by Linda Larsen
Spicy Apple Muffins
This ingredient list is long, but the muffins go together quickly. The aroma while baking is incredible!
INEXPENSIVE
INGREDIENTS | YIELDS 12 MUFFINS
1 cup brown sugar, divided
2 tablespoons flour
½ cup quick cooking oatmeal
1½ teaspoons cinnamon, divided
11 tablespoons melted butter, divided
1½ cups grated apples
2 tablespoons lemon juice
½ cup sugar
1¾ cups all-purpose flour
½ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon nutmeg
⅓ cup applesauce
2 eggs
2 teaspoons vanilla
1. Preheat oven to 350°F. Spray 12 muffin cups with nonstick baking spray containing flour and set aside.
2. In small bowl, combine ½ cup brown sugar, 2 tablespoons flour, oatmeal, and ½ teaspoon cinnamon and mix well. Add 3 tablespoons butter and mix until crumbly; set aside. In another small bowl, place apples. Sprinkle with lemon juice and sugar; let stand while making batter.
3. In large bowl, combine flour, whole wheat flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, and nutmeg and mix well. In medium bowl, combine remaining melted butter, ½ cup brown sugar, applesauce, eggs, and vanilla.
4. Add butter mixture to dry ingredients along with apple mixture; mix just until combined. Place into prepared muffin cups and sprinkle with oatmeal mixture.
5. Bake for 22–28 minutes or until muffins spring back when lightly touched with finger. Remove to wire rack to cool.
Party Fun
As with any muffin batter, you can convert it to bread tins. Try making this recipe with tiny bread tins that are about 4″ × 2″. Put a little more batter into each tin; you should get 8 breads with this recipe. Then each person gets his or her own little loaf of bread.
Anadama Rolls
These hearty rolls have such a rich taste and perfect texture. Serve them warm with more melted butter.
INEXPENSIVE
INGREDIENTS | YIELDS 12 ROLLS
1 tablespoon cornmeal
⅔ cup yellow cornmeal
3 tablespoons butter
¾ cup boiling water
⅓ cup light molasses
1 teaspoon salt
1 (0.25-ounce) package active dry yeast
¼ cup orange juice
1 egg, beaten
1 cup whole wheat flour
1½-2 cups all-purpose flour
½ cup dried currants
2 tablespoons melted butter
1. Spray 12 muffin cups with nonstick baking spray containing flour and sprinkle with 1 tablespoon cornmeal; set aside. In large bowl, combine cornmeal, butter, boiling water, molasses, and salt and mix until butter melts. Let stand until lukewarm.
2. Add yeast and stir; let stand for 10 minutes. Add orange juice and egg and beat well; beat in whole wheat flour.
3. Beat in enough all-purpose flour to make a stiff batter, then stir in currants. Place batter in prepared muffin cups. Let rise in warm place until batter reaches tops of muffin cups.
4. Preheat oven to 375°F. Bake rolls for 18–24 minutes or until they sound hollow when tapped with fingers. Remove to wire rack, brush with melted butter, and let cool for 15 minutes before serving.
Keep It Healthy
Anadama bread, with its combination of corn meal and molasses, is already a very healthy bread. This recipe makes it healthier by replacing some of the white flour with whole wheat. Orange juice is added to offset some of the bitter flavors of the whole wheat flour and molasses; and it adds vitamin C.
Classic Pizza Crust
This crust can be used for any homemade pizza recipe. Try it with Black Bean Pizza (page 160) or invent your own toppings.
EASILY DOUBLES
INGREDIENTS | YIELDS 1 CRUST; SERVES 6
1 (0.25-ounce) package active dry yeast
1 cup warm water
2 tablespoons olive oil
½ teaspoon salt
2–2½ cups bread flour
¾ cup yellow cornmeal
1 tablespoon solid shortening
2 tablespoons yellow cornmeal
1. In large bowl, mix yeast with water; let stand for 10 minutes. Add oil and salt, then add 1 cup bread flour and cornmeal; beat well.
