The Quilt Inn Country Cookbook

Aliske Webb

fresh ground pepper to taste

In a saucepan, bring cream and garlic to a boil. Reduce heat and simmer 6 to

minutes or until reduced by 1/3. Add mustard, thyme and mix well. Set aside.

Steam potatoes for 30 seconds so potatoes are still crisp. Drain and rinse in

cold water. Pat dry on paper towels. Brown pork medallions in skillet over

medium–high heat. Remove chops and set aside. Use wine to deglaze skillet.

Preheat oven to 350F. In ovenproof casserole dish, layer half the potatoes and

onions, lay pork on top and pour pan juices over. Top with remaining potatoes and

onions. Pour reduced cream over top. Sprinkle with pepper. Bake for 1½ hours.

Dinah’s Humdinger Spinach Casserole Sidedish

10–ounce package frozen spinach, thawed, drained, chopped

/2 cup plain yogurt

tbsp. onion, minced

egg

cups Monterey Jack cheese, shredded

/4 cup milk

/4 cup Parmesan cheese, grated

ounces spaghetti, cooked

salt and fresh ground pepper to taste

Mix egg, milk, onion, half the Parmesan, yogurt, salt and pepper. Stir in cheese,

spinach and spaghetti. Spoon into small ovenproof casserole dish or four individual

ramekins. Sprinkle with remaining Parmesan. Bake at 350F for 30 minutes.

Country Cooking