
Glaze:
½ cup butter
¼ cup water
1 cup granulated sugar
¼ cup Irish creme liqueur

Preheat oven to 325°F (165° C). Grease and flour a 10-inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.

In a large bowl, combine cake mix and pudding. Mix in eggs, ¼ cup water, ½ cup oil and ¾ cup Irish creme liqueur. Beat for 4-5 minutes at high speed. Pour batter over nuts in pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top of cake and brush onto sides. Allow glaze to absorb, repeat until all glaze is used up.

To make the glaze: In a saucepan, combine ½ cup butter, ¼ cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in ¼ cup Irish creme.

Yield: 12 servings.

Note: I use Carolan's Irish Creme over Bailey's because it's much lower in price, and to me it tastes exactly the same. So why pay more?

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Quote

When the apple is ripe it will fall. ~~Irish Proverb

Proverb noted in Sweet Apple Temptations with Grandma Briggs' Apple Rolls.

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Onion Mushroom Beef Steak

2011-03-03T10:47:00.000-08:00

Caramelized onions, green beans and carrots simmering all day in savory mushroom gravy with hefty slabs of seared steak, it's a hubby approved comfort food dinner that is truly lip-smacking good.

Slow Cooked Onion Mushroom Beef Steak
2-3 pounds boneless round or chuck steak, cut 1/2" to 3/4" thick
2 to 3 tablespoons cooking oil
2 large Spanish or white onions, sliced and divided
3 cups mushrooms, cleaned and thick sliced
2 cups baby carrots, whole
1 pound green beans, cleaned, whole
1-10 or 12 ounce jar beef gravy
1 mushroom gravy packet, dry
Mashed potatoes, rice or spaghetti (optional)

Trim visible fat from steak. Cut steak into 8 serving pieces. Sear meat on both sides in hot oil using a large skillet. Discard excess fat and save the brown drippings in the bottom of pan; set aside.

Combine prepared beef gravy and dry mushroom gravy packet in a medium bowl. Put half the onions in the bottom of crock pot; add mushrooms. Place seared steak pieces and brown pan drippings over mushrooms; pour half the gravy mixture over steak. Add remaining onions and green beans. End by pouring last half of gravy mixture over green beans.

Cover; cook on low heat for 8-9 hours or 4-5 hours on high heat. Serve over hot mashed potatoes, rice, egg noodles or spaghetti, if desired. Yield: 8 servings
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Check out: http://www.porkchopsandapplesauce.net/purchase.htm or http://www.porkchopsandapplesauce.net/book.htm to see Cynthia's banquet of comfort food.
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Quote
We should look for someone to eat and drink with before looking for something to eat and drink... ~Epicurus
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Spiced Chicken with Peaches

2011-02-20T15:39:00.000-08:00

An entree just doesn't get any delicious than Spiced Chicken Breast with Peaches served over warm, aromatic Jasmine rice. Although this dish seems more fitting for fall or winter to me, there's something about it that promises spring and summer. The peach sauce is light and slightly sweet with a tinge of vinegar to balance and enhance the flavors. I've not tried it, but this might also be a "peachy" way to fix pork chops.

Spiced Chicken with Peaches
1 cup orange juice
1 1/2 cups sliced peaches, drained
2 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon nutmeg
1 teaspoon dried basil
1 clove garlic, minced
6 large chicken breasts
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon ground pepper
Canola oil

Combine orange juice and peaches with brown sugar, vinegar and spices in a medium saucepan. Cook slowly for 10 to 15 minutes; set aside.

Combine flour, salt and pepper in a large zip-lock bag. Dredge chicken in seasoned flour; brown in 1/2" hot oil in large frying pan. As chicken browns remove it to a cooling rack or paper towels. When all the chicken is browned, pour off oil making sure to retain browned bits in bottom of frying pan.

Place chicken in frying pan and pour fruit sauce over top. Cover and simmer for 20 to 30 minutes over medium heat. Serve with Jasmine rice. Yield: 6-8 servings
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Country Cook News
Subscribe to Cynthia’s online newsletter Country Chef Reader by sending your request to: books@porkchopsandapplesauce.net for stories, recipes, current events, appearances, quotes and quips. Cynthia will send you a free e-book titled, Bumper Crop: Beginning with Apples as a thank you for signing up. You have our promise that we will not share your email address with a third party source.
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Sizzling Summertime Steaks

2011-02-13T14:08:00.000-08:00

4 T-bone or Rib Eye steaks
Garlic powder to taste
1 cup green pepper, chopped
1 cup Spanish onion, sliced
6 green onions, chopped
1-8 ounce bottle Italian dressing
Black pepper, freshly ground

Place steaks in a large baking dish; sprinkle steaks with garlic powder, green peppers, Spanish onion, green onions, Italian dressing and black pepper.

Cover steaks with plastic wrap and marinate at room temperature for 8-12 hours. Remove marinade with the onions and green peppers to a large piece of aluminum foil; seal edges tightly. Place steaks on a slow grill along with the foil wrapped marinade mixture. Grill until onions and green peppers are tender and steaks are cooked to desired doneness.

Serve steaks with cooked marinade mixture as a condiment along with your favorite steak sauce. Enjoy a sizzling summertime cookout. Yield: 4 servings

Recipe comes from Michael Johnson owner of My Daddy's Bar-B-Q, Carlsbad, New Mexico.
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Chocolate Cherry Pistachio Bark

2011-02-13T12:35:00.000-08:00

Chocolate

Cherry

Pistachio

Bark

Chocolate Cherry Pistachio Bark

2 cups (1-12 ounce package) semi-sweet chocolate chips

6 ounces (3 squares) white chocolate chips or white candy coating

1 cup toasted pistachios or pecans, coarsely chopped and divided

1 cup dried cherries or cranberries, coarsely chopped

In a medium-size microwaveable bowl, melt semi-sweet chocolate chips; stir until smooth and set aside. In a separate microwaveable bowl, melt white chocolate chips or white candy coating; stir until smooth and set aside.

Mix 1/2 cup pistachios into semi-sweet chocolate; spread onto parchment paper-lined baking sheet. Mix cherries into white candy coating; pour over dark chocolate; run a knife through both layers of candy to swirl. Sprinkle remaining pistachios over bark.

Chill in refrigerator until firm. Break into serving sized pieces. Store bark in air-tight container in refrigerator. Yield: Approximately 1 pound

Note: To make all white bark, replace 12 ounces semi-sweet chocolate chips with 12 ounces white chocolate chips (for a total of 18 ounces white chocolate chips). All white chips can be melted at once omitting the swirl or 2-step process.

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♥Happy Valentine's Day♥

Candle light, moon light, star light, The brightest glow is from love light. ~Grey Livingston **********

"Sweetheart" Cheesecakes

2011-02-11T14:33:00.000-08:00

You'll capture the hearts of all your "objects-of-affection" this Valentine’s Day when you serve these easy to make Miniature "Sweetheart" Cheesecakes. Offer a tempting variety with fresh strawberries (pictured), red cherry, blueberry or lemon toppings.

♥ Miniature "Sweetheart" Cheesecakes ♥
2 - 8 ounce packages cream cheese, softened
3 eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla
18 vanilla wafers
18 cupcake papers
1 can strawberry, red cherry, lemon or blueberry pie filling

Preheat oven to 350 degrees. Place cupcake papers in muffin tin; spray each paper lightly with cooking spray; set aside.

Put 1 vanilla wafer in the bottom of each cupcake paper (this is the crust or platform).

Blend cream cheese, eggs, sugar, and vanilla together until smooth. Pour cream cheese mixture into cupcake papers (on top of the vanilla wafer); fill 2/3 full.

Bake for 15 minutes; allow to cool for about 15-20 minutes. Place in refrigerator and chill for at least 2 hours; carefully peel papers away from mini-cheesecake.

Top with your favorite fresh fruit (pictured) or pie filling and a tiny dollop of whipped topping, if desired. Refrigerate until ready to serve.

One recipe yields 18 Miniature "Sweetheart" Cheesecakes. It's wise to double this recipe as these delicious little devils disappear faster than you can say, "zing went the strings of my heart."

Original recipe comes from the kitchen of Christy Heinen, Carlsbad, NM.
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Love is the greatest refreshment in life. ~Pablo Picasso
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Crazy Chocolate Cake

2011-01-27T13:18:00.000-08:00

It's National Chocolate Cake Day so whip up this wonderfully moist chocolate cake that's so rich it doesn't need frosting. Grab the kids and make it tonight. It's fun and easy to assemble with a unique no-bowl mixing technique. And it gets even wackier because the recipe calls for vinegar and no eggs. It's crazy delicious!

Crazy Chocolate Cake
No bowl required. Mix ingredients together in a 9”x 13” baking pan. No need to grease the pan. Preheat oven to 350°.

3 cups all-purpose flour
4 tablespoons baking cocoa
2 cups white granulated sugar
2 teaspoons baking soda
Sift flour, cocoa, granulated sugar and baking soda into baking pan.

Make 3 wells in flour and add:
2 tablespoons vanilla
2/3 cup salad oil
4 tablespoons cider vinegar
2 cups water

Mix well with a fork. Bake for approximately 35 minutes. Dust with powdered sugar or frost as desired. Cake stays moist and fresh for several days. NO EGGS REQUIRED.
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Quick Fluffy Frosting
1 cup white granulated sugar
¼ teaspoon cream of tartar
½ teaspoon salt
1 teaspoon vanilla or flavoring of choice
1 egg white

Dump all ingredients into glass or stainless mixing bowl. Add ½ cup boiling water. Start mixer and mix until the frosting will stand in peaks.

Both of these recipes can be successfully cut in half, although a half-size baking pan for the cake might be a challenge to find.
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♥ Valentine's Day ♥
Sweet Apple Temptations and Pork Chops & Applesauce make thoughtful "You're Special To Me" gifts for moms, daughters, sisters and aunts.
Send a heart-filled cookbook today and I'll enclose a complimentary greeting card with your personal sentiment. Valentine's Day is my second highest sales day of the year, so don't delay.
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Love puts the fun in together, the sad in apart, and the joy in a heart. ~Author Unknown
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Susan's Sensational Fudge Pie

2011-01-13T08:18:00.000-08:00

A while back I ran across an old “food for thought” verse that was circulating the internet back in 2001. It seemed apropos at the time so I used it in my Carlsbad Current-Argus cooking column. In reviewing this delightful verse, yet again, I thought its message was well-worth repeating in 2011. I guess there are some things that never change, as well they shouldn't. Happy New Year!

I Want What She's Having

I have a new delightful friend; I am most in awe of her. When we first met I was impressed, by her bizarre behavior.

That day I had a date with friends, we met to have some lunch. Mae had come along with them, all in all a pleasant bunch.

When the menus were presented, we ordered salads, sandwiches, and soups. Except for Mae who circumvented, and said, ice cream please, two scoops.

I was not sure my ears heard right, and the others were aghast. Along with heated apple pie, Mae added, completely unabashed.

I could not take my eyes off Mae, as her pie a-la-mode went down. The other ladies showed dismay; they ate their lunches silently, and frowned.

Well, the next time I went out to eat, I called and invited Mae. My lunch contained white tuna meat; she ordered a parfait.

How come you order rich desserts, when I feel I must be sensible? She laughed and said, with wanton mirth, I taste all that's possible.

This year I realized how old I was, she grinned, I've not been this old before. So, before I die, I've got to try those things for years I had ignored.

I've not smelled all the flowers yet; there are too many books I have not read. There's more fudge sundaes to wolf down, and kites to be flown overhead.

I want to wade again in water, and feel ocean spray upon my face. Sit in a country church once more and thank God for His grace.

I want peanut butter every day, spread on my morning toast. I want un-timed long-distance calls; to the folks I love the most.

I've not cried at all the movies yet, nor walked in the morning rain. I need to feel wind in my hair; I want to fall in love again.

So, if I choose to have dessert, instead of having dinner. Then should I die before nightfall, I'd say I died a winner.

Because I missed out on nothing, I filled my heart's desire. I had that final chocolate mousse, before my life expired.

With that, I called the waitress over, I've changed my mind, and it seems, I said, I want what she is having, only add some more whipped-cream! Anonymous

This year I’m loosening up the reins to adopt Mae’s light-hearted philosophy. Instead of narrowing my path with restrictions, rules and resolutions, I’m going to take pleasure in new found freedom. I’ll broaden my life and enrich it with delectable foods, enjoyed with friends and family because entertaining and cooking keeps my heart light, kindles my creativity and enhances my well being. Happy cooking adventures throughout the New Year!

Susan's Sensational Fudge Pie is nothing less than mm, mm, delicious. It’s fudge and nuts inside a not-so-sweet crust, which makes for an intriguing dessert that results in an "I'll have more" chocolate pie. Susan Garrison of Mesa, Arizona used to make this pie for me "by request" as my birthday dessert.

Susan's Sensational Fudge Pie
¼ cup butter, softened
¾ cup brown sugar, packed
3 eggs
12 ounces semi-sweet chocolate chips
1 teaspoon vanilla
¼ cup all-purpose flour
1 cup walnuts or pecans, coarsely chopped
2 teaspoons instant coffee
1 9-inch pie shell

Preheat oven to 375˚. Cream butter with brown sugar; add eggs, one at a time, and beat well. Melt chocolate chips over hot (not boiling) water; add to creamed mixture. Stir in vanilla, flour, nuts and coffee. Pour into unbaked pie shell. Bake for 25 minutes. Decorate with candy hearts, whipped cream, maraschino cherries, fresh fruit or flowers.

Yield: 6-8 servings
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Holiday Cookie Recipe Repertoire - Day #23

2010-12-23T14:20:00.000-08:00

Last weekend I read that Americans love their holiday cookies and they look forward to cookies during the season more than any other treat. So I've put together a repertoire of cookie and cookie bar recipes. Most are old recipes made for us by our moms and grandmothers, cookies that have tasted heavenly to us since childhood.

I've also added a couple of runner-up recipes from the recent Favorite Holiday Recipe Contest. After personally stirring-up a batch of these sweet, tender morsels, they've officially been added to the holiday cookie list at the Briggs house as new traditions. Enjoy!

Cherry Winks
(Pictured Above)
5 cups corn flakes, coarsely crushed
2 1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup pecans, chopped
1 cup chopped dates
1/2 cup maraschino cherries, finely cut and drained
15 maraschino cherries, drained and cut into quarters

Sift together flour, baking powder, soda and salt; set aside.
Beat butter and sugar together until light and fluffy. Add eggs and vanilla; beat well and then add sifted ingredients, mix until combined and then add nuts, dates and finely cut cherries.
Preheat oven to 375°. Shape 1 tablespoon cookie dough into walnut-size balls; roll in crushed corn flakes. Place on greased baking sheets. Top each cookie with a cherry quarter. Bake for 12-14 minutes or until lightly browned, and then remove to a cooling rack. Yield: 5 dozen cookies
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Grandma Betty's 7-Layer Bars
(Pictured Below)
Preheat oven to 350°.
1 cube unsalted butter
1 cup graham cracker crumbs
1 cup flaked coconut
1-6 ounce package semi-sweet chocolate chips
1-6 ounce package butterscotch chips
1 can sweetened condensed milk
1½ cups chopped walnuts or pecans

Melt butter in a 9” x 12” baking pan (place butter in the baking pan and then melt it in the oven). Sprinkle graham cracker crumbs over melted butter, then add layers of coconut, semi-sweet chocolate chips, and butterscotch chips. Drizzle layered ingredients with 1 can sweetened condensed milk; top with pecans or walnuts. Bake at 350° for 30 minutes. Remove to a cooling rack; cut into 2” bars while warm. Yield: 2½ dozen
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Russian Tea Cakes
(Pictured Below)
1 cup unsalted butter, softened
1 cup powdered sugar, divided
1 teaspoon vanilla
2½ cups all-purpose flour
Dash of salt
3/4 cup nuts, finely chopped

Preheat oven to 400°. Mix together butter, ½ cup powdered sugar and vanilla. Sift flour and salt together; combine with butter mixture and add nuts. Roll into walnut size balls.
Place on baking sheet; bake for 10 to 12 minutes, until set but not brown. Roll in ½ cup powdered sugar. Cool completely and roll in powdered sugar for a second time. Place in an air-tight container. Yield: 2½ dozen
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Chocolate Crinkles (Hubby's Choice)
1/2 cup vegetable oil
4 squares unsweetened chocolate (4 ounces), melted
2 cups sugar
4 eggs
2 teaspoons vanilla
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup powdered sugar

Mix together oil, chocolate and sugar. Add in one egg at a time and mixing well with each addition, stir in vanilla. Sift together flour, salt and baking powder. Combine chocolate mixture with dry ingredients. Cover and chill for 4 hours or overnight.
Preheat oven to 350°. Drop teaspoonfuls of dough into powdered sugar; roll around and shape into balls. Place 2" apart on a greased baking sheet. Bake for 10-12 minutes. Yield: 6 dozen cookies
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Red Raspberry Bars
½ cup butter or margarine, softened
1 cup brown sugar, packed
1½ cups all purpose flour
1 teaspoon salt
½ teaspoon soda
½ teaspoon cardamom or cinnamon
1½ cups old fashioned oats
1 12 or 18 ounce jar red raspberry preserves

Preheat oven to 400°. Cream butter and sugar until light and fluffy; set aside. Combine flour, salt, soda, cardamom and oats in a large mixing bowl; add butter mixture and stir well. Press half the crumb mixture into a greased 9” x 13” baking pan; spread with preserves and sprinkle with remaining crumb mixture. Bake for 20 to 25 minutes; cool slightly and cut into bars. Yield: 20 bars
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A new favorite adapted from the Favorite Holiday Recipe Contest by runner-up Denise von Pressentin. Original recipe will appear in the soon-to-be-published e-cookbook 24 Day Holiday Recipe Blitz 2010.

Fruit Cake Bars
1 3/4 cups sifted flour
1 teaspoon soda
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon rum or brandy extract
3/4 cup unsalted butter, softened
1 1/2 cups brown sugar
2 eggs
2 tablespoons rum or brandy
1 cup red candied cherries
1 cup green candied pineapple
1 cup yellow candied pineapple
1 cup golden raisins
1 cup chopped dates
1 cup walnuts or pecans, chopped

Preheat oven to 325°. Sift together flour, soda, salt and spices. Cream butter and sugar; beat until fluffy. Combine creamed mixture and dry ingredients. Fold in fruits and nuts. Spread into a 1-inch deep, 10" x 15" cookie pan with sides. Bake for about 30 to 35 minutes. Cool and cut into bars. Place in an air-tight canister. This delicious substitute for fruit cake can be eaten right away, but they improve with age up to about 3 weeks.
Yield: Approximately 30 bars
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Another new favorite adapted from the Favorite Holiday Recipe Contest entered by runner-up April Poirier. Recipe will appear in the soon-to-be-published e-cookbook
24 Day Holiday Recipe Blitz 2010.

Velvet Chocolate Cookie "Cakes"
1 1-pound 2-ounce package Oreo Cookies (regular, not double stuff)
1 8-ounce package cream cheese, softened
24 ounces vanilla almond bark or 2 12-ounce packages white chocolate chips
Green Sprinkles
Red Sprinkles

Break cookies into food processor; process until they become very fine crumbs. Add cream cheese and process until smooth; refrigerate for at least 2 hours.

Shape into 1-inch balls and place on a cookie sheet that's been covered with waxed or parchment paper; return to refrigerator.

Melt almond bark or white chocolate according to package directions. Dip/roll each cookie cake in melted bark; place on cookie sheet and immediately top with sprinkles. Allow to set-up in refrigerator for about 1-hour. Place in a sealed container.
Yield: 40 to 50 Cookie "Cakes"

Grandma Betty's 7-Layer Bars
(Recipe Above)

Russian Tea Cakes
(Recipe Above)

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2010-12-22T14:12:00.000-08:00

There isn't a dinner roll on the planet better than Mom's Fabulous Dinner Rolls! These sweet, old-fashioned pull-apart rolls are a challenge if you're not proficient with yeast breads, but once perfected they'll become your signature contribution to every special dinner event.

Mom's Fabulous Dinner Rolls Day #22
½ cup water
½ cup butter or margarine
5 ½ to 6 cups all-purpose flour
2 packages (fresh) active dry yeast
½ cup sugar
1 teaspoon salt
2 eggs, slightly beaten
¾ cup milk
¼ cup butter, melted (optional)

Melt butter in a small saucepan; add ½ water and heat together to reach 110-115° (about the temperature for a baby's bottle). Place butter/water mixture in a large mixing bowl; stir in yeast until granules are dissolved. Add ¾ cup flour, sugar, salt, eggs and milk. Mix well and then add remaining flour reserving about ½ cup for kneading the bread. Put the ½ cup flour on a heavy cutting board or counter top; place dough on flour and knead for 4 minutes, which will slowly work more flour into the dough. It's OK if all the flour doesn't work into the flour, it can be discarded. If your dough is sticky, it needs more flour. When it's elastic and no flour is needed to keep it from sticking to your hands, it's good with no more flour. Using less flour will help ensure a lighter end product; too much flour will make the rolls heavy and doughy. Place in a well-greased bowl, turning once to grease top. Cover loosely with plastic wrap and let rise in a warm place until double in bulk.

Lightly punch down dough; divide into 12 balls, place in a 9” x 12” or 11” x 13” baking pan depending on size of rolls desired. As pictured below, divide dough into 24 balls and bake in 2 round 8" or 9" baking pans. Lightly butter a piece of plastic wrap and loosely cover rolls; place in a warm location to rise.

