Pat’s Pantry: A tasty supper

I found some recipes that were clipped out of some older newspapers the other day. These glazed pork chops and southern honey pecan pie sounded too good not to try. – PatGlazed pork chops

6 bone-in pork loin chops (8 oz each)
1 tablespoon canola oil
¼ cup chopped onion
¼ cup water
¼ cup maple syrup
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon chili powder
1/8 teaspoon pepper
1 tablespoon cornstarch
3 tablespoons cold water

In a large skillet, brown pork chops in oil on both sides. Transfer to a shallow 3-qt baking dish. In a small bowl, combine the onion, water, syrup, vinegar, Worcestershire sauce, salt, chili powder and pepper; pour over chops. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 15 minutes longer or until tender. Transfer to a serving platter or until a meat thermometer reads 160 degrees. Pour pan juices into a small saucepan. Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops. Yield: 6 servings.

Southern honey-pecan pie

¼ cup sugar
3 tablespoons all-purpose flour
3 eggs, lightly beaten
1 cup honey
1/3 cup butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup chopped pecans
1 unbaked pastry shell (9 in)
½ cup pecan halves

In a small bowl, combine the sugar and flour. Stir in the eggs, honey, butter, vanilla, and salt. Add the chopped pecans and mix well. Pour into the pastry shell. Arrange the pecan halves around the edge and center of pie. Cover the edges loosely with foil. Bake at 350 degrees for 25 minutes. Remove the foil; bake for 20-25 minutes longer or until a knife blade inserted near the center of the pie comes out clean. Cool completely on a wire rack. Store in the refrigerator. Yield: 6-8 servings.

Green beans deluxe

1 package (16 oz) frozen French-style green beans
1 small onion, chopped
2 tablespoons butter
1 tablespoon all-purpose flour
¾ cup sour cream
½ teaspoon salt
¼ teaspoon pepper
pinch ground nutmeg
¼ cup shredded cheddar cheese

Prepare green beans according to the package directions. Meanwhile, in a large skillet, sauté the onion in butter until tender. Reduce heat; stir in the flour until blended. Add the sour cream, salt, pepper and nutmeg; heat through (do not boil). Drain the beans; stir into sour cream mixture, transfer to a greased 1-qt. baking dish. Bake, uncovered, at 350 degrees for 15-20 minutes or until heated through. Sprinkle with the cheese; bake 5 minutes longer or until cheese is melted. Yield: 4-6 servings.

Bacon mashed potatoes

2 ½ cups cubed peeled potatoes (¾ pounds)
¼ cup milk
¼ cups mayonnaise
4 half teaspoons minced chives
1/8 teaspoon garlic powder
1/8 teaspoon pepper
½ cup shredded cheddar cheese
3 bacon strips, cooked and crumbled

Sprinkle chicken with pepper. In a large skillet Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Transfer to a large bowl, add the milk, mayonnaise, chives, garlic powder and pepper; mash the potatoes. Stir in the cheese and bacon. Yield: 3 servings.


• Leftover evaporated milk can be saved if removed from the can to another container for storage. Can be used safely within 3 days.
• When melted butter is called for in a recipe, the solid butter is measured first, then melted. The convenient markings on the side of the wrappers make it easy to slice off the amount you need and melt it.

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