May 26, 2018

Recipe Corner: Main Dishes


Main Dishes
On the farm, I feed two men meat and potato dishes five days a week at 12:30 p.m. This is one dietary thing that has not changed in the last 50 years.

Spinach Mashed Potatoes
6-8 large potatoes
1 cup shredded cheddar cheese
3/4 cup sour cream
2 tablespoons chopped chives
1 teaspoon sugar
1/4 teaspoon dill weed
6 tablespoons butter
1 package frozen chopped spinach cooked and drained
pinch of salt and pepper

Cook and mash potatoes; add sour cream, sugar, butter, salt and pepper. Beat until light and fluffy. Add chives, dill and spinach. Pour into a casserole and sprinkle with cheese. Bake for 20 minutes in a 400 degree oven. Can make a day ahead and bake just before serving.

Sweet ‘N Spicy Pork Chops
4 pork chops
1 teaspoon ginger
2 sliced onions
1/2 teaspoon poultry seasoning
1 cup orange juice
1/2 teaspoon marjoram
1 tablespoon lemon juice
1/2 cup raisins
2 tablespoons maple syrup
pinch of salt and pepper

Brown chops in skillet. Remove and add onions and cook until soft. Return chops to the pan along with rest of ingredients. Cover and cook about 30 minutes,until chops are tender.

Homemade sausage
(taken from authentic Civil War cookbook)
Add 1/2 teaspoon salt, 1/2 teaspoon sage, 1/2 teaspoon cumin, 1/4 teaspoon ginger, 1 bay leaf crumbled and 1/2 teaspoon black pepper to one pound of ground pork.

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.

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