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The Folk School Cookbook

Antipasto Salad

by Tipper Pressley on November 30, 2018

in The Folk School Cookbook

Today we’re sharing the perfect recipe for holiday potlucks. Antipasto Salad is easy to assemble and makes an impressive addition to any table. Arrange on a large, rectangular serving platter: 4–6 cups arugula or other salad greens Place on top of the greens in overlapping rows, starting in the middle and working your way out: […]

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Marmalade Pork Chops

by Tipper Pressley on November 23, 2018

in The Folk School Cookbook

This recipe turns humble pork chops into supper for guests, especially when you serve it with Nanette’s Apple Chutney (page 235 of The Folk School Cookbook), Rumbledethumps (page 65 of The Folk School Cookbook), braised beet greens, or broccoli. In a heavy skillet, brown until golden on both sides: 4 (6-ounce) pork chops, seasoned with […]

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Pumpkin Cake with Chocolate Chips

by Tipper Pressley on November 19, 2018

in The Folk School Cookbook

Pumpkin season means farmers’ markets and local growers have pumpkins galore in the mountains. They’re technically a squash and extremely healthful. But combine pumpkin with chocolate chips in this delicious cake and you’ve got a match made in heaven. Preheat oven to 325˚F. In a large bowl combine with a mixing spoon: 1½ cups sugar […]

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A classic one-pot meal from the hills of Tuscany includes a beloved Appalachian ingredient—white beans. Try serving this with a hot pan of cornbread, the Appalachian cousin of polenta. Bring a large pot of water to boil.  Trim and discard the stem end of: 1 pound shallots Drop the shallots into the boiling water for about […]

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