In the Kitchen With Vicki Jackson

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Vicki Jackson, a North Ellis County resident, and originally appeared in the North Ellis CountyNOW August 2015 issue.

Pork Chops and Mustard Onion Gravy

  • 1 lb. boneless pork chops (about 3/4-inch thick)
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. vegetable oil
  • 1 large onion, cut in half and sliced (about 1 cup)
  • 1 10.5-oz. can Campbell’s Golden Pork Gravy
  • 1 Tbsp. spicy brown mustard
  • 4 cups hot mashed potatoes
  1. Coat the pork with the flour.
  2. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook for about 6 minutes, or until browned on both sides.
  3. Add the onions to the skillet and cook for 10 minutes, or until the pork chops are cooked through and the onions are tender.
  4. Stir in the gravy and spicy brown mustard; cook until the mixture is hot and bubbling.
  5. Serve with mashed potatoes and enjoy!

 

Green Bean Bundles

  • 10 slices bacon
  • 1 lb. fresh green beans
  • 1 cube beef bouillon
  • 4 Tbsp. Worcestershire sauce
  • 2 tsp. soy sauce
  • 2 Tbsp. butter
  • 2 Tbsp. brown sugar
  • 1/2 tsp. garlic powder
  1. Preheat oven to 350 F. Place bacon in a large, deep skillet. Cook over medium-high heat until the bacon in partially cooked. Drain grease and cut each piece in half. Set aside.
  2. Bring a large pot of water to a boil. Place the green beans on a rack or in a steamer basket over the boiling water. Cover with a lid so the steam does not escape. Steam for approximately 10 minutes, or until the green beans are cooked. Reserve 2 cups of the hot water and dissolve the bouillon cube in it.
  3. Take a bundle of 4 or 5 beans; wrap them with a piece of bacon. Secure the bundles with a toothpick, if necessary. Place bundles in a shallow baking dish.
  4. In a saucepan over medium heat, combine the reserved stock with the Worcestershire sauce, soy sauce, butter, brown sugar and garlic powder. Stir until the sugar is dissolved.
  5. Pour the sauce over the bundles and bake for 20 minutes, or until the bacon is thoroughly cooked.

 

Million Dollar Pound Cake

  • 1 lb. butter, softened
  • 3 cups sugar
  • 6 large eggs
  • 4 cups all-purpose flour 
  • 3/4 cup milk 
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
  1. Mix butter at medium speed with an electric mixer for approximately 7 minutes, or until butter becomes creamy.
  2. Gradually add in sugar, while continuing to mix at medium speed.
  3. Add eggs in, one at a time, mixing thoroughly after adding each egg.
  4. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. 
  5. Add the almond and vanilla extracts.
  6. Bake at 300 F. for 1 hour and 40 minutes, or until wooden toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire rack.

 

Classic Apple Pie

  • 1 14-oz. pkg. refrigerated pie crusts (2 crusts)
  • 1 cup sugar
  • 1/4 cup flour
  • 1 1/2 tsp. McCormick Apple Pie Spice
  • 8 cups Granny Smith apples, peeled and thinly sliced
  • 1 tsp. butter
  • 1 egg
  1. Preheat oven to 400 F. Prepare pie crusts as directed on package for a two-crust pie using a 9-inch pie plate.
  2. Mix sugar, flour and apple pie spice in a small bowl. Sprinkle mixture over apples in a large bowl; toss to coat well.
  3. Spoon apple mixture into the pastry-lined pie plate; dot with butter.
  4. Top with second pie crust. Seal and flute edges.
  5. Cut small slits in the top of the crust. Brush crust with beaten egg and sprinkle with additional sugar, if desired.
  6. Bake 45 to 50 minutes, or until crust is golden brown and filling is bubbly. Cool completely on wire rack before serving.