February 2020 -Cooking with Rum

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                                   Skillet Pork Chops

Ingredients:

  • 8 Center-cut Pork Chops, ½ inch thick
  • ½ C. Bacon Drippings
  • 2 tsp. Salt
  • ¼ tsp. b
  • Black Pepper
  • 1 Tbsp. Cornstarch
  • ½ C. Dark Rum
  • ½ C. Juice from Canned Apples
  • 2 C. Sliced Apples *Can substitute apples for pears.*

Directions:

Brown pork chops in bacon drippings, then pour excess fat out.  Season with salt and pepper. Combine cornstarch with rum and apple juice (or pear juice) and cook mixture until thick.  Add apples (or pears) to sauce.  Pour over pork chops, cover tightly and simmer for about 45 minutes or until chops are tender.  

Serves 8. 

                             Squash-Pineapple Casserole

Ingredients:

  • 4 C. Squash, cooked and mashed
  • 2 Tbsp. Maple Syrup
  • 2 Tbsp. Light Cream
  • ½ tsp. Salt
  • ½ C. Crushed Pineapple, drained
  • 1/3 C. Candied Pineapple, chopped
  • 1 Tbsp. Light Rum
  • 2 Tbsp. Butter
  • 3 Tbsp. Butter, for topping
  • ½ C. Light Brown Sugar, loosely packed
  • ½ C. Chopped Walnuts (or any nut of your choice)

Directions:

Combine squash, maple syrup, cream, salt, crushed and candied pineapple, rum and butter.  Mix well and pout into a 2-quart casserole.  Melt butter for topping and add sugar and walnuts.  Cook and stir over low heat for 1 to 2 minutes.   Sprinkle over squash.  Bake at 350°F for 20 minutes.  

Serves 8.