RECIPE CORNER: Winter dinner dishes

By Ginger Isham

December 5th, 2013

This fall, we had two friends from England we met over the computer who were here to look up their ancestors. They were the Chattendens looking for Thomas Chittenden history. The following recipe I received in the mail upon their return home. It is hearty and very good.

Pork and sweet potato casserole

2 tablespoons olive oil

1 pork loin

1 large onion, sliced

2 garlic cloves, chopped fine

2 large sweet potatoes, peeled and cubed

1 teaspoon cumin

1 teaspoon sweet paprika

2 tablespoons chopped fresh oregano (can use 1 tablespoon dried)

1/2 cup white wine

2 cups chopped tomatoes  (I used canned tomatoes)

3/4 cup sour cream

salt and pepper

2 tablespoons chopped fresh parsley (or dried)

Cut pork loin into cubes. Brown in oil in kettle and add onion and garlic and cook 3-4 minutes. Add the sweet potatoes, sprinkle with cumin, paprika, oregano and salt and pepper to taste. Stir for one or two minutes. Add the tomatoes and wine. Bring to boil, cover and simmer gently for about 1 1/4 hours, until pork is tender and sauce is thickened. Stir in sour cream and sprinkle parsley on top. Serve with rice and a green salad or steamed cabbage.

Cantonese Beef 

(from American Woman, All-Time Favorites 1979)

2 pounds stew meat

2 tablespoons fat

1/2 teaspoon EACH salt and ginger

1 medium onion, chopped

1 and 1/2 cups water

3 tablespoons soy sauce (I add little more when serving)

2 tablespoons cornstarch

2 cups sliced celery

1/2 pound mushrooms, sliced (I use the small ones)

1 small green pepper

1 can water chestnuts, drained

1 can mandarin oranges, drained (16 ounces)

Brown meat in fat in large fry pan. Sprinkle with salt and ginger and add onion, 1 cup of water and soy sauce. Bring to boil, cover and reduce heat to low. Simmer slowly for 1 1/2 hours or until meat is tender. Mix 1/2 cup water with corn starch and stir into meat mixture. Cook until thickens. Stir in celery, mushrooms, green pepper and chestnuts and cook covered about 5-7 minutes. Fold in mandarin oranges and serve over chow mein noodles or cooked rice.

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