We recently exhibited at the Publix Gasparilla Distance Classic expo featuring all of our cookbooks and fielding quite a few questions about The Junior League of Tampa and our mission. Thank you to everyone who came out to pay us a visit and try one of our tasty recipes!
One of our committee members, Lauren, tried one of our Gasparilla cookbook recipes and shared her own addition to the meal below.
I made one of the recipes found in the Gasparilla Cookbook for dinner last night…. PORK CHOPS A LA MARGARET!
It was dee-licious! The only change I made was to use Heinz Ketchup (I am from Pittsburgh!) that has jalapeno peppers in it. It gave it a bit of a kick. I served it over linguine noodles with a side serving of zucchini. I sliced the zucchini lengthwise, arranged them on a baking sheet, brushed them with olive oil, topped the slices with a mixture of finely chopped onion, Panko breadcrumbs and dry Ranch Dressing mix, and then topped that with shredded cheese. I then put the zucchini under the broiler until the cheese is melted, the zucchini is tender and the topping is slightly browned.
The recipe was really easy to follow and tasted really great! If you are looking for something different to make tonight, I highly recommend the Pork Chops a La Margaret!
Pork Chops a la Margaret
Gasparilla Cookbook, page 117
8 pork chops
1/2 cup catsup
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon nutmeg
1/3 cup cider vinegar
1 cup water
1 bay leaf
Brown chops on both sides. Place in casserole dish or oven-proof platter. Assemble sauce and pour over pork chops. Cook in 325 degrees over for 1 1/2 hours. Serve over hot noodles. Serves 8.