North Carolina State Fair 1998
pork chop bake off 3rd place
PORK CHOPS IN ORANGE-PINEAPPLE SAUCE
6 pork chops
salt and paprika to taste
1/2 c. butter or margarine
1/4 c. flour
1/4 tsp. pepper
ginger to taste
2 tbsp. brown sugar
1 c. orange juice
1 c. water
1/2 c. pineapple juice
1 13-1/2 oz. can pineapple chunks (save juice)
1/2 tsp. hot sauce
1 unpeeled orange, sliced
Sprinkle pork chops with salt and paprika. Melt margarine in skillet, on
medium heat; brown pork chops in margarine. Remove from skillet. Stir
flour, 1/2 tsp. salt, pepper, ginger, and sugar into margarine mixture in
skillet; mix until smooth. Add orange juice, water, and pineapple juice
slowly; bring to boil, stirring constantly. Add hot sauce and pork chops;
cover, simmer for 20 minutes. Add orange slices; cover. Simmer for 15
minutes longer; serve over rice. Spread pineapple chunks over pork chops
and remaining sauce. Yield: 6 servings.
FIRST PLACE WINNER
Pillsbury Pie Contest
North Carolina State Fair 1996
HEN’S GRATED APPLE PIE
2 - 9" pie shells
1 stick butter
1 cup sugar
1 large egg (beaten)
½ teaspoon cinnamon
2-1/2 cups shredded apples (drained)
1 tablespoon instant vanilla pudding
sliced almonds
Mix together and fill uncooked pie crust, with the second pie shell cut
out desired shapes and place shell on top of pie. Flute edges of bottom
and top together. Put sliced almonds in cut-out openings of pie crust.
Bake 350 degrees for 1 hour. Makes one 9-inch pie. Serves 6-8.
@@@@@ Sauerkraut soup (czech) 2# short ribs of beef 2# beef bones 1 cp onion, chopped 3 carrots, coarsley chopped 2 cloves garlic, peeled 1 tsp dried thyme 1 bay leaf 2 quarts water 1 can tomatoes, 20 oz. 3 TBSP sugar 8 cp cabbage, shredded salt and pepper 3 TBSP lemon juice 1 pound sauerkraut, washed & squeezed dry. Preheat the oven to 450 degrees. Place the short ribs, beef bones, onions, carrots, garlic, thyme and bay leaf in a roasting pan. Bake for about 20 min. untilthe meat is brown. Transfer the ixture to a kettle. Place the roasting pan over heat and add a little of the water. Stir to dissolve the brown particles, then pour this into the dettle. Add the ramining water, tomatoes, cabbage and salt and pepper to taste. Bring the mixture to a boil and skim the fat from the top. Simmer for oneand one half hours. Add the lemon juice, sugar, sauerkraut and more water if necessary. Cook for one hour longer. Serve with sour cream. 1983 Texas State Fair Ethnic Cooking Mrs. Yvonne Motley, Arlington TX
* Exported from MasterCook *
THE ULTIMATE CHEESECAKE - MCCALLS COOKING SCHOOL
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
2 1/2 c Graham cracker crumbs
1/2 c Butter or margarine, melted
1/2 c Sugar
-----FILLING-----
5 pk (8 oz size) cream cheese at
-room temperature
1 1/4 c Sugar
3 T All-purpose flour
2 t Grated lemon zest
1 1/2 t Grated orange zest
1/4 t Vanilla extract
5 lg Eggs
2 Egg yolks
1/4 c Heavy cream
1/4 c Sour cream
1 pk (10 oz) frozen raspberries
-in light syrup, thawed
2 t Cornstarch
1 pk (10 oz) frozen peach slices
1/4 c Sugar
1 Kiwifruit, peeled & sliced
1 Ripe peach, peeled & sliced
1/4 c Fresh raspberries
Preheat oven to 375F. Make crust: In medium bowl, using a fork, toss
crumbs with butter and sugar until moistened. Pour into 10" springform
pan. With fork, press mixture evenly over bottom and up side of pan.
Bake 5 minutes or until golden brown. Cool on wire rack.
Increase oven temperature to 450F.
