PORK CHOP CABBAGE SKILLET DINNER

As a child growing up in the farm country of Southern Indiana, some of my favorite memories revolve around our large gardens.  One of my favorite garden vegetables was cabbage.  I love watching those little cabbage heads turn into big ones and then enjoying that cabbage on the dinner table.  Since that part of the country was also known for pork, one of the great meals we enjoyed was combining cabbage and pork chops!

6 pork chops
1/2 tsp salt
1/2 tsp pepper
1 tbsp shortening (modernize to canola or olive oil!)
1/2 tsp savory
1 small bay leaf
2 cups tomato juice
1/2 cup water
1 small cabbage, cut into 6 wedges
6 carrots, cut-up into pieces about 1-inch in size
1 1/2 cup chopped onion
3 medium potatoes, quartered
1/4 tsp salt

Season the pork chops with the 1/2 teaspoon of salt and the pepper.  Brown in the shortening in a large skillet.  Add the savory, bay leaf, tomato juice, and water.  Cover skillet and simmer for 30 minutes.  Add the cabbage wedges, carrots, onion, potatoes, and the 1/4 teaspoon salt.  Cover and cook another 35 minutes or until tender.

BLACK FOREST LAYER CAKE SQUARES

1 box (1 lb 2 1/4-oz) devil's food cake mix
2 tbsp all-purpose flour
1 3/4 cups water
3 eggs
1 can (21-oz) cherry pie filling
3/4 tsp almond extract
2 cups frozen whipped topping, thawed
chocolate shavings for garnish, if desired
stemmed maraschino cherries for garnish, if desired

Preheat oven to 350 degrees.
Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray.  Line the bottom with waxed paper and spray the paper; set aside.

Prepare the cake mix as directed on the package uning the flour, water, and eggs.  Pour mixture into the prepared pan.  Bake at 350 degrees for 18 to 20 minutes or until the cake springs back when touched lightly in the center.  Remove the cake from the pan and remove the waxed paper.  Cool for 15 minutes.

Combine the pie filling and 1/2 tsp of the almond extract in a small bowl; mix well. 

Cut the cake in half crosswise to form two 10 x 7-inch layers.  Place 1 cake layer on a serving platter or tray.  Spread the pie filling mixture over the top of the layer; top filling with the remaining layer.

Stir the remaining 1/4 teaspoon of the almond extract into the whipped topping.  Spread the mixture over the top and sides of the cake.  Garnish with the chocolate shavings and stemmed cherries, if desired.  Serve immediately or refrigerate until serving time.

Store any leftovers in the refrigerator.

Yield: 12 cake squares

BUTTERSCOTCH ROUNDS

1/4 cup butter
1/2 packed cup brown sugar
1/2 cup pecan halves
1 pkg active dry yeast
1/4 cup hottest tap water
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon salt
1/4 teaspoon soda
1 cup dairy sour cream
1 egg

Melt 2 tablespoons butter in each of two 8-inch round cake pans.  Sprinkle half the brown sugar then half the pecans over the butter in each pan.  Set aside while you prepare the dough.
In a large mixer bowl dissolve the yeast in the hot water.  Add 1 1/3 cups of the flour, the sugar, salt, soda, sour cream, and egg.  Blend on low mixer speed for about half a minute while scraping down the sides of the bowl constantly.  Turn speed to high and beat for two minutes while scraping down the sides of the bowl occasionally.  Stir in the remaining flour.  Using a tablespoon, drop the batter over the pecan mixture in each of the pans.  Let rise in a warm spot for 50 minutes.  Note, this dough will not double!

Preheat oven to 350 degrees.  Bake the rounds 25 to 30 minutes or until golden brown.  Immediately remove from oven and invert pans onto serving plates.  Leave the pans in place for about a minute to allow the butterscotch to drizzle over the coffee cakes.  Serve warm.

Yield: 2 round coffee cakes.

MEAT BALL CHOWDER

This is another old Indiana recipe that was my mom's.

