Winter Nights Feast!

A winter nights would not be complete without a scrumptious feast to celebrate.  The recipes below are tried and true from Acorn Hollow families!  Enjoy, and remember to set a plate out for your ancestors and the wights!

Autumn Pork Chops

Ingredients

• 1 or 2 pork chops per person
• 1 small raw sweet potato (or yam) per person
• 1 apple per person – your favorite kind (we enjoy Rome or Yellow Delicious)
• 1/2 white or yellow onion per person (or more if your family loves cooked onions)
• Salt and pepper
• Cinnamon
• Brown Sugar – Optional
• Apple juice or cider

Procedure

1. Clean onions and slice – place in bottom of crockpot.
2. Clean potatoes well and slice into thick slices. Place on top of onions. Sprinkle with a bit of brown sugar and salt if desired.
3. Rinse pork chops with clear running water, trim off any large pieces of fat and place in crockpot over onions, salt and pepper as you see fit. Peel and slice apples (or leave the skins on if your family doesn’t fuss). Place over pork chops. Sprinkle apples with cinnamon and a bit of brown sugar if desired.
4. Pour in apple juice or cider to cover 1/3 of the mixture. Set crockpot on high for 2 hours, then set to low to finish – will take a good 3 hours or more, depending on how full the pot is. (You may need to experiment with your crockpot size and fullness).

Baked Acorn Squash

We make this every fall with our various dinner.  Acorn squash is very rich and filling.  It is a great compliment to the pork chops above.

Ingredients:

• Acorn Squash – seeded and halved
• Melted butter
• Brown Sugar

Procedure:

1. Preheat oven to 350 degrees (F).
2. Brush with melted butter and throw a chunk of butter in the hollow.
3. Sprinkle with brown sugar.
4. Bake for 45 minutes or until soft.