It’s a beautiful day in the neighborhood at least that is a saying from former times and any time the sun is shining and it isn’t blowing snow around it surely fits the category. I’ve been rather housebound lately with a flareup of arthritis that I wasn’t aware of having and also what they called a Baker’s cyst. As long as I sit it doesn’t bother too much only the walking is slower. Perhaps a sign of old age creeping up and a bit of inheritance also. Naturally, I am looking forward to warmer weather and no snow to contend with. I was reading in one of my devotional books the other day about a lady that had gone on a volunteer mission trip to Alaska along with a group, two of which grew up in the south. Those two had quite an experience wondering why one would wear so many layers of clothes. It seemed to waste a lot of time to dress and undress. How many layers do you put on during the winter? Four to five is not uncommon and then a scarf around your neck and a warm overcoat. Finding the right temperature in the house to satisfy everyone is sometimes a bit of a problem. My chair was by the window and Robert usually sat on the couch on the other side of the room where it was two degrees warmer than the window setting. I should have traded places with him.
I told Jon the pork chops looked so good in the meat case the other day and I was hungry for Dixie Pork Chops. The recipe was printed in this column a long time ago and I usually try not to repeat recipes but occasionally it is good to be reminded about favorites. I made this recipe when I was in college for one of my food class finals. Leah also made it for her final and she had some left over that she fed to Bart. He didn’t know pork could be so tender and tasty and a very favorable flavor. I think Ruth has submitted the recipe each place she has lived that has produced a cookbook of favorites of the community. Needless to say, it was a family favorite for many years.
Dixie Pork Chops
4 to 6 pork chops
l medium size, tart apple, cut into rings and cored
1/2 cup raisins
1/4 cup brown sugar
1/4 cup chopped onion
Brown pork chops in an oiled heavy skillet, salt, and pepper to taste. Place browned chops in a large baking dish or roasting pan. Cover with apple rings (1-2 rings) per chop. Add raisins and onions. From skillet drippings make enough gravy to cover chops. (See below for gravy). Add the brown sugar to the gravy. Pour over the chops, apples, raisins, and onions in the baking dish. Bake at 350º for 1 1/2 to 2 hours. Can also be done in the crockpot, but cooking time will be longer. For gravy – stir approximately 1/2 cup flour into the drippings to make a paste. Add COLD water and use a whisk to stir until it thickens and comes to a boil. Add to the baking dish.
Saucy Pork Chops
4 bone-in pork chops (8 ounces each)
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
2 cups ketchup
1/2 cup packed brown sugar
1 teaspoon liquid smoke, optional
Sprinkle pork chops with garlic powder, salt, and pepper. In a large skillet, brown chops in oil on both sides; drain. In a small bowl, combine the ketchup, brown sugar and liquid smoke. Pour half of the sauce into a 3-quart slow cooker. Top with pork chops and remaining sauce. Cover and cook on low for 4-5 hours or until meat is tender. 4 servings.
Hashbrown Casserole
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
l can condensed cream of chicken soup, undiluted
l cup (4 ounces) shredded sharp cheddar cheese
2/3 cup sour cream
l small onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup crushed cornflakes
1 tablespoon butter, melted
Preheat oven to 350º. In a large bowl, mix the first seven ingredients. Transfer to a 13×9-inch or 3-quart baking dish coated with cooking spray. In a small bowl, toss cornflakes with melted butter; sprinkle over top. Bake 40-45 minutes or until golden brown. Makes 12 servings.
Cherry Pear Buckle
2 cans (15 ounces each) sliced pears, drained
1 can cherry pie filling
1/4 teaspoon almond extract
1 package yellow cake mix (regular size)
1/4 cup old-fashioned oats
1/4 cup sliced almonds
1 tablespoon brown sugar
1/2 cup butter, melted
Vanilla ice cream, optional
In a greased 5 quart slow cooker, combine pears and pie filling; stir in extract. In a large bowl, combine cake mix, oats, almonds and brown sugar; stir in melted butter. Sprinkle over fruit. Cook, covered, on low 3-4 hours or until topping is golden brown. If desired, serve with ice cream. Makes 6 servings.
