FARMHOUSE PORK AND APPLE PIE

FARMHOUSE PORK AND APPLE PIE

This came from taste of home famiy collection pg 131.  Boneless pork was so expensive so I got pork ribblets because they were so much cheaper.  Since it had bones in it I didn't put the mashed potatoes on top, but had them as a side.  We also had it with corn on the cob.  I cooked the bacon on the griddle then cooked the onions from that grease in the dutch oven.  Cooked the pork on the griddle the put all of it in the dutch oven.  It just fell off the bone - it was super yummy!  Most of the reviews said to double the potatoes.

http://www.tasteofhome.com/recipes/farmhouse-pork-and-apple-pie

• 1 pound sliced bacon, cut into 2"

• 3 medium onions, chopped

• 3 pounds boneless pork, cut into 1-inch cubes

• 3/4 cup all-purpose flour

• Canola oil, optional

• 3 medium tart apples, peeled and chopped

• 1 teaspoon rubbed sage

   (just did Italian seasoning)

• 1/2 teaspoon ground nutmeg

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup apple cider

• 1/2 cup water

• 4 medium potatoes, peeled and cubed (or more)

• 1/2 cup milk

• 5 tablespoons butter, divided

• Additional salt and pepper

• Minced fresh parsley, optional

1. Cook bacon in an ovenproof 12-in. skillet until crisp. Remove with a slotted spoon to paper towels to drain. In drippings, saute onions until tender; remove with slotted spoon and set aside. Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed. Remove from the heat and drain.
2. To the pork, add the bacon, onions, apples, sage, nutmeg, salt and pepper. Stir in cider and water. Cover and bake at 325° for 2 hours or until pork is tender.
3. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
4. Drain and mash with milk and 3 tablespoons butter. Add salt and pepper to taste. Remove skillet from the oven and spread potatoes over pork mixture.
5. Melt remaining butter; brush over potatoes. Broil 6 in. from the heat for 5 minutes or until topping is browned. Sprinkle with parsley if desired. Yield: 10 servings.

DOUGHNUTS

FEATHER-LIGHT DOUGHNUTS

These turned out really good. I don't have a doughnut cutter so I used a biscuit cutter and then cut the middle hole with a knife (next time I could use a pill bottle for the 1" center piece). I also used cookie cutters - it was Halloween week so I did pumpkins (I cut out the eyes and mouth with a knife). We did cinnamon-sugar, chocolate icing and regular icing - we liked them all.

2 pkgs (1/4 ounce each) active dry yeast

1 1/2 cups warm milk (110-115)

1 cup cold mashed potatoes

1 1/2 cups sugar, divided

1/2 cup oil (plus more to fry doughnuts in)

2 tsp. salt

2 tsp vanilla

1/2 tsp baking soda

1/2 tsp baking powder

2 eggs

5 1/2 - 6 cups flour

1/2 tsp cinnamon

In a large mixing bowl, dissolve yeast in warm milk. Add potatoes, 1/2 cup sugar, oil, salt, vanilla, baking soda, baking powder and eggs; mix well. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; roll out on a floured surface to 1/2" thickness. Cut with a 3-in doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 45 minutes. Meanwhile, combine the cinnamon and remaining sugar; set aside. Heat oil in an electric skillet or deep-fat fryer to 350; fry doughnuts until golden on both sides. Drain on a paper bag with paper towels on top; roll in cinnamon-sugar (or icing) while still warm. Yield: about 2 1/2 dozen.

ICING:

1/2 # powdered sugar

1/2 tsp vanilla

1 T butter

Hot water

For chocolate - add melted chocolate chips

or

1 1/2 cup powdered sugar

3 T boiling water

vanilla