2. Gradually add enough remaining bread flour to form a stiff dough. Knead on floured surface for 8–10 minutes, then place in greased bowl, turning to grease top. Cover and let rise for 1 hour.
3. Punch down dough and let rest for 10 minutes. Grease a cookie sheet with solid shortening and sprinkle with 2 tablespoons cornmeal. Roll out dough directly on cookie sheet to 12 inches round or square. Let rise for 20 minutes.
4. Preheat oven to 400°F. Bake pizza crust for 10 minutes, then remove and let cool. Wrap and store for 2–3 days. When ready to bake, top pizza as directed and bake for 20–25 minutes until crust is golden.
CHAPTER 5
Easy Pork Recipes
Ham Loaf with Mustard Sauce
Curried Pineapple Ham
Deviled Ham Sandwiches
Walnut Pork Chops
Ham and Cheese Soufflé
Ham Tetrazzini
Pork and Asparagus Casserole
Sausage and Fruit Turnovers
Ham Creole
Asian Pork Tenderloin
Grilled Greek Pork Tenderloin
Avocado-Stuffed Pork Chops
Baked Pork Chops
Ham and Apple Curry
Tamale Pie
Easy Baked Pork Kiev
Ham and Potato Casserole
Lip-Smackin’ Ribs
Grilled Peach Tenderloin
Thai Grilled Pork
Ham Loaf with Mustard Sauce
This classic old-fashioned recipe has the best flavor. Serve it with some cooked green beans and a fruit salad.
EASY
INGREDIENTS | SERVES 8
1 pound ham, ground
1 pound spicy bulk pork sausage
½ cup finely minced onion
3 garlic cloves, minced
2 eggs, beaten
1 cup soft bread crumbs
½ cup milk
2 tablespoons Dijon mustard
2 tablespoons honey
⅛ teaspoon ground nutmeg
1 recipe Mustard Sauce (page 174)
1. Preheat oven to 350°F. In large bowl, combine ham, sausage, onion, garlic, eggs, bread crumbs, milk, 2 tablespoons mustard, honey, and nutmeg; mix well.
2. Form into a large loaf and place on a broiler rack. Bake for 65–75 minutes or until meat thermometer registers 160°F. Cover and let stand for 10 minutes, then slice loaf and serve with Mustard Sauce.
Party Fun
For a comfort food party, this recipe and Stuffed Meatloaf Pinwheels (page 92), along with Creamy Cheesy Potatoes (page 181) would be fabulous. Serve with some gelatin salads, like Frozen Cranberry Salad (page 196) or Orange Fluff Salad (page 204) and for a retro finish, Raspberry Dream Cake (page 249). Yum!
Curried Pineapple Ham
Serve this excellent dish over hot cooked brown or wild rice along with a green salad, some cooked baby carrots, and warmed rolls.
LAST MINUTE
INGREDIENTS | SERVES 8
2 tablespoons butter
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon curry powder
3 tablespoons flour
½ teaspoon dried tarragon leaves
½ teaspoon salt
⅛ teaspoon pepper
3 cups chicken broth
4 cups diced ham
1 (15-ounce) can pineapple tidbits, drained
¼ cup light cream
1. In large saucepan, combine butter and olive oil over medium heat. Add onion and g
arlic; cook and stir until tender, about 5 minutes. Add curry powder; cook and stir for 1 minute longer.
2. Add flour, tarragon, salt, and pepper; cook and stir until bubbly. Add remaining ingredients except cream; bring to a simmer. Simmer for 10–12 minutes until mixture has thickened. Stir in cream and serve.
Party Fun
Serve a selection of skillet dishes with different types of cooked rice and pasta for a great buffet. Keep everything warm by placing the skillet dishes into slow cookers; turn to warm and set on the table next to the rice.
