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October Recipes

Published: October 1, 2014 12:00 AM
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Shredded Apple Pork
Servings: 6
Ingredients:
*1 cup Musselman’s
    Apple Butter
*1/4 cup Musselman’s
    Apple Cider Vinegar
*1/4 cup brown sugar
*2 tablespoons minced
    garlic
*2 tablespoons whole
    grain Dijon mustard
*1 teaspoon salt
*1 teaspoon pepper
*2 medium apples, cored
    and chopped
*1 medium onion,
    chopped
*6 boneless pork chops

Directions:
1. In small bowl, whisk together apple butter, vinegar, brown sugar, garlic, Dijon mustard, salt and pepper.
2. Place chopped apples and onions in slow cooker. Add pork chops and pour apple butter mixture over top.
3. Cook on low for five to six hours covered. Shred pork with two forks in cooker, and let meat marinate on low in sauce for 20 minutes uncovered. Serve warm over rice or mashed potatoes.

Zucchini and Corn side dish
Ingredients:
*1 tblsp. butter
*1 tblsp. oil
*6 small zucchini, sliced
*3 large ears corn, cooked and cut from cob
*1tsp. sugar
*Salt and pepper to taste
*1/2 tsp. dill weed (optional)

Directions:
1. In a large frying pan or skillet, melt butter and oil until hot, being careful not to let the butter burn. Add the zucchini and fry until golden, 5-6 minutes. Add the corn, sugar, salt, and pepper and cook until corn is heated through. Sprinkle with dill weed if using and serve immediately.

Pecan Rolls
Servings: 8
Ingredients:
*3 tablespoons butter
*1/3 cup brown sugar
*1 tablespoon maple syrup
*2/3 cup chopped
    pecans (divided)
*1 package (8 ounces)
    refrigerated crescent sheet
*1/2 cup Musselman’s
    Apple Butter
*1/4 cup raisins (optional)

Directions:
1. Preheat oven to 375°F. Coat 8-inch square baking dish with cooking spray.
2. In small sauce pan over medium heat, combine butter, brown sugar and maple syrup. Stir until melted and pour into baking dish. Sprinkle evenly with 1/3 cup pecans.
3. On cutting board, unroll tube of crescent dough into a rectangle (seal seams and perforations). Spread apple butter evenly over dough surface and sprinkle with additional pecans and optional raisins.
4. Starting on long edge of dough, roll tightly, jelly roll fashion. With serrated knife, cut roll into 16 equal slices. Place each slice cut side down on the glaze in the baking dish.
5. Bake 18 to 20 minutes, or until puffed and golden brown. Remove from oven and immediately invert onto serving platter. Allow to cool five to 10 minutes before serving.

Whole Wheat Quick Buttermilk Bread
Ingredients:
*1 quart buttermilk
*4 cups whole wheat flour
*3 cups brown sugar
*pinch of salt
*1 tsp. baking soda

Directions:
Mix together all ingredients and pour batter into 2 greased loaf pans.  Bake at 350° for 60-70 minutes.

Coffee Beef Stew
Ingredients:
*1 cup flour
*1 1/2 tsp. salt
*1/2 tsp. pepper
*1 tsp. thyme
*3 lbs. stew beef, cubed
*3 Tblsp. oil
*5 cups beef broth or stock
*1 cup strong brewed coffee
*1 Tblsp. Worcestershire sauce
*1 tsp. paprika
*1 tsp. sugar
*3 Tblsp. catsup
*6 potatoes, peeled and
    quartered
*2 onions (or 1 large),
    quartered
*6 carrots, peeled and
    quartered
*1/2 cup peas, fresh or frozen

Directions:
1. Place the flour, salt, pepper, and thyme in a bag and shake to blend. Add the beef cubes, a few at a time, and shake to coat.
2. In a large stockpot, heat the oil until hot and add the beef cubes; brown on all sides. Next, add the rest of the ingredients except for the peas. Reduce heat to low, cover, and simmer for 2 hours. Add the peas and continue cooking for another 15-30 minutes.


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