We are already in the second half of October and as we look around the area there is still lots of harvesting to take care of. With the nice weather we have been having the last couple of weeks the harvest is getting done slowly but surely. It appears that fields are still quite wet as when the trucks come out of the fields there is quite a bit of soil clods on the roads. The farmers are cautious to stay away from the wet spots. Enough frost of late so the gardens are done, as well as most of the flowering plants. However, I notice the trees are as beautiful as can be with lots of leaves and different fall colors to view. The city has had the street sweepers out several times and with the abundance of leaves this fall they will be hard at again shortly. I pulled up the last of the garden plants and with the roots came up a lot of soil. The strawberries should have some mulch or straw for the winter months but that will wait until later.
Fall sports are almost done. Tonight (Monday) I will go to the MCC-Edgerton volleyball game. Granddaughter Brinna (Edgerton) moved up from B squad to starting on A squad. We already are certain of who the winner will be but it is still fun to watch your family playing. I have several grandchildren is sports but don’t very often have a chance to see them play as they are too far away. Hanna runs cross country track in Indiana and does very well. Jon and Kristen spend most Saturdays traveling to watch Dakota Wesleyan football games where Jayden goes to school and sometimes gets in the game. Time seems to go too fast so it won’t before they are all out of school and our reasons for attending diminish even if we like the sports. It is always more fun when you know the players personally.
One of our favorite ways of making pork chops is with apples, raisins, onion, and a bit of brown sugar. In fact, if you have an old Betty Crocker Cookbook you can find the recipe for Dixie Pork chops. I made them for one of my classes at the U of M and have fix the pork chops like this ever since. Leah also made the pork chops for one of her classes at SDSU. Bart didn’t know the chops could be so tasty and not dried out.
Apple Pork Roast
1 boneless pork loin roast
2 garlic cloves, sliced
2 tablespoons Dijon mustard
1 teaspoon red vinegar
3/4 teaspoon dried thyme
1/2 teaspoon rubbed sage
3/4 cup reduced-sodium beef broth
3/4 cup unsweetened apple juice
1/4 cup apricot jam
1-1/2 cups chopped peeled apples
1 tablespoon cornstarch
1 tablespoon reduced-fat sour cream
Cut eight to ten 1-inch slits in top of roast; insert garlic slices. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a roasting pan.
In a small bowl, combine the mustard, vinegar, thyme and sage; brush over roast. In a small saucepan, combine the broth, apple juice and jam. Cook and stir over medium heat until jam is melted; pour over roast. Arrange apples around roast.
Cover and bake at 350º for 1 to 1-1/4 hours or until a thermometer reads 145º, basting occasionally. Remove roast to a warm serving platter; let stand for 10 minutes before slicing.
Meanwhile, skim fat from pan juices. Set aside 1/2 cup juices; pour remaining juices and apples into a large saucepan. Combine cornstarch and sour cream until smooth; stir into reserved pan juices. Stir into saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Serve with roast.
Yield: 10 servings.
Crock Pot Potatoes
2 pounds hash browns
1/2 cup margarine
1 teaspoon salt
1/2 cup chopped onion
1 pint sour cream
2 cups shredded Cheddar cheese
1 can cream of celery soup
Mix all ingredients. Put in crock pot for 4 hours on medium or in oven at 350º for 1 1/2 hours. May add chopped ham for a main dish.
Pumpkin Apple Strudel Muffins
2 1/2 cups flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten lightly
1 cup solid pack pumpkin
1/2 cup vegetable oil
1/2 cup apples, peeled and finely chopped
In large bowl, combine first five ingredients; set aside. In medium bowl, combine eggs, pumpkin and oil. Add liquid ingredients to dry ingredients, stirring just until moistened. Stir in apples. Spoon batter into greased or paper-lined muffin tins, filling 2/3 full.
Streusel topping:
In a small bowl, combine 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in 4 tablespoons butter until mixture is crumbly.
Sprinkle streusel topping over batter. Bake at 350º for 35-40 minutes or until done. Makes about 18-20 muffins.
