Ingredients
1 tablespoon olive oil
4 (1 inch thick) bone-in pork chops
salt and pepper to taste
1 cup apricot jam
1 cup Catalina salad dressing
1 (1 ounce) package dry onion soup mix
1 garlic clove, crushed
Directions
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in frying pan over medium-high heat. Season pork chops with salt and pepper; cook 2 to 3 minutes per side until well-browned.
Stir jam, salad dressing, onion soup mix, and garlic together in a bowl until well-blended. Place chops in a 9x13 inch baking pan lined with foil, and cover with apricot mixture.
Bake in preheated oven approximately 40 minutes, until internal temperature has reached 160 degrees F (70 degrees C), or pork is no longer pink in the center.
5.17.2011
Apricot Coconut Cookies recipe.
Ingredients
1 1/4 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 cup butter or margarine
1 (3 ounce) package cream cheese
1/2 cup shredded coconut
1/2 cup apricot preserves
1/2 cup confectioners' sugar
2 tablespoons apricot preserves
1 1/2 teaspoons butter or margarine, softened
1 1/2 teaspoons milk
Directions
In a large bowl, combine flour, sugar and baking powder. Cut in butter and cream cheese until mixture resembles coarse crumbs. Add coconut and preserves; mix well.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheet. Bake at 350 degrees F for 10-12 minutes or until golden brown. Remove to wire racks to cool completely.
Combine glaze ingredients in a small bowl; mix well. Spoon over cookies.
1 1/4 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 cup butter or margarine
1 (3 ounce) package cream cheese
1/2 cup shredded coconut
1/2 cup apricot preserves
1/2 cup confectioners' sugar
2 tablespoons apricot preserves
1 1/2 teaspoons butter or margarine, softened
1 1/2 teaspoons milk
Directions
In a large bowl, combine flour, sugar and baking powder. Cut in butter and cream cheese until mixture resembles coarse crumbs. Add coconut and preserves; mix well.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheet. Bake at 350 degrees F for 10-12 minutes or until golden brown. Remove to wire racks to cool completely.
Combine glaze ingredients in a small bowl; mix well. Spoon over cookies.
Bob Evans� Au Gratin Potatoes recipe.
Ingredients
1 (20 ounce) package Bob Evans� Hash Brown Potatoes
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
2 cups shredded Cheddar cheese, divided
2 tablespoons shredded Parmesan cheese
2 tablespoons butter or margarine, melted
Directions
Preheat oven to 350 degrees F. Grease 9x9 inch baking pan. Blend together flour, salt, pepper and onion powder. Set aside.
In a large bowl combine Bob Evans hash brown potatoes and dry seasoning mixture, mix together. Place half of potato mixture into baking pan. Top with 1 cup of cheddar cheese. Place other half of potato mixture on top and top with 1 cup of cheddar cheese and parmesan cheese. Pour milk and melted butter or margarine over mixture.
Bake for 45-50 minutes or until top is golden brown.
1 (20 ounce) package Bob Evans� Hash Brown Potatoes
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
2 cups shredded Cheddar cheese, divided
2 tablespoons shredded Parmesan cheese
2 tablespoons butter or margarine, melted
Directions
Preheat oven to 350 degrees F. Grease 9x9 inch baking pan. Blend together flour, salt, pepper and onion powder. Set aside.
In a large bowl combine Bob Evans hash brown potatoes and dry seasoning mixture, mix together. Place half of potato mixture into baking pan. Top with 1 cup of cheddar cheese. Place other half of potato mixture on top and top with 1 cup of cheddar cheese and parmesan cheese. Pour milk and melted butter or margarine over mixture.
Bake for 45-50 minutes or until top is golden brown.
Barb's Guinness�-n-Cabbage Delight recipe.
Ingredients
1 tablespoon toasted pumpkin seed oil
2 medium shallots, diced
2 teaspoons minced fresh ginger root
3 cups shredded red cabbage
3 cups shredded napa cabbage
1 cup Irish stout beer (e.g., Guinness)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Heat the pumpkin seed oil in a skillet over medium-high heat. Place shallots and ginger in the skillet, and cook until tender. Mix in red cabbage and napa cabbage, and cook about 2 minutes. Pour in the beer. Season with salt and pepper. Reduce heat to medium, cover skillet, and continue cooking 5 minutes, or until cabbage is tender.
1 tablespoon toasted pumpkin seed oil
2 medium shallots, diced
2 teaspoons minced fresh ginger root
3 cups shredded red cabbage
3 cups shredded napa cabbage
1 cup Irish stout beer (e.g., Guinness)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Heat the pumpkin seed oil in a skillet over medium-high heat. Place shallots and ginger in the skillet, and cook until tender. Mix in red cabbage and napa cabbage, and cook about 2 minutes. Pour in the beer. Season with salt and pepper. Reduce heat to medium, cover skillet, and continue cooking 5 minutes, or until cabbage is tender.
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