Pork Chops Braised in White Wine

This is another recipe from my Mom's book.

1 tsp. sage leaves
1 tsp. rosemary leaves, crushed
1 tsp. garlic powder
1/4 tsp. ground black pepper
4 lean pork chops, 1-inch thick trimmed (1-1/2 pounds)
1 Tbsp. unsalted butter
1 Tbsp. olive oil
3/4 cup dry white wine, divided
1 tsp. parsley flakes

In a small bowl, combine sage, rosemary, garlic powder and black pepper. Rub spice mixture in both sides of each chop.

In a large skillet, heat butter with olive oil until hot. Add chops; brown well on both sides. Drain off drippings.

Add 1/2 cup of the wine. Bring to a boil. Reduce heat and simmer, covered until tender, about 30 minutes, basting occasionally.

Remove chops; keep warm. Add remaining 1/4 cup wine. Boil briskly over high heat, stirring constantly, until syrupy, about 3 minutes. Remove from heat; stir in parsley and pour over chops.

Old Fashioned Lentil Soup

This hearty soup is from my Mom's recipe book.

1/4 cup salad oil
2 cups diced cooked ham
1/2 pound Polish sausage, cut into 1/2-inch slices
2 large onions, chopped
1 clove garlic, crushed
2 cups chopped celery, with leaves
1 14-oz. can diced tomatoes
1 pound dried lentils, rinsed
3 quarts water (or vegetable broth)
1/2 tsp. hot pepper sauce
1-1/2 tsp. salt (adjust to taste)
1 10-ounce package frozen chopped spinach, thawed and drained

In large kettle, heat oil. Add ham, sausage, onions and garlic. Cook 5 minutes. Add celery, tomatoes, lentils, water, liquid hot pepper sauce and salt. Cover and cook over low heat for 2 hours. Add spinach and cook 10 minutes.

Yield: Makes 4 quarts.

Shrimp Scampi

This recipe is from a seafood restaurant in Orlando, Florida called Straub's. The restaurant was a family favorite and this dish is just one of their many terrific entrees.

1 cup melted butter
1/2 tsp. white pepper
Salt to taste
2 tsp. garlic powder
3 Tbsp. plus 1 tsp. good quality sherry (not cooking sherry)
2 Tbsp. plus 1 tsp. red wine vinegar
40 (26 to 30 count) large shrimp, cleaned and deveined
4 tsp. flour
2 tsp. chopped chives

1. Heat oven to 450 degrees. Mix together butter, white pepper, salt and garlic powder. Set aside.

2. In another bowl, mix sherry and vinegar; set aside. Place 10 shrimp in each of four individual serving-size casserole dishes. Sprinkle each with 1 tsp. flour and 1/2 tsp. chives. Spoon 4 Tbsp. of the butter mixture on top of each casserole preparation.

3. Place casserole in heated oven for 4 to 5 minutes. Remove from oven, stir in 1 Tbsp. sherry mixture on top of each casserole preparation. The preparation will thicken slightly.

4. Return to oven and bake for another 4 to 5 minutes. Remove from oven and serve immediately.

New England Clam Chowder

This is Tammy's version of Clam Chowder. It's rich, creamy and delicious.

3 cans (6-oz.) clams
2 cups cubed potatoes
1 cup onion, chopped
1 cup celery, chopped
16-oz. half-and-half
1-1/2 sticks butter
1/2 cup flour
1-1/2 tsp. salt
pepper to taste
2 strips bacon

Cook bacon is bottom of pot; when done, keep bacon grease. Break bacon into small pieces and set aside.

Drain liquid off clams into bacon grease in pot and use it to cook potatoes, onion and celery until tender. Make white sauce by melting butter in pan. Stir in flour and gradually add half-and-half, stirring until thick. Mix together with potatoes, onions, celery and clams; season with salt and pepper. Heat but do not boil. Sprinkle bacon bits on top and serve.

German Sweet Chocolate Pie

I remember my Aunt Doris first made this during the holidays. If you like German chocolate cake, you will love this pie.

1 pkg. (4-oz.) German's Sweet Chocolate
1/4 cup butter
1 and 2/3 cups evaporated milk
1 and 1/2 cups sugar
3 Tbsp. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. vanilla
1 unbaked 10-inch pie shell
1 and 1/3 cups flaked coconut
1/2 cup chopped pecans

Melt chocolate with butter over low heat; stir until blended. Remove from heat; gradually blend in milk. Mix sugar, cornstarch and salt thoroughly; beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Mix coconut and pecans; sprinkle over filling. Bake at 375 degrees for 45 to 50 minutes or until top is puffed and browned. (Filling will be soft, but will set while cooling.) Cool 4 hours or more. Makes 10 to 12 servings.

