When we went to that grandson's wedding in Virginia we toured the area and in Kentucky I found some of the neatest little cook books that were mostly about the south & civil war days. I was sitting here this morning (woke up and couldn't go back to sleep) reading the one called Johnny Appleseed Cookbook - Favorite Apple Recipes of Our Land. Well, since it's the end of the fall apple season and all the spring fruits are ripe (Mulberries (free for the picking, just drive out in the country and look for a tree growing along a country road ditch covered with Big juicy black Mulberries.) Yum; Strawberries, California Bing cherries & soon Washington State Bing Cherries are in the stores and are SO good right now. We have been buying some apples (Fuji) that are REALLY cheap in the grocery stores and they are still crisp and good. One of the recipes I saw that I am going to try, is to serve with Pork Loin Roast. Since I just gave that recipe for the roast I've been making for years. I thought I'd give you this one to try with it. I haven't tryed it but it sounds good and I am going to try it soon.
APPLES, ONIONS, & RAISINS
1/4 cup bacon or sausage drippings
4 medium onions, peeled and quartered
4 red apples, cored and cut into eights
1/2 cup raisins
Heat fat in heavy skillet and saute onions and apples for about 5 minutes. Cover and cook for 5 minutes longer. Add raisins and cook gently, uncovered, until onions and apples are just tender. Serve with Pork Roast.
Have a good day, try to stay cool. Here in Kansas? ha. ha. Jeanette
p.s. Johnny Appleseed was John Chapman born in Leominster, Massachusetts, 1774. By 1801 he had planted a chain of seedling apple nurseries, in advance of the settlers, from the Allegheny to central Ohio. Not only planting apple seedlings himself, he also sold them to settlers going west for a penny each. By 1828, his apple nurseries had reached northwestern Ohio and Indiana. Apples have become one of our major staples and the 1st Apple tree in America was planted in Massachusetts in 1629. The American spirit then - give more than taking away.
(Quote from the cookbook)
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Sounds delicious. We'll have to try this.
ReplyDeleteWe like to smoke pork loin. Christina makes a great sauce from rhubarb and cranberry and we put that on so it carmelizes, then we serve the sauce at the table too.