Deviled Ham Sandwiches
Make these sandwiches ahead of time and refrigerate. Then when you want to eat, just bake, adding another 5–10 minutes until hot.
MAKE AHEAD
INGREDIENTS | SERVES 8
3 cups finely chopped ham
4 hard-cooked eggs, chopped
½ cup minced red onion
3 tablespoons chopped sweet pickle
1 cup grated Colby cheese
½ cup mayonnaise
¼ cup honey mustard salad dressing
2 tablespoons Dijon mustard
⅛ teaspoon cayenne pepper
8 Hoagie buns, split
1. Preheat oven to 400°F. In medium bowl, place ham; break up with fork. Add remaining ingredients except the Hoagie buns and mix well.
2. Use mixture to fill the Hoagie buns. Wrap in heavy-duty foil. Place on a baking sheet and bake for 15–20 minutes until sandwiches are hot. Open the foil for the last 5 minutes to crisp the top of the buns.
Walnut Pork Chops
Walnuts cooked in syrup are also called “wet walnuts,” and are often used in desserts. They’re a wonderful addition to tender pork chops.
EASILY DOUBLES
INGREDIENTS | SERVES 6
6 (1-inch thick) pork loin chops
1 teaspoon salt
¼ teaspoon pepper
3 tablespoons flour
2 tablespoons butter
2 tablespoons olive oil
1 cup walnut pieces
1 onion, chopped
4 cloves minced garlic
⅓ cup honey
½ cup chicken broth
1. Sprinkle chops with salt and pepper, then sprinkle with flour. Melt butter with olive oil in large skillet; add walnut pieces and cook and stir until fragrant. Remove walnuts to plate.
2. Add onion and garlic to skillet and cook for 5 minutes, then add pork chops. Cook on first side until well browned, then turn and brown for 3 minutes on second side.
3. Preheat oven to 350°F. Place chops in greased baking dish and sprinkle with walnuts. Add honey and chicken broth to skillet. Bring to a boil, then pour over chops. Cover and bake chops for 40–50 minutes until chops are done and lightly pink in center.
Ham and Cheese Soufflé
This soufflé is easier to serve than others, because it will stand without falling.
MAKE AHEAD
INGREDIENTS | SERVES 6
3 cups cubed French bread
2 cups chopped cooked ham
2 (4-ounce) cans sliced mushrooms, drained
2 cups shredded Havarti cheese
1 cup shredded Cheddar cheese
6 eggs, beaten
2 cups milk
½ cup sour cream
½ teaspoon salt
1 teaspoon dry mustard
¼ cup Dijon mustard
3 tablespoons flour
¼ cup melted butter
¼ cup grated Parmesan cheese
1. The day before, spray a 9″ × 13″ glass baking dish with nonstick cooking spray. Combine bread, ham, mushrooms, and both cheeses in the dish and toss to mix; spread into an even layer.
2. In large bowl, beat eggs with milk, sour cream, salt, dry mustard, Dijon mustard, flour, and melted butter until combined. Pour over bread and cheese mixture. Cover and refrigerate for 8–24 hours.
3. When ready to bake, preheat oven to 350°F. Sprinkle with Parmesan cheese and bake for 50–60 minutes until puffed and deep golden brown.
Make-Ahead Tips
This type of soufflé is more like a strata, or layered bread and cheese topped with an egg custard. You can make several of them ahead of time if you’re serving a crowd, then bake them one after the other so a hot soufflé is always available. Flavor them in different ways: chicken and peas or sausage and green bell pepper are good combinations.
Ham Tetrazzini
You can make this one ahead; just chill after sprinkling the whole thing with cheese. Add 10–15 minutes to the baking time.
