Recipes from the Past

Timeless-TastesPORK CHOPS WITH APPLES

 

1 Tbsp. minced onions

1 c. dried bread crumbs

1/3 tsp. savory seasoning

6 lean pork chops

3 tart red apples (Jonathan)

1 Tbsp. shortening

A  few sprigs of parsley, chopped

Salt and pepper to taste.

Sauté onions and parsley in shortening. Add bread crumbs and seasoning. Stir until well mixed. Sprinkle chops with salt and pepper, rub lightly with flour and brown in skillet. Lay chops on a rack in baking dish with cover. Cover each chop with bread crumb mixture and then halve an apple (cored, but not peeled, with cut side down). Cover and bake in moderate oven about 350° for 30 minutes.

 

APPLE-STUFFED SPARERIBS

 

1 onion, chopped

1 Tbsp. minced parsley

3 stalks celery, chopped

6 tart apples, chopped

1/4 c. sugar

1 c. bread crumbs

2 slabs of spareribs (about 1 1/2 lbs. each)

Salt and pepper

Combine onion, parsley, celery, apples, sugar and crumbs. Spread one section of ribs with stuffing. Cover with other section and season. Bake, uncovered, in a 350° oven until tender, about 1 1/2 hours. Serves 6.

 

SPECIAL TREAT APPLE MUFFINS

 

1/4 c. shortening

1/2 c. sugar

1 egg

1 tsp. cinnamon

1/2 c. milk

1 c. finely chopped apples

1 1/2 c. flour, sifted

1/2 tsp. salt

1 Tbsp. baking powder

1/3 c. brown sugar, packed

1/3 c. nuts, chopped

Cream shortening and sugar. Beat in egg, blending well. Sift flour, baking powder, salt and 1/2 teaspoon cinnamon together. Add to creamed mixture alternately with milk. Fold in apples. Fill greased muffin pans half full and top with mixture of brown sugar, remaining 1/2 teaspoon cinnamon and nuts. Bake at 375° for 20 minutes. Makes 12.

 

APPLE CAKE

 

2 c. flour4 tsp. baking powder

Dash salt2 Tbsp. sugar

1 heaping Tbsp. lard (or Crisco)1 1/4 c. milk

Mix together, pour into greased 9-inch by 9-inch pan. Cover with sliced apples and top with (sprinkle on) one cup sugar and two teaspoons cinnamon and bake at 375° until done.

 

APPLE SLAW

 

1/2 c. heavy whipping cream

4 c. finely shredded cabbage

1/2 c. mayonnaise

1 Tbsp. white sugar

1 large red apple, cored and diced

1 (8 oz.) can crushed pinepple, drained

Whisk cream, mayonnaise and sugar in large bowl until sugar has dissolved. Gently fold in cabbage, apple and pineapple. Refrigerate until serving time.

 

 

TAFFY APPLE SALAD

 

1 (16 oz.) can pineapple chunks, diced, save juice

2 c. miniature marshmallows

1/2 c. sugar

1 Tbsp. all-purpose flour

1 tsp. white vinegar

1 egg, well beaten

1 (8 oz.) container frozen, whipped topping, thawed

4 medium-size apples, peeled, diced

1 1/2 c. dry roasted peanuts, chopped fine

Refrigerate marshmallows and pineapple, covered, overnight. In small saucepan stir together reserved pineapple juice, sugar, flour, vinegar and egg. Cook over medium-low heat, stirring, for about five minutes or until temperature reaches 160° on an instant-read thermometer. Refrigerate, covered, in bowl overnight. In large bowl combine the two chilled mixtures with whipped topping, apples and 1 1/4 cup of chopped nuts. Sprinkle remaining 1/4 cup nuts on top. Chill until ready to serve. Makes 10 servings.

 

HOT BAKED APPLES

 

10 apples, cored, peeled and sliced thinly

2 tsp. cinnamon

1 c. brown sugar

2 Tsp. lemon juice (optional)

1 dash salt

Whipped cream (optional) or ice cream

1 dash nutmeg

Preheat oven to 375°. Place cut and peeled apples in a mixing bowl and gently mix all the ingredients together. Put apples in a non-stick pan; cover and place in the oven. Bake for 45 minutes, stirring at least once every 15 minutes. Once they are soft, cook for another few minutes to thicken the  sauce.

 

APPLE PANCAKES

 

1/4 c. butter, melted

1 1/4 c. all-purpose flour

1 egg

1 c. milk

1 1/4 tsp. baking powder

1 c. shredded tart apple

1/4 tsp. ground cinnamon

1 Tbsp. white sugar

In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture in  with the apple mixture, just until combined. Heat a lightly oiled griddle or frying pan over medium high heat. Pour  batter onto the griddle, using approximately 1/4 cup for each pancake. Serve hot.

 

 

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