Hometown Recipes 10-9-18
10/9/2018
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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.