When rolls are level to top of pan, or almost double in bulk, remove plastic wrap and bake at 350° for 30 minutes, or until tops are golden brown. Remove from the oven; brush with melted butter, if desired. Cool for 5 minutes; turn onto cooling racks. Yield: 12 or 24 of the best dinner rolls you've ever tasted!

Mom's Dinner Rolls
baked in a 9" round pan.
"Please pass the butter, again."

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The 24 Day Holiday Recipe Blitz will end on Friday, December 24, 2010. Immediately following, I will be assembling a PDF e-cookbook with the entire 24 day recipe blitz along with the recipes of the recipe contest winners and runners-up.

You can purchase the 24 Day Holiday Recipe Blitz 2010 e-cookbook for $3.00. The cookbook will have approximately 35 to 40 pages/recipes in it with their corresponding pictures.

Send your request, your e-mail address, and checks or money orders to:

Cynthia Briggs
P.O. Box 5226
Kingwood, TX 77325-5226

Hard copies are available upon request for $15.00, which includes shipping.

Send inquiries to: books@porkchopsandapplesauce.net
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Pear Shrimp Salad Day #21

2010-12-21T06:35:00.000-08:00

Pear Shrimp Salad with Blue Cheese Dressing is an unlikely combination of foods – blue cheese dressing, shrimp and pears that create a surprisingly unforgettable and festive taste sensation. Accompanied with a glass of sparkling white wine, it's a salad you're going to be making over and over again because it's perfect for a variety of occasions.

Pear Shrimp Salad with Blue Cheese Dressing
1 head Butter lettuce, washed and torn into bite-size pieces
1-2 Bartlett or "Red" pears, cored, pared and cut julienne style
1 cup salad shrimp, rinsed and drained
Chunky blue cheese salad dressing (Marie’s, Litehouse or Maytag are good choices)
1/2 cup Hazelnuts, lightly toasted
16-20 grape tomatoes
Freshly ground pepper

Divide lettuce onto four serving plates; layer pears onto lettuce; add ¼ cup shrimp to each salad and drizzle each salad with desired amounts of blue cheese dressing. Divide hazelnuts and grape tomatoes; arrange on salads. End with freshly ground pepper to taste. Yield: 4 servings

Note: Variations to this salad would be to omit the shrimp (as shown in picture), use spinach in place of butter lettuce, replace the hazel nuts with a different nut such as toasted walnuts and/or use apples in place of pears. Remake it anyway you like it - there are no rules.
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Sweet & Sour Pineapple Meatballs Day #20

2010-12-20T14:10:00.000-08:00

Meatballs are a hit at every party! Pictured here is Sweet & Sour Pineapple Meatballs served as an appetizer. This recipe can be served as a main dish or as an appetizer, but either way they'll be gobbled down before you know it and your guests will be asking for more.

Sweet & Sour Pineapple Meatballs - Day #20
1 slice bread
½ cup milk
2 pounds lean ground beef
1 egg
1 teaspoon salt
½ teaspoon garlic powder
Ground pepper to taste

Soak bread in milk; add meat, egg, salt, garlic powder and pepper. Mix well; form into walnut-size balls. Spray a large frying pan with cooking spray and brown meatballs over medium-high heat; turning frequently. Set aside.

Sweet & Sour Sauce
4 tablespoons cornstarch
1 cup granulated sugar
½ teaspoon salt
1 1/2 cups cold water
2 beef bouillon cube
1/2 cup red wine vinegar
4 tablespoons soy sauce
1-15 ounce can pineapple chunks canned in their own juice, drained, set pineapple aside and reserve juice
1 can sliced water chestnuts, drained (optional)
2 tablespoons toasted sesame seeds (optional)

Combine cornstarch, sugar, salt, cold water, bouillon cube, vinegar, soy sauce and pineapple juice in a large saucepan. Cook over medium heat until sauce becomes thick and clear. Add meatballs; gently simmer for 20 minutes. Stir in pineapple and water chestnuts, if desired; garnish with sesame seeds, if desired just before serving. Serve with Jasmine rice for a dinner meal or as pictured for appetizers.
Yield: Approximately 30 meatballs

Note: For Barbequed Meatballs: Replace sweet and sour sauce with your favorite barbeque sauce. Omit water chestnuts and sesame seeds. When serving as an appetizer, meatballs can be served from a crock pot set on low with toothpicks on the side.
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Beverly's Baked French Toast Day #19

2010-12-19T13:23:00.000-08:00

This recipe is a keeper for the crazy week ahead. Kids or hubby can easily assemble it the night before and the next morning a warm, fresh-baked breakfast almost magically appears. You're family is going to love it!

Beverly's Baked French Toast
1 cup brown sugar packed
½ cup butter
2 tablespoons light corn syrup
12 slices white bread or cinnamon bread (as pictured)
6 eggs beaten
1½ cups milk
1 teaspoon vanilla
¼ teaspoon salt
Powdered sugar

Combine sugar, butter and corn syrup in a small saucepan over medium heat. Stir constantly until mixture becomes thick.

Pour the mixture in to a 9" x 13" pan. Place 6 slices of bread on top of the syrup mixture. Top with the remaining 6 slices of bread.

Beat eggs and milk together, add vanilla and salt; pour over top of bread. Cover tightly and refrigerate over night.

The next day bake uncovered at 350° for 40 to 45 minutes, or until lightly browned. Sprinkle with powdered sugar.

Cut bread slices diagonally. Serve immediately with powdered sugar, raspberry preserves, maple syrup or fresh blueberries or peaches. Yield: 10-12 servings

This recipe comes from the kitchen of Beverly Weston, Carlsbad, NM.
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Veggie Bars Day #18

2010-12-18T14:10:00.000-08:00

Messy to make, but these babies are worth it! They get rave reviews anytime I've served them; in fact I generally bring copies of the recipe to the event because invariably someone asks for it. Feel free to share.

Veggie Bars
2 packages refrigerator crescent rolls
8 oz. cream cheese, softened
½ cup sour cream
1 cup mayonnaise
1- 2 oz. package ranch dressing mix (dry)
¾ cup broccoli florets, chopped
1-4 oz. can sliced olives
1 cup Roma tomato, finely chopped and well-drained
¾ cup cauliflower florets, chopped
Red and green pepper, chopped
1 large avocado, diced
½ cup Spanish onion, chopped fine (optional)
¾ cup carrots, shredded
¾ cup cheddar cheese, shredded
½ cup green onions with tops, sliced fine

Spread refrigerator rolls (crust) onto greased jellyroll pan. Press seams together and press some crust a tiny bit up the sides of pan; bake at 350 degrees for 10 minutes or until slightly golden brown. Cool completely.

Mix together cream cheese, mayonnaise, sour cream and dry ranch dressing mix. Frost cooled crust with cream cheese mixture.

Layer choice of chopped vegetables (one veggie at a time) onto cream cheese mixture. Sprinkle on shredded cheddar cheese as your last layer; garnish with green onions. Gently press veggies into cream cheese mixture. Wrap securely with plastic wrap. Refrigerate overnight. Cut into 2” squares. Yield: 24 to 30 bars

Note: Low-fat products can be used in this recipe with little change in flavor. All the veggies in this recipe are optional, that's part of the reason it's so good. So don't be afraid to get creative with the veggies and cheese, but avoid the more watery veggies such as cucumber, celery, etc. Using what you and your family likes most will always help to ensure the popularity of a new and different appetizer.
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Hot Artichoke Dip Day #17

2010-12-17T13:59:00.000-08:00

Marrying fresh made Hot Feta Artichoke Dip with Baguette Toasts creates a match made in heaven that keeps disappearing faster than you can make it.

Hot Feta Artichoke Dip Day #17
1 cup mayonnaise
8 ounces Basil Tomato Feta cheese, crumbled
1-14 ounce can plain artichoke hearts; discard tough leaves; rinse, drain and chop
1-4 ounce jar pimento, drained and chopped
1 clove garlic, pressed
3/4 cup Parmesan cheese, shredded

Preheat oven to 375°. Combine mayonnaise, Feta cheese, artichoke hearts, pimento, garlic and Parmesan cheese. Turn into prepared baking dish; bake 20 minutes. Serve with Baguette Toasts. Makes approximately 4 cups dip.

Baguette Toasts
1 large baguette
1/2 cup olive oil
1 teaspoon dried basil
1 teaspoon dried oregano

Slice bread into thin rounds (an electric knife works well for this task); set aside. Combine olive oil, basil and oregano in small bowl; brush olive oil mixture onto both sides of each round; toast under oven broiler, turn and toast second side.

Note: These Baguette Toasts will brown very quickly under the broiler, so watch it closely. It's a bit tedious to make baguette toasts at home, but the flavor far surpasses even the best store bought or bakery toasts.

This recipe comes from the kitchens of Barbara Compton, Teresa Kump and friends…these ladies know their artichoke dip!
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Sage Pork Tenderloin with Brown Sugar Apples Day #16

2010-12-16T14:05:00.000-08:00

Announcing one winner of the "Favorite Holiday Recipe Contest."

Contest winner Jill Drury from Milwaukee, Wisconsin entered her signature entree that's become a Christmas dinner tradition with her family and friends. This is a delectable blend of sweet and savory, an excellent alternative to turkey or ham.

Sage Pork Tenderloin with Brown Sugar Apples Day #16

Ingredients:

1 whole pork tenderloin, about 1 pound

3 to 5 medium apples, firm type such as Fuji, Granny Smith,

Honey Crisp or Braeburn, peeled, cored and sliced

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 tablespoons chopped sage

8 tablespoons brown sugar

1 tablespoon butter

Directions: In shallow dish marinate the pork in olive oil, vinegar and sage for 30 minutes.

Preheat oven to 450°. Remove pork from marinade, season with salt and black pepper to taste and place in shallow roasting pan; roast for 15-20 minutes, or until internal temperature (measured with a meat thermometer) reads 150°.

Let pork rest while sauteing apples. In a shallow bowl, dip apple slices into brown sugar, pressing so sugar will adhere to apple surfaces. Melt butter in a large skillet over medium-high heat; cook apple slices for 2-3 minutes on each side until soft and golden. Serve sliced tenderloin with apples. Yield: 4 to 6 servings

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I've sent Jill a signed copy of Pork Chops & Applesauce for sharing a treasured recipes.

All contest entrants have been sent a PDF e-copy of my apple cookbook, Bumper Crop: Beginning with Apples as a thank you for being so generous with their "heart & soul" recipes.

In addition, all contest entrants will be receiving a PDF e-copy of the 24 Day Holiday Recipe Blitz (now in progress). It will include all the recipes from the 24 day blitz, along with the contest winners and the runners-up recipes. Distribution will be after Christmas.
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* E-copies of Bumper Crop: Beginning with Apples and the soon to be published 24 Day Holiday Recipe Blitz are available for $3.00 each. Just send your checks and requests to:

Cynthia Briggs, P.O. Box 5226, Kingwood, TX 77325-5226
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Christmas Pudding w' Lemon Sauce #15

2010-12-15T15:29:00.000-08:00

Today we're having dessert first with one of the winners to the "Favorite Holiday Recipe Contest." Shelly Bevington-Fisher from eastern Oregon shared her version of an Old English treasure by adding a black pepper and cranberry twist.

Christmas Pudding with Lemon Sauce
Pudding:
1 cup unsalted butter
1 cup granulated sugar
1/2 cup molasses
1 teaspoon pure vanilla
16 ounces whole berry cranberry sauce
1 teaspoon baking soda
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1 1/2 cups grated potatoes
1 cup grated carrots1 cup grated apples
1 1/2 cups chopped walnuts

Lemon Sauce:
1 cup granulated sugar
1 tablespoon all-purpose flour
1 cup boiling water
Juice and zest of 1 lemon

Preheat oven to 325° and spray a 1 1/2 quart round glass (bowl) baking dish with cooking spray. In a separate large mixing bowl with electric mixer cream together butter and sugar, mix in molasses and vanilla.

In a small mixing bowl whisk together cranberry sauce and baking soda, mix into butter mixture. Sift in flour, salt, cinnamon, nutmeg, allspice, cloves and black pepper, mix to combine. Stir in potatoes, carrots, apples and walnuts.

Place batter in greased baking dish; cover with foil and punch holes in top of foil to vent steam. Set baking dish in larger baking pan, and fill baking pan with 1" to 1 1/2" water. Steam pudding for 3 hours, or until set. Remove pudding from lower "water" pan; invert pudding onto serving platter.

Prepare Lemon Sauce in a small sauce pan over medium heat. Combine sugar and flour; whisk in boiling water, lemon juice and zest. Simmer until thickened stirring constantly. Slice pudding into 12 pieces, serve warm or cold with lemon sauce. Yield: 12 servings
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I'd like send a big thank you to all the entrants. Deciding the winners was challenging because the recipes were mouthwatering and tempting in every way.

As a thank you for entering the Favorite Holiday Recipe Contest I've sent a PDF e-copy of my apple cookbook, Bumper Crop: Beginning with Apples to all who were generous with their treasury of "heart & soul" recipes.

In addition, all contest entrants will be receiving a PDF e-copy of the 24 Day Holiday Recipe Blitz (that's now in progress). It will include all the recipes from the 24 day blitz, along with the contest winners and the runners-up recipes. Distribution will be after Christmas.

Thank you to everyone, and best wishes for successful and sumptuous cooking and baking throughout the entire holiday season!

Cynthia Briggs
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Congratulations to Contest Winners

2010-12-15T07:42:00.000-08:00

Congratulations to the winners of the Favorite Holiday Recipe Contest!

Winner Jill Drury from Wisconsin shares her signature entrée that's become a Christmas dinner tradition with her family and friends:
Sage Pork Tenderloin with Brown Sugar Apples

Winner Shelly Bevington-Fisher from Oregon puts a twist on an Old English favorite with black pepper and cranberries:
Christmas Pudding with Lemon Sauce

Complete recipes to be posted, Wednesday, December 15, 2010.
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Apple Cranberry Tart Day #14

2010-12-14T13:58:00.000-08:00

It doesn't get any more festive than Apple Cranberry Tart; in fact it's what I call a centerpiece dessert. It's a gorgeous feast for the eyes and a tantalizing treat for the taste buds!

Apple Cranberry Tart Day #14
Crust:
1 1/2 cups all-purpose flour
1/2 cup cream cheese spread (1/2 of 8-ounce tub)
1 cube (1/2 cup) butter, softened

Place flour, cream cheese spread and butter in food processor. Using the pulse action, process just until dough begins forming a ball. Shape dough into a ball; place on lightly floured surface; roll out to an 11-inch circle. Place on a lightly greased cookie or jelly roll pan and using a fork, puncture holes on crust bottom. Fold the outer edges of dough to create a "rustic" crust (see photo). Set aside while preparing apple cranberry filling.

Filling:
6 large cooking apples (i.e., Granny Smith, Cameo, McIntosh), peel, core and slice
1 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
Dash nutmeg
1/2 cup water
1 tablespoon cornstarch
1/3 cup cold water
1/2 cup dried cranberries
2 tablespoons butter

Preheat oven to 400°. Place apples, sugar, cinnamon, ginger and nutmeg in a large saucepan; add 1/2 cup water; cover; bring to a gentle boil; reduce heat; simmer for 10 minutes; remove from heat. Stir cornstarch into cold water until smooth; add mixture to cooked apple filling; stir well; add dried cranberries.

Pour apple cranberry filling into prepared crust; adjust outer edge by folding it toward the center of tart (the edge of this tart is finished like a single-crust pie except with a wider free-form edge that folds inward).

Dot with 2 tablespoons butter; sprinkle crust with additional granulated sugar. Bake 40-50 minutes, watching closely to avoid scorching crust. Serve warm with vanilla ice cream or whipped cream. Yield: 8 servings

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Green Chile Chicken Enchiladas #13

2010-12-13T17:54:00.000-08:00

A friend in Seattle introduced me to Green Chile Chicken Enchiladas back in 1990. I thought he was completely out of his mind because at the time I'd never heard of green chilies. I put the dish together and was very pleased with the results.

When I opened the oven door I was greeted by wonderfully tantalizing smells, I've been making this casserole ever since. It's a great busy day dinner to make during the holiday season, it serves 8 so it satisfies big appetites and it warms the tummy on chilly winter nights.

Busy Day Green Chile Chicken Enchiladas
2 cups chicken breast, cooked, boned and finely diced
2 4-ounce cans diced green chilies or 2/3 cup fresh roasted green chilies, if available
2 bunches green onions with tops, washed and finely chopped
2 10 3/4 ounce cans cream of mushroom soup
2 cups chicken broth
1 pound cheddar cheese, grated or Mexican cheese mix
12 corn tortillas, lightly fried until soft or 12 small flour tortillas, no frying necessary
Fresh cilantro (optional)
Avocado slices (optional)

Mix chicken, onions and chilies together in a medium size mixing bowl. Roll approximately 1/2 cup chicken mixture into each tortilla; lay stuffed tortillas in an 8” x 13” prepared baking dish with tortilla edge on bottom of pan. Whisk together chicken broth and mushroom soup; pour over enchiladas. Use remaining chicken mixture, onions and grated cheese to top enchiladas. Garnish with cilantro, if desired. Serve with avocado slices and rice. Bake at 350° for 45 minutes. Yield: 8 servings
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Ranch, Salmon & Beef Cheese Ball Day #12

2010-12-12T16:11:00.000-08:00

My daughter would never forgive me if I didn't include her most-loved cheese ball recipes in my 24 Day Favorite Holiday Recipe Blitz. So here you go, enjoy.

Hidden Valley Ranch Cheese Ball
1 – 8 ounce package Hidden Valley Ranch Dressing, dry
¼ cup butter, softened
8 ounces cream cheese, softened
½ cup walnuts or pecans, coarsely chopped
Fresh parsley, cilantro or candied cherries (optional)

Combine dry Hidden Valley Ranch Dressing, butter and cream cheese together until well blended. Form into a ball or loaf/roll, and roll in nuts. Wrap securely in plastic wrap. Garnish with parsley, cilantro or candied cherries, if desired. Chill 4 to 6 hours. Remove from refrigerator 30 minutes before serving. Refrigerate any cheese ball that's leftover.
Yield: Approximately 1 1/4 cups cheese ball mixture, and serves 10 with a variety of snack crackers.

Betty B’s Smoked Salmon Cheese Ball
1 - 8 ounce package cream cheese, softened
6 ounces smoked salmon, flaked
1½ teaspoons lemon juice
½ teaspoon dried minced onions
½ cup walnuts or pecans, coarsely chopped
Fresh parsley and lemon slices (optional)

Mix cream cheese, salmon, lemon juice and onions together until well blended. Form into a ball or loaf/roll, and roll in nuts. Wrap securely in plastic wrap. Garnish with parsley and lemon slices, if desired. Chill 4 hours. Remove from refrigerator 30 minutes before serving. Refrigerate any cheese ball that's leftover.
Yield: Approximately 1 2/3 cups cheese ball mixture and serves 14 serve with variety with a variety of snack crackers or raw vegetables.

Special Blend Cheese Ball
1-8 ounce package cream cheese, softened
2 - 2.5 ounce packages chipped beef (i.e., Buddig or Hormels Dried), chopped fine
1 bunch green onions with tops, chopped fine
1 tablespoon mayonnaise
¼ teaspoon garlic powder
¾ cup pecans, coarsely chopped
Fresh parsley or cilantro (optional)

Mix cream cheese, chipped beef, green onions, mayonnaise and garlic powder together until well blended. Form into one large cheese ball (or two small) or a large loaf/roll, and roll in chopped pecans. Garnish with fresh parsley or cilantro. Wrap in plastic wrap. Chill for 4 hours. Remove from refrigerator 30 minutes before serving. Refrigerate any cheese ball that's leftover.
Yield: Approximately 2 cups cheese ball mixture, serves 24 with a variety of snack crackers, celery sticks or zucchini discs.

Cook's Note: Any cheese ball can easily be used for a dip. Simply mix everything together according to the instructions. Place mixture in an appropriate dipping dish; sprinkle nuts over the top, if desired. These dips (above) should sit for at least 1 hour so the flavors can meld, but they don't have to be refrigerated before serving. Just place them on the buffet table and you're ready to go.
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Crunchy Swiss Cheese and Ham Bites Day #11

2010-12-11T07:30:00.000-08:00

I found this recipe for Crunchy Swiss Cheese and Ham Bites in one of my mom’s old appetizer cookbooks. Mom often made these scrumptious starter when she was expecting a large crowd as the recipe makes a whopping platter of crunchy appetizers. Cheese, mashed potatoes and ham wrapped up in a crispy outer coating, it just doesn't get any better than this!

Crunchy Swiss Cheese and Ham Bites
2 cups leftover mashed potatoes
or prepare instant mashed potatoes to equal 2 cups
1 egg, well-beaten
2 cups smoked deli ham, cooked and finely chopped
3/4 cup Swiss cheese, shredded
1/4 teaspoon pepper
1/3 cup mayonnaise
1/4 cup onion, minced
3 1/2 cups corn flakes, finely crushed

Prepare instant mashed potatoes according to package directions; set aside to cool. Combine potatoes, egg, ham, cheese, pepper, mayonnaise and onion; cover and chill.

