From the 1997 edition of Southern Living Annual Recipes, how about Peppercorn Pork Roast for a really lovely dish?
We have Roasted Potato Wedges from Eddie Jackson at From FoodNetwork.com. This recipe was rated 5 out of 5.
Crab Meat Salad from Charleston Receipts calls for a pound of fresh crab meat. You can substitute shrimp for the crab meat. This recipe was contributed by Miss Elizabeth Williams.
Susie Sams’ Mexican Black Bean Salad, is one of the recipes we have from of a Taste of Heaven; this publication courtesy of our friends over at First Presbyterian Church of Punta Gorda.
Martha Wetteroft’s Baked Vegetable Risotto is another recipe shared with us by First Presbyterian of Punta Gorda’s A Taste of Heaven. It looks like a good dish with the chicken stock adding to the flavor.
Easy Bread is a recipe that Bonnie Milliken shares in Northside Baptist Church’s cookbook. It calls for any beverage on which you care to base your bread.
Violet Schoening’s fresh apple cake from the in-house recipe book given us by Northside Baptist Church is wonderful. Ms. Schoening’s advice is to use a glass baking dish and says it is good even with no frosting. Also, it can be frozen for use later.
PEPPERCORN PORK ROAST
Recipe from Southern Living
All-Time Favorites
2 tablespoons olive oil
1 (4-1/2 pound) rolled boneless
pork loin roast
1. Heat oil in a heavy skillet over medium-high heat. Add roast; brown on all sides. Place roast in a roasting pan, and cool slightly.
1 tablespoon mustard seeds
3 tablespoons cracked black peppercorns or multicolored peppercorns
2. Combine mustard seeds and peppercorns in a heavy-duty, zip-top plastic freezer bag; seal. Crush spices with a meat mallet or rolling pin.
2 tablespoons all-purpose flour
1 tablespoon dry mustard
2 teaspoons dried thyme
1 teaspoon brown sugar
1/4 cup butter, softened
2 tablespoons Dijon mustard
3. Combine crushed spices, 2 tablespoons flour, and next 3 ingredients; stir in 1/4 cup softened butter and 2 tablespoons Dijon mustard. Spread mixture on top and sides of roast.
4. Bake at 475 degrees for 20 minutes; reduce heat to 325 degrees. Loosely cover with aluminum foil; bake 1 hour and 10 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees. Remove roast from pan, reserving 2 tablespoons drippings; keep roast warm.
2 tablespoons reserved drippings
1 tablespoon all-purpose flour
1-1/2 cups apple cider, divided
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
5. Combine reserved drippings, 1 tablespoon flour, 2 tablespoons of the apple cider, 1 tablespoon cider vinegar, and 1 teaspoon Dijon mustard. Set aside this flour mixture for step 7.
3 tablespoons apple brandy
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6. Bring remaining apple cider to a boil in a saucepan over medium-high heat; boil 8 minutes or until reduced to (almost half) 3/4 cup. Stir in brandy; boil 1 minute.
7. Whisk in flour mixture, salt, and pepper; cook over medium-high heat until thickened. Serve with roast. Makes 10 servings.
EDDIE JACKSON’S
ROASTED POTATO WEDGES
RECIPE COURTESY OF
FOODNETWORK.COM
2 large russet potatoes
4 tablespoons (1/2 stick) butter
1 teaspoon chopped fresh parsley
1 clove garlic, finely minced
Kosher salt and freshly ground black pepper
1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper (or use a nonstick baking sheet).
2. Cut the potatoes into 8 wedges each and arrange on the prepared baking sheet. Melt the butter over low heat, add the parsley and garlic and give the mixture a quick whisk. Brush the butter mixture over all sides of the potato wedges. Reserve the remaining butter mixture. Season all sides of the potato wedges with salt and pepper.
3. Bake until the potatoes are golden brown and easily pricked with a fork, 40 to 50 minutes. About halfway through the cooking time, be sure to flip the potatoes over.