Notes: If topping browns too quickly, cover loosely with aluminum foil during the last 15 minutes of baking to prevent overbrowning. Serve with sweetened whipped cream if desired.

Snickerdoodles

I've baked these cookies at Christmas for many years. However, they are delicious anytime!

1 cup shortening (part butter or margarine)
1 and 1/2 cups sugar
2 eggs
2 and 3/4 cups sifted flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 Tbsp. sugar
2 tsp. cinnamon

Preheat oven to 400 degrees. Mix shortening, 1-1/2 cups sugar, and eggs thoroughly. Sift together dry ingredients. Stir into shortening mixture. Shape dough into 1-inch balls. Roll in mixture of 2 Tbsp. sugar and cinnamon. Place 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes. These cookies puff up at first, then flatten out. Makes 6 dozen cookies.

Notes: If dough is too soft to handle, refrigerate shortly before rolling into balls. I use parchment paper when baking cookies and don't over bake!

Apple Cake

Here's a recipe from Vicki's mother, Mary Lou. Calvin says it's delicious, so I'm adding it to the mix while visiting Calvin and Vicki in Seattle. I can't wait to try this with my favorite apple, Honeycrisp, once I return home.

1 cup vegetable oil
2 cups sugar
2 eggs
2-1/2 cups flour
1 t. baking soda
1 t. baking powder
1 t. salt
1 t. cinnamon
3 cups peeled, diced apples
Chopped nuts
Butterscotch pieces

In large bowl, mix together oil, sugar and eggs. In medium bowl, mix together dry ingredients. Add apples to wet ingredients and gradually add dry ingredients. Mix well and pour into greased 9 x 13-inch pan. Sprinkle top with chopped nuts and butterscotch pieces. Bake at 350 degrees for 45 to 50 minutes.

Artichoke-Chile Dip

An easy dip recipe for any festive occasion from football parties to holiday gatherings.

1 14-oz. can artichoke hearts, drained and chopped
1 4.5-oz. can chopped green chiles, drained
1 cup grated Parmesan cheese
1 cup mayonnaise

Combine all ingredients; spoon into a lightly greased 1-quart baking dish. Bake at 350 degrees for 20 minutes. Serve warm with tortilla chips. Yield: about 3 cups.

Cheese Ball

I got this recipe years ago from a former co-worker named Kim. This is an easy party treat for home or work. Any time I make it and take it to the office it disappears within minutes!

8-oz. cream cheese, softened
2.5-oz. pkg. Carl Buddig beef (in lunch meat aisle)
1 T. mayonnaise
1 T. minced dried onion
1 T. wine (white or red)
Chopped nuts (I usually use almonds)

In medium bowl, mix ingredients, except nuts. Scoop mixture out onto sheet of wax paper and place in refrigerator until firm enough to shape into ball (about an hour). Roll cheese ball in nuts. Serve at close to room temperature with crackers.

Macaroni and Cheese

We like Stouffer's Macaroni and Cheese. It's easy--just pop in the microwave for a few minutes and serve. Well, this Mac and Cheese recipe isn't that easy, but it is pretty darn easy. And it's delicious. So when you have a bit more time that a few minutes, give it a try.

One 10.75-oz. can Campbell's Condensed Cheddar Cheese Soup
1/4 cup milk
1/4 cup sour cream
1/2 t. dry mustard
1/2 t. garlic powder
1/2 t. onion powder
1/8 t. pepper
1 cup shredded sharp cheddar cheese
3 cups hot cooked spiral elbows
1 T. dry bread crumbs
2 t. butter, softened

Mix soup, milk, sour cream, spices and cheddar cheese in a bowl. Stir in cooked, drained pasta. Put in 1-1/2 qt. baking dish. Mix bread crumbs and butter and sprinkle over top. Bake at 400 degrees for 20 minutes or until hot.

Notes: You can adjust up or down on the milk and pasta to get the right consistency for you. For the pasta, I like using Barilla Plus multigrain elbows. The bread crumb topping can be optional if you wish.

Swiss Chicken

We had this at Kenny and Tammy's during the Christmas holiday last year. Super easy to make and super good.

6 boneless chicken breasts, pounded thin
1/8 t. garlic powder
1/8 t. pepper
6 slices Swiss cheese
1 10-3/4-oz. can cream of chicken soup
1/4 cup milk
2 cups herb seasoned stuffing mix (I use a small box of Stove Top)
1/4 cup butter, melted

Preheat oven to 350 degrees. Place chicken in greased 13x9 pan. Sprinkle with spices. Top each breast with a slice of cheese. Combine soup and milk. Pour over chicken. Sprinkle with dry stuffing mix. Drizzle butter over all. Cover with foil and bake for about 50 minutes or till done. Serves 6.

