Taste Something New

(Page 5 of 6)

November/December 2007
Jean Teller, senior associate editor 
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Devilishly delicious

H.C. Kimbrough of Bluff Dale, Texas, writes, “I hope someone can help me find an old recipe I’ve lost. Back in the 1940s or ’50s, a recipe for Deviled Pork Chops was printed on the label of the French Cayenne Pepper can. It was the best Deviled Pork Chop recipe I’ve ever had.” Alisa Sack of Brevard, North Carolina, sends this recipe.

Deviled Pork Chops

2 tablespoons butter
1/2 cup chili sauce
1/2 cup ketchup
2 tablespoons Worcestershire sauce
4 tablespoons prepared mustard
1 teaspoon salt
1/8 teaspoon cayenne pepper
6 pork chops, 1-inch thick
1/4 cup water

In small bowl, mix butter, chili sauce, ketchup, Worcestershire sauce, mustard, salt and cayenne pepper to a paste; spread over pork chops. Place chops in skillet and run under broiler to brown for about 5 minutes. Pour remaining paste over chops, add water and cover. Bake at 350°F for 11/2 hours. Yields 6 servings.

This version was found on the Web sitewww.CDKitchen.com.

Cajun Pork Chops

4 boneless pork chops
1 tablespoon paprika
1 teaspoon seasoned salt
1 teaspoon rubbed sage
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 teaspoons butter

Combine seasonings. Coat chops on both sides with seasoning mixture. In skillet, heat butter over high heat. Place chops in pan; reduce heat to medium. Fry on both sides until darkened, about 6 to 8 minutes each side. Yields 4 servings.

Doughs of the Depression

Elouise Bullion of Kingsville, Texas, is looking for a recipe called Depression Bread.

This recipe was found on the Web site www.RecipeLand.com.

1937 Soda Bread

1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon sugar
1 cup flour
1/2 cup sour milk or buttermilk, more or less

Heat oven to 450°F. Grease a loaf pan; set aside.

In small bowl, combine baking soda, salt, cream of tartar and sugar. Rub mixture through a sieve.

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