Pork Chops and Repurposed Cranberry Sauce

12-2-pork

'Tis the Season to See Red!  And Green!

While we have gone through most of the Thanksgiving leftovers, there was a goodly amount of Cranberry Blackberry Sauce that was just asking to be reworked into another meal.  I answered the plea tonight!

The original sauce was actually pretty basic:

Cranberry Blackberry Sauce

  • 1 bag cranberries
  • 1 cup blackberries
  • 1 cup sugar
  • 3/4 cup water
  • 1/4 cup sherry

In a heavy saucepan combine the cranberries, blackberries, sugar,water, and the sherry. Simmer the mixture, stirring occasionally, for about 10 minutes, or until the cranberries have burst and the sauce is thickened. Cool and refrigerate.

As I said, pretty basic.

Tonight, I heated about a cup of the sauce, added a heaping tablespoon of grainy Dijon mustard, and used it as a sauce over pork chops!

The pork chops were thick-cut, browned in a  skillet and then finished in a hot oven.  I added salt and pepper.  That was it.

The simple pork chops went perfectly with the sweet and tangy sauce.

Buttered asparagus and a wild rice and brown rice mixture finished off the plate.  For the rice, I sauteed a shallot, added a half-cup of wild rice and a half-cup of whole grain brown rice along with 2 cups of chicken broth.  Simmered for 45 minutes.

Victor made a rustic pear tart that we all ate before I could get a picture.

Suffice to say, it was really good!

by Tim Dineen

Brussels Sprouts with Mustard Sauce

Tim Dineen

Ah, my most favorite vegetable in the whole wide world. This is another of those recipes that is only limited by your imagination.

The Basic:

  • Brussels sprouts
  • Flour
  • Butter                        –
  • Milk
  • Salt and Pepper
  • Mustard

Steam the brussels sprouts until tender. Meanwhile, make a light to medium white sauce with the flour, butter and milk. The amounts will vary, of course, on the amount of sprouts you are serving. Add the mustard. This is where it becomes fun. There are about a million types of mustard out there on the market, and they’re all great. Try a teaspoon of Coleman’s Dry for a spicy/hot or a sweet German or Bavarian, Dijon for that tres chic dinner, or plan old French’s, according to your mood.

Add the well drained brussels sprouts to the sauce. Simmer a minute or two and, voila! A most marvelous side dish!

If you don’t feel like making a sauce, throw some butter and mustard in a pan, add steamed brussels sprouts, and saute until lightly browned. It’s another simple dish, and again, the type of mustard you use dictates the final result. Double Yum!

by Tim Dineen

Broccoli Cheese Casserole

Margaret Dineen Prendergast

  • 2-10 oz. pkgs. frozen chopped broccoli
  • 1 can cheddar cheese soup
  • 1/4 C milk
  • 1/2 tsp salt
  • Dash of pepper
  • 1 tbsp melted margarine
  • 1/2 C cracker crumbs

Cook broccoli. Drain. Put in one auart casserole dish. In a separate bowl, blend soup, milk, salt, and pepper. Stir into broccoli. Add melted margarine. Top with crumbs. Bake at 350 for about 30 minutes or until bubbly.

by Tim Dineen

Anniversary Potatoes

Mary Dineen Jankowski

  • 3 pkgs (24 oz.) hashbrown potatoes
  • 1 can cream of chicken soup
  • 2/3 large carton sour cream
  • Salt & Pepper
  • 1/2 stick margarine
  • 1 C Rice Krispies

Mix together first four ingredients. Mix together margarine and rice krispies and sprinkle over potatoes. Bake at 325 for 30-40 minutes.

by Tim Dineen

Baked Yellow Squash

Kate Kelly Hodsdon

 

Cook yellow squash with a diced onion. Drain water and add butter to taste. Cool and beat with mixer. Add 1 beaten egg, seasoned cracker crumbs and grated cheddar cheese. Place in casserole and top with cheese and/or seasoned crumbs. Bake at 350 for about 45 minutes.

