In this between time between Thanksgiving and Christmas we entertain a lot of family and friends and I’m always on the search for a good recipe that’s easy and delicious.  I’m sure I’ve found one that you will enjoy for many years to come. It’s the perfect recipe to serve to guests when you are short on time but want to serve an elegant dish.  From the first time I tried it I knew it would be ending up in my “favorites” recipe book.  I hadn’t made it for awhile but recently made it for my parents and my mother in law.  My mom and mother in law are both excellent cooks and they enjoyed it tremendously.

See you next month. Meet me in the kitchen.

Lisa Breithaupt, The Gourmet Librarian

Pork Chops with Apples and Stuffing

Ingredients:

6 boneless pork chops (I put 8 in my huge casserole dish, pork chops with bones also work fine)

1 T. oil

21 oz can apple pie filling

6 oz package of stuffing mix prepared

Directions:  Brown the chops in oil.  Grease a casserole dish (9 X 13 is recommended).  Spread the canned apples in the bottom of the dish. Place the chops on top of the apples.  Prepare the stuffing according to the box directions. Spoon the stuffing over the chops.  Cover dish with aluminum foil. Bake at 350 degrees for approximately 1 hour.  Uncover and bake for 10 minutes more.

Serve by using a spatula to scoop out a chop with both a generous serving of apples underneath and the stuffing on top.  I usually serve with green beans or asparagus and a salad.  To cut preparation time I do not prepare the stuffing on the stove. I use very hot tap water and mix it up in a bowl.  It will cook during the baking process. I also stir a cup of Craisins in the stuffing as I prepare it.  The Craisins give an additional sweetness and makes the dish look festive for the holidays.  Enjoy !!

Amy Matheney from the New Richmond Branch has had several requests that she share her recipes from her Gifts in a Jar Program; here they are:

 Hot Cocoa Mix in a Jar

Ingredients

• 1 1/2 cups NESTLÉ CARNATION Nonfat Dry Milk
• 1/3 cup granulated sugar
• 1/4 cup plus 2 tablespoons NESTLÉ TOLL HOUSE Baking Cocoa
• 1/2 cup miniature marshmallows (optional)

Using a pint jar, combine dry milk, sugar, cocoa and marshmallows in large bowl. Pour into 2-quart jar or tall container. Seal with lid and decorate with fabric and ribbon.

Recipe to attach to attach: Measure 1/2 cup cocoa mix into mug. Stir in 1 cup hot water or milk. Makes 4 servings.

Curried Rice

Ingredients

• 1/4 c. raisins
• 3/4 c. long grain rice
• 1 crumbled chicken bouillon cube
• 2 tbsps. dried minced onion
• 1/2 tsp. curry powder

Use a 1/2 pint wide mouth jar. Pack each layer.

Mix the bouillon, onion and curry together and set aside. Dump the raisins in the jar, then the rice, and then the spice mixture.

Seal and decorate, and attach the recipe tag.

Recipe tag:
Curried Rice
You will need:
2 1/2 c. water
Bring the water to a boil. Add the contents of the jar and stir. Cover and simmer for 15-20 minutes. Serves 5-6. Make as a side dish for pork or chicken.

All-Purpose Rub for Meat

Ingredients

• 4 tablespoons white sugar
• 1 tablespoons salt
• 1 tablespoon paprika
• 1 tablespoons mustard powder
• 1/2 teaspoon ground black pepper
• 1 pinch dried oregano
• 1 pinch dried thyme

In a small bowl, combine the sugar, salt, paprika, mustard, pepper, oregano and thyme.

To use: coat meat in mixture, and then grill as desired.

Holiday Oat Cookie Mix

Ingredients

• 1 cup all-purpose flour mixed with ½ tsp baking soda
• 3/4 cup white baking pieces
• 1 cup rolled oats
• 1 cup red and green candy-coated milk chocolate pieces
• 1/3 cups packed brown sugar
• 1/3 cups granulated sugar

Layer in the following order: White baking pieces, oats, red and green candy pieces, brown sugar (pack), sugar, flour mixture.

Attach tag:
Holiday Oat Cookie Mix
Empty the contents of the jar into a large bowl; stir until mixed. Add ½ cup butter, melted and cooled; 1 slightly beaten egg; and 1 tsp vanilla. Stir until combined. Drop dough by heaping teaspoons 2” apart onto ungreased cookie sheets. Bake in a 375oF oven for 8 to 10 minutes or until edges are lightly browned. Transfer to wire racks; cool. Makes about 36 cookies.

Cream Cheese Mints

Ingredients

• 2 oz cream cheese at room temperature
• 2 cups powdered sugar
• 12 drops food coloring (green, red)
• 24 drops flavoring extract (mint, cherry, and butter or eggnog)

In a bowl, use your hands to blend the powdered sugar and the cream cheese until completely mixed. Work the flavoring through the dough. Knead in the food coloring. Place the dough between two pieces of wax paper and roll it with the rolling pin until it is about ½” thick. Cut dough with cookie cutters.

Refrigerate in an airtight container, with wax paper in between layers, for up to 2 weeks.

Makes 2 dozen mints.