Apple Pudding

 This is a quick and easy dessert recipe that has been in the family for generations.  Serve with Burnt Sugar Sauce, whipped cream or ice cream for a special treat.

Ingredients

1/4 c. butter
3/4 c. sugar
2 eggs
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1 1/2 c. flour
3/4 c. milk
2 c. thinly sliced apples

Burnt Sugar Sauce

3/4 c. sugar
2 Tbs. cornstarch
1/4 tsp. salt
1 c. hot water
1 tsp. vanilla
2 Tbs. butter

Directions

Preheat oven to 375°. Grease one 8 to 10-inch baking dish. 

Cream butter and sugar together. 

Add eggs and mix well.

Mix in baking powder, salt, and cinnamon. 

Add a fourth of the flour mixture and mix well. Then add 1/4 of the milk and stir that in.  Mixing alternately, continue adding the flour and milk until gone. 

Spread half the batter in the prepared baking dish. Place the sliced apples over the top. Then cover with the remaining batter.

Bake for 30 minutes. While the apple pudding is baking, start the burnt sugar sauce.

In a cast iron skillet, caramelize 1/4 cup sugar until it is light golden brown.  Watch it carefully so it does not burn.

In a saucepan, combine the cornstarch, 1/2 cup sugar and salt together.  

Mix in hot water, stirring until smooth. 

Cook and stir over low heat until clear and thickened.  

Stir in the hot caramelized sugar and continue to cook over low heat until well blended.  Remove from heat.  

Add vanilla and butter, stirring until butter is melted.

Serve burnt sugar sauce over the warm apple pudding. 

Creole Pork Chops

 This is a fast and easy recipe to make, and it is one of our favorites.  My mother used to make this often, using fresh peppers, celery, and onions from her garden. 

Ingredients

4 pork chops
salt and pepper
1 Tbs. oil
1 onion, chopped
1 bell pepper, chopped
1/4 c. chopped celery (optional)
1/3 c. ketchup
1/2 c. water
1/2 tsp. salt
1/2 tsp. celery seed
3 Tbs. vinegar
1/4 tsp. ginger
1/8 to 1/4 tsp. cayenne pepper (optional)
1 tsp. sugar
1 tsp flour

Directions

Heat oven to 325°.

Season pork chops with salt and pepper on both sides. 

In an ovenproof cast iron skillet, heat oil.  Brown the pork chops on both sides.  Remove pork chops from the skillet and place on a plate. Cover to keep warm while you sauté the vegetables. 

In the same skillet, adding a bit more oil or butter if necessary, add the onion, sweet bell pepper, and celery. Cook and stir until tender. This takes about 5 minutes.

Add the pork chops back into the skillet. 

In a small bowl, combine, ketchup, water, salt, celery seed, vinegar, ginger, and flour.  Pour over the chops.

Bake uncovered for 1 1/2 hours.  Turn the chops over after the first hour of baking.

Mixed Vegetable Medley and Cheese

It's hard to get kids and adults to eat vegetables, however, this is one dish that will please both.  Tasty vegetables in a cheese sauce.  Yummy and so easy to make!

Ingredients

12 oz. egg noodles, cooked
1 (15 oz.) can mixed vegetables, drained**
1/2 c. butter
1/4 c. flour
2 c. milk
1 clove garlic, minced
1/2 tsp. salt
1/2 Tbs. mustard
2 c. cheddar cheese, shredded
1/3 c. parmesan cheese
1/2 c. flavored croutons, crushed

Directions

Preheat oven to 350°. 

Fill a large pot with water and bring to a boil.  Cook pasta according to package directions.  

Stir in the mixed vegetables.  Place them in a 2-quart casserole dish and set aside.

In the same pot you cooked the pasta in, melt the butter over low heat. Whisk in the flour.  Cook for a minute or two, whisking constantly to remove the flour taste. 

Gradually pour in the milk, whisking constantly.  Bring to a boil, then reduce heat to medium. Cook for 2 minutes. 

Stir in garlic, salt, mustard, and cheese. Stir until the cheese melts.

Add the noodles and mixed vegetables. Stir to combine.  Pour the mixture back into the casserole dish. 

Sprinkle Parmesan cheese and crushed croutons over the top.

Bake 25 to 25 minutes.

 Notes:

You can use 16 oz. frozen mixed vegetables instead of canned.

 If using frozen vegetables, add them to the boiling water during the last 5 minutes of cooking the pasta. Cook until the noodles and vegetables are tender.  Drain. Follow the remaining directions.

