Arlene loved to celebrate “harvest season” on At Home, cooking up all kinds of good things with fresh produce. She did shows all about apples, cabbage, corn, tomatoes, zucchini, and more! In this autumn-themed episode from 2011, Arlene and Patti are cooking a squash and pork-chop dinner, apple cheddar salad, fried apples, and apple cranberry pie. Yum!
Squash and Pork Chop Dinner
Ingredients
- 1/2 cup packed brown sugar
- 2 Tbs cold butter, cut into pieces
- 1 tsp ground cinnamon
- 1 small acorn squash
- 3/4 cup biscuit baking mix
- 1 tsp seasoned salt
- 1/4 tsp pepper
- 9 saltine crackers, crushed
- 1 large egg
- 2 Tbs water
- 6 boneless pork loin chops, 1/2 inch thick
Instructions
- Heat oven to 350 degrees. In a small bow, mix brown sugar, butter, and cinnamon. Set aside.
- Wash and dry squash. Carefully slice squash into 1/2-inch thick rings. Remove seeds and strings, then cut rings into halves.
- In a shallow dish, stir together baking mix, seasoned salt, pepper, and cracker crumbs. In another shallow dish, mix egg and water. Dip pork chops into egg mixture, then coat with cracker mixture.
- Spray a 12-inch nonstick skillet with cooking spray. Heat over medium-high heat. Cook pork chopes in skillet for 6-8 minutes, turning once, until coating is browned.
- Placed breaded pork chops in an ungreased 13×9-inch baking dish, Arrange squash slices around poor. Sprinkle with brown sugar mixture. Bake, uncovered for 40-45 minutes, or until squash is tender and pork is no longer pink in center. (If you want, you can easily peel away the squash rind at this point, or leave it on.) Makes 6 servings. Enjoy!
Fried Apples
A great dish for a fall meal, breakfast side, or New Year's Day dinner!
Ingredients
- 6 to 8 Macintosh apples, peeled and cored (other varieties of cooking apples can be used, too)
- 1/4 cup butter
- 1/2 cup brown sugar
- water
- cinnamon, to taste
Instructions
- Slice apples in 1/2 inch slices. Place in a large non-stick skillet. Add 1/4 cup water and let boil 3 to 5 minutes until tender but not mushy. Drain off any liquid.
- Lower the heat and add butter to apples. Sprinkle with,brown sugar and continue to cook until apples are "candied", stirring frequently. Keep your eye on them so as not to burn. Makes 6 to 8 servings. Enjoy!
Apple Cheddar Tossed Salad
This is a classic combination of fall flavors.
Ingredients
Salad
- 10 cups mixed salad greens (about 2-3 bags)
- 1-2 apples, chopped (red is prettiest)
- 1 cup cubed cheddar cheese
- 1 cup chopped walnuts, toasted
Dressing
- 2/3 cup honey
- 2 Tbs cider vinegar (or more, to taste)
- 1 tsp celery seed
- 1 tsp ground mustard
- 1 tsp paprika
- 1 tsp lemon juice
- 1 tsp grated onion or shallot (or 1 green onion)
- 1/4 tsp salt
- 1 cup vegetable oil (or less, to taste)
Instructions
- In a large salad bowl, combine the greens, apple, cheese, and walnuts.
- In a blender or food processor, combine the all the dressing ingredients, except oil. While running, slowly pour oil into the machine in a steady stream, until dressing is fully combined.
- Serve dressing with salad. Makes 6-8 servings. Enjoy!
Apple Cranberry Pie
This is a fall favorite with a twist!
Ingredients
- 2 cups fresh or frozen cranberries
- 1 3/4 cups white sugar
- 1/3 cup quick cooking dry tapioca
- 1/4 cup water
- 2 tsp grated orange zest (about 1/2 an orange peel)
- 3 cups sliced and peeled tart apples
- 1 batch double crust pie dough, unbaked
- 1 large egg white, beaten
- 1 Tbs water
- sugar, to garnish
Instructions
- In a large saucepan, combine the cranberries, sugar, tapioca, water, and orange peel. Let stand for 15 minutes. Bring to a boil, stirring occasionally. Remove from heat and stir in apples. To cool, set saucepan in a bowl of cold water for 10 minutes, stirring occasionally.
- Preheat oven to 375 degrees. Meanwhile, line pie plate with pastry for bottom crust. Pour filling into crust. Top with remaining pastry or with a lattice crust. If using a full top crust, cut several slits in the dough to release steam.
- Beat egg white and water with a fork until foamy and brush over top pastry. Sprinkle top crust with sugar. Bake at 375 degrees for 45-55 minutes, or until crust is golden brown and filling is bubbly. Allow pie to cool completely before cutting and serving. Makes 6-8 servings. Enjoy!
Gourmet Mashed Potatoes
Ingredients
- 5 lbs red potatoes, cubed
- 2 cloves garlic, minced
- salt and pepper, to taste
- 1/2 cup butter
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- minced chives, optional
Instructions
- In a large saucepan, place potatoes and enough cold water to cover potatoes by one inch. Place over medium high heat and bring to boil. Reduce to medium heat, skim off foam, and cover saucepan with lid. Continue boiling potatoes until fork-tender. Drain off all water. Place potatoes back on burner with low heat. Shake pan to dry up any remaining water.
- Place potatoes in mixer bowl, or, if using a portable mixer leave in saucepan. Add salt and pepper to taste and butter: begin to mash potatoes to break up lumps. Continue beating until lumps are no longer visible. Add cream cheese, sour cream and chives, if using and allow to w hip until smooth and creamy.
- Place potatoes in heated crackpot and keep warm. Crockpot should be set on low. Makes 12 servings. Enjoy!
- Note: Sometimes your potatoes may cook up drier, or moister, in which case you would adjust the butter, cream cheese and sour cream. They should be very creamy. Delicious!
Transcript
The transcript from this program is not available.
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