Thanksgiving is over and I’m sure all of you have something to be thankful for. I know the farmers will be thankful when they get their crops in this year.
We have a variety of recipes for you to try this month.
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Apple Cider Pork Chops
2 cups cold water
1 cup kosher salt
1 cup packed brown sugar
2 tsp. dried thyme
1 tsp. whole black peppercorns
1 tsp. whole cloves
4 cups unfiltered apple cider
3 cups ice cubes
4¾ inch thick pork chops
Mix cold water, salt, brown sugar, thyme, peppercorns and cloves. Bring to boil. Boil uncovered 2 to 3 minutes, stirring occasionally until sugar and salt are dissolved. Remove from heat, stir in apple cider and ice cubes. Cool.
Place pork chops in extra large zip-lock bag. Pour cooled brine on chops in bag. Refrigerate 6 to 12 hours.
Drain brine and pat dry chops. Lightly brush chops with olive oil. Place oiled chops on grill. Grill, covered 11 to 13 minutes or until juices run clear. Turn once halfway through grilling.
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To easily clean your microwave oven, place 1 cup of water and 2 Tbsp. of lemon juice or baking soda in bowl in microwave. Heat on high until mixture boils, then let it boil for 5 minutes so that steam accumulates on the walls and door of the oven. Remove the bowl and wipe down interior and door.
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Crock Pot Potatoes
(Madelyn Green)
4 cans whole white potatoes
2 cans of cream of celery soup
1 cup sour cream
Put all ingredients in crock pot and heat on high for one hour, then medium for 3 hours. You may add bacon, ham, chives or green pepper.
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Terrific Turkey
Put leftover Thanksgiving turkey in a slow cooker, add some minced onion and garlic, barbecue sauce and a dash of hot sauce. When heated, serve on warmed hamburger buns.
For the rest of this week's "Cookin' with J & K," see the Dec. 10 Galva News.
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