Shape potato ham mixture into 1-inch balls; roll in crushed corn flakes. Preheat oven to 350°. Place on greased cookie sheet; bake for 25-30 minutes. Serve hot from oven with Dijon mustard for dipping, if desired.
Yield: approximately 72 bites or 8 dozen

Cook's Note: Prepare potato ham mixture and freeze for up to 3 months. When ready to use, thaw mixture and prepare according to recipe directions. If you’re not expecting a huge crowd, consider making half a recipe, or make a full recipe and then freeze half the potato ham filling for the next get-together. Crunchy Swiss Cheese and Ham Bites do not hold-over or freeze well as leftovers because they lose their appealing crunchiness.
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3-Cheese Mac & Cheese Day #10

2010-12-10T11:24:00.000-08:00

During the holidays when we're eating so many sweet, rich and exotic foods, it's sometimes grounding to sit down to a comforting meal and nothing says "kick back and take it easy" like macaroni & cheese. 3-Cheese Mac & Cheese is a smooth and creamy blend of cheese and pasta with a just-right buttery crunch topping; add some diced ham to create a main dish that's sure to bring calm and contentment to a hectic season.

3-Cheese Mac & Cheese
1 8-ounce package elbow macaroni
1 8-ounce package 2 % shredded sharp Cheddar cheese
3/4 cup small curd low-fat cottage cheese
1 cup fat-free sour cream
1/4 cup freshly grated Parmesan cheese
Ground pepper to taste
1 1/4 cups dry bread crumbs
1/4 cup unsalted butter, melted

Cook elbow macaroni according to package directions; drain and rinse with hot water. Preheat oven to 350°.

Stir together cooked macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese and pepper. Fold into 9" x 13" buttered glass baking dish.

In a small bowl, mix together bread crumbs and melted butter; sprinkle crumbs over macaroni mixture.

Bake for 35-40 minutes, or until top is golden brown. Yield: 6 servings

Cook's Note: To make this a main dish, just add 1 1/2 cups diced ham when macaroni is mixed with cheese. Baking time remains 35 to 40 minutes.
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Quote
Mail your packages early so the post office can lose them in time for Christmas. ~Johnny Carson
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Brandied Sweet Potatoes Day #9

2010-12-09T12:21:00.000-08:00

Betty's Brandied Sweet Potatoes Day #9
1 cup pecans or walnuts, broken
1 cup coconut, flaked (optional)
1/4 cup dark brown sugar
1 cup dried cranberries or currents
2/3 cup brandy
4 cups yams or sweet potatoes, cooked and sliced or
2 large cans yams, drained and sliced
2 cup miniature marshmallows
1-6 ounce jar maraschino cherries

Preheat oven to 350°. Combine pecans, coconut, brown sugar, dried cranberries and brandy into a large-size bowl; mix well. Cover and chill overnight.

The next day slice sweet potatoes into bowl with brandy mixture; gently stir. Place 1/2 the sweet potato mixture into a buttered 11" X 13" X 2" baking dish baking dish; add a layer of marshmallows and then place remaining sweet potatoes over marshmallows. Drain cherries, reserving ¼ cup juice. Arrange cherries over top of sweet potatoes; sprinkle with reserved cherry juice. Bake uncovered for 30 minutes.
Yield: 12 servings

Kid Friendly Whipped Yams

1 large can yams
1/4 cup butter or margarine, melted
1/4 cup heavy cream or evaporated milk
1 to 1 1/2 cups miniature marshmallows
1/2 teaspoon salt
1/2 cup pecans, finely chopped (optional)

Preheat oven to 350°. Mash yams with some liquid from the can. Begin whipping the potatoes with an electric hand mixer; mix in the melted butter and then the cream and salt. Fold in marshmallows by hand. Mix in nuts by hand or put sprinkle on the top, if desired. Bake in 8" x 8" buttered baking dish for 20 minutes. Yield: 4 to 6 servings

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Cranberry Orange Muffins #8

2010-12-08T07:45:00.000-08:00

Let me see, should I make Cranberry Muffins or Blueberry Bread, blueberry muffins or cranberry bread? I can't decide…so I'll make the bread for Christmas Eve and the muffins for Christmas morning. Mm, warm muffins bursting with juicy berries and drizzled with orange honey topping. These babies need to be eaten with a fork, which isn't such a bad thing!

Cranberry Orange Muffins Day #8
3/4 cup white granulated sugar
1 cup fresh cranberries, coarsely chopped or 1 cup fresh or frozen blueberries, whole
2 cups all- purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup walnuts or pecans, chopped
1 beaten egg
3/4 cup orange juice
3 tablespoons salad oil
1 teaspoon orange zest

Preheat oven to 375°. Combine cranberries and sugar and set aside in a large mixing bowl. Sift dry ingredients together; add cranberry mixture and stir until berries are coated.

In a separate bowl mix egg, orange juice, salad oil and orange zest together; add to dry ingredients. Stir just until moistened. Batter can be spooned into greased muffin cups (with cupcake papers, if desired), or into a 9 1/2" X 5" X 3' loaf pan.

Bake muffins for 25 to 35 minutes at 375° and bread at 350° for 50 to 60 minutes. Prepare topping while muffins are baking (see below).Test for correct doneness using a toothpick. Remove from the oven and poke 3 holes in top of each muffin or about 8 holes into top of bread. Remove to cooling racks while still warm. Place waxed paper under cooling racks; gently pour topping over muffins arranging orange peel evenly across tops.

Topping: Combine 2 tablespoons orange juice, 2 teaspoon grated orange peel, and 2 tablespoons warmed honey; set aside.

Both muffins and bread freeze well. Yield: 12 muffins or about 12 slices from a loaf pan.

Recipe is the combined creativity of April Poirier, Auburn, WA and Cynthia Briggs, Houston, TX.
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3-Minute Chocolate Mug Brownie #7

2010-12-07T10:27:00.000-08:00

The 3-Minute Chocolate Mug Brownie makes a great giveaway for the holiday season. But should you need a little "gift" for yourself, you can have this delicious delight ready for your own indulgence within 3-minutes. Made up with a bow these are really cute, inexpensive stocking stuffers that are guaranteed to satisfy the most earth-shaking chocolate attack. Mm, molten!

3-Minute Chocolate Mug Brownie
1 Large Microwave Safe Coffee Mug, greased
4 tablespoons flour (plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa powder
1 egg
3 tablespoons milk
3 tablespoons vegetable oil
3 tablespoons mini-chocolate chips (optional)
Small splash of vanilla

Combine first 3 dry ingredients in a medium-size bowl; mix well. Stir in the egg and mix thoroughly. Pour in milk and oil; mix well. Add chocolate chips and vanilla; mix again.

Put mixture into greased mug. Cook on High (1000 watts) setting for 3 minutes. The brownie will rise over the top of the mug, that's OK as it will drop back down. Allow to cool a bit, tip out onto a plate. Yield: 1 serving, but easily serves two. The brownie is very rich, similar to a molten chocolate cake. Top with ice cream or whipped topping, if desired.

To make as gifts: Put the dry ingredients into a small clear treat bag and secure with a twisty. Place in a large, microwave proof mug. Print out the gift tag with instructions (see below), punch a hole in the corner of tag and attach with a decorative ribbon and a miniature candy cane, if desired. Write receivers name on back of tag. Chocolate has its own special way of saying I'm thinking of you.

♥ 3-Minute Brownie ♥
Place dry ingredients in a bowl. Add 1 egg, 3 tablespoons
milk, 3 tablespoons oil and a splash of vanilla extract; mix
well. Grease mug; pour batter into mug. Place mug in
microwave and cook on high (1000 watts) for 3-minutes.
The brownie will rise over the top of the mug, but don’t be
alarmed. Allow to cool a little; tip out onto a plate and
cut into 2 servings. Serve with whipped cream. Yummo!
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Spinach Prosciutto Flank Steak

2010-12-06T17:27:00.001-08:00

Your guests will think you worked in the kitchen all day when you serve this impressive stuffed flank steak. Compliment it with garlic mashed potatoes and slices of beefsteak tomatoes drizzled with olive oil and fresh basil. It's a beautiful presentation that's easier to make than you might think.

Spinach Prosciutto Stuffed Flank Steak
1½ pounds flank steak
Salt and pepper
12 ounces fresh spinach leaves, washed and dried
or 10 ounces frozen chopped spinach, thawed and well drained

½ cup breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon dried rosemary, finely crushed
2 cloves garlic, finely chopped
¼ cup olive oil
4 ounces prosciutto, thinly sliced
Cooking twine

Preheat oven to 375°. Trim excess fat and membrane from steak; cover steak with plastic wrap and tenderize with a kitchen meat hammer, then remove plastic wrap. Season with salt and pepper, and set aside.

Heat frying pan until almost smoking, and cook fresh spinach 4 to 5 minutes, or until wilted (omit this step if using frozen spinach). Place steamed or thawed frozen spinach in colander and squeeze out excess water. Combine spinach, breadcrumbs, Parmesan cheese, crushed rosemary, garlic and oil in a food processor; pulse for 30 seconds to make a smooth paste.

Layer prosciutto over steak; spread spinach mixture on top. Starting at the narrow end, roll steak into a log, securing the roll with twine. Place steak in baking dish, brush with additional olive oil; roast for 35 to 40 minutes, or until meat thermometer reaches 140° to 160°. Remove steak from oven. Rest for 10 minutes; remove twine, slice into approximately 1/8" to 1/4" slices (an electric knife works best) and serve.
Yield: 4 to 6 servings

Cook's Notes:
1) Thin slices of regular dry-cured ham or strips of pre-cooked bacon can be used in place of prosiutto.
2) If the steak is cooked more than to rare or medium-rare, it will be tough. It is key that the steak is thinly sliced, similar to a London Broil so it will be tender.
3) Stuff the steak the day before to save yourself valuable time in the kitchen on the evening it's served.
4) Stuffing meat is really quite simple, it just looks difficult. For success, follow instructions and plan ahead.
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Cardamom Bread Recipe/Day #5

2010-12-05T14:24:00.000-08:00

Helen's Christmas

Cardamom Bread

When we begin settling-in for winter and preparing for the busy holiday season, I think back fondly of my late mother-in-law, Helen Robertson.

Helen introduced me to the cardamom spice and to making cardamom bread when I was in my early twenties. She is greatly missed, but every year at this time her spirit meets me in the kitchen to bake this aromatic bread with its sweet, flowery flavor.

I’d like to share my step-by-step instructions on how to make cardamom bread, which would basically apply to making any type of yeast bread. For me, making bread becomes easier when I liken the process to being pregnant or to caring for a baby – it requires time and patience with a few rules to follow.

The first rule-of-thumb is DON'T PANIC - it's just yeast! Next, remember to under-do rather than over-do when making yeast breads. Use flour on the shy side. Liquid ingredients need to be at 110° or less when added to the yeast. Finally, remember that you can’t hurry a good thing. It takes time and patience in making bread just as it does when caring for babies. Relax and ring in the season with the joyous accomplishment of making cardamom bread from scratch.

Helen’s Christmas Cardamom Bread
2 1/4 cup all purpose flour
1/2 teaspoon salt
1 teaspoon ground cardamom
2/3 cup milk
1 package dry yeast (.25 ounces)
2 tablespoons granulated sugar
1 egg, well-beaten
2 tablespoons butter, melted, brush on bread before baking
2 tablespoons butter, melted, brush on bread after baking

1) Sift the flour, salt and ground cardamom together; set aside.

2) Heat the milk to 110° to 115° or slightly below (use a candy thermometer to check the temperature), if it gets too hot let it cool until the temperature drops. If you don't have a candy thermometer, the milk would be heated to baby bottle or food temperature.

3) Pour milk into a large mixing bowl if you intend to knead the dough by hand or into a heavy-duty electric mixer bowl with dough hoops (a small electric hand mixer will not do the job of kneading bread).

4) Sprinkle the yeast over the milk; stir with a whisk until yeast softens (about 5 minutes). Stir in sugar, egg and flour using a heavy wooden spoon or heavy duty mixer with dough hoops.

5) Turn the dough onto a lightly floured board and knead by hand for 8 minutes or knead dough for 4 minutes using a heavy-duty electric mixer (it is okay to knead dough without additional flour if the dough isn't sticking to your hands or the board additional flour isn't needed). Butter or grease a large bowl and place dough in the bowl with the smooth side up. Cover dough loosely with a piece of plastic, and if desired place a warm kitchen towel over the plastic wrap.

6) Allow dough to rise in a warm place for 1 to 1 1/2 hours, or until doubled in bulk.

7) Once dough has risen for the first time, turn it out onto a lightly floured board; punch down dough and cut it into 3 equal parts. Using your hands and a rolling pin, form each section of dough into 24-inch long “ropes.” Pinch ropes together at one end and gently braid them without stretching or pulling. Form braid into a circle to create a wreath shape; pinch ends together and tuck uneven pieces to the underside. If desired, the braid can be left in a loaf shape or bunched into a knot; tuck ends under to conceal pinched areas.

8) Place wreath on a cookie sheet that has been sprayed with cooking spray. Brush with melted butter and cover with a clean dry dishtowel.

9) Allow braided dough to rise in a warm place for 45 minutes to 1 1/4 hours, or until doubled in bulk. Don’t let it rise too high or it’ll be too airy and/or dry.

10) Preheat oven to t 425° then bake for 10-12 minutes. Remove from the oven, brush with remaining melted butter and transfer to a cooling rack. Cool completely before frosting.

Frosting
1 cup confectioners’ sugar, sifted
2 tablespoons milk
1/4 teaspoon vanilla
1/4 cup blanched almonds, slivered
Candied red cherries, optional
Candied green pineapple, optional

Combine sugar, milk, vanilla and almonds in a medium bowl. Drizzle frosting over warm bread. Decorate with red cherries and green pineapple. Yield: 6 to 8 servings

This recipe was originally brought to the United States from Germany by the Boysen Family in the mid-40s.

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Pineapple Cheese Salad & Cranberry Waldorf #4

2010-12-04T11:35:00.000-08:00

Both fruit salads in today's fare are old-time favorites made with a twist, yet they stay within the much needed boundaries of comfort and familiarity. Creamy Pineapple Cheese Salad has contrasting flavors of sweet pineapple, sharp cheddar cheese and creamy whipped cream - a sweet, tangy, creamy blend of delicious. Cranberry "Waldorf" Apple Salad dresses up yesterday's Waldorf salad with the addition of poppy seeds and dried cranberries.

Creamy Pineapple Cheese Salad
2 packages (3 ounce) lemon flavored gelatin
2 cups boiling water
2 cups sharp cheddar cheese, grated
2-8 ounce cans crushed pineapple, drained
2 cups whipping cream, whipped
Combine gelatin and water; stir until sugar is completely dissolved; chill until slightly thickened. Adding one ingredient at a time; gently fold in cheese, pineapple, and whipped cream. Pour into a 2 quart mold, or serving bowl; chill. Un-mold onto bed of greens; garnish with well-drained pineapple rings and maraschino cherries, if desired.
Yield: 10 servings

Cranberry “Waldorf” Apple Salad
2-3 Golden Delicious apples, cored and cut into bite-size pieces
2-3 Red Delicious apples, cored and cut into bite-size pieces
1/2 cup celery, chopped fine
1/2 teaspoon poppy seeds
1/2 cup walnuts or pecans, chopped coarsely
1/2 cup dried cranberries
1 cup salad dressing, slightly thinned with milk, 1-2 cups non-dairy whipped topping or whipped cream

Toss together first 6 ingredients in a large mixing bowl. Drizzle with thinned salad dressing, non-dairy whipped topping or whipped cream; gently stir to coat apples. Place in a large serving bowl (green or ruby red glass is pretty); garnish with additional walnuts and dried cranberries. Cover and refrigerate before serving.
Yield: 6-8 servings
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24 Day Holiday Recipe Blitz #3

2010-12-03T08:51:00.000-08:00

Sweet and savory Spicy Orange Glazed Pecans will add a different kind of crunch to your holiday fare. Tiny decorative boxes or jars filled with these delightful morsels make great stocking stuffers, and they're a nice twist served as a not-too-filling appetizer.

Spicy Orange Glazed Pecans
4 cups raw pecan halves
3 tablespoons orange juice concentrate
1 large egg white
Zest of two oranges
1/2 cup granulated sugar
1 teaspoon salt
2 teaspoons mild chili powder
1/8 to 1/4 teaspoon ground cayenne pepper
1 tablespoon Grand Marnier or Triple Sec (optional)

Preheat oven to 225°. Line a jelly roll pan with parchment paper.

Combine pecans, orange juice and egg white; toss until nuts are well coated. Add orange zest, sugar, salt, chili powder, cayenne and Grand Marnier (optional); toss until well mixed.

Spread pecans on baking sheet. Bake for about 1 hour and 10 minutes; stirring every 10 minutes, or until pecans begin to appear dry and stop sticking together. Cool completely before removing from pan; break apart and store in airtight container. Yield: 4 cups

Cook's Note: Glazed nuts can also be made in a cast iron frying pan (as shown). This method works very well and takes less time. The key is to keep the heat as low as possible (some burners are just too hot even on lowest setting) and stir constantly as they can burn or scorch in a blink.
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Holiday Recipe Contest

2010-12-03T08:09:00.000-08:00

"Favorite Holiday Recipe
Contest" begins NOW. It couldn't be more simple to win one of the cookbooks (pictured).

Submit your absolute favorite holiday recipes, and you could be the winner of Pork Chops & Applesauce or Sweet Apple Temptations. The two winning recipes will be included in a PDF ebook titled 24 Day Holiday Recipe Blitz.

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24 Day Holiday Recipe Blitz #2

2010-12-02T10:51:00.000-08:00

Chef Tim Wilkins of Rebecca's Restaurant at The Lodge in Cloudcroft, New Mexico, shared his recipe for Roasted Corn & Chipotle Pepper Chowder when I interviewed him for my cookbook, Pork Chops & Applesauce. Since then this unique roasted corn and smoky chipotle chowder has become a classic holiday meal for us. I think you'll agree this recipe is a keeper! Try it and let me know what you think…

Chef Tim’s Roasted Corn &
Chipotle Pepper Chowder
1 quart chicken broth
1 tablespoon garlic, chopped fine
3/4 cup yellow onion, diced
1 cup roasted corn, grill fresh corn-on-the cob, or roast under a broiler 1 1/4 cups frozen corn, thawed and well drained
1 teaspoon to 2 tablespoons chipotle peppers canned in adobe sauce, finely minced
3/4 cup celery, diced
1 1/2 cups potatoes, peeled, cooked and chopped
2 cups cream
Bacon crumbles and/or parsley garnish, if desired

Simmer garlic, onion, corn, chipotle peppers, and celery in broth for about 10 minutes, or until celery and onions begin to soften. Add potatoes and allow to heat through. Remove from the burner and stir in cream; heat again but do not boil. Garnish with bacon crumbles and chopped fresh parsley, if desired. Serve piping hot with crusty French bread. Yield: 6 servings

WARNING LABEL: Chef Tim’s Roasted Corn & Chipotle Pepper Chowder is delicious and hearty, but be warned that Chipotle peppers are very, very hot! Add peppers sparsely beginning with just 1 level teaspoon of minced Chipotle peppers in adobe sauce and then add more (1 teaspoon at a time) to taste.

For more information about The Lodge and Rebecca’s Restaurant at Cloudcroft, New Mexico, visit them at http://www.thelodgeresort.com/, “It’s charmed.”
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24 Day Holiday Recipe Blitz Day #1

2010-11-30T18:58:00.000-08:00

Classic Rum Balls #1 (No Bake)
1 ½ cups confectioners’ sugar
2 tablespoons unsweetened cocoa powder
½ teaspoon ground allspice
½ cup dark or light rum
2 tablespoons light corn syrup
2 ½ cups very finely crushed vanilla wafers
1 cup finely chopped, toasted walnuts or pecans

In a large bowl, sift together 1 cup confectioners’ sugar, cocoa powder and allspice. Stir in rum and corn syrup. Stir in vanilla wafers and walnuts; mix well. Cover mixture and refrigerate for 30 minutes, or until slightly firm. It’s OK if mixture appears crumbly and dry; do not add more liquid.

Place the remaining ½ cup confectioners’ sugar in a shallow bowl.

Scoop out portions of the chocolate/rum mixture using a tablespoon; form into 1-inch balls. Roll the balls in confectioners’ sugar or in chocolate sprinkles (pictured), making sure to coat evenly.

Place on a baking sheet, cover with plastic wrap and refrigerate overnight. The next day place each rum ball in ruffled candy papers; place a sheet of waxed paper between the layers to keep from sticking.

Rum Balls are delicious if eaten immediately, and they'll keep for up to 2 weeks in an airtight container in the refrigerator. Yield: 5 ½ dozen
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Win Free Cookbooks
"Favorite Holiday Recipe" contest will begin on Monday, December 6. Think about what needs to be served during the holidays that tells you the season has arrived! More details to follow...
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OMG! Southern Pecan Pie

2010-11-20T13:06:00.001-08:00

The following is a repeat story and recipe I published in the Carlsbad Current-Argus back in 2000 when we first moved to New Mexico. To our surprise, there were pecan trees everywhere, and when the pecans started falling off the trees in early to mid-November, the holiday season officially opened.

We learned two things that first November in the desert; one was the discovery of Tracy Cothern's OMG Southern Pecan Pie. Secondly, we had to figure out a way to curtail our dog's intake of pecans…he was getting a "pecan roll" that wasn't too sweet!

Great Pecan Hunter Shines

Last summer my husband and I adopted Leon, a 1-year old Dachshund puppy. Dachshunds were originally trained in Europe for hunting badgers. I’m not sure why the Dachshund was chosen to hunt the nasty tempered badger, but I think being low to the ground might have given the breed a definite advantage over longer-legged canine.