MAKE AHEAD
INGREDIENTS | SERVES 6
¼ cup butter
1 onion, chopped
3 cloves garlic, minced
1 (8-ounce) package sliced mushrooms
¼ cup flour
½ teaspoon salt
⅛ teaspoon pepper
1 teaspoon dried thyme leaves
1 (14-ounce) can chicken stock
1½ cups milk
1 cup sour cream
1 cup shredded Havarti cheese
3 cups chopped ham
1 (16-ounce) package spaghetti
2 tablespoons butter
¼ cup grated Parmesan cheese
¼ cup grated Romano cheese
1. Bring a large pot of water to a boil. Spray a 9″ × 13″ glass baking dish with nonstick cooking spray and set aside.
2. In large saucepan, melt ¼ cup butter. Cook onion, garlic, and mushrooms until tender, about 6–7 minutes. Sprinkle with flour, salt, pepper, and thyme; cook until bubbly.
3. Stir in chicken stock and milk; cook and stir until thickened. Remove from heat and stir in sour cream, Havarti cheese, and ham; set aside.
4. Preheat oven to 350°F. Cook spaghetti until al dente according to package directions. Drain and return to pot; toss with butter and Parmesan cheese. Stir in 1 cup of the ham sauce.
5. Arrange spaghetti along the outside edges of the baking dish. Pour remaining ham mixture inside, then sprinkle with Romano cheese. Bake for 35–45 minutes until casserole is bubbly and cheese is browned.
Pork and Asparagus Casserole
This elegant casserole is delicious and easy to make. Substitute your own favorite cheese for the Havarti if you’d like.
MAKE AHEAD
INGREDIENTS | SERVES 6 1 pound asparagus
1 cup long-grain brown rice
2 cups chicken stock
1 pound pork tenderloin, cubed
2 tablespoons flour
½ teaspoon dried tarragon
½ teaspoon salt
⅛ teaspoon pepper
2 tablespoons butter
1 (16-ounce) jar Alfredo sauce
1 cup milk
1½ cups shredded Havarti cheese
½ cup grated Parmesan cheese, divided
1. Break ends off asparagus and cut into 2-inch pieces. Drop into boiling water for 3 minutes, remove and drop into ice water to stop the cooking.
2. In medium saucepan, combine rice and stock; simmer for 15–20 minutes until rice is almost cooked; set aside.
3. Preheat oven to 400°F. Toss pork with flour, tarragon, salt, and pepper. Brown in butter on all sides. Add Alfredo sauce and milk to pork; bring to a simmer. Simmer for 5–8 minutes until pork is just cooked.
4. Remove from heat and add asparagus and cooked rice. Fold in Havarti cheese and half of Parmesan cheese. Place in 2-quart casserole.
5. Top with remaining Parmesan cheese and bake for 25–35 minutes until casserole is bubbling and top is browned. Serve immediately.
Make-Ahead Tips
Most meat casseroles can be made ahead of time, refrigerated, and then baked before serving. Add 10–15 minutes to the baking time so the dish is bubbly and hot. There’s one caveat to this rule: make sure that the meat is completely cooked before you refrigerate the dish. You can’t partially cook meat and hold it for later cooking.
Sausage and Fruit Turnovers
These little turnovers are fun to make and eat. Sausage and fruit is a natural
combination.
EASILY DOUBLES
INGREDIENTS | SERVES 4
½ pound spicy pork sausage
1 onion, chopped
½ cup dried cranberries
1 cup frozen sliced peaches, thawed
1 cup shredded Havarti cheese
1 (14-ounce) can refrigerated pizza dough
1. In medium skillet, cook sausage with onion until sausage is browned, stirring to break up meat. Drain well and place in medium bowl. Add cranberries.
2. Cut peaches into small pieces and add to sausage mixture along with cheese; mix well.
3. Preheat oven to 425°F. Unroll dough onto lightly floured surface and cut into four pieces. Pat each piece into a 6-inch square and place on two greased baking sheets.
4. Divide pork mixture among squares. Fold one corner over to the opposite corner; seal edges with a fork. Bake for 18–22 minutes until turnovers are golden brown. Serve immediately.