Pork Chops and Cabbage
6 thick, boneless pork chops
1 large onion
1 small head of cabbage
1 cup of milk
Seasoned salt, pepper and paprika
Brown the chops on both sides in 2 tablespoons of vegetable oil. Slice the onion and add to the chops after you have browned them. Cook over low heat until the onions are tender. Grease a oblong baking dish, and arrange the chops and onion evenly on the bottom. Season well with salt, pepper and paprika. Slice the cabbage thinly, and layer it evenly over the chops and onions. Pour the milk on top. Bake in a 350 degree preheated oven for about an hour. I’d serve this with a baked potato or potato pancakes.
Potato Pancakes with Fresh Chives
2 cups of cold, leftover mashed potatoes
1 egg, beaten
1/2 cup flour
2 tablespoons, chopped fresh chives, or you can use dried
Vegetable oil for frying
Mix the potatoes, egg, flour, and chives in a bowl, cover and chill for about an hour. Heat one inch of oil in a skillet over medium heat. With floured hands, pat out the pancakes – 1/2 inch thick. Fry over medium heat about 4 minutes on each side until golden brown. Drain on paper towels. Top with sour cream. Makes about 7 pancakes.
Cinnamon Apple Pecan Squares
3/4 cup packed brown sugar
1/2 stick melted butter
1 large egg
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3/4 cup flour
1/4 teaspoon baking soda
1 cup chopped pecans, or you can use walnuts
1 cup finely chopped, peeled apple. Granny Smith or Gala apples are the best for this recipe.
Preheat oven to 350. Mix sugar, butter , vanilla, cinnamon , in a large bowl until well blended. Add the egg, flour, soda, mix well. Stir in the nuts. Spread in a greased 8-inch square pan. Bake about 25 minutes. Cool in pan for 30 minutes. Cut into squares.
~ Meadow Walker
Listen ! The wind is rising, and the air is wild with leaves, we have had our summer evenings, now for October eves !
~ Humbert Wolfe [ 1886- 1940 ]
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