Now that it feels like fall (at least this week), we have put together a traditional fall menu. The pork roast, which is taken from The Making of a Cook by Madeleine Kamman (Athenum), looks and smells as good as it tastes. We found out the hard way that the 24 hour seasoning period makes a big difference in this recipe. We tried to rush it once and the end result was disappointing. Red cabbage is a favorite of ours, especially with pork, and this preparation, although quite simple, is very good.
At our house, the traditional German meal of pork and red cabbage also requires potatoes. The potato recipe comes from a good friend, Bobby Cox, who got it from her friend, Mary Helen (thus the M.H. in M.H.'s Potatoes). We can honestly say that we've never served this dish without being asked for the recipe. It can be assembled ahead of time and cooked along with the roast.
Ingredients:
Insert slivers of garlic into pork roast at regular intervals. Mix all spices and herbs with salt and rub over the surface of the roast. Cover roast and place in refrigerator for 24 hours.
Preheat oven to 325 degrees. Rub the roast with a small amount of oil and place in roasting pan with rack. Bake for one hour. Remove roast from oven and brush with mustard to desired thickness. Roll coated roast in bread crumbs until completely covered. Drizzle with clarified butter and return roast to 325 degree oven. Continue cooking for another hour, or until golden brown. Remove roast from pan and dissolve pan juices with the wine (or chicken broth). Adjust seasoning, if necessary and finish by adding 2 TBS butter. 6 servings.
We apologize for being a little vague about the amount of shredded potatoes. This recipe has been around for so long that Ore Ida has changed its package size at least twice and thus the original "3 pkgs" is no longer accurate. The emphasis on "shredded" potatoes and "real" corn flake crumbs is intentional. After passing this recipe along to friends, a dish served later at their home and advertised as M.H.'s Potatoes was totally unrecognizable. The substitution of cubed potatoes and boxed crumbs made a noticeable difference, and not one we recommend.
Ingredients:
Preheat oven to 325 degrees. Combine thawed potatoes with chicken soup, cheese, sour cream, onion, salt and pepper. Spread mixture in a buttered 2 quart casserole. Sprinkle evenly with corn flake crumbs and drizzle with melted butter. Bake at 325 degrees for 45 minutes, or until golden. If preparing ahead, refrigerate, covered until ready to cook. Since the dish will be going into the oven cold, uncover and bake at 325 degrees at least 60 minutes (or longer if required). 6-8 servings.
Ingredients:
Core and thinly slice cabbage. Place cabbage and apple slices into a heat- proof glass casserole, adding a small amount (1/8 - 1/4 cup) water. Add salt, butter and red wine vinegar. Bring to a boil, reduce heat, cover and simmer slowly for 1 1/2 hours. Stir occasionally and add liquid if required, during cooking. 6 servings.
Ingredients:
Preheat oven to 350 degrees. Place sliced apples in 2 quart baking dish and add cider. Combine flour, white and brown sugar, cinnamon and nutmeg in medium bowl. Cut in butter, using pastry blender, until mixture is crumbly. Spread mixture over apples and bake 40-45 minutes (or until apples are tender). Serve warm or at room temperature with ice cream, if desired. 6 servings.
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