Ingredients
1 1/3 cups peeled, cored and diced apples
1 teaspoon fresh lemon juice
2 teaspoons brown sugar
2 teaspoons apricot preserves
1/8 teaspoon cinnamon
Ingredients for chips
5 (6-inch) flour tortillas
2 tablespoons butter, melted
1/2 teaspoon cinnamon
1 1/2 tablespoons sugar
Directions
Combine all the dip ingredients into a bowl, then cover and refrigerate the mixture until chilled.
Cut tortillas into wedges. Get two bowls, one for melted butter and one for cinnamon and sugar mixture. Cover wedges with butter and then with cinnamon and sugar, then place on greased baking sheet.
Bake at 350 degrees for 6 to 7 minutes until golden brown.
Monday, November 30, 2009
Cranberry-Pineapple Relish
Ingredients
20 oz can crushed pineapple in it's own juice
6 cups fresh or frozen cranberries
1 1/4 cup sugar
1 cup chopped walnuts
1 tablespoon fresh lemon juice
1/4 teaspoon ground cloves
Directions
Thoroughly drain the pineapple using a strainer set over a large measuring cup. Add enough water to make 2 cups of liquid.
Pour the liquid into a large saucepan. Add the cranberries and sugar. Stir the mixture over high heat until the sugar dissolves and the liquid comes to a boil. Continue cooking it at a boil, stirring occasionally, until most of the berries pop open and the mixture is thick, about 10 minutes. Remove from heat.
Mix the pineapple, walnuts, lemon juice and cloves. Transfer the relish into a serving bowl and refrigerate it uncovered until its cold (about 2 hours). Then cover the relish until you're ready to serve. Makes 6 cups.
20 oz can crushed pineapple in it's own juice
6 cups fresh or frozen cranberries
1 1/4 cup sugar
1 cup chopped walnuts
1 tablespoon fresh lemon juice
1/4 teaspoon ground cloves
Directions
Thoroughly drain the pineapple using a strainer set over a large measuring cup. Add enough water to make 2 cups of liquid.
Pour the liquid into a large saucepan. Add the cranberries and sugar. Stir the mixture over high heat until the sugar dissolves and the liquid comes to a boil. Continue cooking it at a boil, stirring occasionally, until most of the berries pop open and the mixture is thick, about 10 minutes. Remove from heat.
Mix the pineapple, walnuts, lemon juice and cloves. Transfer the relish into a serving bowl and refrigerate it uncovered until its cold (about 2 hours). Then cover the relish until you're ready to serve. Makes 6 cups.
Candied Sweet Potatoes (Yams)
Ingredients
6-8 medium-sized sweet potatoes
1 cup firmly packed brown sugar
1 to 3 tsp ground cinnamon, or to taste
1 cup melted butter, plus 2 tbsp melted butter
1 1/2 cups mini marshmallows
1/2 cup pecan chips
Directions
Slice sweet potatoes into 1/4 inch round slices (i cheated and bought the canned sweet potatoes already cut). Arrange potatoes in a lightly greased baking dish (approx. 13"x9"x2")
Mix brown sugar, cinnamon and pecans in a bowl. Sprinkle each layer of potatoes with the mixture. Pour 3/4 cup melted butter over potatoes evenly. Cover and bake at 375 degrees for 30 minutes.
Remove, and baste with remaining 1/4 cup butter. Cover and continue baking for 30 minutes. (If transporting dish, stop here and continue last step at remote location-warm 5-10 minutes before adding marshmallows).
Remove, sprinkle marshmallows evenly on top and continue baking uncovered for 5 minutes or until golden brown.
6-8 medium-sized sweet potatoes
1 cup firmly packed brown sugar
1 to 3 tsp ground cinnamon, or to taste
1 cup melted butter, plus 2 tbsp melted butter
1 1/2 cups mini marshmallows
1/2 cup pecan chips
Directions
Slice sweet potatoes into 1/4 inch round slices (i cheated and bought the canned sweet potatoes already cut). Arrange potatoes in a lightly greased baking dish (approx. 13"x9"x2")
Mix brown sugar, cinnamon and pecans in a bowl. Sprinkle each layer of potatoes with the mixture. Pour 3/4 cup melted butter over potatoes evenly. Cover and bake at 375 degrees for 30 minutes.
Remove, and baste with remaining 1/4 cup butter. Cover and continue baking for 30 minutes. (If transporting dish, stop here and continue last step at remote location-warm 5-10 minutes before adding marshmallows).
Remove, sprinkle marshmallows evenly on top and continue baking uncovered for 5 minutes or until golden brown.
Baked Pork Chops
Ingredients
3 pork chops
1 med. onion
2 baking apples
1/2 cup mustard
1/2 cup honey
paprika
salt and pepper
Directions
Sprinkle pork chops with salt, pepper and paprika on both sides. Spread mustard as well on both sides. Place in a Pyrex dish. Cut onion into small cubes and place on top of pork chops. Top also with sliced apples. Pour honey over pork chops, onions and apples. Bake, uncovered, at 350 degrees for 1 hour. Serves 3
3 pork chops
1 med. onion
2 baking apples
1/2 cup mustard
1/2 cup honey
paprika
salt and pepper
Directions
Sprinkle pork chops with salt, pepper and paprika on both sides. Spread mustard as well on both sides. Place in a Pyrex dish. Cut onion into small cubes and place on top of pork chops. Top also with sliced apples. Pour honey over pork chops, onions and apples. Bake, uncovered, at 350 degrees for 1 hour. Serves 3
Subscribe to:
Comments (Atom)
Posts