Meat Balls:
2 lbs ground beef
2 tsp seasoned salt
dash of pepper
2 slightly beaten eggs
1/4 cup chopped green onion, tops included
1/3 cup fine cracker crumbs
2 tbs milk
2 tbs flour
1 tbs oil

Combine the ingredients together and form into balls about 1 tablespoon (or the size of a walnut).  Makes about 50 meatballs.  Dip in the flour and brown on all sides in the hot oil.

4 onions, cut into eighths
6 cups water
6 cups tomato juice
8 beef bouillon cubes
3 cups sliced carrots
3 cups sliced celery
3 cups diced potatoes
1/4 cup long grain rice
1 tbs sugar
2 tsp salt
3 bay leaves
1 tsp marjoram
1 can (12-oz) Mexicorn

Place all ingredients including the meatballs to a Dutch oven or large kettle.  Bring mixture to a boil.  Cover, reduce heat and simmer until the vegetables are tender.

Makes 6 to 7 quarts.

THREE LAYER MAPLE NUT TWIST

This recipe is from an old Southern Indiana church cookbook.  Church cookbooks have always been a great source of good recipes!  Does your church still have socials and 'pitch-in' meals?  I am thankful ours does.  A lot of our meals are prepared in the church kitchen, but it seems everyone enjoys the 'bring a dish' meals.

Basic Sweet Dough:
2 pkg yeast
3/4 cup milk
1/2 cup sugar
5 to 5 1/2 cups all-purpose flour
1/2 cup warm water
1/4 cup shortening
1 1/2 tsp salt
3 eggs

Sprinkle the yeast over the warm water; set aside.  In a small pan, heat milk, shortening, sugar, and salt unti warm (shortening does not need to melt).  See below for addition for this recipe.  Pour in large bowl; beat in 2 cups of flour until well mixed.  Add the yeast mixture and eggs.  Beat, scraping bowl.  Add enough flour to make a soft dough.  Knead; add only enough flour to keep from sticking.  Place in a greased bowl.  Turn to grease top.  Cover and let rise.

To make the twist:
1/2 cup nuts, chopped
1 tsp cinnamon
1 tsp maple flavoring
1/2 cup sugar
1 Basic Sweet Dough

When making the Basic Sweet Dough above, add the maple flavoring in the milk mixture on the stove.  Roll out the dough in 3 pizza shapes.  Put 1 on a greased pizza pan; butter top, then sprinkle 1/3 of the nut mixture on top.  Put another pizza shape dough on top of the butter and nuts.  Repeat layering with nuts on top.  Using a pizza cutter, cut like pie into 16 pieces.  Pick up all 3 layers and twist 2 or 3 times.  Do not let rise.  Bake at 350 degrees for 15 minutes.

Note: Great served with coffee.

CORN FLAKE-PECAN CRUSTED CATFISH

1/2 cup corn flake crumbs
1/4 cup finely ground pecans
1/4 tsp paprika
1/8 tsp garlic powder
1/8 tsp cayenne
salt and pepper to taste
1 lb catfish fillets, cut into 4 pieces
1 egg white, slightly beaten

Preheat oven to 450 degrees.
Grease a baking pan; set aside.

In a large plastic bag combine the corn flake crumbs, pecans, paprika, garlic powder, salt, pepper and cayenne. 

Dip the catfish into the egg white then shake in the crumb mixture.  Place on the greased pan.

Bake fish at 450 degrees for 15 to 20 minutes or until the fish flakes easily with a fork.

Serve with a salad or slaw and a vegetable of your choice.

ORANGE PINEAPPLE BUTTERMILK SALAD

1 can (20-oz) crushed pineapple, do not drain
1 pkg (6-0z) orange gelatin
2 cups buttermilk
1 tub (8-oz) whipped topping, thawed

In a saucepan bring the pineapple to a boil; remove from the heat.  Add the gelatin and stir to dissolve completely.  Add the buttermilk, mixing well.  Allow to cool to room temperature then fold in the whipped topping.  Pour into an 11 x 7-inch baking dish.  Refrigerate overnight.  Cut into 12 squares to serve.