Joyce called to let me know that there was a misprint in the recipe directions. "We took the dish out of the oven and the chops were raw. I looked again at the recipe, and I thought 275 degrees for pork, that can't be right?" Joyce turned up the heat to 375 and cooked the dish another 30 minutes. I'm reprinting the recipe today with the correct cooking temperature, so that if you clipped the original, you can replace it in your file. If you were, like Bob and me, initially hesitant about maple syrup, mushrooms and salsa, maybe you'd like to try it.
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Autumn officially begins next Wednesday. Here in Southern California, I associate fall with the beginning of school, a combination of water bottles for the children and sweltering heat. The folks at the California Milk Advisory Board are thinking about, "favorite family lunches, meals shared with friends and savory after-school snacks on a blustery fall day." They suggest, " a new California-style grilled cheese sandwich that brings a crunch of green apple to the gooey goodness of melted cheese and ham."
The CMAB is headquartered in Modesto, California, and is one of the largest marketing boards in the United States, serving more than 2,100 dairy families. The board promotes dairy products, milk quality improvement and research. This week they're promoting Real California cheese.
The recipes I receive directly from the Real California Cheese people are disappointing, so I don't print them, but the CMAB went directly to the expert, cookbook author Laura Werlin, for their melted cheese sandwich suggestions.
