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Recipe Results 49 of 78 pages
Pork Chop Delight
Pork Chop Delight Submitted by: Cleo N. Mills of Worthington, Ohio Originally published in Farm and Dairy on: October 23, 1956 Ingredients: 6 pork chops 3 medium Wealthy apples, each cut into 6 rings 6 Tbsp. sugar Directions: Brown the chops on one side. Turn. Put 3 apple rings on each chop. Cover until apples
Stuffed Baked Sweet Potatoes
Stuffed Baked Sweet Potatoes Submitted by: Kari and Anita Petersheim of Fredericktown, Ohio Yield: Serves 6 Prep time: 5 minutes Cooking time: 1 hour 12 minutes Total time:1 hour and 17 minutes Ingredients: 6 medium sweet potatoes 3 Tbsp. butter 1/2 cup orange juice 1 tsp. salt 1 – 8oz. can crushed pineapple 1/2 cup
Tropical Congo Bars
Tropical Congo Bars Yield: 50 small bars Prep time: 10 minutes Cooking time: 30 minutes Total time:40 minutes Ingredients: 3/4 cup (1-1/2 sticks) unsalted butter, melted and cooled 2-3/4 cups (1 pound) packed light-brown sugar, free of lumps 3 large eggs 2-3/4 cups all-purpose flour 2-1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup chocolate
Chocolate Spice Squares
Chocolate Spice Squares Yield: Makes 24 squares. Originally published on: May 15, 1936 Ingredients: 1/4 cup butter 1 cup sugar 2 eggs 1/2 cup boiling water 2 sq. bitter chocolate, melted over hot water 1/2 tsp. soda 1 1/2 cup sifted pastry flour 1/2 tsp. salt 1/4 cup sour milk 1/4 cup apple butter 1
Frozen Raspberry Dessert
Frozen Raspberry Dessert Yield: Makes 2 quarts Originally published on: July 24, 1936 Ingredients: 4 cups raspberries 1/2 cup sugar, divided 1/4 cup water 1 cup canned pineapple juice 1 pkg. raspberry flavored gelatin 1 3/4 cups cream, whipped Directions: Crush 2 cups of raspberries, add 1/4 cup sugar and water, let stand 10 minutes,
Browned Casserole
Browned Casserole Originally published on: November 1, 1935 Ingredients: 2 1/2 lb. meat – any inexpensive cut 4 onions 3 carrots 1/2 cup rice 1/4 tsp. gravy spice 2 tsp. salt 1/4 tsp. pepper boiling water Directions: Cut the meat in medium-sized pieces, brown them with the onion in savory drippings, then put in a
Slow Cooker Pork Roast
Slow Cooker Pork Roast Submitted by: Ruth Schnell of Chicory, PA Ingredients: 1 pork roast 1 can of apple pie filling Directions: Use 5 quart slow cooker. Add pork roast to the slow cooker, pour apple pie filling over the pork roast. Cook on high, cooking time depends on roast size.
Fruit Salad
Originally published November 14, 1919 Ingredients: 5 slices pineapple 2 bananas 1 1/2 cups grated coconut 2 oranges sugar Directions: Cut pineapple slices into thin strips; peel oranges and divide into their natural sections, cut these in halves and sprinkle with sugar, place on ice or in a cool place. When ready to serve, sprinkle
Kale Winter Salad
Ingredients: 4 cups kale de-stemmed, chopped 1 large apple chopped 1/2 cup dried cranberries 1/2 cup walnuts chopped 1/3 cup goat cheese crumbled 3 tablespoons balsamic vinegar 1 tablespoon olive oil 1/8 teaspoon salt Directions: Wash your hands and clean your preparation area. In a bowl, place the de-stemmed, washed, and chopped kale. Add the
Pork Roast and Sauerkraut
Ingredients: 4 pound boneless pork roast, at room temperature 2 pounds sauerkraut 1 Tbsp. caraway seeds 1 cup chopped yellow onion 1 peeled sweet apple, chopped 1/2 cup light brown sugar 1 tsp. kosher salt 1 tsp. black pepper 1/2 tsp. smoked paprika 2 Tbsp. olive oil Directions: Preheat oven to 325°F. Pat the pork