Fortunately the Dachshund has evolved into a sought after and affectionate house pet. The fierce killer instinct has dissipated from the breed, but I think the hunter instinct remains. At least that's the case with our dog, Leon, who is formidable when he commits to the task of hunting pecans.

My husband and I are transplants from the Pacific Northwest and it wasn’t until recently that we learned how prolific pecans are in the Southwest. In fact, we didn’t know we had pecan trees in our backyard until after Leon came to live with us. Pecan shells began mysteriously appearing on the living room rug, under the bed, crushed near Leon’s doggie door, under the wisteria bush and behind the built-in barbeque grill.

I’m proud of our native Southwesterner and he definitely earns his keep as our Number One Pecan Hunter. He successfully finds the most elusive nuts that have fallen from the trees and nuzzled their way deep into the grass. He deserves much of the credit for our yearly storehouse of pecans, helping us to find enough to share with our out-of-state friends and family.

No too long ago we took Leon to the vet for a routine check-up. The vet looked Leon over and reported, “Leon is in excellent health, except it seems he’s gained 3 pounds in less than 6 months.”

Ed and I looked at each other and laughed. “Having to watch our weight seems to run in the Briggs’ family. Is Leon going to have to join us on our weight loss program?” I asked the vet.

The vet was clearly amused. He smiled and said, “Leon is going to have to cut back on his dessert and my guess is that he considers pecans dessert!” The vet patted Leon’s head and ran his hand across Leon’s back, “Look at his coat, it glistens, that’s how I can tell you folks have pecan trees. Leon is getting fat from eating too many pecans!”

“Yes, we have pecan trees. In fact, Leon hides them all over the house and buries them in the backyard so he can grab a quick treat when he has a snack attack. We didn’t realize he’s been eating enough to gain weight!” Ed replied.

On the veterinarian’s advice we’ve started taking our furry little-round pound for more walks, and we’ve replaced his pecan treats with low-fat alternatives, such as raw carrots and zucchini. At times it’s challenging to beat the veteran pecan hunter to the freshly fallen nuts, but it's helped to confiscate Leon’s stash when we discover pecans he’s buried in the flowerbed or hidden under the blanket in his bed.

Under careful supervision, Leon still helps us gather pecans when I get the notion to bake a pecan dessert. So, when we sink our teeth into a luscious piece of “OMG! Southern Pecan Pie” it only seems fair that we slip Leon a few sweet morsels as his reward for a hunt well done!

“OMG! Southern Pecan Pie”
1/2 cup butter, melted
1 cup granulated white sugar
1 cup light Karo Syrup
4 large eggs, slightly beaten
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups pecans, coarsely chopped or 1 1/3 cups pecan halves

Piecrust: Prepare a single piecrust for one 9” pie or purchase a ready-made crust.

Filling: Combine melted butter, sugar, and Karo Syrup in a large mixing bowl. Stir in eggs, vanilla and salt. Add pecans; stir. Pour pecan pie filling into pie shell. Bake at 325 degrees for 45-60 minutes. Yield: 6-8 servings

Baking tip: It's often challenging to get a custard style pie cooked through to the center without the crust getting too brown. For better results try pre-baking bottom crusts to get a jump-start on a thoroughly baked pie.

Preheat oven to 350°. Bake single-crust pie shell (without any filling) for 5-7 minutes. Allow the crust to cool completely before adding filling, then add filling and bake as directed. Keep in mind the pie might be done a few minutes earlier when the crust is pre-baked. This method can be used for custard and custard style pies like pumpkin and pecan where eggs can be an issue.

This recipe has been passed down through three generations and it comes from the kitchen of Tracy Cothern, Carlsbad, New Mexico.
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Holiday Shopping
Make it fuss-free with free wrapping and greeting card
Copies of Pork Chops & Applesauce and Sweet Apple Temptations are available now. Send signed copies anywhere in the U.S., and at no extra cost the books will be wrapped and a greeting card with your sentiment will be enclosed.
~~~~~~~~~~
Country Cook News
Subscribe to Cynthia’s online newsletter Country Cook News by sending your request to: books@porkchopsandapplesauce.net for stories, recipes, current events, appearances and more. Cynthia will send you a free
e-book gift, Bumper Crop: Beginning with Apples as a thank you for signing up. You have our promise that we will not share your email address with a third party source.
~~~~~~~~~
Quote
Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence. ~Erma Bombeck

Teriyaki Flank Steak-Easiest Meal Ever!

2010-11-14T10:26:00.000-08:00

Begin marinating Grilled Teriyaki Flank Steak on Monday in preparation for grilling it on Friday or Saturday. Marinating, grilling to medium-rare, resting and then slicing cross-grain and very thin is the key to turning this cut of meat into one of the best, melt-in-your-mouth steaks that will ever pass your lips.

Grilled Teriyaki Flank Steak
1 flank steak, 1 to 2 lbs.
3/4 cup low sodium soy sauce
2 cloves garlic, minced
1 teaspoon fresh ginger, grated or 1/2 teaspoon ground ginger
1/4 cup canola oil (optional)
Horseradish or wasabi mayonnaise (optional)

Remove thin, clear underlining from bottom side of flank steak; discard. Place steak in glass or plastic container; set aside. Combine soy sauce, garlic, ginger and oil in a medium size bowl; pour over steak; turn steak over so it’s completely coated with marinade. Cover tightly; marinate in refrigerator for a minimum of 24 hours and up to 5 days, turning twice daily.

Pour marinade off steak and discard just before cooking. If desired, marinade can be brushed onto steak while grilling; cook marinade thoroughly if used as an additional side sauce. Grill close to the fire or under oven broiler for about 3-5 minutes on each side. This steak is more succulent when prepared medium, medium-rare or rare. The key in achieving a melt-in-your-mouth, juicy steak is to allow it to rest for 5-10 minutes after grilling, and then slice cross-grain into very thin slices. Serve with horseradish or wasabi mayonnaise, steamed Jasmine rice and stir fried vegetables. Yield: 4-6 servings
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Bumper Crop: Beginning with Apples
I want everyone to enjoy my new e-book, Bumper Crop: Beginning with Apples, so I've made it Free to everyone through Smashwords.com. Bumper Crop is a mini-treasure chest of apple recipes, offering something for all occasions and all apple lovers.

Get your Free copy of Bumper Crop at http://tinyurl.com/36yjzhh when using coupon code EL48S. Digital copies are available in PDF, or digital Kindle, LRF, PDB, RTF, Epub & more. Offer is good through November 30, 2010.
~~~~~~~~~~
Holiday Shopping
Make it fuss-free with free wrapping and greeting card
Copies of Pork Chops & Applesauce and Sweet Apple Temptations are available now. Send signed copies anywhere in the U.S., and at no extra cost, the books will be wrapped and a greeting card with your sentiment will be enclosed.
Check out the details here: http://tinyurl.com/2wabhex
~~~~~~~~~
Quote
Shopping is a woman thing. It's a contact sport like football. Women enjoy the scrimmage, the noisy crowds, the danger of being trampled to death, and the ecstasy of the purchase. ~Erma Bombeck
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Quick Scalloped Potatoes with Ham

2010-11-02T10:12:00.000-07:00

Quick & Easy Scalloped Potatoes with Ham

1 pound fully cooked ham, thinly sliced or chopped
6 to 8 medium Yukon Gold potatoes, washed, peeled
and thinly sliced
1 8-ounce can chopped green chilies (optional)
1 or 2 24-ounce jars Classico 4 Cheese Alfredo (Light, if available)
2 cups sharp cheddar cheese, grated

Preheat oven to 350°. Place ham in bottom of 2-quart, glass casserole dish that's been sprayed with cooking oil. Add potatoes; spread green chilies over potatoes. The green chilies are optional; they add a new twist to traditional scalloped or Au gratin potatoes. Next, pour Alfredo sauce over potatoes until they are fully covered (less sauce creates a more firm casserole, more sauce creates a moister or saucier casserole). Top with grated cheese.

Bake covered for approximately 40 minutes; remove lid and bake another 10 to 20 minutes, or until potatoes are tender and cheese is fully melted and "toasty" on top. Yield: 6 to 8 servings
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Bumper Crop: Beginning with Apples
I want everyone to enjoy my new e-book,
Bumper Crop: Beginning with Apples, so I've made it Free to everyone through Smashwords.com. Bumper Crop is a mini-treasure chest of apple recipes, offering something for all occasions and all apple lovers.

Get your Free copy of Bumper Crop at http://tinyurl.com/36yjzhh when using coupon code EL48S. Digital copies are available in PDF, or digital Kindle, LRF, PDB, RTF, Epub & more. Offer is good through November 30, 2010.
~~~~~~~~~
Operation E-book Drop
I'm proud to say Bumper Crop is one of over 500 e-books available free to all of our U.S. troops and military personnel through Smashwords.com and
Operation E-book Drop. Please pass the word to those you know serving in the military. THX!
~~~~~~~~~~

Eyeball Salad

2010-10-24T10:49:00.000-07:00

"Eyeball" Grape Salad

1 ½ pounds seedless grapes, use mixture of green, red and black grapes
½ cup brown sugar, packed
1 cup sour cream
½ cup nuts, chopped
3 tablespoons brown sugar (optional)
¼ cup nuts, chopped (optional)

Wash grapes and remove from stems; dry grapes thoroughly with paper towels and place in large mixing bowl. Mix sour cream and ½ cup brown sugar together in a medium size bowl, add nuts. Pour sour cream mixture over grapes and gently stir until grapes are well coated. Garnish with 3 tablespoons brown sugar and ¼ nuts, if desired. Yield: 6 servings

This salad is very sweet and rich, in fact it's more like a dessert than what most of us think of as a salad, and it's really simple to make. For variety, use 1/2 cup less grapes and add 1 unpeeled apple to give the salad additional texture and color.

Recipe originates from the kitchen of Roger Mallet and Carl Dalley, Newcastle, Washington.

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$33 Special for 2 Cookbooks

Cynthia is running a special on Sweet Apple Temptations and

Pork Chops & Applesauce, 2 cookbooks for only $33, which includes shipping in the U.S.

Just click porkchopsandapplesauce.net/purchase.htm to purchase cookbooks through PayPay, Visa or Mastercard. The holidays will be here before we know it, so order your signed copies today!
~~~~~~~~~~
FREE Bumper Crop e-book

Bumper Crop: Beginning with Apples is a collection of 31 apple recipes, which is now available digitally at Smashwords.com for reading in JavaScript and HTML, Kindle, Epub, PDF, RTF, LRF, PDB, Plain Text (download) and Plain Text (view). Use coupon code ZR25F at checkout to receive your free copy. Offer good through October 31, 2011.
~~~~~~~~~~

Signing Best Wishes Gifts

On Friday, December 9, 2011, 1 to 4 PM Cynthia will be holding a signing at Best Wishes Gifts, 3032 Northpark Drive, Kingwood, Texas 77339. The store's phone number is 281-361-0013, and their website is http://www.bwgifts.com/

Samples will be festive choices from Pork Chops & Applesauce. Have Cynthia sign and personalize books for holiday gift-giving.

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Apple Rolls & Bumper Crop (Free) E-book Special

2010-10-23T09:01:00.000-07:00

Grandma Briggs' Apple Cinnamon Rolls

Dough Preparation
2 cups all-purpose flour
3/4 cup shortening or margarine, softened
3 tablespoons granulated white sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk

Preheat oven to 400°F. Combine flour, shortening or margarine, 3 tablespoons granulated white sugar, baking powder and salt together in a food processor; process until the consistency of oats. Add milk all at once and mix just until ingredients are well blended; set aside.

Syrup Preparation
1 1/2 cups granulated white sugar
2 cups water
3 tablespoons unsalted butter
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

Combine syrup ingredients in a small saucepan and bring to a boil over medium-high heat. Stir until all sugar crystals are completely dissolved; set aside.

Apple Filling Preparation
4 large Fuji, Gala or Honeycrisp apples, peeled, cored and finely diced
1/2 cup granulated white sugar
1/4 teaspoon ground cinnamon
1/2 cup walnuts or pecans, finely chopped
Whipped cream, optional

Toss apples with 1/2 cup granulated white sugar, 1/4 teaspoon cinnamon and 1/2 cup walnuts; set aside.

On a lightly floured board, roll out dough in large triangle as for jellyroll. Spread with apples. Beginning with small end, roll-up and seal edges. Cut into twelve, 1 1/2-inch slices using a sharp knife.

Lay slices in a buttered 9 x 13-inch baking pan. Gently pour hot syrup over apple slices; bake for 30-45 minutes, or until top is golden brown.

Serve warm with whipped cream, if desired. Yield: 12 servings

Along with the Apple Cinnamon Roll recipe above,
Sweet Apple Temptations offers over 300 apple desserts recipes. There's something for kids of all ages in this cookbook, and remember all kids love apples!
~~~~~~~~~~
Free Bumper Crop: Beginning with Apples

I want everyone to enjoy my new e-book, Bumper Crop: Beginning with Apples, so I've made it Free to everyone through Smashwords.com. Bumper Crop is a mini-treasure chest of apple recipes, offering something for all occasions and all apple lovers.

Get your Free copy of Bumper Crop at http://tinyurl.com/36yjzhh when using coupon code ZR25F. E-copies are available in PDF, digital LRF, PDB, RTF, Epub & more, including Kindle. Offer is good through October 31, 2011.
~~~~~~~~~~~~~~~~~~~~
I love hearing from you!

Please leave your comments on this blog. Get your free PDF copy of Bumper Crop by signing up for my newsletter, Country Chef Reader, just send your e-mail request to books@porkchopsandapplesauce.net
~~~~~~~~~~

Clam Chowder & Corn Bread

2010-10-20T10:44:00.000-07:00

Busy Day "Keep Clam"
New England Chowder
1/2 cup Spanish onion, diced
1 tablespoon canola oil
2-18.8 ounce cans Campbell’s Select New England Clam Chowder
1 or 2 cans diced clams, undrained
1-14.5 ounce can cream-style corn
2-3 cups skim milk
1/2 cup bacon, fried crisp and crumbled (packaged Hormel works great)
1/4 cup parsley, chopped
Freshly ground pepper

Fry onions and oil in a Dutch oven-size pan over medium heat. When onions have softened and corners turn slightly brown, lower heat to low. Add canned chowder, clams (with juice), and corn; stir in milk to desired consistency. Cover and heat on low for about 10 minutes or until steaming (do not boil); stir frequently to avoid scorching. Just before serving, add crumbled bacon; garnish with parsley and pepper and serve.
Yield: 6 to 8 servings

Applesauce Cornbread
1¼ cups coarse yellow cornmeal
¾ cup all-purpose flour, sifted
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
1 egg, slightly beaten
¾ cup milk (buttermilk is best if you have it)
1 cup unsweetened applesauce
6 tablespoons butter, melted
1 4-ounce can diced green chilies, optional

Preheat oven to 425 degrees. Sift together cornmeal, flour, sugar, baking powder, salt and cinnamon into mixing bowl. Add egg, milk, applesauce, melted butter and (optional) chilies. Mix by hand for 1 minute (do not over-beat, batter will be lumpy).

Turn into a greased 7” x 11” baking pan, or into a well-seasoned cast iron frying pan. Bake for 20 to 25 minutes. Allow cornbread to “rest” in the pan for 5 minutes before cutting. Serve warm with butter.
Yield: 12 servings
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Find more down-home, comfort food recipes in
Pork Chops & Applesauce by Cynthia Briggs. Also take a look at Sweet Apple Temptations to take full advantage of the new apple crop!
~~~~~~~~~~
Any fool can count the seeds in an apple.
Only God can count all the apples in one seed.
~Robert Schuller, Evangelist
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White Bean Chicken Chili

2010-10-15T17:27:00.000-07:00

White Bean Chicken Chili
8 ounces Pinto or white Beans, dry
3 chicken bouillon cubes
1 to 2 cloves fresh garlic, minced
3-4 cups cold water
1 pound chicken breast, cubed
4 ounces green chilies, fresh or canned
1 teaspoon ground cumin
1½ teaspoons dry oregano leaves, crushed
1/8 teaspoon cloves
¼ teaspoon cayenne pepper
1 cup dry onion, finely chopped
Tobasco, parsley, jalapeno peppers, optional garnish

Rinse pinto beans in clear cold water; drain and place beans in a large, heavy simmering pot. Cover beans with cold water and soak overnight. Next morning, drain water from the beans; add garlic, bouillon and 3 to 4 cups water. Bring to a boil; cover and simmer on medium-low heat.

When beans are almost tender, begin frying the cubed chicken breast in hot oil. Cook until pink goes away; drain off excess oil and add chicken to beans. Then add the green chilies, cumin, oregano, cloves, cayenne pepper and dry onion.

Simmer for approximately 30 minutes or until onions and beans are tender. Serve piping hot, garnished with a splash of Tobasco, fresh parsley, cilantro or fresh jalapeno peppers. Serve with hot corn bread or flour tortillas. Yield: 4 generous servings

White Bean Chili cooks up nicely in the crock-pot.

This recipe comes from the kitchen of Bobbi Powell, who says about my cookbook,
Pork Chops & Applesauce I feel her words, and that is a tribute to Cynthia's ability to put on paper things which most people don't know how to say. ~Bobbi Powell, Kent, Washington
~~~~~~~~~
Free Bumper Crop: Beginning with Apples

I want everyone to enjoy my new e-book, Bumper Crop: Beginning with Apples, so I've made it Free to everyone through Smashwords.com. Bumper Crop is a mini-treasure chest of apple recipes, offering something for all occasions and all apple lovers.

Get your Free copy of Bumper Crop at http://tinyurl.com/36yjzhh when using coupon code ZR25F. E-copies are available in PDF, digital LRF, PDB, RTF, Epub & more, including Kindle. Offer is good through October 31, 2011.
~~~~~~~~~~~~~~~~~~~~
I love hearing from you!

Please leave your comments on this blog. Get your free PDF copy of Bumper Crop by signing up for my newsletter, Country Chef Reader, just send your e-mail request to books@porkchopsandapplesauce.net
~~~~~~~~~~

Happy National Dessert Day

2010-10-14T05:12:00.000-07:00

This is far and away one of my first choices for dessert. The thick sweet, soft apple filling is an excellent contrast to the slightly sweet crumb topping that says "crunch" with every delicious mouthful. There's no better way to celebrate National Dessert Day!

April’s Blue Ribbon Sour Cream Apple Pie
6 cups Braeburn apples, peeled, cored and thinly sliced
1-9 inch ready-made unbaked pie crust
3/4 cup granulated white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butter
1/2 cup sour cream

Preheat oven to 400°F. Arrange apples in pie shell over bottom crust.

Mix granulated white sugar, flour, salt, cinnamon and nutmeg until well blended. Cut in butter until mixture is crumbly. Spoon flour butter mixture over apples; spread sour cream over the top of apples.

Bake pie for 45 minutes, or until apples are tender. Serve at room temperature. Yield: 8 servings
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There's something for everyone in Sweet Apple Temptations and enough apple dessert recipes to last until National Dessert Day 2011.
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Please send this recipe/blog to your friends and family, delicious recipes were meant to be shared. FREE 38-page PDF e-book of Bumper Crop when someone signs up for my newsletter at books@porkchopsandapplesauce.net No strings attached, and we guard your contact information as if it were our own.
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Your comments are welcome on this blog...I love hearing from you!
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Apple Cherry Crisp

2010-10-13T05:22:00.000-07:00

Apple Cherry Crisp

1 cup Pink Lady apples,

washed, unpeeled

and thinly sliced

1 21-ounce can cherry

pie filling
1/4 cup all-purpose flour
1/4 cup granulated white sugar
1/4 cup brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1 1/2 cups raisin bran cereal flakes, crushed
1/4 cup unsalted butter
1/2 cup pecans or walnuts, chopped (optional)

Preheat oven to 350°F. Combine apples and cherry pie filling; place in a buttered 8-inch square baking pan.

In medium bowl stir together flour, granulated white sugar and brown sugar, cinnamon, and crushed raisin bran cereal; dot with butter and mix well. Sprinkle over fruit; top with pecans or walnuts.

Bake for 30-35 minutes, or until apples are tender and top is golden brown. Yield: 6 servings

This recipe is one of over 200 apple dessert recipes from

Sweet Apple Temptations (pictured above).
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2-Cookbook Special

Cynthia is running a special on

Sweet Apple Temptations and Pork Chops & Applesauce,

2 cookbooks for only $33, which includes shipping in the U.S.

Just click cynthiabriggsbooks.com/bookstore.html or porkchopsandapplesauce.net/purchase.htm to purchase cookbooks through PayPay, Visa or Mastercard. The holidays will be here before we know it, so order your signed copies today!
~~~~~~~~~~

