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Sausage, Apples, and Sauerkraut

Sausage, Apples, and Sauerkraut
 
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Ingredients
  • 2 T butter
  • 1 med. onion, chopped
  • ¼ c chopped green pepper
  • 1 large apple, peeled, cored, and grated
  • 2 T brown sugar
  • 12 small red potatoes
  • 1½ c sauerkraut, drained
  • 1 lb smoked beef or kielbasa
Instructions
  1. Melt butter and add onion and pepper. Cook until tender.
  2. Add apple, brown sugar, potatoes, and sauerkraut. Mix well.
  3. Place sausage on top of mixture.
  4. Cover and cook over medium-low heat for 30 minutes.

 

Saucy Pancakes with Cider Syrup

Saucy Pancakes with Cider Syrup
 
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Ingredients
  • Pancakes:
  • 2 eggs
  • 2 c flour, sifted
  • 1 c milk
  • 1 c applesauce
  • 1 t salt
  • 2 T baking powder
  • 4 T melted butter
  • --
  • Apple Cider Syrup:
  • 2 c apple cider
  • 1 c sugar
  • 2 T cornstarch
  • 1 t cinnamon
  • 2 T fresh lemon juice
  • 4 T butter
Instructions
  1. Pancakes:
  2. Combine all of the ingredients, mixing until smooth.
  3. Cook on a hot griddle or skillet.
  4. Serve with apple cider syrup (see below). Makes about 16 pancakes.
  5. Apple Cider Syrup:
  6. Combine all ingredients, except butter, in a saucepan.
  7. Heat over medium heat until mixture thickens.
  8. Boil for one minute.
  9. Remove from heat and stir in butter.
  10. Serve hot over pancakes.

 

Wassail

Wassail
 
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Ingredients
  • 1 gal. Apple Cider
  • 1 qt. Orange Juice
  • 1 c Lemon Juice
  • 1 Large Can Pineapple Juice
  • 24 Whole Cloves
  • 1 c Granulated Sugar
  • 4 Sticks Cinnamon
Instructions
  1. Combine all ingredients in a large pot and simmer at least 10 minutes.
  2. Remove cinnamon and cloves and serve hot.
  3. Store leftovers in refrigerator and shake and heat to serve.

 

Roasted Pork Spare Ribs with Maple Syrup and Rosemary

Roasted Pork Spare Ribs with Maple Syrup and Rosemary
 
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I put this recipe under the apple recipes because it uses apple cider. :) This recipe requires the ribs to be marinated at least 15 hours prior to cooking.
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Ingredients
  • 24 pork spareribs
  • 2 T olive oil
  • 5 T maple syrup (we sell PA Maple Syrup)
  • 1 T chopped fresh rosemary leaves, stripped from the stalks
  • 2 T soy sauce
  • 1¾ c apple cider
  • 8 garlic cloves
  • salt and pepper to taste
Instructions
  1. Place the ribs in a large bowl and season with salt and pepper, then add all of the other ingredients.
  2. Use your hands to rub the marinade into the ribs.
  3. Cover with plastic wrap and put in refrigerator for at least 15 hours. If you can rub the marinade into the meat about every 3 hours.
  4. Once ready, preheat oven to 400 degrees and place the ribs in a large roasting pan.
  5. Cover with foil and cook in the middle of the oven for 15 minutes.
  6. Remove foil and cook an additional 30 minutes.
  7. Turn ribs in pan and cook an additional 45 minutes, or until ribs look sticky and glossy.
  8. Serve immediately.

 

Chicken Fingers with Honey Sauce

Chicken Fingers with Honey Sauce
 
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Ingredients
  • 1 c honey
  • 1 c prepared spicy brown mustard
  • 1 c all-purpose flour
  • 1 c fresh bread crumbs
  • 1 t salt
  • ½ t pepper
  • ½ t garlic powder
  • 4 lbs boneless, skinless chicken breasts, cut into 3x1x1/2 inch strips
Instructions
  1. In small bowl, combine honey and mustard and mix well.
  2. In medium sized bowl, combine flour, bread crumbs, salt, pepper, and garlic. Mix well.
  3. Dredge chicken strips in flour-crumb mixture; shake off excess.
  4. Deep fry in 375 F oil about 1-1/2 minutes or until completely cooked and golden brown. Serve with honey mustard sauce.
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