by Tim Dineen

Potato Cakes

Peg McCaslin Dineen

 

 

  • 2 tbsp butter
  • 1 C flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 C mashed potatoes

Cut butter into flour. Add baking powder and salt. Mix well. Add potatoes and form into ball. Roll out to 1/4 inch thickness on well-floured board. Cut in squares. Bake on greased griddle until brown. Serve with hot butter. Makes 12 cakes.

by Tim Dineen

Colonial Style Onions and Carrots

Kate Kelly Hodsdon

  • 1/4 C butter or margarine
  • 10 large onions, each cut in eight wedges
  • 10 large carrots, cut in 4 x 1/2 inch strips
  • 1-1/2 C Madeira wine
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 C heavy cream
  • 1/4 C parsley

Melt butter in large skillet. Add onions and carrots and turn to coat thoroughly with butter. Cover and cook over low heat for 10 minutes. Uncover, Increase heat to medium. Stir in Madeira wine. Cook, stirring often, 40 minutes or until vegetables are tender and lightly caramelized. Sprinkle with salt and pepper. Stir in cream and parsley. Heat gently for two minutes. Serve hot. Makes 12 servings.

by Tim Dineen

Patty's Potato Dish

Patty Dineen Reynolds

  • 2-1 lb. packages frozen hash brown potatoes
  • 1/2 C melted butter
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 can cream of chicken soup –
  • 2 C grated cheddar cheese
  • 1/4 C chopped onion
  • 2 C sour cream
  • Butter

Thaw potatoes and mix with butter, salt, and pepper. Add soup, cheese, onion, and sour cream. Put in greased 9 x 13 pan. Top with crushed cornflakes mixed with butter. Bake at 375 for one hour.

by Tim Dineen

Esau's Birthright

Kathleen Dineen Kelly

Put 1½ cups lentils to soak. Next day, place lentils in large kettle & boil in 4 cups salted water. Stir occasionally

Meanwhile, lightly saute 2 cups chopped onion in butter. Place 2 tbsp. butter in pan and add ½ cup raw rice and saute 5 minutes. Add onion & rice to thickened lentils. Continue to simmer.

This recipe is reported to be the actual pottage for which Esau sold his birthright. In the Holy Land, the traditional method of serving this dish is with a layer of marinated tomatoes over the top. Marinade is made with half oil and half vinegar.

by Tim Dineen

Double Cheese and Mashed Potato Pie

Phoebe Wilson Dineen

  • 1 cup plain mashed potatoes
  • 1/4 cup finely diced mozzarella cheese
  • 1/4 cup finely diced sharp cheddar cheese
  • 1 egg, well beaten
  • 1 teaspoon chopped parsley or chives
  • Freshly ground pepper
  • 2 tablespoons sliced almonds
  • Butter or margarine

Preheat oven to 400°. Combine and mix well the potatoes, mozzarella cheese, cheddar cheese, egg, parsley and pepper.

Put the mixture in a small buttered pan or baking dish and sprinkle with the almonds. Dot with butter and bake for about 15 minutes or until the pie is puffy and golden brown.

by Tim Dineen

Ginger Carrots

Phoebe Wilson Dineen

  • 3 or 4 medium carrots, scraped and cut into 1/2 inch slices
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • dash of pepper
  • 1 tablespoon butter or margarine

Preheat oven to 350. Put carrots into small buttered casserole. Mix the lemon juice with the salt, ginger and pepper. Pour over the carrots and dot them with butter. Cover and bake for an hour, adding a little more butter if necessary, until carrots are tender.

by Tim Dineen

Pan Fried Green Tomatoes

Kathleen Dineen Kelly

This is Grandma Dineen’s recipe — verbatim!

Choose firm under-ripe or green tomatoes. Cut into rather thick slices. Sprinkle with salt and pepper. Dip into flour or cornmeal. Fry slowly (in bacon drippings or oil or butter). Serve hot.

Extra good with cheese or tomato sauce made of odds and ends of tomatoes after slicing the pieces for frying,

by Tim Dineen