Pork Chops with Harvest Stuffing

Pork Chops with Harvest Stuffing
By: Doris Christopher

8 boneless pork loin chops, ¾-inch thick (about 6oz each)
1 cup celery, chopped
¾ cup onion, chopped
¼ cup fresh parsley, snipped or 1 Tablespoon dry parsley
1 package (16oz) corn bread stuffing mix
2 cups water
1 cup dried cranberries
¼ cup butter, melted
1 teaspoon dried thyme leaves
1 teaspoon salt
¼ teaspoon ground black pepper
1 Tablespoon vegetable oil, divided

Preheat oven to 350 degrees. Trim excess fat from chops. For each chop, insert tip of knife in center of one long side and cut a small pocket.

Chop celery and onion; place in bowl. Add parsley along with stuffing mix, water, cranberries, and butter; mix lightly using spatula.

Using medium scoop, place one rounded scoop stuffing in each pocket of chop. Close pockets with wooden picks places crisscross over openings. Spoon remaining stuffing into 9x13 baking dish.

Heat skillet over medium-high heat. Add half of oil and 4 chops. Brown chops 1-2 minutes on each side. Remove to baking pan. Repeat with remaining oil and chops. Arrange chops over stuffing. Cover with foil and bake 40 minutes. Carefully remove foil. Continue baking, uncovered 15 minutes. Remove picks and serve.

Serves 8

Dreamy Creamy Orange Pie

Dreamy Creamy Orange Pie
By: Doris Christopher

½ package (15oz) refrigerated pie crust (1 crust)
1 medium orange
1 package (8oz) cream cheese, softened
½ cup boiling water
1 package (3oz) orange gelatin
3 cups orange sherbet, divided
1 container (8oz) frozen whipped topping, thawed, divided
Additional orange for garnish (optional)

Preheat oven to 425 degrees. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll out to 11 ½ inch circle using rolling pin. Place crust in deep dish pie plate, pressing dough into bottom and up sides. Prick bottom and sides using fork. Bake 10-12 minutes until golden brown. Cool completely.

Zest orange to measure 1 teaspoon zest, juice orange to measure ¼ cup juice. Place cream cheese in an electric mixer, add juice and zest until smooth.

Microwave water on High 1 ½ to 2 minutes or until boiling. Whish in gelatin and stir 2 minutes until completely dissolved. Using ice cream scooper, pack 1 cup of the sherbet into small bowl, gradually add gelatin, stirring until mixture is well blended and thick. Immediately whisk gelatin mixture into cream cheese mixture in bowl.

Add half of the whipped topping (1 ½ cups) to cream cheese mixture, mix gently until well blended. Fill pie shell with filling. Chill at least 1 hour.

Fill large Ziploc bag with remaining whipped topping. Score additional orange for garnish, cut 2 slices, then cut each slice into quarters. Cut pie wedges. Garnish each serving with whipped topping, a scoop of remaining sherbet and quartered orange slice.

Yield: 8 servings

Beef Ragout

Beef Ragout
By: Doris Christopher

½ cup flour
2 teaspoons dried oregano
1 ½ teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon salt
2lb lean beef stew meat, cut into 1-inch pieces
1 Tablespoon vegetable oil
2 garlic cloves, pressed
4 large carrots
1 large onion
1 large green bell pepper
1 can (6oz) tomato paste
1 can (14 ½ oz) seasoned diced tomatoes, undrained
1 can (14 ½ oz) beef broth
½ cup water

Preheat oven to 350 degrees. In Ziploc bag combine flour, oregano, chili powder, cumin and salt. Add beef. Seal bag, shake to coat beef.

Heat oil in skillet over medium-high heat until hot. Press garlic into oil. Add beef to skillet, reserving any remaining flour mixture. Cook beef until evenly browned, stirring occasionally. Remove from heat.

Meanwhile, cut carrots into 2-inch pieces, then lengthwise in half. Cut onion and bell pepper lengthwise into ¾-inch thick wedges. Place carrots, onions and peppers in 9x13 pan. Top with beef; sprinkle with any reserved flour mixture. Spread tomato paste over beef. Pour tomatoes, broth and water over beef. Cover with foil.

Bake 1 hour 30 minutes or until beef and vegetables are tender. Carefully remove pan from oven.

Serves 8

Baked Potato Soup

Baked Potato Soup
By: Doris Christopher

4 medium baked potatoes
4 slices of bacon
½ cup green onions with tops, thinly sliced
1 can (14 ½ oz) chicken broth
1 ½ cups milk
1 garlic clove, pressed
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup sour cream
2 ounces cheddar cheese, shredded (1/2 cup)

Remove skins from baked potatoes. In bowl coarsely mash potatoes.

In saucepan cook bacon over medium heat until crisp. Remove bacon to paper towel to drain; crumble and set aside. Discard all but ½ teaspoon drippings in pan.

Thinly slice green onions with knife. Add chicken broth, milk, mashed potatoes, onions, garlic, salt and pepper to drippings in pan. Bring to a boil. Reduce heat; simmer 10 minutes.

Stir in sour cream and reserved bacon. Ladle soup into 4 bowls. Shred 2 Tablespoons cheese over each serving.

Serves 4

Apple Berry Salsa with Baked Cinnamon Chips

Apple Berry Salsa
By: Doris Christopher

4 medium green granny smith apples
1 pint strawberries, diced (about 1 ½ cups)
2 kiwi, peeled and diced
1 small orange
1/3 cup packed brown sugar
1/3 cup apple jelly

Peel, core, and slice apples. Coarsely chop apple. Dice strawberries and kiwi. Place fruit in small bowl.

Zest orange to measure 1 teaspoon zest. Juice orange to measure 2 Tablespoons juice. Add orange zest, juice, brown sugar and apple jelly to fruit mixture. Mix gently. Refrigerate until ready to serve.

Spoon into serving bowl. Serve with Baked Cinnamon Chips (see recipe below)

Yields 3 cups
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Baked Cinnamon Chips
8 (7-inch) flour tortillas
1 Tablespoon granulated sugar
¼ teaspoon ground cinnamon

Preheat oven to 400 degrees. Line baking sheets with parchment paper.

Cut each tortilla into eight wedges; arrange half of the tortilla wedges in a single layer on each baking sheet. Lightly spray tortillas with water. Combine the sugar and cinnamon in a shaker. Sprinkle cinnamon sugar evenly over tortillas. Bake 8-10 minutes or until edges are lightly browned and crisp.

Remove from baking sheet. Cool completely.