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Recipes - Main & Side Dishes

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MaineWriter:
My contribution for today: the world's easiest pork chops. This is a recipe I got from my grandmother, who wasn't much of a cook. But it is easy and tasty and when the holidays roll around, and cooking is too much trouble, this is a regular in our household. I'll post the original with some variations.

GRAMMY VOSE'S PORK CHOPS

to serve 4

In a baking dish large enough to hold them in one layer, but close together, place 4 PORK CHOPS. Sprinkle with fresh ground pepper and Lawry's Seasoned Salt.

Slice ONE ONION thinly. Place the onion slices over the pork chops, basically trying to cover all the meat.

Open 1 can (14 oz) WHOLE TOMATOES. Place the tomatoes on top of the pork chops and onions. Using a fork (or knife) "smash" the tomatoes, so they are sort of flat on top of everything. (Note: can you tell this is recipe that has never been written down? LOL).

Bake at 350 degrees for one hour.

This is perfect with baked potatoes, since they can cook alongsid he pork chops, also at 350 degrees for an hour.


Variations:

One thing my grandmother didn't have was canned, diced tomatoes with various flavorings: garlic and oregano; basil, etc.  These are good and you can eliminate the "smashing" step.

These can be made with fresh tomatoes, too. If you do that, you might want to add some extra liquid to the pan: V8, tomato juice, or even chicken broth.

Enjoy...

Leslie

Impish:
For generations, my family has always had these onions as a side dish with holiday turkey.

Great-Grandma's Onions Parmesan

3 lbs. white onions (the larger the better)
1 cup heavy cream
1 large egg
1/2 to 3/4 cup whole milk
4 oz. finely grated Parmesan cheese
3/4 stick butter

Slice onions 1/4 inch thick.  Melt butter in large skillet and sauté onions slowly until softened, mixing often to separate rings as they lose their shape

Meanwhile, beat egg thoroughly, add cheese and cream and milk.

Just before serving, add egg mixture to onions.  Stir and heat through, then serve (or turn into a casserole dish to be reheated later, about 15-20 minutes.)

Serves 6-8 as a side dish.

Enjoy! 

Lynne:
Asparagus Rarebit a la Molly Katzen/Moosewood
2 tbs butter or margarine
2 tbs flour
1 tsp dry mustard
1.5 cups beer or ale at room temperature (OK if flat)
1 cup packed grated cheddar (0.5 lb)
1 tsp prepared horseradish
1 medium clove garlic, minced
salt, black pepper, & cayenne to taste

1) Melt the butter in a medium-sized saucepan.  Sprinkle in the flour & dry mustard, whisking constantly.
2) Add the beer or ale and keep whisking as you bring it to a boil.  Lower the heat annd simmer for about 10 minutes, mixing frequently.
3) Add the remaining ingredients, and stir until the cheese melts.
4) Serve hot oveer steamed vegetables and/or cooked potatoes.
5) Garnish with chunks of ripe tomatoes, tart apples, and/or toasted walnuts.

I bet apples and walnuts would make it Thanksgiving-like.--Lynne

MaineWriter:
My family has certain foods that MUST appear on the holiday table, such as creamed onions. My mother's recipe is to take a jar of boiled onions, put them in a double boiler and pour a pint over cream over, then sprinkle with paprika. Yeah, right, mom. I found this recipe a few years ago and it has become the standard on MY table at Christmas (and various other holidays, too).

GOLDEN CREAMED ONIONS
Serves 8-10

3 lbs pearl onions, blanched in boiling water 2 minutes, drained, and peeled (To peel: blanch in boiling water for 2 minutes, rinse under cool water. Cut off the root and then pop out the onion. While many people find this step tedious and dull, I actually think it is relaxing and therapeutic.)

2 tbsp unsalted butter
1 tsp sugar
3/4 tsp salt
2/3 cup heavy cream
1/2 cup chopped fresh parsley

In a skillet large enough to hold the onions in a single layer (or two if necessary), combine onions, butter, sugar, salt, and enough water to cover the onions by a 1/2-inch and bring mixture to boil. Boil until the liquid is almost evaporated and continue cooking, swirling pan, until the onions are golden and they begin to brown. Add the cream and continue swirling pan until cream thickens and colors (about 2 minutes). Stir in parsley, season with salt and pepper. This dish can be prepared a day or even more in advance and can be reheated in a microwave, a skillet over low heat, or in a slow oven.


Leslie

MaineWriter:
This isn't a holiday recipe, but we got talking about it in chat and I said I would post here. Easy and delicious and elegant enough to serve to company.

LESLIE'S SIGNATURE SCALLOPS AND ZUCCHINI ON CAPELLINI

to serve 4

3 cloves garlic, chopped or crushed
2-3 zucchini, cut in matchstick juliene
1 lb scallops, cut into pieces if large
a generous amount of chopped fresh parsely
a few tablespoons of chopped fresh basil (dried is acceptable if fresh is not available)
a generous amount of grated cheese (I like Grana Padano, but Parmesan or Romano are also fine)

1 lb capellini (angel hair) - I like DeCecco. You can also use linguine or spaghetti--whatever you like, but the capellini is my favorite.

Have a large pot of boiling water ready for the pasta. Cook according to the package...DeCecco capellini takes 2 minutes. Spaghetti takes 12 minutes.

You need to time the pasta to the scallops/zucchini. If using spaghetti, put it in when you start to melt the butter. If using capellini, put it in when you add the parsely to the skillet.

In a large flat skillet, heat 2 tbsp. butter with 2 tbsp. olive oil over medium-high heat. Add garlic and cook for a second, then add the zucchini.  Cook for a minute or two and then add the scallops. Cook until until the scallops turn opaque (another minute or so). Add parsely, basil, and several grinds of fresh pepper. At the very last second, add cheese and stir. The cheese will melt and you need to get if off the heat fast so it doesn't get rubbery.

Drain pasta and place in serving bowl, cover with scallops and zucchini. Sprinkle with a bit more cheese and garnish with lemon wedges.

Serve immediately.

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