Share this Newsletter

Please forward this recipe or newsletter to your friends and family. Family friendly recipes were meant to be shared...

~~~~~~~~~~

Dilly of a Pot Roast

2010-10-11T10:13:00.000-07:00

Dilly of a Pot Roast
Pot Roast Feeds Autumn Love

“Dee, may I trouble you for a second helping? I’ve never tasted such delicious pot roast. Do you use a secret blend of herbs and spices?” Roy asked grinning from ear to ear and handing his plate to Dee.

Dad, Mom, my brother, Randy who was about 8-years old, and I looked at each other in quiet disbelief as (Great) Aunt Dee, who was in her early 80s at the time, started sawing away at the leathery pot roast. It was the most unyielding piece of meat we'd ever tried to cut, it defined the term, “tough as a boiled boot.”

We'd spent a cheerful afternoon laughing and sharing family tales with Aunt Dee, and we’d accepted her gracious invitation to stay for a home-cooked pot roast dinner. Our family loved pot roast and each of us were silently licking our lips in eager anticipation of tender beef slices swimming in rich brown gravy surrounded with roasted potatoes and caramelized carrots.

It was approaching dinnertime when Aunt Dee leaned an ear in our direction. “I hear stomachs growling! If you’ll excuse me, I need to go take dinner out of the freezer,” she said walking toward the kitchen.

“Surely she meant take dinner out of the oven.” Mom whispered. However, her cozy bungalow was noticeably absent of the savory fragrance of roasting meat and vegetables.

Aunt Dee returned to the living room a short while later. “Do you folks mind if I invite a special friend over for dinner?” she asked blushing slightly, her clear blue eyes bashfully glancing downward.

We all nodded in accord, as we were eager to meet Aunt Dee’s admirer and hopeful suitor. “We’d love to meet your friend.” Dad said knowing it was, Roy, a proper gentleman who was ardently pursuing her hand in marriage.

Roy was an endearing man with a good sense of humor; he was a good family fit. Gales of laughter continued through dinner. It was time to call it a day and head for home.

Dad flashed Roy a good luck wink and a thumbs-up on our way out the door. As we were settling into the car, Randy asked, “Why did Roy ask for another piece of that leather?” Randy was young and still clueless about the peculiar things a man will do when he's bitten by the love bug-even a man in advancing years.

“Maybe cupid has temporarily blinded both Aunt Dee and Roy to what’s considered a tender, flavorful pot roast!” Mom said chuckling.

“I remember seeing a roadside diner not too far from here! We’ll stop there for some dinner,” Dad said. We hadn’t driven very far when we saw a bright neon sign touting “Pearl’s Diner.”

Dad quickly pulled into the parking lot and within moments we were seated in a crinkly red vinyl booth. “Do you have a daily special?” Mom asked the tall red headed waitress who reminded me of Lucy Ricardo.

“I’ll have to ask the cook if we have any left, but yes, today’s special is pot roast with carrots, onions, and potatoes smothered in brown gravy.” She replied in a nasally twang snapping her gum in sync with each word. We all burst out laughing at the same time.

My brother had dropped his face into the menu and Mom was covering her mouth with one hand. “I’ll have the pot roast,” Dad managed to say, which sent us all into another round of chortling.

From what I recall we all opted for the pot roast dinner and “Pearl’s Diner” served us a pot roast dinner fit for kings, but then anything that didn’t have to be carved with a chain saw probably would have tasted like a gourmet’s delight.

It takes a lot of time and a little bit of love to make a tender and flavorful pot roast, although with Aunt Dee and Roy it was the other way around. Roy did win Aunt Dee's heart, and they spent many happy years together.

Still today my family enjoys eating pot roast, but to me an "autumn" roast that’s been simmering on the stove or in the crock pot all day tastes better when the outdoor temperatures begin dropping and the leaves start falling.

I'd like to share with you two of my favorite pot roasts, both turn out equally delicious made in the oven, on top of the stove or in the crock pot.

Dilly of a Pot Roast
2 tablespoons flour
1 teaspoon salt
¼ teaspoon ground pepper
2 ½ pound beef pot roast
1 tablespoon shortening
¼ cup water
1 tablespoon vinegar
1 teaspoon dill weed (not seed)
5 small potatoes, peeled and quartered
5 carrots, peeled and quartered
½ teaspoon salt
1 lb. small zucchini squash, washed and quartered
4 wedges green cabbage, washed and cut into wedges
½ teaspoon salt

Mix together flour, 1 teaspoon salt, and pepper; rub flour mixture into meat. Sear meat in hot shortening using a large heavy skillet or Dutch oven. Add water and vinegar. Sprinkle ½ teaspoon dill weed over meat; turn meat and sprinkle with remaining ½ teaspoon dill weed.

Cover and simmer 1½ to 2 hours. Add potatoes and carrots; sprinkle with ½ teaspoon salt. Cover and simmer 40 minutes. Add zucchini and cabbage; sprinkle with ½ teaspoon salt. Cover and simmer 20 minutes, or until vegetables are tender. Remove meat and vegetables to a platter and keep warm while making Sour Cream Gravy.

Sour Cream Gravy
Measure meat broth, if necessary, add enough water to make 1 cup liquid. Mix 1 cup dairy sour cream, 1 tablespoon flour, and 1 teaspoon dill weed in skillet; gradually stir in meat broth. Heat just to boiling, stirring constantly. Yield: 4-6 servings

Crock-Pot Pot Roast
1 - 3 pound boneless round or chuck roast
1 small can mushroom pieces, drained
1 – 1.25 ounce package dry onion soup mix
¼ cup water
Carrots, potatoes, rutabagas, cabbage, parsnips, your choice (optional)

Generously spray crock pot with non-stick cooking spray or use a slow cooker liner. Place roast in crock pot and sprinkle with mushrooms, onion soup mix and water. Cover and cook on low for 6-8 hours. Remove roast from crock pot, slice and serve.

To make gravy: Mix 3-4 tablespoons cornstarch into ½ cup cold water; bring pan juices to a rolling boil in a small saucepan; slowly add cornstarch mixture to boiling broth, stirring constantly. Use more or less cornstarch mixture according to desired gravy thickness; season with pepper to taste. Yield: 4-6 servings

To make crock pot roast with vegetables: about half way through cooking time place desired vegetables in pot with roast. Place quick cooking vegetables i.e., potatoes or cabbage on top of roast; carrots, parsnips or rutabagas next to roast or in surrounding juices.
Mm! So easy and so good! This kind of food makes for a happy fall!
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Free E-book Bumper Crop: Beginning with Apples

I want everyone to enjoy my new e-book, Bumper Crop: Beginning with Apples, so I've made it Free to everyone through Smashwords.com. Bumper Crop is a mini-treasure chest of apple recipes, offering something for all occasions and all apple lovers.

Get your Free copy of Bumper Crop at http://tinyurl.com/36yjzhh when using coupon code ZR25F. E-copies are available in PDF, digital LRF, PDB, RTF, Epub & more, including Kindle. Offer is good through October 31, 2011.
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I love hearing from you!

Please leave your comments on this blog. Get your free PDF copy of Bumper Crop by signing up for my newsletter, Country Chef Reader, just send your e-mail request to books@porkchopsandapplesauce.net
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3-Cookbook Special

Cynthia is running a special on her cookbooks, 2 for only $33, which includes shipping in the U.S. Just click cynthiabriggsbooks.com/bookstore.html or porkchopsandapplesauce.net/purchase.htm to purchase her cookbooks through PayPay, Visa or Mastercard. The holidays will be here before we know it, so order your signed copies today!
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Classic Autumn Pot Roast & Pumpkin Apple Brownies

2010-10-08T12:32:00.000-07:00

Classic Autumn Pot Roast
3-4 pounds blade, shoulder, round or chuck roast
2 tablespoons cooking oil
Garlic powder
salt and pepper
½ cup water
6-8 carrots, peeled

4-5 red potatoes, scrubbed (do not peel)
4 wedges green cabbage
1 large Spanish onion, cut into 4 sections
3 tablespoons corn starch
½ cup cold water

Generously season both sides of roast with salt, pepper and garlic powder. Using a heavy frying or roasting pan, brown both sides of roast in hot oil over medium-high heat. Brown roast until it is very dark as this produces rich dark flavorful brown gravy.

Remove roast to a roasting pan, add ½ cup water, and cover tightly with a lid or aluminum foil. Bake at 250˚ for 4-5 hours.

Remove roast from the oven, place carrots along side the roast in the meat juices, and place potatoes, cabbage wedges, and onion sections on top and side of the roast. Cover and bake until carrots are tender, approximately 1 hour. When vegetables are cooked, remove roast and vegetables to a large warmed platter, set aside.

To make gravy: add more water to pan juices if needed. Mix cornstarch into cold water; bring pan juices to a medium boil and slowly add cornstarch mixture to boiling broth, stirring constantly. Use more or less cornstarch mixture according to desired gravy thickness; season with salt and pepper to taste. Drizzle gravy over roast and vegetables; serve additional gravy on the side. Yield: 4-6 servings

Suggestion: Create a fall vegetable medley by adding rutabagas, parsnips, or turnips to your roast. Try experimenting with different types of potatoes or add fresh snap peas (at the end of the cooking cycle) for an additional blending of flavors, textures and colors. There’s something delicious to satisfy everyone’s taste when a variety of vegetables are cooked with a pot roast.

Apple Pumpkin Brownies
4 eggs
1 cup vegetable oil
1/4 cup brown sugar, firmly packed
1 cup granulated white sugar
1-15 ounce can pumpkin
1 cup Red Delicious apple, finely chopped or grated
2 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt

Preheat oven to 350°F. Beat together eggs, oil, brown sugar and granulated white sugar. Add pumpkin, apples and mashed bananas; set aside.

Combine all-purpose flour, baking soda, baking powder, cinnamon and salt in a medium bowl; add to egg pumpkin mixture; mix thoroughly.

Pour into a greased and floured 9 x 13-inch baking dish; bake for 30-40 minutes, or until center springs back when touched. Yield: 16 servings
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More Apple and Pumpkin Recipes

More apple and pumpkin recipes can be found in Sweet Apple Temptations on Cynthia's website and in Bumper Crop:Beginning with Apples which is an e-book that's available in a variety of formats through Smashwords.com.
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Post Your Comments

I'm inviting you to take just a few minutes and post your comments. I love hearing from you all.
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OMG! Brownies ~ Best Ever!

2010-10-06T05:50:00.000-07:00

OMG! Brownies

1 package brownie mix, (any size, any brand)

eggs

oil

1 cup coarsely chopped nuts, optional

1 package semi-sweet chocolate chips, optional

Prepare brownies according to package directions, EXCEPT double the eggs and oil. Stir in nuts and chocolate chips, if desired. Bake as directed.

Dust brownies with powdered sugar (as pictured) while they're still warm, or cool and frost as desired.

OMG! Brownies are crisp on the top with thick, moist centers. To make them extra gooey inside, remove them from the oven about 2 minutes early. Guaranteed to be a big hit with everyone~make a lot!

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By request repeat recipes especially good for Fall:

Halloween Chili Potato Hot Dish
5 medium baking potatoes, scrub skins, cut into halves
30 ounces canned chili with beans
½ cup green chilies, chopped (optional)
8 ounces cheddar cheese, grated
1 small can sliced olives, drained
5 green onions with tops, sliced
8 ounces sour cream
Guacamole and cilantro (optional)

Leave potatoes in casserole dish, break potatoes open using a potato masher. Pour canned chili and green chilies over potatoes. Sprinkle with cheese and olives. Cover and microwave on high for 10-15 minutes, or until cheese melts and casserole is thoroughly heated.

Sprinkle with green onions and chopped cilantro (both optional) and serve with sour cream and guacamole (optional) on the side.

Yield: 6-8 servings

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"Eyeball" Grape Salad
1 ½ pounds seedless grapes, your choice
½ cup brown sugar, packed
1 cup sour cream
½ cup nuts, chopped
3 tablespoons brown sugar (optional)
¼ cup nuts, chopped (optional)

Wash grapes and remove from stems; dry grapes thoroughly with paper towels and place in large mixing bowl. Combine sour cream and ½ cup brown sugar together in a medium size bowl, stir in nuts. Pour sour cream mixture over grapes and gently stir until grapes are well coated. Garnish with 3 tablespoons brown sugar and ¼ nuts, if desired. Yield: 6 servings

Recipe originates from the kitchen of Roger Mallet and Carl Dalley, Newcastle, Washington.

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Remember to stop by and check out my new website: http://www.cynthiabriggsbooks.com/

It's a work in progress that's looking better every day...think you'll like it!

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Are you Tweeting these days? Find me on Twitter: @cynthiacooks
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Applesauce w' Pork Chops

2010-10-04T12:53:00.000-07:00

Seasoned comfort food cook, April Poirier, from Auburn, Washington, shares a story about "Changing Times" and her recipe for homemade applesauce.

Recently I served my 10-year old granddaughter, Stephanie, some of my homemade applesauce. I'd seasoned the apple slices with sugar and cinnamon and added a dash of nutmeg. The fragrance wafting through the house hinted of autumn as the aromatic sauce bubbled away on the stove. It was chunky and thick, exactly the way I'd always made it for her dad when he was growing up.

Stephanie took an eager bite, and then she looked at me as though she was going to be sick, "Grandma I have to chew this applesauce before I can swallow it!" I was floored. Were kids today unfamiliar with the taste of old fashioned, made-from-scratch applesauce?

After some thought it occurred to me that Stephanie was accustomed to eating school lunches where they served strained, pasteurized, and basically tasteless applesauce.

In no time Stephanie began asking for "Grandma's" homemade style applesauce, and today she looks forward to my blend of apples and spices served with Grilled Pork Chops.

April's Classic Applesauce
6-8 Gala apples, peeled, cored and quartered
1/2 to 1 cup apple juice or cider
1/4 cup packed brown sugar
1/4 cup granulated white sugar
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg

Place all ingredients into a large pan in the order given. Use less apple juice for thicker applesauce, less or more sugar according to desired sweetness, and adjust spices according to your family's taste. Cover and bring to a boil over medium heat. Lower heat; simmer for 20 minutes. Use a hand potato masher to "mush" the apples once they begin breaking down. Simmer on low for 10 to 20 minutes longer, stirring and mashing periodically to prevent scorching. Yield: 6 to 8 cups
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Bumper Crop: Beginning with Apples

My e-book, Bumper Crop: Beginning with Apples, is published as a multi-formated e-book at Smashwords. As many of you know, the book is a collection of 31 apple recipes beginning with Curried Apple Soup as a starter, Cornish Game Hens with Apple Onion Stuffing for the entree, and A Twist of Fall Apple Cider Cheesecake for dessert.

Get your Free copy of Bumper Crop at http://tinyurl.com/36yjzhh when using coupon code ZR25F. E-copies are available in PDF, digital LRF, PDB, RTF, Epub & more, including Kindle. Offer is good through October 31, 2011. Regular price is $1.99.

I hope you'll help me spread the word. This is a great book for autumn that offers you and your family many delightful ways to enjoy America's favorite fruit-the apple.
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Italian Beef Dips, Cabbage Salad, No-Bake Cookies

2010-10-01T10:59:00.000-07:00

Hot and juicy Italian Beef Dip sandwiches, Cabbage Salad so good even the kids will like it, and an old, sometimes forgotten, favorite No-Bake Rocky Road Cookies are all family pleasing foods.

They're time-saving for Mom or Dad to throw together between soccer and football games, and they're appealing and interesting to kids of all ages. Enjoy!

Italian Beef Dips
2 pounds deli roast beef or pastrami, shaved
3 cups water
3 beef bouillon cubes
1 teaspoon each dried marjoram, thyme and oregano
2 tablespoons Worcestershire sauce
1 clove garlic, minced
¼ teaspoon hot pepper sauce
½ cup chopped green pepper (optional)
8 slices Provolone or Swiss cheese
8 French rolls, split lengthwise and toasted under broiler

Place sliced beef in Dutch oven; add water, bouillon cubes, marjoram, thyme, oregano, Worcestershire sauce, garlic, pepper sauce and green pepper; stir to combine ingredients. Bring to a boil over medium-high heat; lower heat; cover and simmer for 15 minutes. Cool; marinate in refrigerator for 4-5 hours or overnight (this step is optional).

When ready to serve, bring meat and Au jus to a boil over medium-high heat. Remove meat to a large bowl using tongs and set aside. Place Au jus back on stove to keep hot.

Toast rolls; then place one slice Provolone on one side of roll; add generous amounts of beef; top sandwich with second side of roll; cut each sandwich diagonally. Ladle Au jus into individual dipping bowls; serve each sandwich with one bowl au jus. Serve immediately with fresh fruit, chips, green salad or Cabbage Salad (recipe below). Yield: 8 sandwiches

Cabbage Salad (So good even the kids will like it!)

2 1-pound packages pre-shredded angel hair cabbage

3/4 bottle Brianna's Home Style Rich Poppy Seed dressing

Place cabbage in large plastic bowl; pour dressing over cabbage (do not toss until it's served), seal tightly and refrigerate. Toss just before serving. Yield: 8 servings

No-Bake Rocky Road Cookies

3 cups quick-cooking oatmeal, dry

1/2 cup nuts, coarsely chopped

1/2 cup cocoa powder

1 cube butter or margarine

1/2 cup undiluted canned milk

2 cups sugar

1/4 teaspoon vanilla

2 cups bite-size marshmallows

Mix oatmeal and nuts in large bowl; set aside. Combine cocoa, butter, milk and sugar in large saucepan. Cook over medium heat stirring constantly until mixture reaches a rolling boil. Boil for 1 minute, while continuing to stir. Remove from heat and add 1 cup marshmallows and vanilla. Stir until marshmallows melt.

Pour cooked mixture over oatmeal. Stir with a heavy-duty spoon until oatmeal and nuts are well coated. Drop by tablespoonfuls onto waxed paper; top each cookie with remaining marshmallows while still warm. Allow to cool on waxed paper to set-up. Yield: 2 1/2 dozen cookies

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Free Bumper Crop: Beginning with Apples

I want everyone to enjoy my new e-book, Bumper Crop: Beginning with Apples, so I've made it Free to everyone through Smashwords.com. Bumper Crop is a mini-treasure chest of apple recipes, offering something for all occasions and all apple lovers.

Get your Free copy of Bumper Crop at http://tinyurl.com/36yjzhh when using coupon code ZR25F. E-copies are available in PDF, digital LRF, PDB, RTF, Epub & more, including Kindle. Offer is good through October 31, 2011. Regularly priced at $1.99.

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Meatloaf: The Ultimate Comfort Food

2010-09-05T14:30:00.000-07:00

Individual "Surprise"
Parmesan Meatloaves
“So, what time’s dinner?” asked the clerk at Petrich’s Market as she tallied up the items in our grocery cart. “Maggie” was boldly stamped on her black plastic nametag, she wore an eager smile. “It looks like you’re having meatloaf for dinner. It’s one of my favorites - what folks nowadays call “comfort food.” Maggie said, as she handed my husband, Ed, his change.

It was early fall in rural Bovey, Minnesota, population 716 (pictured top right). We were visiting Ed’s mother, Ruthie, who was turning 89-years old. During a seasonal downpour we started reminiscing about comfort food and less complicated times when families sat around the dinner table to eat home cooked meals. Before we knew it Ed and I were in the car headed for the local grocery to buy the ingredients for a meatloaf dinner.