4. Drizzle the remaining butter mixture over the cooked potatoes and serve.
MISS ELIZABETH R. WILLIAMS’
CRAB MEAT SALAD
Recipe from Charleston Receipts, America’s Oldest Junior League
Cookbook in Print,
a Cookbook by The Junior League
of Charleston, Inc.
1 pound crab meat
1 cup celery, diced
1/8 teaspoon pepper
Lettuce
1 green pepper, chopped
2 hard-cooked eggs, diced
1/2 cup mayonnaise or salad
dressing
1/2 teaspoon salt
Remove any shell rom the crab meat. Combine all the ingredients and serve on lettuce. Shrimp may be used instead of crab meat. Serves 6.
SUSIE SAMS’
MEXICAN BLACK BEAN SALAD
Recipe from First Presbyterian Church, Punta Gorda, Florida
A Taste of Heaven
1 (8-ounce) carton sour cream
1/4 cup chopped fresh cilantro
1 tablespoon taco seasoning
1 large head green leaf lettuce, torn (about 10 cups)
2 cups (8-ounces) shredded
cheddar cheese
1/2 cup chopped purple onion
2 (15-ounce) cans black beans, drained
2 large tomatoes, chopped
Corn chips, crushed
Combine sour cream, cilantro, and taco seasoning in a large bowl, stirring well. Add lettuce, then cheese, onion, black beans, and chopped tomatoes. Toss well. Sprinkle with crushed corn chips and serve immediately. Yield: 6 servings.
MARTHA WETTEROFT’S
BAKED VEGETABLE RISOTTO
Recipe from First Presbyterian Church of Punta Gorda,
A Taste of Heaven
2 tablespoons olive oil
Chopped onion
1 clove garlic, minced
1 cup Arborio Rice
2 cups chicken broth (14-ounce can plus water to make 16 ounces)
1 package frozen chopped spinach, zapped in microwave
2/3 cup shredded carrot (1 medium)
3 tablespoons fresh parsley, chopped
Salt to taste and 1/4 teaspoon
pepper
1/3 cup Parmesan cheese
Heat oil in heavy pan. Add onion and garlic and cook until tender. Stir in rice just to coat. Add chicken broth, spinach, carrots, parsley, salt and pepper. Pour into 1-quart casserole. Sprinkle with Parmesan cheese. Cover. Place in 400-degree oven and bake 25 minutes or until moisture is absorbed. Serve hot. Makes six servings.
BONNIE MILLIKEN’S
EASY BREAD
Recipe from
Northside Baptist Church’s cookbook
1 package yeast
1/2 teaspoon salt
1-1/2 cups any beverage*
3-plus cups flour
1 tablespoon honey, depending
on how sweet the beverage
1 tablespoon oil
Enough oil to coat inside of bowl
Mix all ingredients. Knead on slightly floured surface, using enough extra flour to make not sticky. Allow dough to rise in oiled bowl. Punch down. Put into greased bread baking pan. Raise until bread reaches the top of pan. Bake at 350 degrees for 30 minutes. Yield: 1 loaf
VIOLET SCHOENING’S
FRESH APPLE CAKE
Recipe from
Northside Baptist Church cookbook
1-1/4 cup oil
2 cups sugar
2 eggs
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon vanilla
2-1/2 cups flour
1 cup pecans
3 cups raw apples
Mix in order. Pour batter into 9- x 13-inch baking dish. Bake at 350 degrees for 55-60 minutes. Cool, slice and serve from pan. Best if pan is glass.
Frosting:
1 stick butter, soft
1/2 teaspoon salt
2 tablespoons evaporated milk
1 cup dark brown sugar
Powdered sugar, as needed.
Cream butter, salt, milk and brown sugar. Stir in powdered sugar until it takes form and spread over cooled cake.This cake may be frozen. And it is good even without the frosting.
