Birthday dinners in my growing-up home always included at least one favourite dish of the celebrant.
This week’s recipes include the items I wanted served on my Feb. 1 birthday.
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Pancakes
- 2 large eggs
- 1 tbsp. granulated sugar
- 1 cup buttermilk
- 1 tsp. baking soda
- 1 cup all-purpose flour
- 3 tbsps. vegetable oil
Beat eggs and sugar. Add buttermilk.
Mix soda with flour and then add to the egg mixture. Stir thoroughly. The batter will be lumpy. Add vegetable oil and beat in.
Heat electric frying pan until a drop of water rolls off. Lightly grease the pan with vegetable oil on a paper towel.
For each pancake spoon about 1/2 cup batter onto oiled pan. Let rise until batter is full of holes. Turn over carefully and cook other side until lightly browned. Be careful the cakes don’t burn. Keep warm on a warmed plate in a heated oven that has been turned off.
If there is more batter, lightly grease pan again and add batter. Cook as directed.
This recipe yields about 12 small pancakes. Serve with warm maple syrup or chokecherry syrup.
Pancakes may be frozen and then heated in microwave. For a special snack, butter cold pancakes and top with granulated sugar. Roll up and eat.
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Pineapple Pork Chops
- 6 pork chops, bone in
- 1/2 cup flour
- 1 tsp. salt, optional
- 1 tsp. pepper
- 1 tsp. ginger
- 2 tsps. paprika
- 1 tsp. accent
Sauce:
- 1 cup pineapple juice
- 2 tbsps. brown sugar
- 2 tbsps. vinegar
Mix all dry ingredients in a shallow pan and then dredge pork chops on both sides.
Heat a frying pan, add a small amount of butter and brown chops on both sides. Transfer chops to a large casserole.
To make the sauce, combine juice, brown sugar and vinegar and beat until sugar is dissolved. Pour over pork chops in casserole. (Sauce recipe may have to be doubled to fully cover the chops.)
Cover casserole and place in a preheated 350 degrees F oven. Cook about 30 minutes or until pork chops are very tender, but not tough. Serve with rice or riced potatoes.
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Lemon-Lime Refrigerator Cake
- 1 pkg. Duncan Hines Lemon cake mix
- 1 small pkg. lime Jello powder
- 3/4 cup boiling water
- 1/2 cup cold water
- 1 envelope whipped topping mix (Dream Whip)
- 1 small pkg. lemon instant pudding mix
- 1 1/2 cups cold milk
Dissolve Jello powder in boiling water and stir until dissolved. Stir in cold water. Set aside.
Mix and bake cake as directed on the package. Remove from oven and cool cake 20-25 minutes. When cool, poke holes in cake about 1 inch apart. Pour Jelly into the holes. Refrigerate cake.
Meanwhile, prepare topping. In a chilled bowl, blend and whip one envelope of topping mix. Mix in pudding powder and cold milk and beat until stiff. This takes 3-8 minutes.
When topping is thick, spread over the top of the chilled cake. Smooth surface then return to refrigerator. Serve chilled. Store leftover cake in refrigerator.
Joyce Walter can be reached at ronjoy@sasktel.net