Bovey is a small out-of-the-way berg just south of the Canadian border. It’s a cozy place with roads winding past quaint family farms, where fields are dotted with huge rolls of hay and pastures are lush with grass and hardy livestock. It seemed a quirk of fate that we’d meet Maggie who worked in a country store and waxed the sentiment of everyday meatloaf.

Why had we encountered Maggie? Perhaps to reconnect with our pasts, to once again feel the warmth and presence of loved ones. Maybe, in a small way, to count our blessings and to appreciate those who are presently a part of our lives? Or, simply happenstance that doesn’t have a deep-seeded meaning; we just met a lady who shared a common love of comfort foods.

“When I was a kid my mother made meatloaf on rainy days, and she made macaroni and tomatoes whenever she was late getting home from Bridge Club. Meatloaf reminds me of the security of my childhood.” Maggie crossed her arms and leaned thoughtfully against the cash register.

“Oh, yes, a thunder storm always puts me in the mood for a home cooked meal,” I responded. Ed and I smiled at each other enjoying the easy patter with Maggie.

“Enjoy your supper. I hope you get home safely before the next storm.” Maggie’s voice was now soft. As she turned away from us I could see the lines in her face had noticeably softened. Her eyes were as misty as the green pasture that surrounded the rural market.

The sky had cleared, at least for the time being, so we took a different route back home to capture glimpses of the countryside on film. “Snap, whirr!” My mind continued to click along with my camera. I wondered, does meatloaf or macaroni and tomatoes really taste so delicious to Maggie, or is it the memories she savors?

“Gosh, do you think we should have purchased another pound of ground round and more potatoes just in case Maggie shows up at Mom’s door at dinnertime?” Ed asked laughing.

“Fortunately meatloaf is the number one stretchable dinner.” I said. “Did your Mom make meatloaf when you were a kid?” I asked.

“You bet she did, my brother and I loved it. I get hungry just thinking about it!” He pulled to a stop and was determining which direction would get us home. “What about your family?” He asked.

“When I was a youngster my mother made what she called Surprise Meatloaf. Mom was always trying to disguise thriftier ground meat dishes because my dad was a steak and potatoes kind of guy.” I mused. “It’s uncanny how Mom was able to juggle meatloaf recipes to continually please my dad and coordinate meatloaf meals with rainy days.” I said longing for the good old days when families shared in the joy of home cooked meals and events of the day.

My mood became wistful as I recalled my mother’s meatloaf wizardry, Maggie’s childhood connection with meatloaf and envisioning Ed drowning his mother’s savory meatloaf in catsup. I recalled, too, the time my 6-year old grandson told his mom that he wanted to go to Grandma Cindy’s house to eat some “real food” referring to a meatloaf dinner I served when he was spending the night.

At dinner that evening my spirits lifted and everything seemed to come together when Ruthie’s blue eyes sparkled and she said, “Meatloaf with roasted potatoes is what I call real comfort food, exactly like I once made for the boys on rainy days!”

“Surprise” Parmesan Meatloaf
1 1/2 pounds lean ground beef
1 cup soft bread cubes
3/4 cup milk
1/2 cup dry onion, finely chopped
1/4 cup Parmesan cheese, grated
1 egg, slightly beaten
1 teaspoons salt
1/4 teaspoon pepper
1 heaping teaspoon oregano leaves
1/2 teaspoon garlic powder
1/2 cup thick barbecue sauce

Preheat oven to 350°. Combine all ingredients except barbecue sauce; mix lightly. Fold into a greased 5” x 9” x 3” loaf pan. Gently press to remove large bubbles. Bake for 30 minutes. Remove excess grease that might accumulate. Spread with half the barbecue sauce and bake 15 minutes; spread with remaining barbecue sauce, bake another 15 minutes. Serve sprinkled with additional Parmesan cheese and barbecue sauce on the side. Yield: 6 servings

Note: To make individual meatloaves (as pictured), grease a 12-muffin tin. Use the same oven temperature and same assembly process; fold meat mixture into pan. Bake for 30 minutes, add barbecue sauce and bake for another 15 minutes. Yield: 2 individual meatloaves per serving

Roasted Garlic Potatoes
5 medium baking potatoes cut in half-length wise, score on cut surface
2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Dash of salt

Preheat oven to 350°. Mix melted butter, garlic powder, paprika and salt together. Pour into a 13” x 9” x 2” (or larger) baking pan. For uniform crispness coat the entire bottom of the pan with the melted butter. Place potatoes in the pan, scored surface in the butter. Bake, uncovered for 35-40 minutes or until scored side is crispy and brown.
Yield: 6 servings

Check out Pork Chops & Applesauce, which is loaded with more comfort food recipes and feel good stories. And Sweet Apple Temptations that offers over 200 delicious and varied apple dessert recipes...just in time for apple season.
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Bonus recipes for tailgate season, oops that's football season!

Viva! Taco Roll-ups
Viva! Taco Roll-ups are a spicy and satisfying appetizer. Whether you’re hosting at home or tailgating, these tangy roll-ups are fast and easy to prepare, plus they travel well. With a flour tortilla wrapped around hot and creamy centers, you’ll have guests coming back for “Oh, just one more.”

Viva! Taco Roll-ups
2 – 8 ounce packages cream cheese, softened
1 cup sour cream
1/2 cup medium picante sauce
1 – 4.5 ounce can chopped olives
2 tablespoons taco seasoning
1 tablespoon dry onion soup mix
2 cups sharp cheddar cheese, shredded
1/8 to 1/4 cup jalapeno peppers, finely chopped
8-10 small or 6 large flour tortillas OR thinly sliced ham
Fresh parsley
Picante sauce

Combine first 8 ingredients in a food processor. Spread mixture onto tortillas or sliced ham; roll; wrap firmly in plastic wrap. Refrigerate for 4 hours or overnight. Remove plastic wrap from rolls; slice into 1” to 1 1/4” individual servings, discarding ends (Here’s a perfect opportunity to taste test what you’ll be serving!). Place small sprigs of parsley in the center of each roll-up for garnish. Serve with extra picante sauce on the side. Yield: Approximately 35 roll-ups
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Tailgate Teriyaki
Chicken Drumettes
Teriyaki Chicken Drumettes
3-4 pounds chicken drumettes, rinsed and patted dry
Garlic powder (not garlic salt)
1 1/2 tablespoons ground ginger
1 cup Light Soy Sauce
1 1/2 cups sugar OR 3/4 cup sugar and 3/4 cup Splenda®
1/4 cup water
Toasted sesame seeds
King-size napkins

Preheat oven to 250°. Cover a large baking sheet, such as a jelly roll pan, with heavy duty aluminum foil. Arrange chicken drumettes in one layer with skin side up; sprinkle generously with garlic powder; set aside.

In a medium size bowl, combine ginger, soy sauce, sugar and water (a bowl with a pouring spout works well); stir until sugar begins to dissolve. Pour soy sauce mixture over chicken drumettes
trying to coat chicken as much as possible.

Bake for 6-50-60 minutes, uncovered; turn drumettes and bake for another 30-40 minutes. Turn drumettes one more time. The teriyaki sauce will begin to thicken at this point. Continue baking and turning every 5-10 minutes until sauce reaches a molasses-like consistency and is sticking nicely to drumettes. Total baking time should be approximately 2-3 hours.

Remove drumettes and sauce to a crock pot or chafing dish to keep warm (do not cook); garnish with sesame seeds. You can be sure these saucy drumettes will be a big hit at your next gathering whether they're served from a buffet table or at the tailgate. Serve with king-size napkins. Yield: Approximately 12 appetizers/5 drumettes each.

Note: These drumettes make an excellent entree when served with rice and a green vegetable. Yield: 4-5 servings
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Check out my new website: http://www.cynthiabriggsbooks.com/ This is an unofficial unveiling as we have a bit more work to do on the site. I really like its new look-modern with an old-fashioned feel. On the Bookstore page, you'll see I have a $33 special, which includes shipping within the U.S, for any combination of 2 cookbooks. Cookbooks can be signed and personalized any way you'd like. Start you holiday shopping now!
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The best time for planning a book is while you're doing the dishes. ~Agatha Christie
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Blueberry Cake Pudding Delight

2010-08-06T09:30:00.000-07:00

Motley Crew Goes Skinny Dipping

Many of my fondest memories surround the summer visits with my Aunt Yvonne and her seven kids in Bonney Lake, Washington, where swimming and languishing on the lakeshore consumed our days. Those pre-teen and early teen days are for me like scenes plucked from a Huckleberry Finn or Tom Sawyer adventure.

We must have looked like a motley crew ambling barefooted down the dirty gravel roads, all of which led to a maze of trodden paths to our choice of swimming holes. We sauntered off with inner tubes bouncing about our waists, beach towels thrown over our shoulders, and plastic jugs of iced tea tucked under our scrawny sun-blushed arms.

It was a quiet forested area where we ran freely, safe and unfettered all day long, returning home when darkness fell. We were naive, classic country bumpkins who were loud and fun-loving. Our laughter echoed across the lake and bounced off the tall evergreen trees as we endlessly played and poked fun at each other.

One afternoon we were drying ourselves after a dip and enjoying an iced tea break when several of my cousins’ schoolmates stopped to chat with us on the beach. One of the older girls said, “We go skinny-dipping every evening over by the foot-bridge. It’s really fun; you guys should come over tonight.”

I believe it was the first time swimming without a swimsuit had ever occurred to any of us. We were enthralled with the adventure and nodding in the affirmative when the youngest of us blurted out, “We’ll meet you under the footbridge tonight at dark.”

As dusk fell we walked along the shore giggling nervously as the footbridge came into sight. By this time we’d discussed the possibility of getting in trouble should our parents catch wind of the caper.

“If we get caught we’ll probably get put on restriction,” my cousin, Mariann, said expressing genuine concern.

“Ya know - it’s not the worst thing in the world to go swimming without clothes!” Someone reasoned.

Halting in his tracks, my oldest cousin, Joe, said. “Stop where you are!” His eyes narrowed and he honed in for a better view of the beachfront. “Look over there on the shore!” He said.

Dark shadowy figures were quietly scurrying about on the shore grabbing up the swimmers’ clothing. Heads were bobbing up and down in the water as nude water babies noisily splashed and played in the drink. They were oblivious to the shenanigan being pulled on them.

We looked at each knowing the invitation to go skinny dipping was a set-up. The older kids were going to play one of the oldest pranks in the book on us and we’d almost fallen for it! We turned on our heels and raced toward home as if the law was after us.

“You kids are home early tonight.” Aunt Yvonne said.

“Oh, we’re just hungry for some of that cake and ice cream you promised us!” Joe replied smacking his lips to distract from our flush, guilt-ridden expressions. That night we learned it's easier to avoid a tight spot than it is getting out of one!

Blueberry Cake Pudding is a delightful way of saying “so long” to summer, and it’s sure to taste doubly delicious after spending a day at the old swimming hole – whether you go skinny dipping or not!

Blueberry Cake Pudding Delight
1 quart blueberries, fresh or frozen
¼ cup granulated sugar
1 orange or lemon cake mix (1 lb. 3 oz.)
1 cube margarine or butter, melted

Preheat oven to 350°. Place blueberries in lightly greased 9 x 12 x 3-inch baking dish; evenly sprinkle sugar over berries. Spread dry cake mix over berries (right out of the box). Drizzle top with melted butter.

Bake for 50-55 minutes. Serve warm or cold topped with vanilla ice cream, heavy cream or whipped topping. Yield: 6-8 servings

Variations:
Raspberry Cake Pudding: Follow directions for Blueberry Cake Pudding replacing blueberries with raspberries, add ½ teaspoon almond extract to berries and use white cake mix.

Cherry Pineapple Cake Pudding: Follow directions for Blueberry Cake pudding replacing the blueberries with 1-20 oz. can crushed pineapple (undrained) and 1-21 oz. can cherry pie filling, use yellow cake mix and sprinkle with 1 cup chopped pecans before baking.

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Coming Soon: We just semi-finished my new website,
Traditional Comfort Food & More, so check out the new site http://www.cynthiabriggsbooks.com/ and let me know what you think at info@porkchopsandapplesauce.net The site is technically up and running but we still have a few kinks that need to be handled.

Recipe Book Brings Back Memory of Lorelei's Chicken Rice Salad & More

2010-07-01T10:02:00.000-07:00

Suzanne Creech's memory recipe book is a delicious collection of food and love.

“This Streetwalker’s Stew recipe is what inspired me to create a memory recipe book,” Suzanne Creech said as she gently ran her hand across the page. “A friend gave me the recipe when he first discovered the art of cooking. He took delight in exercising his new-found culinary creativity by giving a basic stew recipe a more colorful name.” She laughed heartily. “It was fun watching a young person get excited about cooking.”

Suzanne explained more to me about her hand-made recipe book over fresh-from-the-oven chocolate chip cookies and rich black coffee at her home in Roswell, New Mexico. “My recipes have become a part of me, so preserving the recipe in its original format is like protecting the relationship with a person that I hold dear, it’s part of the bond I share with that person, along with the story behind the recipe!”

Suzanne refilled my coffee cup and we continued our leisurely tour through her recipe collection that spans 30+ years. “Many of my recipes are very special to me because they’re hand written, perhaps were given to me to make for a memorable occasion, or exchanged under comical circumstances.” She paused and said, “every time I prepare a recipe that someone has given me, I take a mini-journey to visit either my sister, or my aunt, or whoever gave me the recipe. With my memory recipe book, I will continue making those trips and visits, but in a more organized way.

“I began my recipe book by first gathering up my disheveled, menagerie of recipes. Then, I placed them in one big pile next to a box of sheet protectors. My husband, Loran, volunteered to create a cover, which he did and appropriately titled it, ‘Suzie’s Red Hot Recipes’ with a ristra painted in watercolor. Didn’t he do a terrific job?” She closed the book long enough to show off her hubby’s fine artwork. “Then, my extended ‘vacation’ down a very long Memory Lane began.” She sighed and smiled proudly recalling her labor of love project.

From my perspective, Suzanne’s memory recipe book is a culinary tribute to her life-in-the-kitchen. It beautifully commemorates her mother, her sister, cousins, aunts, and friends, each one sharing a tasty sample of their cooking expertise and creativity with her. This is the reason the book far surpasses being a recipe collection. The personal treasury with hand-written embellishments, such as, “Best Wishes or “Good Luck” jotted in the margins, along with individual ingredient changes and serving suggestions, sometimes elegantly noted, other times clumsily annotated depending on the author’s style, maps the story of Suzanne’s life.

“Each time I make a recipe that’s written on personalized stationary, scrawled on the back of a crinkled deposit slip, scribbled on a dusty envelope or type-written on a recipe card, I remember the person who gave it to me.” Suzanne thumbed through the colorful, diverse book, pausing thoughtfully at several of the pages.

“See this little piece of folded pink paper,” she held up what looked like a miniature origami. “I didn’t know how to fold a burrito, so my friend, Sue Anne, in Missouri made me this tiny, paper burrito to demonstrate how to fold a burrito. I’ll never part with this ‘burrito’ as it symbolizes the caring connection I have with Sue Anne. It’s the story behind the recipe!”

“Look, here’s the recipe I’d like to share with your readers. I call it Lorelei’s Chicken Rice Salad. My husband and I never get enough of it. It’s a unique combination of Italian seasoning and rice with crunchy pieces of almond and celery creates the kind of salad that we find hard to stop eating once we start.

“The remarks that are scrawled all over the recipe show several of the roads it’s traveled. What’s funny; is that Lorelei made her changes to the recipe before she faxed it to me and two people previous to Lorelei crossed ingredients off and wrote their opinions and suggestions in the margins!”

I was amused at Suzanne’s animation as she recounted the roundabout route the recipe took before it found a home with her. “I can’t help but wonder from where this recipe originated and how many stops it made that aren’t noted!”

Suzanne chuckled playfully, “It appears this recipe’s road trip hasn’t come to a dead end yet and I’m really glad it, along with many others, took up residence in my memory recipe book!”

Lorelei’s Chicken Rice Salad
2-6 ounce long & wild rice package mixes (discard seasoning packets)
1 package (dry) Italian salad dressing mix
1 cup artichoke hearts, drained and sliced
2 cups celery, chopped
1 cup red or green pepper, chopped (optional)
1 pound fresh mushrooms, sliced
4 chicken breasts, cooked and diced
1 cup mayonnaise
1/2 cup fresh parsley, chopped
1/2 cup almonds, slivered and toasted
1 small jar pimentos, drained (optional)
1 small can black olives, drained and sliced (optional)
Salt and fresh ground pepper to taste

Using 1/2 cup less water for each package, cook rice as directed (do not use seasoning packets). Mix Italian dressing according to package directions. Marinate artichokes, celery, green peppers, and mushrooms in prepared Italian dressing overnight. The next day combine rice, chicken, mayonnaise, parsley, almonds, pimentos and olives to marinated mixture. Season with salt and pepper to taste. Chill and serve on bed of lettuce, if desired. Yield: 8 Servings
~~~~~~~~~~
For more nostalgic stories that'll make you smile and traditional comfort food recipes, check out Pork Chops & Applesauce by Cynthia Briggs'. Both Pork Chops and Sweet Apple Temptations are the perfect gift for all seasons, especially "family reunion" season. Order now!
~~~~~~~~~~
Bonus recipe: Summer appetizer that's cool and fresh.

Crab or Shrimp and Avocado Cucumber Rounds
1/2 cup mayonnaise
2 teaspoons wasabi powder or wasabi paste
1 teaspoon low sodium soy sauce
1/2 large seedless cucumber, un-peeled and cut into 24 1/4” thick slices
1/2 medium avocado, quartered and cut into 24 slices
1/4 pound crab or imitation crab meat or 24 cooked shrimp (peeled and de-veined), make 24 small mounds of crab meat or cut imitation crab or shrimp into 24 pieces to fit on cucumber slices
2 tablespoons red radish, finely chopped
24 small fresh mint leaves
To make wasabi mayonnaise: whisk together mayonnaise, wasabi powder and soy sauce in a small bowl until smooth; set aside.

Assemble Cucumber Rounds by placing cucumber slices on a large platter. Spread each cucumber slice with 1 teaspoon (or less) wasabi mayonnaise. Place slice of avocado on top, add a mound of crab meat, sprinkle with radish and top with mint leaf. Serve immediately.
Yields: 12 servings, 2 per serving

Bonus recipe: Summer dessert, light and refreshing treat.

Pineapple Cloud Delight
1 can (20 oz.) crushed pineapple in own juice, undrained
1 pkg. (1 oz.) vanilla flavor regular or fat free/sugar-free instant pudding mix
1 cup non-diary whipped topping, thawed
1 pkg. (10 oz.) round angel food cake, regular or sugar-free, cut twice horizontally through the center to create 3 layers
10 large fresh strawberries, cut into halves and sweeten slightly

Combine pineapple and dry pudding mix. Gently fold in non-dairy topping. Stack cake layers onto place, spreading pudding mixture between layers and top of cake. Refrigerate for at least 1 hour; cut and serve each piece with additional non-dairy topping and garnish with strawberries. Yield: 8 to 10 servings