Beans and Franks

This recipe is one of Calvin's favorites. For many years, I would take a huge batch to the beach with us and we'd eat it as our first night's meal.

8 frankfurters, thinly sliced (I use all beef. Nathan's are my favorite brand.)
1 cup chopped onion
2 T. butter
2 t. dry mustard
1-1/2 t. allspice
1/2 t. pepper
1 28-oz. can baked beans (I like Bush's with onion.)
1/2 cup barbecue sauce
1/4 cup firmly packed brown sugar
1 cup shredded cheddar cheese, optional (I don't bother. It's fattening enough.)

Preheat oven to 350 degrees. In skillet, lightly brown sliced franks with onion, butter, mustard, allspice and pepper. Pour beans into 12x9x2-inch baking dish. Add barbecue sauce and brown sugar; mix well. Add the frankfurters and mix together. Spread evenly in pan. Top with cheese if desired. Bake for 30 minutes. Serves 4.

Savory Pot Roast

Aunt Tammy dished this delicious meal up for us during one of our trips to North Carolina. I had to bring the recipe home and it's now Henry's favorite roast.

2 T. olive oil
One 3 to 4 lb. chuck roast
1/4 cup wine vinegar
16 oz. can smooth crushed tomatoes
2 T. worcestershire sauce
3 t. dried rosemary
1 to 2 cloves garlic, finely chopped
1 medium onion, finely chopped
1 T. prepared mustard or 1 t. dry mustard
2 bay leaves
Water
Potatoes, peeled and quartered
Carrots, cut lengthwise and quartered
White onions

Brown meat in olive oil in dutch oven. Sprinkle with salt. Combine remaining ingredients except water and vegetables and pour over meat. Cover tightly and simmer 2 to 3 hours or until tender. Add potatoes, carrots and onions during last 30 to 45 minutes of cooking.

Note: I use garlic powder instead of garlic. The white onions can be found frozen or in a jar on the vegetable aisle. If using the jar, drain first. Or they can be omitted if you prefer.

Pineapple Souffle

This recipe is from Henry. It is easy to make and goes great with ham or pork. It's delicious hot, warm, room temperature or cold. Leftovers are great for breakfast. But you probably won't have any leftovers.

1/2 cup butter (softened)
1 cup sugar
4 eggs (beaten)
1 (1 lb., 4 oz.) can crushed pineapple (do not drain)
6 slices white bread, cubed (about 4-1/2 cups)

Preheat oven to 350 degrees. Cream butter and eggs. Stir in pineapple. Fold in bread cubes. Put in 1-1/2 qt. greased baking dish. Bake for 45 minutes to 1 hour. Do no cover. Souffle should be firm, not wet. Top will be crispy.

Hint: Martin's Brand Potato Bread comes in a bag of soft bread cubes, usually found in the stuffing aisle of the grocery store. Can be used as a time saver if you wish.

Washington Hot Muffin Mix Recipe

We used to be able to buy this packaged mix in the grocery store, but it's no longer available. I use it as a base for many tasty varieties of muffins. Thank goodness Washington Flour posted it on their website. I usually bake these for 15 minutes and when I make the varieties, the yield is usually 6 muffins.

1 cup Washington Self-Rising Flour
2 & 1/2 Tbsp. sugar
1 egg
2 Tbsp. oil
1/3 cup milk

Preheat oven to 400F. Combine all dry ingredients in mixing bowl and mix together with wire whip or spatula. Add oil, egg and milk and mix with wire whip or spatula just until batter is uniform. Pour batter into greased muffin cups filling about 3/4 full. Bake 15-17 minutes. Makes about 5 muffins.

Variations:

Chocolate Chip Banana
Add one ripe mashed banana and 1/3 cup semi-sweet mini chocolate chips to the mix.

Orange Apple Cinnamon
Substitute orange juice for the milk. Add a large dollop of applesauce, a sprinkling of orange peel and 1/3 cup cinnamon chips (I buy mine from King Arthur Flour).

Blueberry
Add about 1/2 cup fresh blueberries and a bit more sugar to taste.

Lemon Poppy Seed
Add 1 tsp. lemon extract and one tsp. lemon peel (more, if preferred, to suit your taste). Sprinkle in some poppy seeds. When finished baking and while muffins are in pan, brush a mixture of equal parts lemon juice and sugar over hot muffins with a pastry brush, letting mixture soak in before serving.