Meet the Fockers Recipes

Thanks so much to Gollum for hosting Foodie Friday and especially for making this a guilt-free, pressure-free event for those of us who are technically challenged. I hope one day to be able to include photo in my posts, but this will have to do for now. Last week I posted the menu for our dinner to meet the in laws -to-be. This week I am including a couple of recipes from that menu.

Chili Sugar Spiced Pecans

1/4 cup sugar

1 cup warm water

1 cup pecan halves

2 tablespoons sugar

1 tablespoon chili powder

1/8 teaspoon ground red pepper

Combine 1/4 cup sugar and warm water and stir until sugar dissolves. Add pecans and soak 10 minutes. Drain and discard sugar mixture. Combine 2 tablespoons sugar, chili powder, and red pepper. Add the pecans and toss to coat. Place pecans on a greased baking sheet and bake at 350 degrees for 8-10 minutes. Watch closely and stir at least twice. Now hide these until you ready to make the salad. They have a way of disappearing before their intende use. I serve them in a salad of mixed baby greens, sliced strawberries, orange slices, and blue cheese, but they are good addition to almost any salad-and pretty good to munch on too!

Pork Chop Marinade

1/4 cup hot water

1/2 cup soy sauce

1/4 cup honey

2 tablespoons vegetable oil

2 tablespoons fresh lemon juice

4 cloves garlic, minced

Combine all ingredients and marinate meat several hours or overnight--the longer, the better. This is great for thick, center-cut pork chops and shish kabob. It also makes a wonderful basting sauce. I contributed this recipe many years ago to Vintage Vicksburg, a Junior Auxiliary cookbook which I also co-edited.

Now click on Foodie Friday and see what everyone else is cooking. I can't wait!