Here is the “go-to barbecue sauce” for all seasons: cookbookinabox® BBQ Sauce, a sweet, tangy and lip-smacking sauce for chicken, beef, pork of other meats if you desire. This is a great sauce to use as a condiment on eggs, fried potatoes, or sandwiches.
Turkey and Sausage Meatloaf with cookbookinabox BBQ Sauce
In the good old summertime we think of picnics, parties, and patio barbecues. Some sauces are terrific to add to poultry and meats baked in the oven or in slow-cookers all year around.
Slow cooking chicken wings in cookbookinabox BBQ Sauce
We were in central Indiana last week, passed an orchard by New Castle, Indiana and could not resist the big sign of Honey Crisp Apples. So we bought a few, they were so large and nice. After a apple crumb pie, apple salad, applesauce, apples with cabbage, fried apples, snacking on apples, we needed more apples. This time we got seconds, said to be used for cooking, well, they were as good as the prime apples for eating.
Plain Crock Pot Honey Crisp Applesauce
Applesauce, just right for snack time or on top of toast.
Applesauce is a favorite fruit to have on hand for desserts, eating on bread or to use in baking. This time I decided to get out the crock pot. That really makes it easy and a time saver to do other things while the apples are cooking.
Crock Pot Honey Crisp Applesauce
I did plain applesauce: cooked apples and put the sauce into clean jars to be kept in the refrigerator. I did actually preserve some by using water bath canning.. I anticipated a much larger batch of applesauce. A lot of water boiling, for cleaning jars and for water bath kettle for 3 pints of applesauce. Oh well, it was a good practice as I do not do canning often.
Now summer is over, grilling outdoors begins to wane as the temperature changes. I began to look for a new recipe for pork chops. Having many cookbooks, I decided I would try a recipe that I have not tried from The New Your Times Menu Cook Book by Craig Claiborne, 1966. The recipe for Country Pork Chops became my Baked Pork Chops.
Baked Pork Chops
Browned Pork Chops and Vegetables
I really did not adapt it so much. A pork seasoning dry rub was used to marinate the pork chops before browning. I used Dijon mustard in place of prepared mustard and beef bouillon in place of the beef stock. My other changes were using a thinner pork chop, not the 1 inch thick and only 2 instead of 6 and preparing a smaller amount of the sauce. The sauce recipe would be enough for 6 chops. Actually thought the sauce would be good over other meats and less expensive cuts such as pork or steak cutlets.
Once again using my old reliable cast iron skillet for the browning and making the sauce..