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| AUTUMN MENU RECIPES - 10/12/2010 |
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| CRANBERRY PORK CHOPS |
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| INGREDIENTS: 4 bone-in pork loin chops (1/2” thick), 2 Tbs. butter, 1 c. chicken broth-divided, ½ tsp. dried rosemary-crushed, ¼ c. sliced green onions, ¼ c. dried cranberries, 1/8 tsp. pepper, 3 tsp. cornstarch, hot cooked rice |
| DIRECTIONS: In skillet, brown chops in butter for 3 minutes on each side. Add ½ c. broth and rosemary. Reduce heat; cover and simmer for 5 minutes or until meat juices run clear. Remove chops to a serving dish and keep warm. Add the onions, cranberries and pepper to skillet. Combine cornstarch and remaining broth until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork and rice. |
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| APPLE SPINACH SALAD |
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| INGREDIENTS: 1/3 c. mayonnaise, 4 tsp. white vinegar, 4-5 tsp. sugar, ¼ tsp. celery salt, 1/8 to ¼ tsp. pepper, 4 c. torn fresh spinach, 1 small unpeeled red apple-sliced |
| DIRECTIONS: In a small bowl, whisk together the mayonnaise, vinegar, sugar, celery, salt, and pepper. Let stand for 10 minutes; whisk until sugar is dissolved. In a salad bowl, combine the spinach and apple. Drizzle with salad dressing and gently toss to coat. |
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| GOLDEN CARROT COINS |
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| INGREDIENTS: ¼ c. butter, ¾ c. chicken broth, 2 tsp. sugar, 2 tsp. salt, 1/8 tsp. pepper, 14 medium carrot-cut into ¼” slices, 3 Tbs. minced fresh parsley, 2 tsp. lemon juice |
| DIRECTIONS: In large saucepan, melt butter. Stir in the broth, sugar, salt and pepper; bring to a boil. Add carrots. Return to a boil. Reduce hear; cover and simmer for 8-10 minutes or until carrots are crisp-tender. Stir in parsley and lemon juice. |
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| FLUFFY BISCUITS |
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| INGREDIENTS: 2 c. flour, 4 tsp. baking powder, 3 tsp. sugar, ½ tsp. salt, ½ c. shortening, 1 egg, 2/3 c. milk |
| DIRECTIONS: In a bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. In a small bowl, beat egg and milk; stir into dry ingredients just until moistened. Turn onto a well-floured surface; knead 20 times. Roll to ¾-inch thickness; cut with a 2-1/2” biscuit cutter. Place on a lightly greased baking sheet. Bake @ 450 degrees for 8-10 minutes or until golden brown. Serve warm. |
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| APPLE SPICE BUNDT CAKE |
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| INGREDIENTS: 1/3 c. butter-softened, 1/3 c. shortening, ¾ c. sugar, 2/3 c. brown sugar, 1 tsp. grated lemon peel, 2 eggs, 1-1/4 tsp. vanilla, 2-1/4 c. flour, 2 tsp. cinnamon, 1 tsp. each baking soda, allspice, nutmeg, ¼ tsp. salt, 1 c. unsweetened applesauce, 2/3 c. finely chopped peeled tart apples, ¾ c. chopped pecans-toasted BROWN SUGAR GLAZE: 3 Tbs. butter, 3 Tbs. brown sugar, 3 Tbs. heavy whipping cream, ¾ c. powdered sugar, ½ tsp. vanilla 2 Tbs. chopped pecans-toasted |
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| MINI APPLE TURNOVERS |
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| INGREDIENTS: 1 pkg. (8 oz.) cream cheese-softened, ¾ c. butter-softened, 1 egg-separated, 3 Tbs. cold water-divided, 2 c. flour, 7 c. thinly sliced peeled apples (about 6 medium), ¾ c. sugar, 1-1/2 tsp. cinnamon, additional sugar-optional |
| DIRECTIONS: In mixing bowl, beat cream cheese and butter until smooth. Refrigerate egg white. Beat egg yolk and 2 Tbs. water into cream cheese mixture. Gradually beat in flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour. Meanwhile, in large skillet, toss apples with sugar and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until apples are tender. Remove from heat. Turn pastry onto lightly floured surface. Roll to 1/8”-thickness; cut into 4-in. circles. Top each circle with apple mixture. Brush edges of pastry with water; fold pastry over filling and seal edges well. In small bowl, whisk egg white and remaining water; brush over pastry. Sprinkle with additional sugar, if desired. Place on greased baking sheets. Bake @ 375 degrees for 18-22 minutes or until golden brown. Remove to wire racks to cool. Serve with ice cream, if desired. |
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| PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES |
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