June 10, 2009
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Ingredients for life..
Pork Chops with Apple Stuffing
Ingredients
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6 pork chops, at least I -inch thick
2 to 4 slices bacon, diced
1/4 cup chopped celery
1/4 cup chopped onion
3 apples, peeled, cored, and diced
1/4 cup sugar
salt and pepper, to taste
2 teaspoons chopped parsley
1/2 cup bread crum bs or cracker crum bs
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Preparation
1. C ut a pocket in each o f the chops for stuffing. Fry diced bacon until crisp, then add
celery and onion; cook until tender.
2. Add diced apples, sprinkle with sugar, then cover and cook slowly until tender and
glazed. Add bread crum bs; season with salt, pepper and parsley. Stuff mixture into the
pockets in chops.
3. Season chops w ith salt and pepper and brown on both sides in a hot skillet. Reduce
heat, add a few tablespoons o f water; cover and let cook slowly until done, or about 45
to 60 minutes
ENJOY
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Pork Chops with Peppers
Ingredients
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C LU B P R IC E
4 pork loin chops - boneless
2 tablespoons cornm eal
1 tablespoon all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic pow der
1/2 teaspoon onion pow der
salt and pepper - to taste
1/4 teaspoon ground cumin
1 green bell pepper
1 red bell pepper
3 cups hot cooked rice
2 tablespoons vegetable oil or shortening
Pork Loin
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Bone-in. Fresh.
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Or Sirioin Half Sliced $1,58 to.
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Preparation
1. Lay the chops betw een tw o sheets o f plastic w rap and pound to about 1/4-inch
thickness. Com bine cornm eal, flour, paprika, garlic and onion pow ders, cum in, salt and
pepper. Rinse m eat off with cold w ater then dredge in the com m eal m ixture one at a time
until thoroughly coated.
2. H eat the oil or shortening in a large skillet over m edium heat. W hen the oil is hot, add
the pork chops. Fry for about 4 m inutes then turn over. Add pepper strips and cook
another 4 to 6 m inutes, or until the m eat is brow ned and cooked through. Rem ove pork
to a warm serving dish and continue cooking peppers for a m inute or two. Serve pork and
peppers over hot rice.
C lU B PR IC E
Chipotle-glazed London Broil
Ingredients
• 3 tablespoons tom ato paste
• 1 1/2 tablespoon lime juice
• 1 1 / 2 teaspoon cum in
• 1/2 teaspoon salt
• 1 pound (1 -inch-thick) London broil
• 1 tablespoon canned chipotle pepper in adobo
sauce
Directions
1. Preheat the broiler.
2. Line the broiler pan with foil and coat the rack with cooking spray. Com bine the tom ato
paste, chipotle, lim ejuice, cum in and salt in a bowl. Place the steak on the broilerpan under
the heat for 5 m inutes. T um and cook another 5 minutes.
3. Rem ove from broiler and use a butter knife or pastry brush to spread half the tom ato
mixture over the meat.
4. Broil for 2 minutes, or until slightly bubbly. T um the steak and repeat with the remaining
sauce. T his results in a m edium -rare steak.
5. T o cook the steak longer, increase the tim e before the chipotle m ixture is spread over
the m eat (to avoid scorching the glaze).
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Raspberry Vinegar
Ingredients
• 1 ( 16 ounce) bottle w hite w ine vinegar
• 1 cup fresh raspberries
Directions
Rinse and drain the raspberries and pour into a large glass
bottle. Pour in the vinegar, tightly cover the container, and
let sit in a cool dark place for tw o w eeks before using.
Raspberry and Blueberry Pound Cake
Ingredients
• 5 eggs
• 1 2/3 cups sugar (12 1/3 oz.)
• 1 1 / 4 cups unsalted butter, cut into tablespoon-size pieces, room tem perature (2 1/2
sticks)
• 2 tablespoons kirsch
• 2 cups cake flour plus 8 tablespoons cake flour (10 oz. total)
• 1 teaspoon baking pow der
• 1/2 teaspoon salt
• 1 cup fresh raspberry
• 1 cup fresh blueberries
• ice cream or w hipped cream
Directions
1. G enerously butter 9-cup bund, pan; dus,
with flour, shaking out excess.
2. In bowl o f processor.blend eggs and sugar
until sm ooth and thick, about I minute, stop
ping once to scrape dow n bowl sides.
3. Add butter pieces and kirsch and blend until fluffy, about 1 minute, stopping once
to scrape dow n bowl sides.
4. Add 2 cups plus 6 tablespoons flour, baking pow der and salt and blend in using 2 on/
o ff turns.
5. Toss rem aining 2 tablespoons flour with raspberries and blueberries in large bowl.
6. Fold batter into berry mixture using rubber spatula.
7. Transfer mixture to prepared pan, spreading evenly.
8. Place pan on center rack in cold oven.
9. T um oven to 300 degrees and bake until tester inserted in center com es out clean, about
1 hour 25 minutes.
10. Cool in pan 5 m inutes; invert onto rack and cool com pletely. (Can be prepared 1 day
ahead, w rapped tightly and refrigerated ).
11. Serve a, room tem perature with whipped cream or ice cream.
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