These recipes were contributed by Blair Savage, a North Ellis County resident, and originally appeared in the NorthEllisCoNOW October 2016 issue.
Cajun-flavored Pork Chops
- Cajun-flavored peanuts
- 3 medium pork chops
- 1 cup milk
- 1 egg
- Salt and pepper, to taste
- Grind enough peanuts to have enough for dredging.
- Wash pork chops; pat dry.
- Beat egg into milk; dip chops in milk mixture. Shake off excess. Dredge in peanuts. Salt and pepper to taste.
- Bake at 350 F until internal temperature reaches 165 F.
Blair’s Fantastic Fudge
- 1 1/2 cups sugar
- 2/3 cup PET milk
- 12 large marshmallows
- 1/2 cup margarine
- Pinch of salt
- 1 6-oz. pkg. Nestlé chocolate chips
- 1 cup pecans
- 1 tsp. vanilla
- In a saucepan, mix the first 5 ingredients together. Stir over medium heat, until boiling; stir 5 additional minutes.
- Remove from skillet and add chocolate chips; mix until all chips are melted. Add pecans and vanilla, stirring consistently.
- Butter an 8-inch pan; spread mixture evenly until it covers the bottom of the pan. Let cool; cut into pieces and serve.
Savage Family Dressing
- 1 recipe cornbread, baked and crumbled
- 1 can (10-ct.) biscuits, baked and crumbled
- 1 pkg. Pepperidge Farm Herb Seasoned Stuffing Mix
- 1 large onion, chopped
- 1 pkg. green onions, chopped
- 1 medium apple, chopped
- 1/2 cup pecans, chopped
- 1 1/2 tsp. sage
- 2 tsp. salt, or to taste
- 1/4 tsp. pepper
- 1 cup Swanson chicken broth
- 1 stick butter or margarine, melted
- 2 eggs, slightly beaten
- 1 can Campbell’s chicken and rice soup
- In a large bowl, mix all ingredients together. When preferring a more moist dressing, add more broth.
- Butter a 9×13-inch baking dish; pour in mixture and spread evenly. Bake at 350 F for one hour, or until brown. Cover for the first 30 minutes, then uncover.
Wassail Bowl
- 4 qt. apple cider or apple juice
- 1 cup brown sugar, firmly packed
- 1 6-oz. can frozen lemon concentrate
- 1 6-oz. can frozen orange juice concentrate
- 1 6-oz. can pineapple juice
- 6 whole cloves
- 6 whole allspice
- Cinnamon stick (optional)
- In a kettle, combine cider, sugar, concentrates and juice.
- Tie cloves and allspice in a cheesecloth bag. Add to kettle. Cover and simmer 20 minutes.
- Remove spiced bag; while still hot, serve with cinnamon stick, if desired.
Couscous Salad
- 1 1/2 cups instant couscous (10-oz. box)
- 1/2 cup whole kernel corn
- 1/2 cup cooked black beans, drained and washed
- 1/2 red bell pepper, chopped with seeds and veins removed
- 1/2 green bell pepper, chopped with seeds and veins removed
- 1/2 pint cherry tomatoes
- 1/4 cup cilantro, chopped
- 3 Tbsp. olive oil
- Sea salt, to taste
- Pepper, to taste
- Prepare couscous according to package instructions.
- In a large bowl, mix the rest of ingredients together with couscous.
Watermelon Salad
Serves 6.
Vinaigrette:
- 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. white wine vinegar
- Pinch of sea salt
- 1 turn freshly ground pepper
Pecans:
- 1/2 cup pecans, chopped
- Butter, melted (enough to top pecans)
- Sea salt, to taste
Salad:
- 1/2 lb. watermelon
- Lime juice, to taste
- 1 head leaf lettuce, hand shredded
- 1/2 cup feta cheese, crumbled
- For vinaigrette: Mix all ingredients together; set aside.
- For pecans: Preheat oven to 350 F. Place pecans on small cookie sheet; brush with butter. Sprinkle with sea salt. Toast 6 minutes; set aside.
- For salad: Slice watermelon into 1/2-inch thick slices. Drizzle lime juice over slices; dice into pieces the size of sugar cubes.
- Mix vinaigrette with shredded lettuce. Top with feta cheese, watermelon and roasted pecans.
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