Cooperative Living October 2016 - 38

CommonwealthKitchen
Cooking in
Celebration
of:
FROM OUR READERS:
Pork Chops with Balsamic-Honey Glaze
Yvonne Burnette, Sutherland, Virginia
Ingredients:
4 1 " -thick pork chops
2 T butter
¼ cup balsamic vinegar
2 T honey
1 t fresh or dried rosemary,
minced
¼ t red pepper flakes
Salt & pepper to taste
Directions: Heat the butter, vinegar, honey, rosemary and red pepper in a small
saucepan over medium heat until the mixture begins to bubble lightly. Transfer about
2 tablespoons of this glaze to a small bowl and set aside. Season the pork chops with
salt and pepper, then brush the remaining glaze on both sides of each chop. Preheat
your grill or broiler, then cook the pork 3-5 minutes on each side. For medium pork,
a thermometer inserted into the thickest part of the pork chop will register 140˚F.
Brush the chops with reserved glaze to serve.
Served with suggested side dish:
FROM OUR READERS:
Cauliflower Mashers
Janelle Zook, Orange, Virginia
Ingredients:
2 medium heads of cauliflower
1 cup milk or coconut milk
¼ cup butter
3 T chives
1 T minced garlic
Salt & pepper to taste
½ cup Parmesan cheese
Directions: Roughly chop the cauliflower into pieces, removing all leaves, and wash.
Place in a pot/steamer and cook until fork tender, about 20 minutes. Drain off most of
the water and mash, adding milk, butter, chives, garlic and seasonings. Add cheese
just before pouring into a serving bowl. Garnish with additional chives and cheese.
FROM OUR READERS:
The " More " Casserole
Janelle Zook, Orange, Virginia
Ingredients:
1 lb. bulk pork sausage
1 lb. lean ground beef
1 large onion, chopped
16-oz. box elbow macaroni
4-oz. jar canned pimentos
16-oz. can cream-style corn
1 large can sliced black olives
15-oz. can sliced mushrooms
2 15-oz. cans cream of
mushroom soup
12 oz. sharp cheese, grated
Directions: Cook meats and onion in a skillet, draining off grease. Cook macaroni
as directed on package and drain. Combine all ingredients with half the cheese; pour
in a greased 9 " x13 " pan. Sprinkle with remaining cheese and bake at 350˚ for 30
minutes.
36 | Cooperative Living | October 2016
Pork Month
As autumn settles in and cooler temperatures spark
appetites, try celebrating " the other white meat " with
one of these delicious recipes provided by our readers.
Pork chops with balsamic-honey glaze served with
cauliflower mashers.
FROM OUR READERS:
Spare Rib Soup
Lisa Freeman, Bracey, Virginia
Ingredients:
1 lb. pork spare ribs
1 medium onion,
chopped
6-oz. can tomato
paste
2 cups lima beans,
canned or frozen
2 cups white corn,
canned or frozen
2 large potatoes,
peeled & chopped
1 T chopped fresh
herbs, such as basil
or rosemary
Salt & pepper to taste
8 oz. elbow macaroni
Directions: Place spare ribs, onion and two quarts
water in a large covered pan. Bring to a boil, then
reduce heat and simmer until meat falls off the bones.
Remove bones and stir in tomato paste, vegetables
and seasonings. About 30 minutes before serving, add
macaroni noodles and additional water, if needed.
Send us your recipes!
Upcoming issues: winter squash, healthy sweets and treats
for Valentine's Day and Easter egg recipes.
Please email submissions to commonwealthkitchen@
co-opliving.comor mail them to Commonwealth Kitchen,
c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA
23058-2340. All published submissions will receive a $20
Walmart gift card.
www.co-opliving.com
AMANDA CUNNINGHAM PHOTO
http://www.co-opliving.com
Cooperative Living October 2016

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