Fall Recipe with apples and pork---I'm going to try!
Apples and Pork
Apple Butter (no sugar)
1. Peel and slice about 6-8 large apples
2. Add 1 1/2 T. cinnamon
3. Add a little ginger
4. Add 2 t. lemon juice
5. Add 2 5. vanilla when you are blending it
Cook in crock pot on high for about 2 hours. Turn to low and cook for another 10-12 hours. Put contents in blender and add vanilla for correct consistency or use immersion blender. Cook about 2 hours more in the crock pot. Place in refrigerator or freeze in small portions. Excellent on pancakes or waffles.
2. Add 1 1/2 T. cinnamon
3. Add a little ginger
4. Add 2 t. lemon juice
5. Add 2 5. vanilla when you are blending it
Cook in crock pot on high for about 2 hours. Turn to low and cook for another 10-12 hours. Put contents in blender and add vanilla for correct consistency or use immersion blender. Cook about 2 hours more in the crock pot. Place in refrigerator or freeze in small portions. Excellent on pancakes or waffles.
Green Salad Lillie Woodros
Ingredients:
Lettuce, Green/Yellow Peppers, Onions, Frozen Green Peas, Chopped Celery
Shred 1 head lettuce in 9 x 13 dish. Add Chopped peppers, Chopped Onions, Chopped Celery, Frozen Baby Green Peas
Mix Dressing: 1 cup mayo, 2 T. sugar, 1/4 c. grated Parmesan Cheese, 1/4 c. vegetable oil. Spread over veggies
Top with grahted sharp cheddar cheese and crumbled bacon.
Cover and refrigerate. (Overnight is best)
Lettuce, Green/Yellow Peppers, Onions, Frozen Green Peas, Chopped Celery
Shred 1 head lettuce in 9 x 13 dish. Add Chopped peppers, Chopped Onions, Chopped Celery, Frozen Baby Green Peas
Mix Dressing: 1 cup mayo, 2 T. sugar, 1/4 c. grated Parmesan Cheese, 1/4 c. vegetable oil. Spread over veggies
Top with grahted sharp cheddar cheese and crumbled bacon.
Cover and refrigerate. (Overnight is best)
Sweet Potato Praline Lillie Woodrow
3-4 cups cooked and mashed sweet potatoes (baking is good, boiling okay too)
2 eggs
2 T. vanilla
1 c. sugar
1/2 c. milk
1/2 t. cinnamon
1/2 t. nutmeg (optional)
1/2 c. soft butter
(ADD 2-3 T. flour if seems too thin)
Mix and pour into 9 x 13 greased dish
Praline Topping
1 c. brown sugar
1 c. chopped nuts
1/2 c. flour
1/3 c. butter (melted)
Mix and sprinkle over potatoes
Bake at 350 degrees for 30-45 minutes until done in the middle
2 eggs
2 T. vanilla
1 c. sugar
1/2 c. milk
1/2 t. cinnamon
1/2 t. nutmeg (optional)
1/2 c. soft butter
(ADD 2-3 T. flour if seems too thin)
Mix and pour into 9 x 13 greased dish
Praline Topping
1 c. brown sugar
1 c. chopped nuts
1/2 c. flour
1/3 c. butter (melted)
Mix and sprinkle over potatoes
Bake at 350 degrees for 30-45 minutes until done in the middle
Roast with Balsamnic and Dijon
4 lbs of beef roast
3 T. Avocado Oil
2 onions, sliced
1/3 c. balsamic vinegar
2 1/2 T. Dijon mustard
Worcestershire sauce
2 cups of water
Carrots
salt and pepper
Preheat oven to 350 degrees
1. Heat oil in a dutch oven or large pot. Season roast with salt and papper and brown on all sides. Remove roast from pan.
2. Saute onions in drippings (add a little more oil if needed) until translucent. Add balsamic vinegar and increase temperature if needed. Cook about 4 minutes until liquid becomes syrupy and reduces. Then add Dijon
3. Place roast on top of onions. Pour 2 cups of water over the roast and add a little Worcestershire sauce. Cook for about 30 minutes at 350 degrees and then reduce heat to 300 degrees and cook for 3-4 hours or until very tender.
4. Add carrots or any other vegetables you desire and cook for about 30-60 minutes. Add more salt and pepper. (If you are going to be gone--just add the carrots as you turn the roast down after the first 30 minutes and cook altogether for 3-4 hours.
3 T. Avocado Oil
2 onions, sliced
1/3 c. balsamic vinegar
2 1/2 T. Dijon mustard
Worcestershire sauce
2 cups of water
Carrots
salt and pepper
Preheat oven to 350 degrees
1. Heat oil in a dutch oven or large pot. Season roast with salt and papper and brown on all sides. Remove roast from pan.
2. Saute onions in drippings (add a little more oil if needed) until translucent. Add balsamic vinegar and increase temperature if needed. Cook about 4 minutes until liquid becomes syrupy and reduces. Then add Dijon
3. Place roast on top of onions. Pour 2 cups of water over the roast and add a little Worcestershire sauce. Cook for about 30 minutes at 350 degrees and then reduce heat to 300 degrees and cook for 3-4 hours or until very tender.
4. Add carrots or any other vegetables you desire and cook for about 30-60 minutes. Add more salt and pepper. (If you are going to be gone--just add the carrots as you turn the roast down after the first 30 minutes and cook altogether for 3-4 hours.
Roasted Butternut Squash and Apples
2-3 lbs of butternut squash
3 apples
6 T. butter
1/4 c. brown sugar
1 t. kosher salt
1/2 t. ground black pepper
Roast at 400 degrees for about 45 minutes
Bake butternut squash for about 1/2 an hour so it is easy to peel. Cool slightly and peel, take the seeds out and cut into squares. Refrigerate at this point if you want to roast the squash latter. You can also purchase cut up butternut squash at Costco.
Melt the 6 T. butter and add brown sugar, kosher salt and pepper. Mix with the butternut squash squares and peeled and cut up apples. Spread them on a large cooking sheet covered with tin foil and bake. Yummy and Healthy!
3 apples
6 T. butter
1/4 c. brown sugar
1 t. kosher salt
1/2 t. ground black pepper
Roast at 400 degrees for about 45 minutes
Bake butternut squash for about 1/2 an hour so it is easy to peel. Cool slightly and peel, take the seeds out and cut into squares. Refrigerate at this point if you want to roast the squash latter. You can also purchase cut up butternut squash at Costco.
Melt the 6 T. butter and add brown sugar, kosher salt and pepper. Mix with the butternut squash squares and peeled and cut up apples. Spread them on a large cooking sheet covered with tin foil and bake. Yummy and Healthy!
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