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Rare - 1857 Tabatiere Breech-loading Shotgun
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COMFORT FOOD RECIPES FOR WINTER


RECIPE ARCHIVES
BREAKFAST~LUNCH RECIPES
DINNER RECIPES
DESSERT RECIPES

*** Prior to the various Holidays we will add a new recipe daily. So, stop by often. ***

Finally, the beginning of a warm Spring rebirth, and bringing to you some great recipes for the Easter Holidays, and Spring Time!



recipe Dinner Recipe: Pork Saltimbocca with Peas
Servings: 4
Food Network ~ Step by Step

Top juicy boneless pork chops with prosciutto, Parmesan and fontina, and broil until bubbly for a satisfying dinner that's just as quick as it is special.
Recipe by: Food Network Magazine

    Ingredients:
  • 4 boneless center-cut pork chops (1/2 inch thick; 5 ounces each)
  • Kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup all-purpose flour
  • 1 large shallot, finely chopped
  • 8 fresh sage leaves
  • 1/2 cup dry white wine
  • 1 1/4 cups low-sodium chicken broth
  • 5 thin slices prosciutto (about 3 ounces), 1 slice chopped
  • 1 cup grated fontina cheese (about 2 ounces)
  • 1/4 cup grated parmesan cheese
  • 1 10-ounce package frozen peas

  • Preparation Instructions:
  • Preheat the broiler. Season the pork with salt. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Working in batches, dredge the pork in the flour and add to the skillet; reserve the flour. Cook until browned, 1 minute per side. Transfer to a plate.
  • Reduce the heat to medium; add the shallot to the skillet and cook, stirring, until soft, 3 minutes. Increase the heat to medium high. Add the sage and 2 teaspoons of the reserved flour. Cook until sizzling, 30 seconds. Add the wine; bring to a boil. Cook until reduced by half, 2 minutes. Add 1 cup broth; return to a boil and cook until thickened, 2 minutes. Add the pork; return to a simmer. Top each chop with a prosciutto slice, then the cheeses. Broil until bubbling, 1 to 2 minutes.
  • Heat the remaining 1 tablespoon olive oil in a small saucepan over medium heat. Add the chopped prosciutto; cook until crisp, 1 to 2 minutes. Add the peas, the remaining 1/4 cup broth and 1/4 teaspoon salt. Cover; cook until the peas are tender, 5 minutes. Uncover; increase the heat to medium high. Cook until the liquid is reduced, 1 minute. Serve with the pork.


recipe Breakfast Recipe: Eggs and Potatoes
Servings: 4
Taste of Home ~ Step by Step

I love having breakfast for dinner, especially this combination of eggs, potatoes and cheese. I start cooking it in a skillet on the stovetop, and then I pop it into the oven to bake.
Recipe by: Nadine Merheb ~ Tucson, Arizona

    Ingredients:
  • 3 tablespoons butter
  • 1-1/2 pounds red potatoes, chopped
  • 1/4 cup minced fresh parsley
  • 2 garlic cloves, minced
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 8 large eggs
  • 1/2 cup shredded extra-sharp cheddar cheese

  • Preparation Instructions:
  • Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well.
  • Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.
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HOLIDAY TRADITIONS


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The MountainGnome Outdoors has put together Holiday Traditions that have been brought to America by our ancestors in England, Germany, France, Italy, Ireland, Poland, Russia, China, and so many other Countries throughout the world, who sought freedom and prosperity!

You will find cultural variations on Christmas, New Year's, Thanksgiving, and other holidays, relating to traditions, stories, foods, events, games for the kiddies, and more. You will also find the origins to these various traditions.

*** Please feel free to email us information on your special traditions. We will be happy to add them to our site. ***
We hope you enjoy exploring the Holiday Traditions site.
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