Make filling: In large bowl of electric mixer, at high speed, beat
cream cheese, sugar, flour, lemon zest, orange zest and vanilla until
blended. Beat in eggs and egg yolks one at a time; beat until smooth,
scraping bowl with spatula occasionally. Beat in cream.
Pour filling into prepared pan. Bake 10 minutes. Lower oven temperature
to 250F. Bake 1 hour longer or until center is set but not firm. Remove
to rack; cool 2 hours. With back of spoon, spread sour cream evenly over
top of cake to within 1/2 inch of edge. Refrigerate 3 hours or overnight.
In food processor, puree raspberries with their syrup; pour through
sieve placed over medium sized saucepan. Discard seeds. Mix cornstarch
with puree until blended. Bring to boiling, stirring constantly; simmer
1 minute or until sauce is thickened and clear.
Pour raspberry sauce into small bowl. Cover and refrigerate until
cold. In clean food processor, puree peach slices with 1/4 cup sugar
until blended; pour into small bowl; set aside. Remove cake from pan;
place on serving dish. Spoon raspberry sauce over sour cream, covering
half of surface. Spread peach puree on other half.
Arrange kiwifruit and peach slices along the line where the raspberry
sauce meets the peach puree. Add whole raspberries as desired. Cut cake
into wedges to serve. Pass remaining raspberry sauce and peach puree.
Variation: Add variety to recipes that call for graham cracker crusts
by mixing in the flavor of your favorite cookie. In any graham cracker
crust regipe, use halt graham cracker crumbs and half chocolate, vanilla
or shortbread cookie crumbs for an interesting version of an old favorite.
McCalls Cooking School/Desserts 2/Scanned & Fixed by Diane P. and Gary G.
- - - - - - - - - - - - - - - - - -
Easy Cheesy Buns Soften..... 1 cake compressed yeast in 1/2 cup lukewarm water in mixing bowl Let stand 5 minutes. Add........ 2/3 cup Velveeta, 2 Tblsp. sugar, 1 tsp. salt, 1 unbeaten egg, 2 Tblsp. melted butter or marg. and 1 cup sifted flour. Beat 2 minutes until cheese is well blended. (Electric mixer on low) Add gradually..... 1 1/4 to 1 1/2 cups additional sifted flour to form a dough. Mix well after each addition. Fill...... well-greased muffin cups about half full of dough. Cover and let rise in warm place until light and doubled in size, (1 to 1 1/2 hours) Bake........ in moderate oven (375 deg.) 12 to 15 minutes until deep golden brown. Serve hot. 1st Prize winner from Grand National Recipes Pillsbury's Best (1956) I have this book that was my Mother's and will be sending recipes periodically. ---Ruthie
@@@@@ Dilled Green Tomatoes 72 firm green tomatoes, washed (2- to 2-112 inch) 3-1/2 cups distilled white vinegar 3-1/2 cups water 1/4 cup pickling salt 1 green bell pepper large, washed, seeded, cut in 12 (1 12-inch) strips 1 red bell pepper large, washed, seeded, cut in 12 (1/2-inch) strips 3 stalks celery, cut in 6 (4-inch) pieces 6 cloves garlic 3/4 cup dill seed Thoroughly wash and scald 6(1-pint) jars. Keep hot until needed. Prepare lids as manufacturer directs. Core tomatoes; set aside. In a medium-size saucepan, combine vinegar, water and salt; bring to a boil. Pack about 10 to 12 tomatoes into each hot jar, leaving 1/2-inch headspace. Arrange 2 strips each of green and red bell peppers, 1 piece of celery and 1 clove of garlic in each jar so they are visible. Add 2 tablespoons of dill seeds to each jar. Pour boiling liquid over tomatoes, leaving l- 1/2 inch headspace. Wipe jar rims; seal with hot lids and screw bands. Process 15 minutes in a boiling water bath. Tomatoes are ready to eat in 4 to 6 weeks. Makes 6 (1-pint) jars. Helen Kirsch retires a recipe from fair competition after it has received a blue ribbon, but these attractive and unusual pickles will continue to brighten family meals. For crisp pickles, tomatoes must be green all the way through. Helen Kirsch Albuquerque, New Mexico New Mexico State Fair
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