Monthly Archives: September 2013
I grew up with this recipe, as my mother made it quite often It really is one of the KISS ones,,, I always make a batch of mashed potatoes so that I can smother them with the sauce too!
Smothered Pork Chops
4 to 6 pork chops about one inch thick (bone in cook faster)
1 white onion sliced
1/2 cup orange juice
1/2 Heinz catsup
In frying pan, brown the chops in a little oil on both sides but do NOT cook them through.
Add in the sliced onions and cook on medium until softened.
Mix the OJ and catsup together and pour over the chops.
Cook covered on medium for about 20 minutes, depending on thickness of chops.
Turn the chops over and add the orange slices. Cook another 15 to 20 minutes depending on how well done you like them.
Remove the chops and keep warm while you turn up the heat on the remaining sauce to thicken. Stir often so as not to burn.
Serve with the mashed potatoes and a vegetable, using the sauce as a gravy.
Just like Mom’s!!!
What happens when you buy too many cherry tomatoes at Costco? You get desperate to use them up…LOL. This salad was great!
Cherry Tomato Salad http://www.annies-eats.com/
2 pints ripe cherry tomatoes, quartered (about 4 cups)
1/4 teaspoon salt
1/2 teaspoon sugar
2 cloves of garlic minced
1/2 teaspoon dried oregano
1 medium shallot minced
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
ground black pepper
1 small cucumber, peeled, seeded and diced into 1/2 inch chunks
4 ounces crumbled goat cheese (about 1 cup)
1-2 tablespoons parsley minced
Combine the tomatoes, salt and sugar in a medium bowl and toss. Let stand for 30 minutes. Transfer the mixture to a salad spinner and spin until the seeds and excess liquid have been removed (about one minute). SAVE 1/2 cup juice.
Return the tomatoes to the original bowl.
Combine 1/2 cup of the liquid with garlic, oregano, shallot and vinegar in a small saucepan and set over medium heat. Simmer until mixture is reduced about 6 to 8 minutes. Remove from heat and let cool to room temperature. Whisk in the oil and season with pepper to taste.
Add the cucumber, goat cheese and parsley to the bowl of tomatoes. Toss with the dressing and serve.
This recipe was another I picked up from my daughter. It has always been a favourite because of its simplicity.
- 2 pork tenderloins cut into 1/2 inch rounds or chicken strips
- 2 tsp sambal oleek (found in the imported foods section of most grocery stores)
- 2 tsp grated ginger
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 small onion cut in half horizontally and in strips
- 1 green pepper cut into strips
- 3 tsp olive oil
- 1/2 c white wine
- 3 green onions thinly sliced
- 1/3 c sour cream
Okay…I hear ya! It may seem too early to start this, but trust me, NOW is the right time to make this cake! Once baked and wrapped and stored, you are going to take it out every two or three weeks and brush it with your favourite brandy! Keep doing that right up until the cakes are all gone!! You won’t regret it…
FYI…this is Larry’s mother’s recipe with a slight change. Since we had no cherries, we replaced them with dried cranberries. He also added some Kirsch to make up for the lack of cherry flavour… BTW…MY mother used glazed pineapple too!
Mrs. McIntosh’s Dark Christmas Cake*
3 cups seedless raisins
3 cups Sultana raisins
1 cup dates cut up
1.5 cup dried cranberries OR glazed cherries
3 cups mixed peel
1 cup chopped pecans OR walnuts
3 cups all-purpose flour
1 tsp. salt
½ tsp. nutmeg
¼ tsp. mace
½ tsp. ginger
¼ tsp. ground cloves
10 Tablespoons butter
10 Tablespoons shortening (Crisco)
1.5 cups brown sugar
2/3 cup orange juice
Line 2 loaf pans with heavy waxed paper and brown paper.
Soak fruit with 1/3 cup Kirsch liqueur
Add the nuts; dust with ¼ cup flour.
Stir Dry Ingredients (remaining flour and spice) together in a separate bowl.
Cream Wet Ingredients (shortening, butter and sugar), beating together until fluffy.
Add eggs ONE AT A TIME, beating well after each.
Blend in dry ingredients; fold in ½ fruit and nut mixture.
Add orange juice slowly while mixing in, and then add second half fruit mixture.
Fill prepared pans 2/3 full.
Bake in a slow oven (300 degrees) 2 hours or until done. Place a pan of hot water in a shallow pan on bottom rack during baking. Remove after one hour!
Cool before removing paper; re-wrap and store in an airtight container in a cool place.
DON’T FORGET THE BASTING EVERY TWO OR THREE WEEKS….. I personally like brandy!
The following recipe has been shared with me by Karen, who writes the wonderful blog – Back Road Journal (the link is listed in the lower portion of this blog). I hope you will take the time to read her blog and discover the wonders of the east coast of the US, as well as learn of her travels to Europe. Over the last few years we have had the pleasure of trying many of her recipes and they are all incredible! Take a look and sign up… backroadjournal.wordpress.com
Peach Streusel Pie With Ginger
Preheat the oven to 425 degrees.
- 1 pie crust – Use your favorite recipe for a single 9 inch pie crust or use a premade refrigerated pie crust
- 1/2 c. brown sugar
- 1/4 c. cornstarch
- a pinch of salt
- 1 Tbsp. lemon juice
- 6 peaches, peeled*
- 2 inch piece of fresh ginger, peeled and grated
In a large bowl, mix the sugar, cornstarch and salt together, then stir in the lemon juice. Cut the peaches in half, remove the pit, slice and then add to the bowl. Stir in the grated ginger and let rest while you prepare the streusel.
*For easy peeling, bring a pot of water to a boil and blanch the peaches for ten seconds, immerse in ice water, then the skins will slip off easily with your fingers.
- 1/2 c. flour
- 1/4 c. brown sugar
- 1/4 c. butter, cut into small cubes and softened
- pinch of salt
Place all the ingredients in a small bowl and mix with a pastry blender or fork. Then use fingertips to press into clumps.
To assemble the pie
Place the crust into a 9 inch glass pie pan. Trim to fit, leaving about a half-inch overhang, fold under and crimp the edge. Spoon in the filling and sprinkle the streusel over the peaches. Place on a foil or Silpat lined baking sheet (to catch juices that may bubble over) and bake on the lower rack of the oven for 15 minutes. Reduce heat to 375 degrees and bake for 30 more minutes until the juices are bubbling thickly and the streusel is golden brown. If getting too brown, cover with foil. Remove from the oven and let the pie cool for at least an hour before serving.