The Ottumwa Courier

Food

September 22, 2006

Bowersox serving up the food at Bloomfield Senior Center

(Continued)



“We try to help the home bound as much as possible,” she said.

Bowersox mentioned one regular customer who lives in the country. “The housekeeper picks up seven frozen meals, twice a month.”

She plans to be cooking for the patrons in Pulaski as well when the senior center becomes an eating site.

In less time than thought possible, and while keeping up lively chatter, she cooked and served an eye appealing, delectable, filling meal of baked pork cutlet, bread stuffing spiked with garden fresh veggies, pan gravy, flavorful garden mix — a combination of vegetables in season — and cherry gobble-up cake for dessert.



BAKED PORK CUTLET

4 medium sized pork cutlets

1 egg

1/2 cup milk

1/2 teaspoon salt

1/2 teaspoon pepper

1 1/2 cups flour

Spray baking dish with Crisco oil.

Mix egg, milk, salt, pepper in a bowl.

Put flour in another bowl. Dip pork cutlets in egg mixture then roll in flour mixture then place in baking dish. Spray top of cutlets with Crisco oil and place in 400 degree oven. Bake 30 minutes on one side, turn over and bake 30 minutes on other side. Serve with scoop of bread stuffing drizzled with pan gravy.



PAN GRAVY

2 Tablespoonsmargarine or butter

2 Tablespoons all-purpose flour

1 cup chicken broth

1/4 teaspoon salt

1/8 teaspoon pepper

Melt margarine in 1 1/2 quart saucepan over low heat. Stir in flour. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat. Gradually stir in broth. Return to burner and heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.



BREAD STUFFING

3/4 cup butter

2 large celery stalks (with leaves), chopped (1 cup)

2 chopped carrots (1/2 cup)

3/4 cup chopped onion

9 cups soft bread cubes

1 1/2 teaspoons chopped fresh thyme leaves (or 1/2 teaspoon dried)

2 eggs

1 teaspoon salt

1 teaspoon ground sage

1/4 teaspoon pepper

Melt butter in Dutch oven over medium heat. Cook celery, carrots and onion in butter, stirring occasionally until tender; remove from heat. Toss celery mixture and remaining ingredients. Place in baking dish and bake for 30 minutes at 350 degrees. If you don’t have all the herbs, just use Italian seasoning. “That’s about all this is,” Bowersox said.

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