~~~~~~~~~~

"It is easy to take liberty for granted, when you have never had it taken from you." ~Author unknown, sometimes attributed to M. Grundler

~~~~~~~~~~

"Cooking For Kids Only"

2010-06-05T10:23:00.000-07:00

“Grandma, send me the recipes from the cooking class; I want to make them with my friends at home!” Arianna disappeared into the jet-way adjusting her “rad” shades with one hand while the flight attendant held the other. Our 8 year-old granddaughter was set for her flight back to Seattle with a Fun Dip candy packet tucked in her pocket and a new “ultra-cool” fluorescent orange Power Puff Girls CD holder dangling from her shoulder.

She’d just spent 8 days with us, Grandma Cindy and Grandpa Ed, in the small desert town of Carlsbad, New Mexico. Prior to her arrival we were concerned she might get bored hanging out with us old fogies, so I enrolled her in a “For Kids Only” summer cooking class I was teaching at the local community college. We knew swimming would be a good daily activity. And we didn’t overlook that Arianna was especially excited about meeting our dachshund, Leon, who would captivate her with his bag of tricks, which consisted mostly of begging for treats and going for walks.

Arianna was very enthusiastic about the cooking class, and took special pride in her grandmother being the teacher. After the first day of class I asked her if the other kids liked the Cocoa Snowballs as much as she did. She rolled her big brown eyes and licked her lips, “Slurp, slurp! They l-o-v-e-d the Cocoa Snowballs, Grandma!” With grandchild approval on the first day’s fare, the 3 up-coming days would be a piece of cake.

Every day after class Arianna made sure I didn’t forget about going to the pool, “Grandma, I’m steaming hot!” She shook her head like a 1940s movie starlet and lifted the black hair off her shoulders to reveal droplets of perspiration streaming down her back. The 45-degree temperature variance between Seattle and Carlsbad was melting our little water baby. So, every day after prepping for the following day’s cooking class, we were off to take a cooling dip in the pool.

In our spare time we went to see the movie Atlantis where I observed Arianna nibbling away an entire box of pink Sweet-tart candy worms. To her credit she brought home the box of Atlantis cookies to share with Grandpa Ed.

Near the end of the week, we attended Ed’s company picnic. Arianna careened through 10 kiddy carnival games before Ed and I had popped the tops off our sodas. At the picnic we were introduced to “Fun Dip” candy, which in color and texture resembles turquoise sand. That evening we were charmed into trying a new dining experience at the local Sonic Drive-in, where, besides fantastic bacon cheese burgers and onion rings, we discovered cherry lime slushies.

Arianna made several new friends in our neighborhood. This led to an overnighter at Grandma’s house. I learned that we have a lot more children on our block than I would have ever dreamed, and that the Post Cereal Company actually manufactures a cereal called “Rugrats.”

Indeed, there’s nothing like a grandchild to light-up our life, wear us to a frazzle and lead us down a slippery slope toward Snicker’s Ice Cream Bars, Atlantis cookies, and Sweet-tart worms. As if calories don’t add up fast enough as it is, grandchildren keep us current on the “really cool food” available at Mickey D’s, Kaleidoscoop and Sonic Drive-in.

My feet didn’t stop throbbing for 3 days after Arianna stepped onto her homebound airplane. Leon, who incidentally had been renamed Buddy, enjoyed an undisturbed 72 hour slumber. Ed said he felt “energized by Arianna’s visit.” Somehow, I think he’ll be smiling on the other side of his face when he bolsters the courage to step onto the scales.

Story and recipes are a reprint from Pork Chops & Applesauce: A Collection of Recipes and Reflections by Cynthia Briggs.

Cocoa Snowballs in Ice Cream Cones
1/2 cup chocolate-flavored crisp rice cereal
1/4 cup toasted coconut or colored sprinkles or stars
1/4 cup lightly toasted nuts, chopped fine
1 pint ice cream (any flavor)
4 ice cream cones

Combine the cereal, coconut and nuts in a medium-sized mixing bowl. Scoop out 4 balls of ice cream, using an ice cream scoop. Working with one scoop at a time, drop the rounded scoop into the cereal mixture. Roll the ice cream ball around until it’s well-coated. Work quickly so the ice cream doesn’t melt. Place the Snowballs on a baking sheet; place in the freezer for 15 minutes or until serving time. Serve Snowballs in ice cream cones or dessert dishes. Yield: 4 servings

Shaggy Dogs, a.k.a. Bully Bulldogs or Mangy Mutts
1 1/3 cups semi-sweet chocolate chips
1 to 2 teaspoon shortening (not butter, margarine, milk, cream or water)
30 large marshmallows
30 toothpicks
3 cups shredded coconut or 2 cups chopped peanuts, or 2 cups finely crushed graham cracker crumbs, or chocolate or multi-colored sprinkles

Melt chips with shortening in top of double boiler over water or in microwave (careful, chocolate burns very easily). Add more shortening if necessary to get a good dipping consistency. Remove melted chocolate from the heat; stir slightly. Place a toothpick in center of each marshmallow; dip each marshmallow into melted chocolate, covering completely, then roll in coconut. Place on waxed paper, remove toothpicks and allow Shaggy Dog to set-up for 5-15 minutes before serving. Yield: 30 dog-gone-good shaggy dogs

Quickie Mini-Pizzas
6 English Muffins
1-14 ounce jar pizza Sauce
Topping suggestions:
1 cup pepperoni, sliced thin
1 cup bulk sausage, cooked, drained and crumbled
1 cup fresh mushrooms, chopped fine
1 small can sliced olives, drained
1/2 cup green or red bell pepper, diced
1 small can diced green chiles, drained
2 cups Mozzarella cheese, shredded

Preheat oven to 400 °. Split the English muffins using a fork; spread with 1 to 2 tablespoons pizza sauce; add toppings according to taste ending with Mozzarella cheese. Place pizzas on a lightly greased baking sheet and bake for 8-10 minutes.
Yield: 12 individual Mini-pizzas

Saucepan Spaghetti
1 pound lean ground beef
2 1/2 cups water
1 -15 ounce can tomato sauce
1 tablespoon dried minced onion
1 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
6 ounces angel hair OR thin spaghetti
1/4 to 1/2 cup grated Parmesan cheese

Brown ground beef in a large skillet over medium-high heat, breaking it into pieces as it cooks. When meat is brown, place it in a colander over a mixing bowl to drain excess fat. Return the drained meat to the skillet.

Stir in water, tomato sauce, onion, oregano, basil, salt garlic powder and pepper into the pan with the meat. Cover the pan and turn the burner to medium-high. When the mixture begins to boil, break the spaghetti in half and add to saucepan. Immediately turn the burner to low heat. Place the lid on the pan and simmer for 30 to 40 minutes, stirring frequently. Sprinkle with Parmesan cheese, if desired. Yield: 4 servings

More kid friendly recipes and wholesome family stories can be found in Pork Chops & Applesauce: A Collection of Recipes and Reflections by Cynthia Briggs.

Meanest Mother Makes Mean Dinner Rolls

2010-05-07T11:18:00.000-07:00

I’m delighted to share with you the following poem in prose, which is dear to my heart because of the irony in having a mean mother, Betty Belles (pictured left), and eventually becoming one.

The World's Meanest Mother

Makes Mean Dinner Rolls

“As a child, I had the meanest mother in the world. She was real mean! When other kids ate candy for breakfast, she made me eat cereal, or eggs and toast. When other kids had Coke and candy for lunch, I had to eat a sandwich. As you can guess, my dinner, too, was different from other kids.

My mother insisted on knowing were we were at all times. You’d think we were in a chain gang.
She had to know who our friends were – and what we were doing. She insisted that if we said we’d be gone for an hour, that we would be gone for one hour or less. She was really mean!

I am ashamed to admit it, but she actually had the nerve to break the child labor laws by making us work! We had to wash dishes, make all the beds, learn to cook, and all sorts of cruel things. I believe she lay awake nights thinking up things for us to do!

She always insisted on us telling the truth, the whole truth, and nothing but the truth.

By the time we were teenagers, she was much wiser, and our life became even more unbearable. None of this tooting the car horn for us to come running. She embarrassed us to no end by making our dates come to the front door to get us. I forgot to mention it, but while my friends were dating at the mature age of 12 and 13, my old-fashioned mother refused to let me date until I was 15 or 16. She was really mean!

My mother was a complete failure as a mother. But, none of us have ever been arrested, or beaten a mate. Each of my brothers spent time in the service of his country, willingly…no protesting. And whom do we have to blame for this terrible way we turned out? You’re right…our mean mother!

Look at all the things we missed. We never got to take part in a riot, never burned draft cards, or got to do a million things our friends did. Our mean mother made us grow up into God-fearing, educated, honest adults.

I am trying to use this as a background for raising my own children. So, I stand a little taller, and I am filled with pride when my children call me mean. You see, I’m thankful that God gave me the meanest mother in the world.

Signed,
Another Mother
Author Unknown

I’d like to pass along to you my mother's recipe for dinner rolls. These sweet, old-fashioned pull-apart dinner rolls are unforgettably delicious and once you've tasted them I think you’ll agree that my mean mother could make an equally mean dinner roll. These rolls were Mom's signature contribution to every holiday meal, including Mother's Day!

My Mean Mother’s Dinner Rolls
½ cup water
½ cup butter or margarine
5 ½ to 6 cups all-purpose flour
2 packages active dry yeast
½ cup sugar
1 teaspoon salt
2 eggs, slightly beaten
¾ cup milk
¼ cup butter, melted (optional)

Heat butter and water to 110-120°. In a large mixing bowl combine warmed butter/water mixture, ¾ cup flour, yeast, sugar, salt, eggs and milk. Gradually add remaining flour; knead about 4 minutes. Place in well-greased bowl, turning once to grease top. Cover with plastic wrap and let rise in a warm place until double in bulk.

Lightly punch dough down and divide into 12 balls, place in a 9” x 12” or 11” x 13” baking pan. Butter a piece of plastic wrap and loosely cover rolls; place in a warm location to rise.

When rolls have raised almost level to top of pan, gently remove plastic wrap and bake at 350 degrees for 30-40 minutes or until rolls are light and golden brown as pictured above. Remove from the oven; brush with melted butter, if desired. Cool for 5 minutes; turn onto cooling rack.

Yield: 12 large dinner rolls

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2010-04-28T12:23:00.001-07:00

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Two Chicken Trilogies: Part 3 of 3

2010-03-25T17:37:00.000-07:00

The Boys’ Club
Part 3 of 3
by C. Hope Clark
http://www.fundsforwriters.com/
High Hope for the Freelance Writer

“Split them up,” I said as I listened to chicken bodies banging the side of the box. “Those roosters are stirring trouble again.”

Our brooder box had once seemed immense to our twenty chicks. Eight weeks later they could barely move, and five roosters had each decided he was the bird in charge. We hadn’t ordered the males, but the company had thrown them in as extra. Now we had two boxes of chickens in the garage.

Our neighbors owned small flocks, each with an established rooster. That left Martin, a local landscaper who had a 50-bird flock. He said he’d take the boys. But Martin’s chickens often went in the freezer.

“Let me think about it,” I told my husband.

“Most chickens go in a stew pot sooner or later, hon.”

I pulled out a large dog pen, bought another waterer, and moved the four largest guys to a new temporary home. The fifth, the runt of the guys, won the fifteen-hen harem. I figured he’d be less aggressive.

A month later, the main flock moved outside to the coop. My boys remained in the garage, the largest one greeting me each morning with a vigorous cock-a-doodle-doo. “When you want me to call Martin?” my husband asked. “Those birds are spreading dust everywhere.”

“Not yet,” I said as I hand-fed the rat-pack cracked corn. I scratched one under his wing as another vied for my attention, wanting his chest rubbed. “Maybe not ever,” I whispered as the beige one hopped on the open door of the cage, asking to be held. “Nobody turns my birds into dinner, do they, Boy?”

Four little heads cocked to the side in unison, knowing exactly what I meant.

~~~~~~~~~~

The Chicken Trilogy

Part 3 of 3

by Cynthia Briggs

Author of: Pork Chops & Applesauce and Sweet Apple Temptations

Read more about Cynthia's books by clicking here:

porkchopsandapplesauce.net/book.htm

Sweet Understanding
Part 3 of 3

It was in the spring of 1943, and 6-year old Bobbi peeked through the wooden slats of the back yard gate. She crossed her legs and wiggled. The outhouse was in clear view.

“Where’s Felicity? That mean old chicken!” Bobbi muttered.

Tiny and petite for her years, Bobbi felt utterly defenseless against the cranky bird. Didn’t the chicken understand that when nature called she had to walk the path to the outhouse?

Bobbi was puzzled because Mommy, Daddy, Grandma or Grandpa wouldn’t help her. They just kept saying, “Honey, you’ve got to learn to defend yourself!”

Bobbi made every effort to avoid Felicity. She’d watch closely, from inside the gate to make sure the chicken wasn’t in sight, then with her eyes fixed on the outhouse door, she’d quickly open the gate and make a run for the privy. The bird would suddenly jump from behind a nearby woodpile batting Bobbi with her swift wings.

Bobbi thought perhaps the gate noise was alerting the insensitive creature. So, she left the gate standing open and patiently waited for signs of Felicity. With the chicken out of sight and a clear footpath, Bobbi sprinted up the trail, only to be blocked again by the persistent fowl! Then there were times when the sly bird would let Bobbi go to the outhouse only to ambush her upon the return trip.

“Does Felicity ever sleep?” Bobbi wondered. Morning, noon and night the crotchety fowl menaced her. In Bobbi’s more desperate moments, with no hope of eluding the chicken, Bobbi resorted to squatting in the yard, only to be caught and scolded by her mother. Consequently, trying to out-wait the bird didn’t work either. Her guess was that the hen’s bladder was bigger, better and stronger.

“Bobbi, you’ve got to show the chicken who’s boss.” Dad reminded her. “Stand up for yourself. No one else is going to.”

“But, Daddy, I’m afraid of her!” Bobbi cried hopelessly.

The old bird continued to get the best of Bobbi. And to make matters worse all the grownups were on the chicken’s side!

One morning Bobbi woke up feeling grumpy. She was fed-up with having to grapple with the chicken.

“Leave me alone, I have to go potty!” Bobbi barked at her mother as she marched outside. Her blond curls bounced off her shoulders and her short, determined legs carried her toward the outdoor facilities.

Predictably, Felicity leaped from behind a bale of straw. She lunged at Bobbi and arched her neck, threatening Bobbi with her sharp beak.

At that moment something snapped in Bobbi. The chicken had bullied her for the last time.
With her hands on her hips, she bent down and faced the chicken head-on. Bobbi waved her arms and hands in a mad frenzy and bellowed like a banshee as she squared-off, nose to beak, with the flabbergasted hen.

“Squawk! Squawk! Squawk!” Felicity protested. A scuffle ensued. Needless to say, thereafter, Felicity gave Bobbi a wide path, including the one to the outhouse.

Bobbi learned the importance of sticking up for herself. She also discovered the benefits of coming to a sweet understanding with someone who has a sour disposition.

Sweet & Sour Chicken
1 fryer, cutup or 6 chicken breasts
1-8 ounce bottle Russian or Catalina Salad Dressing
1 package onion soup mix, dry
8 ounces orange marmalade

Mix salad dressing, onion soup mix and marmalade together in a medium size bowl. Pour mixture over chicken that has been placed in a rectangular baking pan. Bake; uncovered, at 350 degrees for 45-60 minutes. Yield: 4-5 servings with a rice accompaniment.

~~~~~~~~~~
Coming in April: Springtime Desserts and Salads
~~~~~~~~~~

Two Chicken Trilogies: Part 2 of 3

2010-03-05T10:13:00.000-08:00

Chicken Math
Part 2 of 3
by C. Hope Clark
http://www.fundsforwriters.com/
High Hope for the Freelance Writer

“Eight hens is enough,” I said to my husband. “That’s four or five eggs a day.”
“Barred Rock? Leghorns? What breed do we want?” he mumbled, his nose all but pressed against the computer screen.

The coop was almost ready. The breeder down the road only had Rhode Island Reds, and I knew that type bird to be scrappy. “Docile,” I said. “You decide. Just make sure they’re sweet. I want them to sit on my knee and eat out of my hand.” We wanted eggs, but I raised pets, not just farm products. “Oh, and no roosters.”

“You discriminating?”

“No. Last thing I need is Mrs. Harvey next door fussing about the daybreak crowing.”
Twenty minutes later, he logged off the computer. “Done,” he said.

“What’d you get?”

“Let’s see . . . I ordered three Barred Plymouth Rock, three Buff Orpingtons, three Gold Wyandotte, three Silver Wyandotte, and three Dominiques. All laid back varieties.”

I counted. Three, six, nine . . . “You ordered fifteen birds? That’s five dozen eggs a week!”

“I couldn’t decide. Some don’t make it anyway, hon. But they’re all female,” he said with a wink. “Just like you said.”

I couldn’t wait. Days later at six A.M., the post office called with our two-day-old pullets. I rode home with the small, cardboard box in my lap, the heater on for the birds, sweat beading on my temple. I freed the shipping paper off the top and read as my husband drove. “Oh no,” I said.

“They all right?” my husband asked.

“Oh, they’re all fine,” I said as I counted twenty teeny-weeny bodies. “Free males included for warmth” was stamped bold across the receipt. And they were all so dang cute. Thank heavens I’d only wanted eight. If I’d said fifteen, he’d have ordered thirty.
~~~~~~~~~~
“The Chicken Trilogy”
Part 2 of 3
by Cynthia Briggs
Author of:
Pork Chops & Applesauce and
Sweet Apple Temptations
Read more about Cynthia's books by clicking here:
porkchopsandapplesauce.net/book.htm

Chicken Rustlers Sometimes Eat Crow

“Betty, here’s my recipe for oven fried chicken that you wanted. Speaking of chicken, are those your chickens running around loose in my back yard?” Lucille said to her neighbor as she slipped the recipe in her pocket and hastened toward the sliding door to get a better look.

“No, that can’t be. We clipped their wings and repaired the chicken yard fence yesterday.”
Betty wiped the steam from the glass and peered outside into the darkness. The rain was pelting down in heavy torrents. Lucille’s back yard had become a pool of wet grass. A flurry of Rhode Island Red hens were scurrying about the yard, flapping their water soaked wings against drenching rain. “Oh my gosh! My hens are loose! We’ve got to get them back into a dry pen before they catch pneumonia.”

Lucille quickly followed Betty out into the weather to corral the feathered escapees.

“Here, Lucille, these salmon fishing nets will make catching them much easier.” Betty shouted as she shoved a huge net in Lucille’s direction.

Betty and Lucille chased the squawking hens through several neighboring yards. The hens noisily dodged swooping nets as the two determined women splashed their way down the normally quiet rural street.

The overly excited birds bolted through an overgrown cow pasture where Betty slipped and rolled across the grass and Lucille slid into a puddle of muck netting a fence post instead of a hen. Customers at a nearby Arco Mini-Mart watched in disbelief as the net carrying duo chased the fluttering flock past the gas pumps and then disappeared into the squall.

“Enough is enough!” Betty told Lucille. “Let’s go back home and get dried out. Look at us! We’re soaked. Those birds have no intention of being rounded up tonight.”

“You won’t get an argument out of me. But before we change our clothes, let’s check the chicken coop and see how they managed to get out.”

Lucille added with a chuckle. “Maybe we’ll get lucky and some of them went back to the pen on their own. Then we won’t be going back completely empty-handed.”

Betty’s eyes were flat. She was too tired, wet, muddy and frustrated to find any humor in the situation.

There were no visible signs of damage to the outer fencing around the chicken yard. Other than being soaked from the downpour, everything appeared to be in its normal place. How did the chickens escape?

Betty opened the hen house door. A single light bulb swayed gently which made it possible for them to see inside the room. Lucille peeked over Betty’s shoulder.

The hens were all huddled together on their roost. The room was dry, warm and undisturbed. They had been in bed for the night and safe from the storm since dusk.

The chickens looked up at the two astonished women and clucked, as if to ask, “What do you want at this time of the night?”

“Betty, we’re chicken rustlers!” Lucille shrieked. “The chickens we were trying to net must belong to Mr. Brown who lives down by the school.”

“I feel so stupid,” Betty replied. She was embarrassed but glad to know her chickens were safe.

Lucille pulled a dripping wet recipe out of her pocket and handed it to Betty. “Why don’t you go home and try this chicken recipe…it’s better than eating crow!”

Lucille's Easy Oven Fried Chicken
1 Frying Chicken, cut-up
1 cube margarine
2 cups flour
¼ teaspoon paprika
1 teaspoon sea salt
¼ teaspoon pepper, freshly ground

Heat oven to 350 degrees. Put the margarine cube in a large, aluminum foil lined, baking pan with sides (I use a heavier-weight jellyroll pan). Place the pan in the oven so the butter will melt and cover the bottom of the pan. Rinse the chicken pieces and dry thoroughly on paper towels.

In a separate bowl combine flour, paprika, salt and pepper. Dredge chicken in flour mixture. Shake excess flour from the coated chicken pieces and place them in the melted butter. For best results, arrange the chicken so it’s not scrunched together in the pan.

Bake for 30 minutes. Turn chicken and bake for another 30 minutes. If needed, continue baking and turning the chicken (in 10 minute intervals) to achieve desired crispness.
Yield: 4-5 servings

Served with mashed potatoes and corn on the cob this dinner screams comfort food! Lucille's Oven Fried Chicken recipe is the simplest way I've ever found to make fried chicken with no standing over a hot stove. Additionally, it's probably lower in calories than traditional chicken fried in grease. Chicken pieces come out of the oven crunchy on the outside, moist and juicy on the inside. Enjoy!
~~~~~~~~~~
Coming in April: Part 3 of the Two Chicken Trilogies
~~~~~~~~~~~

Two Chicken Trilogies: Part 1 of 3

2010-02-10T18:20:00.000-08:00

First Rate Chicken Coop
Part 1 of 3
by C. Hope Clark
http://www.fundsforwriters.com/
High Hope for the Freelance Writer

We retired to three acres in rural South Carolina. To my delight, a neighbor had chickens. I grinned ear to ear every time Mr. Kirby called and asked us to look in on his birds while they went out of town. Before long, the urge got the best of us, and we decided to start a brood of our own. We could save money on eggs!

Chicken coop books covered my kitchen table. Nothing fit my dream, so I designed my own, stealing ideas from a hundred other structures found online. With a stiff new tool belt and $300 worth of lumber and materials in the garage, I broke ground.

My nights filled with images of nails, caulk, studs and paint, as did the floor of my garage. By day I pondered predators and weather, determined to stop any potential hazard for my birds by designing a fool-proof coop. The cashier at the building supply labeled us the chicken coop couple after our sixth trip, asking when we were hanging the chandelier. We enjoyed the chuckle but were hell-bent on building a house resistant to whatever nature threw at it.

A month later, The Chicken Ranch flaunted insulation, interior paneling, vinyl flooring, three colors of paint, lights, motion sensors, a French drain, chain-link fencing, a shaded dirt patio and an awning over a concrete run. The night we finished, I put pen to paper, calculating expenses and return on investment. My husband laughed as the figure hit $1500. As he walked away, I recalculated, woefully figuring it should take us no more than, say, fifteen years to re“coop” our expenses in fresh eggs.

~~~~~~~~~~

“The Chicken Trilogy”
Part 1 of 3
by Cynthia Briggs
http://www.porkchopsandapplesauce.net/book.htm

Mean-Spirited Fowl makes Savory Chicken Broccoli Souffle

“Grandma! He got me! He pecked me again!” I sobbed as I threw my arms around my grandmother’s legs and buried my tear stained face into her apron. The barnyard bully had once again forced me to seek the protection of Grandma’s arms.

I was a mere 4 years old when Grandma assigned me the daily task of gathering eggs from the hen house. She knew I delighted in slipping the eggs from beneath the hens’ warm fluffy tail feathers. Sometimes I’d disturb the girls and they’d fly from their straw lined nest squawking in protest. But, over all they were patient with my innocent awkwardness.

In contrast, the hen house rooster had no patience with me setting foot into his territory. The foul bird had given me good reason to be terrified of him and he’d turned my favorite farm chore into a daytime nightmare.

Every day when I scampered to the hen house to collect the eggs with renewed hope that the vicious creature had gotten lost during the night and couldn’t find his way back to the barnyard. Without fail he’d fly at me with his angry claws and sweep sand into my eyes as he rapidly flapped his powerful wings. He’d knock me to the ground and peck me repeatedly with his wickedly sharp pointed beak.

Although Grandma was usually slow-to-anger, her presence alone was intimidating as she tipped the scales at 250 pounds and stood 5’ 10” tall. Using her size and a crusty glare, she attempted some mediating tactics by hovering at the chicken yard gate. Quietly she’d wave a wooden club, for the rooster’s benefit, while I collected the eggs. She also positioned herself with the threat of the chopping block in full view.

I’m not sure if the rooster was just plain stupid or if he underestimated Grandma’s gift with the cleaver. But the day came when he found out who ruled the roost. “That bird has gotten too big for his breeches! He’s pecked you for the last time!” She picked me up and set me out of her path.

“Where’s my hatchet?” She asked as the wooden screen door slammed behind her with a loud bang. Grandma advanced toward the chicken yard like a female bear protecting her young. Her amazingly smooth momentum was uninterrupted as she swiftly grabbed her well-used hatchet from the chopping stump.

She charged past the hen house with her sights on the zealously mean rooster. The feathers flew and yet another notch was carved into the chopping block.

Soft, nervous chuckles began bubbling out of me when I realized the rooster had finally got what I felt he deserved. Grandma had put the mean-spirited fowl in his place. After plucking the last of the rooster’s pinfeathers, Grandma artfully dressed the bird and plunged him into the stew pot. I couldn’t stop giggling.

At dinner that evening I grinned fiendishly and cackled with guilt-free satisfaction when Grandma served Savory Chicken Broccoli Soufflé. It was comforting for me to know I’d be able to gather eggs in peace and never again be terrorized by the ornery rooster.

Savory Chicken Broccoli Soufflé
6 large, fresh eggs, separated
1 cup sharp cheese, grated
1 10-ounce can cream of celery soup
10 ounces milk
1/4 teaspoon sea salt
1/2 teaspoon dry mustard
1/4 teaspoon white pepper, freshly ground
1 1/2 cups broccoli, chopped (or mushrooms, celery, onions, peas)
1 cup chicken, cooked and finely diced (or shrimp, crab, ham, smoked salmon)

Beat egg yolks together in a large bowl. Mix soup into egg yolks, then add milk, salt, dry mustard, and white pepper. In a separate large bowl, whip the egg whites until stiff peaks form. Gently fold the egg yolk mixture into the egg whites. Continue folding in meat, veggies and cheese.

