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Hometown Recipes 10-9-18

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The Buffalo Express

P.O. Box H

912 E. Commerce

Buffalo, Texas 75831

Roasted

Brussels Sprouts

Debra Williams

1 ? pounds Brussels sprouts, ends trimmed and yellow leaves removed

3 tablespoons olive oil

1 teaspoon salt

? teaspoon freshly ground black pepper

Preheat oven too 400 degrees. On a foil covered baking sheet, place trimmed Brussels sprouts, olive oil, salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Place on center oven rack. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Brussels sprouts should be darkest brown, almost black, when done.

Red Garlic

Mashed Potatoes

Debra Williams

8 medium red potatoes, cubed

2 teaspoons crushed garlic

? cup butter or margarine

? cup half-and-half cream

Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half and remaining garlic. Mix potatoes with an electric mixer until smooth.

Smothered

Pork Chops

Debra Williams

1 onion, chopped

4 cloves crushed garlic

6 (3/4 inch) thick pork chops

? cup water

1/3 cup all-purpose flour

1 (14.5) ounce can Swanson chicken broth

1 tablespoon browning sauce

Saut? onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add ? cup of water, and bring to a boil. Whisk together flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender.