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Nov. 14th, 2008 05:55 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffPork Chop Casserole
Ingredients
4 pork chops, fat cut off
1 can cream of mushroom soup, reduced fat
4 potatoes, sliced thin
4 tbsp. margarine, cut into pieces
1 can of milk (measured in soup can)
salt and pepper to taste
Directions
Spray a 13x9" inch baking pan and spread potatoes out on the bottom. Next, lay the pork chops on top and add slices of margarine to the top of that. Mix the soup and milk in a bowl and pour over the chops as well. Finally, cover tightly with foil and bake in a 375 degree oven for 40 minutes.
Servings: 4
Apricot Pistachio Biscotti
Ingredients
Dry ingredients
4 cups of flour
1 tsp. baking powder
1 tsp. baking soda
Wet ingredients
3/4 cups of canola oil
1 and 3/4 cup of sugar
2 eggs
1/2 cup of light sour cream
1 tsp of pure vanilla extract
1 tsp of pure lemon extract
1 cup of shelled pistachios
1 cup of coarsely chopped dried apricots
White chocolate melted and placed in a pastry bag, or a plastic sandwich bag with a corner snipped so it can be used for drizzling.
Directions
Preheat oven to 350. Mix dry ingredients in a bowl and set aside. In another bowl beat the sugar, oil and eggs for 2 minutes. Then, add the extracts and sour cream, and beat for another 2 minutes scraping bowl in between. Next, add the nuts and the apricots, and stir. Then with a dough attachment, slowly beat in the dry ingredients and mix until a dough forms. The dough will be sticky. With floured hands, divide the dough into fours. Form each into logs approximately 2 inches wide and 12 inches long. Place two logs on a cookie sheet lined with parchment paper. Bake at 350 for approximately 35 minutes or until logs are firm and lightly golden in color. Cool and slice the logs on the diagonal into approximately 10, 3/4 inch slices. Turn oven down to 300. Place slices on their sides and toast for about 8 minutes on each side. Cool and drizzle with melted chocolate.
Ingredients
4 pork chops, fat cut off
1 can cream of mushroom soup, reduced fat
4 potatoes, sliced thin
4 tbsp. margarine, cut into pieces
1 can of milk (measured in soup can)
salt and pepper to taste
Directions
Spray a 13x9" inch baking pan and spread potatoes out on the bottom. Next, lay the pork chops on top and add slices of margarine to the top of that. Mix the soup and milk in a bowl and pour over the chops as well. Finally, cover tightly with foil and bake in a 375 degree oven for 40 minutes.
Servings: 4
Apricot Pistachio Biscotti
Ingredients
Dry ingredients
4 cups of flour
1 tsp. baking powder
1 tsp. baking soda
Wet ingredients
3/4 cups of canola oil
1 and 3/4 cup of sugar
2 eggs
1/2 cup of light sour cream
1 tsp of pure vanilla extract
1 tsp of pure lemon extract
1 cup of shelled pistachios
1 cup of coarsely chopped dried apricots
White chocolate melted and placed in a pastry bag, or a plastic sandwich bag with a corner snipped so it can be used for drizzling.
Directions
Preheat oven to 350. Mix dry ingredients in a bowl and set aside. In another bowl beat the sugar, oil and eggs for 2 minutes. Then, add the extracts and sour cream, and beat for another 2 minutes scraping bowl in between. Next, add the nuts and the apricots, and stir. Then with a dough attachment, slowly beat in the dry ingredients and mix until a dough forms. The dough will be sticky. With floured hands, divide the dough into fours. Form each into logs approximately 2 inches wide and 12 inches long. Place two logs on a cookie sheet lined with parchment paper. Bake at 350 for approximately 35 minutes or until logs are firm and lightly golden in color. Cool and slice the logs on the diagonal into approximately 10, 3/4 inch slices. Turn oven down to 300. Place slices on their sides and toast for about 8 minutes on each side. Cool and drizzle with melted chocolate.
