Sweetie Staff Recipes

From Martha Dixons’s Copper Kettle Cookbook.

• 3 Tbsp. minced onion
• 3 Tbsp. grated carrot
• 3 Tbsp. butter
• 4 C. chicken broth
• ½ tsp. dry mustard
• ½ tsp. paprika
• 2 Tbsp. cornstarch
• ¼ C. milk
• 1 C. grated Cheddar cheese
• 1 C beer
• 2 Tbsp. minced parsley

Cook onions and carrots in butter for 10 min., stirring occasionally. Add the broth, mustard, and paprika. Cook over low heat 15 min. Mix together cornstarch and milk, stir into the soup. Cook 5 min. Add the cheese and beer stirring over low heat until the cheese melts. Taste for seasoning. Sprinkle with the parley when serving. (Serves 6)

This old-fashioned, savory, and crustless pie is perfect for brunch, but also great as a light summer lunch or dinner. It’s a super way to enjoy your garden’s harvest. 

• 2 medium tomatoes, cut and seeded
• 3 ears of corn, cut from the cob
• 1 Tbsp. butter melted
• 1/3 C. green onion, chopped
• 1 C. sharp Cheddar, grated
• 1 C. sour cream
• 3 eggs
• 1 ½ C half & half
• 1 tsp. garlic salt
• pepper to taste
• 1 tsp. fresh thyme, chopped

Drain the tomatoes and the corn on a paper towel to remove excess liquid. Mix together tomatoes, corn, butter, onion. Put into a pie pan. Mix together remaining ingredients and pour over veggies. Bake at 350 degrees until puffy and the center jiggles firmly (30-40 min.)

Clear, cooler days, falling leaves, and apple cider are some of the things my family enjoys most about fall. Drinking the apple cider warm will always be our number one way to enjoy cider, but my family also has a favorite pork chop recipe that contains apple cider. This dish combines creamy apple goodness with pork and veggies. It's the perfect ending to a cool, fall day. 

• 4 bone-in pork loin chops, 1" thick
• 1 Tbsp. fresh thyme
• 1 tsp. garlic salt
• 1 tsp. pepper
• 1/2 tsp. poultry seasoning
• 1 Tbsp. olive oil
• 2 C. apple cider
• 5 medium red skin potatoes, cubed
• 1 medium onion, cut into small pieces
• 2 medium sweet potatoes, peeled and cubed
   

• 2 Tbsp. flour
• 1/4 tsp. ground nutmeg
• 3/4 C. half-and-half
• 2 tsp. fresh thyme (optional)
• 1/4 tsp. poultry seasoning

Combine the thyme, garlic salt, poultry seasoning, and pepper. Rub over both sides of pork chops. In a large skillet on medium heat brown chops in olive oil. Remove and set aside. Add cider to the skillet and stir to loosen up browned bits. Add potatoes, onions, sweet potatoes, and pork chops. Bring to a boil, reduce heat, cover, and simmer for about 1 hour, or until meat juices run clear and the veggies are tender. Stir occasionally. Place pork chops and veggies on a serving platter and keep warm.  
 

To make gravy, bring pan juices in skillet to a boil; cook uncovered until reduced to 3/4 C. In a small bowl, combine the flour, nutmeg, poultry seasoning, and cream and mix until smooth. Add to reduced pan juices, bring to a boil. Cook, stirring for about 2 minutes, or until thickened. Sir in fresh thyme, then serve over meat and vegetables. Serves 4 happy people!