Category Archives: Fall

Sweet Potato Hash Skillet

Makes 4 servings

2 medium sweet potatoes

1/4 cup plus 1 tablespoon extra-virgin olive oil, divided

1 pound bulk pork sausage

1 cup diced yellow onion

1 cup diced green bell pepper

1 cup diced red bell pepper

1 tablespoon minced garlic

2 tablespoons brown sugar

1 teaspoon ground cumin

 

1/8 teaspoon ground red pepper

1 pound bulk pork sausage

1 cup (8 ounces) grated Sweet Water Cheddar Cheese

4 large eggs, cooked to preference

 

Preheat oven to 400°F.  Peel and dice sweet potatoes;  spread on a baking sheet and toss with 1 tablespoon olive oil.  Roast until sweet potatoes are tender and browned, stirring once, 20 to 25 minutes. Let cool.

Heat a large cast-iron skillet over medium-high heat.  Add sausage and cook until browned, stirring to crumble. Drain in a colander;  wipe skillet clean.

Return skillet to heat;  add olive oil and heat until hot but not smoking. Add onions, peppers, and garlic;  sauté until softened, 3 to 5 minutes.  Add sweet potato, brown sugar, cumin, and ground red pepper;  reduce heat to medium and sauté 3 to 5 minutes.

Stir in the sausage;  cook until hot.  Season with salt and pepper.  Spoon into small, individual cast-iron skillets;  top each with one-fourth of the cheese.  Broil until cheese melts. Keep warm.

Cook eggs according to your preference. Top each serving with cooked eggs.

 

Sorghum Apple Bread Pudding

 

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Thick as honey, rich and earthy, sorghum sweetened baked foods before sugar became plentiful and cheap.  Sorghum and apples are a traditional Appalachian combination that’s as old as the mountain South.

Makes 12 servings

Topping:

3 tablespoons unsalted butter, softened

3 tablespoons packed brown sugar

1/3 cup chopped pecans

Bread mixture: 

4 large eggs

3 cups whole milk

3/4 cup SORGHUM

1/4 cup apple cider or milk

1/2 cup sugar

2 teaspoons vanilla extract

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

1 pound day-old OLD MILL HONEY WHEAT BREAD, cut or torn into 2-inch cubes

2 sweet-tart apples, such as Honeycrisp or Fuji, peeled and diced

3 tablespoons unsalted butter, softened

3 tablespoons packed brown sugar

1/3 cup chopped pecans

Sorghum Sauce (recipe follows)

  • Prepare topping:  Mix butter and brown sugar in a small bowl until well combined.  Toss in pecans.
  • Prepare bread mixture: Whisk eggs in a large bowl until frothy.  Whisk in milk, sorghum, cider, sugar, vanilla, cinnamon, and salt.  Add Old Mill Honey Wheat Bread cubes and apples;  stir gently to mix thoroughly.  Let stand 15 minutes, pressing down on bread occasionally and stirring gently to saturate the bread.
  • Preheat oven to 350° F.  Butter a 2-quart rectangular baking dish.  Pour bread mixture into dish. Sprinkle with topping. Cover tightly with aluminum foil.
  • Bake until bread pudding, covered, until it is nearly set in the center, about 1 hour.  Remove foil and continue baking until the bread pudding is completely set in the center, 20 to 30 minutes.  Let stand 15 minutes before serving with Sorghum Sauce.

Sorghum  Sauce

Makes 2 cups

1/2 cup (1 stick) unsalted butter

3/4 cup Sorghum

1/4 cup firmly packed light brown sugar

1/8 teaspoon salt

2 large egg yolks

1/2 cup bourbon or apple cider

Melt butter in a medium saucepan over medium heat. Remove from heat; stir in sorghum and brown sugar and salt.  Whisk in egg yolks.  Return to heat and cook, stirring constantly, until sugar melts and mixture is thickened and just simmering, about 4 minutes.  (Do not boil.) Remove from heat and whisk in the bourbon or cider. If mixture appears curdled, strain through a wire mesh sieve.  Serve warm;  store leftovers in a covered jar in refrigerator 2 weeks.

 

White Bean Chicken Chili

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Old Mill Chili Starter is the secret seasoning in this delicious chili.  One of the cans of beans are mashed to thicken the broth.

Makes 8 servings

2 (15 -ounce) cans white beans

1 tablespoon vegetable oil

1 cup chopped onion

1 cup chopped bell peppers

3 cloves garlic, minced

1 1/2 tablespoons OLD MILL CHILI STARTER SEASONING MIX

4 cups chicken broth

Juice of 2 limes

Salt and pepper to taste

1 deli-cooked rotisserie chicken, skin and bones removed and meat chopped

1/4 cup chopped cilantro leaves

Toppings, optional:  sour cream, torn tortilla chips, lime wedges, cilantro leaves

  • Drain and rinse beans;  mash half of beans with potato masher.
  • Heat large, heavy saucepan over medium-high heat.  Add oil;  add onion, peppers, and garlic.  Cook, stirring, until the vegetables are soft.  Stir in Old Mill Chili Starter Seasoning Mix;  cook, stirring, 30 seconds.  Stir in chicken broth and lime juice;  cover and simmer 20 minutes, reducing heat as necessary.  Season with salt and pepper.
  • Stir in chicken and cilantro; simmer until heated through, about 5 minutes.  Serve in bowls with desired toppings, if desired.
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Apple Barbecue Meatballs

Apple BBQ Meatballs

Ingredients:
1 medium onion, finely chopped
1/4 cup vegetable oil, divided
OLD MILL APPLE BUTTER BBQ SAUCE, divided
1 large egg, lightly beaten
1 pound lean ground beef or lamb
1 cup soft fresh breadcrumbs (3 to 4 slices OLD MILL SOURDOUGH BREAD)
1 tablespoon minced fresh or 1 teaspoon dried thyme
1/2 teaspoon salt
2 green onions, white and pale green part only, minced
1 medium apple, peeled and grated

Directions:
Saute onion in 2 teaspoons oil until tender over medium heat, about 5 minutes.

Mix 1/4 cup APPLE BUTTER BBQ SAUCE and egg in a large bowl; mix in ground beef, SOURDOUGH breadcrumbs, thyme, and salt lightly but thoroughly. Mix in green onion and apple. Wet your hands and form into 1- to 1 1/4-inch balls.

Heat 2 tablespoons of the remaining oil in a large, heavy skillet over medium-high heat. Add meatballs, in batches, and brown all over, about 3 minutes, transferring to a plate as they are browned. Add additional oil to skillet as needed. When all are browned, return to skillet and pour in remaining APPLE BUTTER BBQ SAUCE. Bring to a simmer; simmer, uncovered, until meatballs are cooked through, 7 to 8 minutes.

Makes about 4 1/2 dozen.

Note: Meatballs may be frozen, in sauce, in airtight containers; thaw and heat before serving.