Pat’s Pantry: A tasty supper

By Pat Mills

When a recipe has been in circulation for 25, 50, even 60 years, you know that it has to be a good one. These recipes have been handed down from grandmothers and mothers-in-laws and mothers and should be treasured.  – Pat

Glazed 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 tablespoon 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 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.

Monterey corn bake

1 medium onion, chopped
1 garlic clove, minced
5 tablespoons butter, divided
2 cups sliced fresh mushrooms
1 medium sweet red pepper, chopped
½ teaspoon salt
¼ teaspoon pepper
1 package (16 oz) frozen corn, thawed
2 cups (8 oz) shredded Colby-Monterey Jack cheese
2 teaspoons brown sugar
½ cup dry breadcrumbs
2 tablespoons minced fresh parsley

In a large skillet, sauté the onion and garlic in 2 tablespoons butter until tender. Add the sliced mushrooms, chopped red pepper, salt and pepper; cook and stir for 5 minutes or until the vegetables are tender, drain. In a greased 2-qt baking dish, layer half of the corn, mushroom mixture, cheese and brown sugar; repeat layers. Melt the remaining butter; toss with the dry breadcrumbs and fresh minced parsley. Sprinkle the breadcrumb mixture over the casserole. Bake, uncovered, at 375 degrees for 25-30 minutes or until golden brown. Yield: 4-6 servings.
Western cubed

½ cup butter or margarine, melted
1 can (4 oz) chopped green chilies
2 tablespoons finely chopped onion
½ teaspoon salt
¼ teaspoon garlic salt
¼ teaspoon pepper
6 medium potatoes, cubed
¼ cup minced fresh parsley

In a large bowl, combine the first six ingredients. Add potatoes and toss to coat. Transfer to an ungreased 2-qt baking dish. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 20-25 minutes longer or until the potatoes are tender. Sprinkle with parsley. 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 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.


• When cooking in a microwave, be sure to place the thicker, tougher areas of foods toward the outer edges of the cooking pan.
• Cook all vegetables at the highest power setting in a microwave. The faster they cook the more nutrients will be retained.

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