Old Recipe Barbecue Fried Chicken

This is an old recipe for barbecued chicken that you fry in a cast iron skillet.  It has the great flavor of barbecue without having to use the grill. The sauce uses canned tomatoes instead of ketchup.

Ingredients

3 lbs. chicken, cut up
1 c. flour
fat for frying
2 Tbs. flour
4 tablespoons water
3/4 c. water
2 Tbs. vinegar
1 Tbs. brown sugar
2 tsp. Worcestershire
1 tsp. prepared mustard
1 small onion, chopped fine
1 to 3 cloves garlic, minced
2 c. canned tomatoes, chopped fine
1 1/2 tsp. salt
1/2 tsp. pepper

Directions

In a heavy cast iron skillet, heat shortening. You will want enough shortening, so it is a half inch deep. 

In a shallow bowl, add the flour.  Dredge the chicken pieces thoroughly in the flour.

Fry the chicken in the hot shortening until golden brown. Turn the chicken to brown on all sides. Drain off all but 2 to 3 tablespoons grease from the skillet.

In a bowl, combine 4 tablespoons water and 2 tablespoons flour.  Mix until smooth. Add the remaining water, vinegar, mustard, Worcestershire sauce, onion, garlic, canned tomatoes, salt, pepper, and garlic. 

Pour over the chicken. Cover and simmer for 1 hour, or until the chicken is fully cooked and tender. 

Serve with Easy Baked Beans, No Knead Bread Rolls and Coleslaw with Creamy Calico Dressing for a complete meal.

Dry Rub For Pork

This is a multi-purpose seasoning rub.  Not only does it enhance the flavor of pork, it makes other cuts of meat like beef or chicken taste better as well.  It is the perfect blend of spices and takes no time at all to mix up a bottle to have ready for when you are about to prepare meat for supper.

Ingredients

1/2 c. brown sugar
2 Tbs. chili powder
2 Tbs. smoked paprika
2 tsp. cumin
2 tsp. thyme
2 tsp. dry mustard
2 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. oregano
1 tsp. pepper

Directions

In a bowl, or a jar that has a tight-fitting lid, combine brown sugar, chili powder, smoked paprika, cumin, thyme, dry mustard, salt, garlic powder, onion powder, oregano, and pepper.  Mix thoroughly. If using a jar, which is better and keeps down the dust, put the lid on the jar and shake the jar until the contents are thoroughly combined.

To use, sprinkle some seasoning over the pork a bit liberally.  Rub it in well with your hands. Make sure that the seasoning is covering the entire surface. Place the pork in the refrigerator for at least 2 hours before cooking.

Mexican Cornbread

Our family does not like cornbread, but they do love this cornbread!  It is moist and with the peppers baked in the batter, you get some great color as well.

Ingredients

1 c. flour
1 c. cornmeal
4 tsp. baking powder
1/4 tsp salt
1/2 c. butter
3/4 c. sugar 
4 eggs
1 (15 oz.) can cream style corn
1 or 2 jalapeno peppers, chopped fine
1 sweet bell pepper, diced
1/2 c. pepper jack cheese, shredded
1/2 c. cheddar cheese, shredded

Directions

Preheat oven to 350°.  Lightly spray a 9 x 13-inch baking pan.

Mix flour, cornmeal, baking powder and salt together. Set aside.

In a large bowl, combine butter and sugar. Beat until light and fluffy.

Beat in eggs, one at a time.  Beat well after each addition.

Stir in the creamed corn, green chilies, pepper jack cheese and cheddar cheese. 

Add the baking powder, salt, flour, and cornmeal.  Stir until smooth. 

Pour into prepared pan.

Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.

Hamburger Vegetable Soup

This is an easy and economical soup that tastes great. It is a comforting soup that warms you up on the inside. When beef  roast prices are high, use ground beef instead. It is just as good!

Ingredients

1 lb. ground beef
1 onion, diced
3 coves garlic, minced
2 potatoes, diced
3 1/2 c. beef broth
1 (28 oz.) can diced tomatoes with peppers
1 (10 1/2 oz. ) can  condensed tomato soup
2 tsp. Worcestershire sauce
1 tsp. Italian seasoning
1 bay leaf
salt and pepper to taste
3 c. mixed vegetables

Directions

In a cast iron skillet, brown the ground beef, onion, and garlic until the beef is no longer pink.  Drain off fat.

Add potatoes, beef broth, tomatoes, tomato soup, Worcestershire sauce, Italian seasoning, and bay leaf. Season with salt and pepper as needed.

Simmer for 15 to 20 minutes, or until the potatoes are tender.