Cider Pork Chops

Ingredients

* 1 teaspoon dried thyme
* 1 teaspoon salt
* 1 teaspoon pepper
* 4 bone-in pork loin chops, 1 inch thick
* 1 tablespoon olive or vegetable oil
* 2 cups apple cider
* 4 medium red potatoes, cubed
* 1 medium onion, cut into 1/2-inch pieces
* 1 large carrot, cut into 1/2 inch pieces
* 1 small turnip or rutabaga, peeled and cubed
* 2 tablespoons all-purpose flour
* 1/4 teaspoon ground nutmeg
* 3/4 cup half-and-half cream

Directions

1. Combine the thyme, salt and pepper; rub over both sides of pork chops. In a large skillet over medium heat, brown the chops in oil on both sides. Remove and set aside.
2. Add cider to the pan, stirring to loosen any browned bits. Add the potatoes, onion, carrot, turnip and pork chops. Bring to a boil. reduce heat; cover and simmer for 1 hour or until meat juices run clear and vegetables are tender, stirring occasionally.
3. Transfer pork chops and vegetables to a serving platter and keep warm. for gravy, bring the pan juices to a boil; cook, uncovered, until reduced to 3/4 cup. In a small bowl, combine the flour, nutmeg and cream until smooth. stir into reduced liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. serve with meat and vegetables.

Beef (corned) With Turnips

Ingredients

* Corned beef (leftover), cooked, cut in small pieces
* Turnips, peeled, sliced
* Butter
* Water
* Seasonings to taste

Instructions

1. Put corned beef, turnips, butter and seasonings in a sauce pan.
2. Cover with water.
3. Boil slowly until turnips are cooked, about 35 minutes.
4. Add more water if evaporation takes place too rapidly.

Turnips And Spinach

Ingredients

* 1½ pounds spinach, washed
* 5 turnips, peeled, sliced
* ½ cup cream, boiled
* 2 tablespoons butter
* Seasonings to taste

Instructions

1. Boil separately the spinach and turnips in salted water for about 20 minutes.
2. Drain off water.
3. Mix together.
4. Add the cream, butter and seasonings.
5. Mix well with a fork, and let cook together for about 2 minutes.
6. Then serve.

Veggies in Vinaigrette

Ingredients

* 1 cup broccoli florets
* 1 cup thinly sliced carrots
* 1 cup cauliflowerets
* 1 small turnip, peeled and cut into 2 inch julienne strips
* 1 small onion, halved and thinly sliced
* 1/4 cup cider vinegar
* 1/4 cup canola oil
* 2 tablespoons sugar
* 1 tablespoon minced fresh parsley
* 1 garlic clove, minced
* 1 teaspoon salt
* 1/4 teaspoon dried basil
* 1/4 teaspoon dried tarragon

Directions

1. Place the broccoli, carrots, cauliflower and turnip in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until vegetables are crisp-tender. Drain and rinse in cold water. Place vegetables in a large bowl; add onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours, stirring occasionally.

Footnotes

* Nutritional Analysis: One serving (2/3 cup) equals 126 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 420 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.