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COUNTRY COOKING

July 11, 2013

by Dorothy Bloemendaal
Grilled Pork Chops with Fruit Salsa

Pork chops:

l (8 oz.) can pineapple tidbits in unsweetened juice

1/3 cup lite soy sauce

2 garlic cloves, minced

6 center-cut pork chops

Salsa:

Reserved pineapple tidbits

1/2 cup chopped fresh strawberries

l medium nectarine, chopped

2 tablespoons sliced green onions

2 tablespoons finely chopped cilantro

l tablespoon sugar

l tablespoon vinegar

l tablespoon lite soy sauce

Drain pineapple, reserving liquid, set pineapple aside. In 9 x 13, combine reserved pineapple liquid, 1/3 cup soy sauce and garlic; blend well. Add pork chops; turn to coat. Cover; refrigerate 2 to3 hours to marinate, turning occasionally.

Combine pineapple tidbits and all remaining salsa ingredients; mix well. Cover; refrigerate while pork chops are marinating.

Heat grill. When ready to grill, remove pork chops from marinade; discard marinade. Place pork chops on gas grill over medium-high heat or on charcoal grill 4 to 6 inches form medium high coals. Cook 5 to 7 minutes on each side or until no longer pink in center. Serve salsa with pork chops.

Green Bean Bundles

6 cups water

1/2 pound fresh green beans, trimmed

4 t0 6 bacon strips

3/4 cup Italian salad dressing

Bring water to a boil. Add beans; cover and cook for 3 minutes. Drain and set aside. Cut bacon in half lengthwise; place on a microwave-safe plate. Microwave on high for 2-1/2 to 3 minutes or until edges curl. Place four or five beans on each bacon strip; wrap bacon around beans and tie is a knot.

Place bundles in an 8 inch square baking dish. Drizzle with salad dressing. Bake, uncovered, at 350 for 10-15 minutes or until bacon is crisp. Yield: 4-6 servings.

BLT Brunch Pie

1 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon dried basil

1/2 cup shortening

1/2 cup sour cream

Filling:

3/4 cup mayonnaise

l cup (4 ounces) shredded cheddar cheese

l can (4. 1/2 ounces)mushroom stems and pieces, drained

8 bacon strips, cooked and crumbled

l tablespoon chopped green pepper

l tablespoon chopped onion

3 medium tomatoes, peeled and sliced

Combine the first four ingredients. Cut in shortening until crumbly. Stir in sour cream. Cover and refrigerate for 30 minutes.

Press pastry into a 9 inch pie plate; flute edges if desired. Bake at 375 for 10 minutes. Cool completely.

Combine the mayonnaise , cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half of the tomatoes in crust; top with half of the mayonnaise mixture. Repeat layers. Bake at 350 for 30-35 minutes or until golden brown. Refrigerate leftovers. Yield: 6-8 servings. Do not use reduced-fat or fat-free mayonnaise for this recipe.


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