Fold into an ungreased, 1 1/2 quart soufflé dish. Bake, uncovered at 350 degrees for 45 minutes, or until a knife inserted into the center comes out clean. Serve immediately with green side salads, glasses of white dinner and crusty rolls, if desired. Presto! Dinner is served!
Yield: 4 servings

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Coming in March: Part 2 of the Two Trilogies

Crab Meat Pasta-Shell Soup

2009-12-29T15:09:00.000-08:00

Happy New Year!

Excerpt from Pork Chops & Applesauce:
A Collection of Recipes and Reflections

Crab meat is Costly, yet an Oh-So worth it Treat

“I’d never bought a live crab before.” Kathy told me. “The crabber instructed me on how to cook them and I felt especially adventurous that day. So, I bought 4 of the bug-eyed, pre-historic looking creatures at an unbelievable low price of $1 each. It sounded easy enough, just drop the crab into a pot of rapidly boiling water and simmer it until its shell turns red.”

“Have you ever had to chase a crab around your kitchen? Or worse yet, have you ever been chased around your own kitchen by a crab?” She asked. “Well, I discovered the hard way that a crab needs to be dropped into the boiling water on its back. When I dropped the first crab into the pot face down, it quickly climbed back up the side of the pot, landed on the floor and, clacking its pincers, chased me screaming across the kitchen to the safety of a nearby bedroom.” Kathy howled with laughter as she remembered the incident.

“When I finally got the nerve to leave the bedroom, I chased him around the kitchen, grabbed the partially scalded cantankerous crab and quickly dropped him into the pot…on his back. Victory was mine!” She gallantly announced. “Without doubt, it was well worth the skirmish to get fresh crab meat and at such a reasonable price,” she added. “However, I think that kind of market low price is gone forever!”

Inexpensive crab meat is a price of the past. No matter how you weigh the critter - crab is gonna cost you. But for crab meat lovers the following Crab Meat Pasta-Shell Soup is Oh-So worth it!

Crab Meat Pasta-Shell Soup
1/4 cup onion, chopped
1/4 cup green bell pepper, chopped
1/4 cup celery, diced
1-2 tablespoons margarine or butter
3 1/2 cups chicken broth
1 cup ripe tomato, peeled and crushed
1/4 cup tiny pasta shells
1 tablespoon parsley, snipped
1/2 teaspoon salt
Freshly ground pepper to taste
6-8 ounces fresh crab meat or 2-6 ounce cans crab meat, drained
with cartilage and shells removed

In a large saucepan, saute onion, green bell pepper and celery in margarine until tender but not brown. Add broth, tomatoes, tiny pasta shells, parsley, salt and pepper; bring to boiling. Cover and reduce heat; simmer for 30 minutes. Add crab meat and simmer 5 minutes longer. Serve immediately. Yield: 6-8 servings

This recipe originates from the kitchen of Cheryl Burke, Kent, Washington. Cheryl shared this crab soup recipe with me many years ago when she and her husband, Dan, hosted their annual Kent Fire Fighters’ Christmas dinner. Since then I’ve been making it every holiday season for either Christmas Eve or New Year’s Eve dinner. It makes a satisfying and delectable main dish when accompanied with a dinner salad, fresh sourdough bread and chilled white wine. Crab Meat Pasta-Shell Soup gets a double thumbs-up from me as it’s incredibly simple to prepare, yet it tastes gourmet!

More recipes and stories for warming up during chilly winter weather can be found in my book, Pork Chops & Applesauce; Pacific Beach Clam Chowder and
Southwest Meets Northwest White Chili along with their accompanying sure-cure stories for warming you from the inside out.

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Smoked Salmon Chowder is a warming comfort food that is satisfying on chilly days, yet promises summer with sprigs of dill weed and parsley. Creamy sour cream thickens the broth and compliments the smoked fish, creating a lunch or dinner that’s sure to please all seafaring seafood enthusiasts.

Smoked Salmon Chowder
2 cups smoked salmon, cut into chunks, (alder smoked is my favorite)
OR 2 cups baked or canned salmon plus ⅛ – ¼ teaspoon liquid smoke
4 tablespoons unsalted butter
1 cup onions, chopped
½ cup celery, sliced
1 cup green pepper, chopped (optional)
4 tablespoons all-purpose flour
3 cups chicken broth
½ - ¾ cup sour cream or cream cheese
1 tablespoon fresh or dried dill weed
2-3 tablespoons fresh parsley, chopped
Freshly ground black pepper and salt to taste

Melt butter in medium saucepan; saute onion, celery, and green pepper. Stir in flour, slowly add broth and cook over medium heat, stirring constantly until chowder reaches boiling point. Add sour cream, dill weed, black pepper and smoked salmon; heat 4-5 minutes, stirring constantly (do not boil). Garnish with parsley just before serving, season with salt at the table. Yield: 4-6 servings

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Of all sound of all bells... most solemn and touching is the peal which rings out the Old Year. ~Charles Lamb

Happy New Year!
C. Briggs

Receive the Country Chef Reader by sending your request to
books@porkchopsandapplesauce.net
Your contact information is kept strictly confidential and we don't share, sell or trade your information with anyone for any reason.
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Holiday Candy Sensations

2009-12-13T17:20:00.000-08:00

Classic Rum Balls
1 ½ cups confectioners’ sugar
2 tablespoons unsweetened cocoa powder
½ teaspoon ground allspice
½ cup dark or light rum
2 tablespoons light corn syrup
2 ½ cups very finely crushed vanilla wafers
1 cup finely chopped, toasted walnuts or pecans

In a large bowl, sift together 1 cup confectioners’ sugar, cocoa powder and allspice. Stir in rum and corn syrup. Stir in vanilla wafers and walnuts; mix well. Cover mixture and refrigerate for 30 minutes, or until slightly firm. It’s OK if mixture appears crumbly and dry; do not add more liquid.

Place the remaining ½ cup confectioners’ sugar in a shallow bowl.

Scoop out portions of the chocolate/rum mixture using a tablespoon; form into 1-inch balls. Roll the balls in confectioners’ sugar, making sure to coat evenly.

Place on a baking sheet, cover with plastic wrap and refrigerate overnight. The next day place each rum ball in ruffled candy papers; place a sheet of waxed paper between the layers to keep from sticking. Rum Balls will keep for up to 2 weeks in an airtight container in the refrigerator. Yield: 5 ½ dozen

Simply Decadent Truffles
2 ½ packages or 20 squares, semi-sweet baking chocolate, divided
1-8 ounce package cream cheese, softened
Chopped nuts, optional
Chocolate Sprinkles, optional

Melt 8 of the chocolate squares as directed on package. Beat cream cheese in medium bowl with electric hand mixer until creamy. Add melted chocolate; mix well. Cover, and refrigerate for at least 1 hour, or until firm.

Cover baking sheet with waxed or parchment paper. Shape chocolate mixture into 30-36 balls, using about 2 teaspoons chocolate/cream cheese mixture for each ball. Place in single layer on prepared baking sheet. Refrigerate until chocolate is firm.

Melt remaining chocolate squares as directed on package. Using a toothpick, dip truffles into melted chocolate one at a time; roll truffles in chopped nuts or chocolate sprinkles, if desired. Return to baking sheet. Refrigerate until chocolate is firm. Place each truffle in a ruffled candy paper; store covered in refrigerator. Yield: 3 dozen

Variations: Add 1-2 teaspoons peppermint, rum or almond extract; or ¼ cup orange or raspberry liqueur to the chocolate mixture before shaping into balls.

Chocolate Swirl Bark with Cherries & Pistachios
2 cups (1-12 ounce package) semi-sweet chocolate chips
6 ounces (3 squares) white candy coating
1 cup toasted pistachios or pecans, chopped and divided
1 cup dried cherries or cranberries

In a medium-size microwaveable bowl, melt chocolate chips; stir until smooth and set aside. In a separate microwaveable bowl, melt white candy coating; stir until smooth and set aside.

Mix 1/2 cup pistachios into semi-sweet chocolate; spread onto parchment paper-lined baking sheet. Mix cherries into white candy coating; pour over dark chocolate; run a knife through both layers of candy to swirl. Sprinkle remaining pistachios over bark. Chill in refrigerator until firm. Break into serving-size pieces. Store bark in air-tight container in refrigerator. Yield: approximately 1 pound

Creamy French Fudge
1-14 ounce can sweetened condensed milk
1-12 ounce package milk chocolate chips
3 ounces semi-sweet chocolate chips
1 teaspoon pure vanilla
1 cup pecans or walnuts, chopped

Combine sweetened condensed milk, milk chocolate chips and semi-sweet chocolate chips in a shallow 2-quart microwaveable baking dish. Microwave on high for 2-3 minutes, stirring at 1 minute intervals.

When chips are melted, stir in vanilla and nuts. Pour fudge into a buttered 8” x 8” x 2” pan. Allow to set-up at room temperature for 2-3 hours. Cut into 1” squares. Store up to 10 days in air-tight container or wrap securely in plastic wrap. Yield: 64 pieces

Variation: Replace equal amounts of choclate chips with either white chocolate chips or almond bark. This is a very nice change from traditional chocolate.

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Order Now! There's still time to order Pork Chops & Applesauce and Sweet Apple Temptations for holiday gift-giving. With the lagging economy many people are cooking at home more to save money. Pork Chops and Sweet Apple are ideal gifts offering sumptious comfort food recipes that'll be saving hard earned dollars until we can see this recession in our rearview mirror. Don't delay, click here to purchase: http://www.porkchopsandapplesauce.net/new/

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Scheduled Arts & Crafts Shows

Book Signing Events

Hope to see you!

Highland High School, 4700 Coal Ave SE, Albuquerque, NM, 87108, Saturday, Dec. 19, 9 AM to 4 PM.

Velocity Christmas Craft Show, Calvary of Albuquerque, 4001 Osuna Road NE, Albuquerque, NM, 87109, Fri. & Sat, Dec. 11 & 12.

Purse Party, 8001 Wyoming Blvd NE, Suite D4, Albuquerque, NM, Sunday, Dec. 6, 2 PM to 4 PM.

Liz & Gil Silva Home, 7709 Apache Ave NE, Albuquerque, NM, Fri. and Sat. Dec. 4 & 5, 9 AM to 6 PM.

Happy Holidays!
C. Briggs

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Pumpkin : The Essence of the Season

2009-11-17T17:42:00.000-08:00

Guests won't notice that you didn't fuss with pumpkin pie when you serve Apple Pumpkin Dessert. It's a delicious blend of apples, spices and pumpkin served individually with a zingy gingersnap topping. This recipe is one of many apple pumpkin recipes from my cookbook, Sweet Apple Temptations.

Apple Pumpkin Dessert
1-21 ounce can apple pie filling
1-16 ounce can pumpkin pie filling
1-14 ounce can sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup gingersnap crumbs, approximately 18 cookies
2 tablespoons butter, melted

Preheat oven to 400°. Spoon apple filling into 8-10, 1/2-cup size greased custard cups.

In a large bowl, beat together pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt until well blended; spoon mixture into custard cups over apple filling.

Combine gingersnap crumbs and butter; sprinkle over pumpkin mixture. Place filled custard cups on a 15 x 10-inch jelly roll pan and add a small amount of water to the outer pan.

Bake for 10 minutes; reduce heat to 350. Bake for an additional 15 minutes, or until set in the center. Cool before serving. Garnish with a walnut half (pictured), if desired. Yield: 8-10 servings.

Pumpkin Swirl Cheesecake deserves a gold star. Its creamy pumpkin flavor shouts "Autumn!" The recipe makes a whopping eighteen servings so when your guests begin clamoring for more, there will be plenty of this essence-of-the-season to go around.

Pumpkin Swirl Cheesecake
Crust:
1 cup ginger snaps (about 25), crushed
Filling:
4 8-ounce packages cream cheese, softened
1 cup granulated white sugar
3 tablespoons cornstarch
1 cup sour cream
2 teaspoons pure vanilla
3 eggs
1 teaspoon lemon juice
3/4 cup canned pumpkin
3 tablespoons brown sugar
2 tablespoons molasses
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon ground cardamom

Preheat oven to 350°. Press cookie crumbs into a buttered 10" spring form pan.

In a large bowl beat cream cheese, sugar and 2 tablespoons cornstarch until smooth. Add sour cream and vanilla. Mix well and add 1 egg at a time, beating after each addition. Place 3 1/2 cups batter in medium bowl; add lemon juice and mix well. Set aside.

To remaining batter in large bowl, add 1 tablespoon cornstarch and all remaining ingredients; beat well. Set aside 1 cup pumpkin batter. Pour half the vanilla batter (1 3/4 cups) into crust. Top with pumpkin batter, then remaining half of vanilla batter, then with reserved pumpkin batter. Swirl with a knife.

Bake for 60-75 minutes, or until center is almost set. Cool on rack for at least 1 hour before removing from spring form pan. Refrigerate until serving time; drizzle with melted chocolate and whipped cream pillows (pictured), or decorate as desired. Yield: 18 servings

Pumpkin Applesauce Bread is best when it's baked ahead so the flavors have time to meld. Serve warm and drizzled with honey (pictured), slathered with cream cheese or whipped cream to make a seasonal comfort food that says, "happy, happy" with every delicious bite. This recipe is one of many apple pumpkin recipes from my cookbook, Sweet Apple Temptations.

Pumpkin Applesauce Bread
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
4 eggs or 1 cup egg substitute
1/4 cup brown sugar, firmly packed
1 cup granulated white sugar or Splenda
1/2 cup oil
2 cups unsweetened applesauce
1-16 ounce can pumpkin

Preheat oven to 350°. Sift together first 7 ingredients and set aside. In a large bowl, beat together eggs and granulated white sugar until creamy; gradually add oil and beat until well mixed.

Mix applesauce and pumpkin into sugar oil mixture; add sifted ingredients and mix well.

Pour into greased, floured and parachment-lined 9 x 5-inch loaf pan. Bake for 45-50 minutes, or until toothpick comes out clean from center of loaf and bread begins to pull away from sides of pan.

Cool for 10 minutes; turn out of pan onto cooling rack. Cool thoroughly before cutting into 1-inch slices. Yield: 1 loaf, approximately 10-12 slices
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Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all. ~Stanley Horowitz
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Website: Pork Chops & Applesauce and Cynthia Briggs Books

Happy Pumpkin Hunting!

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Chili Relleno Casserole: A Southwest Tradition

2009-09-30T16:25:00.000-07:00

Mid-August in New Mexico marks the arrival of chili season. Chilies are sold by the 25-50 lb. gunnysack at all the major food retailers, vegetable stands and grower's markets. Roasting vendors manned with their unique tumbler-style roasters begin springing up wherever chilies are sold. The smokey aroma of sizzling chilies permeates the warm desert air as it invites the festiveness surrounding an abundant harvest and welcomes the advent of autumn.

Last week I spent some time in southern New Mexico, and was able to get caught-up with a friend and her husband who own over 100 acres of farmland. Their main crop is growing alfalfa hay for resale, but chilies of every variety common to the southwest were growing prolifically in their massive vegetable garden. It felt rewarding to gather chilies in the hot afternoon sun, yet the dirt and grit on my hands was a reminder of the hard work and toil synonymous with farm living. They wouldn't let me leave without generously packing the trunk of my car with bags of red and green chili peppers.

All the way home our mouths were watering for a chili rellenos casserole, which I began preparing as soon as I walked into my kitchen. I'm going to share with you my most requested recipe for chili rellenos casserole. There are dozens of variations available, however this is one of my favorite because it's easy to prepare and it's forgiving to the waistline. Its flavor is unchanged using several low-calorie and low-fat ingredients, and it doesn't call for flour or leavening. This is a light meal that just doesn't get any tastier or any fresher! Ole'

Fiesta Chile Rellenos Casserole

Cooking Spray

2 teaspoons canola oil

1 small onion, chopped

1 tablespoon jalapeno peppers, chopped fine

1 to 1 1/2 cups roasted green chili peppers, coarsely chopped

1 1/2 cups low-fat Mexican blend shredded cheese, (set aside 1/3 cup for topping)

4 large eggs

3/4 cup light sour cream

2-3 Roma tomatoes, chopped

1/3 cup cilantro, chopped

1 ripe avocado, diced

Directions: Preheat oven to 350 degrees. Coat an 8-inch square glass baking dish and a medium-size skillet with cooking spray.

Heat oil in skillet over medium heat. Add onions and cook until translucent, about 5-10 minutes. Stir in jalapeno and green chili peppers; cook for 2-3 minutes more. Spread mixture evenly into bottom of prepared baking dish; sprinkle with shredded cheese.

Place eggs and sour cream in a medium bowl; beat VERY WELL with a electric hand mixer. Pour mixture over cheese layer in baking dish; sprinkle with chopped tomatoes and remaining 1/3 cup shredded cheese.

Bake until a knife inserted in center comes out clean, about 35-45 minutes depending on your oven temperature. Top with chopped cilantro. Serve with diced avocado, hot re-fried beans and traditional red salsa or tangy green tomatillo salsa (the latter salsa is my personal favorite). Yield: 6 servings

Cynthia Briggs

www.porkchopsandapplesauce.net/purchase.htm

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October Events

October is going to be an especially busy month for me. If you're in the area on Saturday's in October be sure to stop by the Grower's Market and taste my homemade jam. My specialty is Apple Preserves, or if you like your food hot, Apple Preserves en Fuego! Every week I'll have different jams out for sampling...maybe some Tropical Fruit w' Almond Essence, Hot Pepper Dipping Sauce, or Mixed Berry just to name a few. Understandably, I'm on a first name basis with the Fruit Basket employees here in Albuquerque.

Saturday, October 3, ABQ Grower's Market, 7 AM to Noon. Location is in the parking lot at ABQ Uptown between Borders and the new Trader Joe's. It's wise to arrive early as it gets crowded and many of the vegetable vendors sell out by 9 or 10 AM. You'll find me at the north end of the parking lot in the arts & crafts section.
Saturday, October 10, ABQ Grower's Market, 7 AM to Noon.
Saturday, October 17, ABQ Grower's Market, 7 AM to Noon.
Saturday, October 24, ABQ Grower's Market, 7 AM to Noon.
Sunday, October 25, 2009 Holiday Bazaar at Jazzercise Del Sol, 4902 Lomas Blvd NE, Albuquerque, NM, 10 AM to 3 PM. 40 vendors with raffles throughout the day.
Saturday, October 31, ABQ Grower's Market, 7 AM to Noon.
Saturday, November 7, Alisha Diaz-Bole Holiday Home Show, 8 AM to 4 PM, 9816 Golden Rod Circle, Kirtland Air Force Base, NM. 25 vendors with raffles throughout the day. Explain to the guard who you have business with on base, show your car registration and proof of insurance. This is an enthusiastic group of officer's wives who participate and sponsor the bazaar.

Pork Chops with Homemade Applesauce

2009-09-07T13:46:00.000-07:00

Every year when Labor Day weekend rolls around my mind turns to the fall apple harvest. OK, I think about apples all year-round, but that's just me. At any rate, September is here and all of us will be experiencing cooler night and warmer appetites for heartier dinners.

Homemade Pork Chops and Chunky Applesauce are the first two recipes appearing in the introduction of my nostalgic cookbook, Pork Chops & Applesauce. Find more comfort food recipes at http://www.porkchopsandapplesauce.net/purchase.htm

Homemade Chunky Applesauce
6 - 8 apples, peeled, cored, diced (best to use several different varieties)
1/4 cup water or apple juice
1 heaping teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 cup granulated sugar

Place prepared apples in a large saucepan, add water, cinnamon, cardamom, nutmeg and sugar. Do not stir; cover with a tight-fitting lid. Place over medium heat. When apple mixture begins to bubble or steam, reduce heat to low. Simmer for 20-40 minutes, stir only when necessary to avoid scorching. When apples are tender, remove from heat and mash to desired "chunkiness" with a hand-held masher. For a thicker applesauce, cook uncovered, on medium-low heat for 5-15 additional minutes, or until applesauce reaches desire consistency. Yield: 6 cups

Note: The key to making the world's most flavorful applesauce is to use a variety of cooking apples in every batch. Adding 1 or 2 Red or Golden Delicious apples adds extra sweetness to the sauce. For a caramelized type applesauce, avoid stirring the apples during the cooking process. Do not stir after pouring the spices and sugar over the prepared apples, stir only enough while cooking to keep mixture from scorching.

Pan-Fried Pork Chops
6 – 1" thick, bone-in pork chops
3 tablespoons cooking oil
Salt, pepper and garlic powder to taste

Sprinkle pork chops with salt, pepper and garlic powder; set aside. Treat a heavy skillet with cooking spray; place skillet over medium-high heat. Add oil and when "dimples" begin appearing in the skillet, add seasoned pork chops. Pan-fry over medium heat for approximately 10-15 minutes on each side, or until chops are crispy and brown on the outside with no visible pink inside next to the bone. Serve with warm Homemade Chunky Applesauce.
Yield: 6 servings

Note: Grilling has become a more popular cooking method for meat, chops and poultry. When I'm serving applesauce with pork chops I keep the seasoning simple as with pan-frying and then grill to taste. You can hardly go wrong by serving a fall dinner of pork chops and applesauce to your friends or family - it's a sumptuous autumn dinner everyone loves.

Cynthia Briggs

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