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Joaimm
Family Weekly .
Cookbook
MELANIE DE PROFT
Food Editor
A special family dinner menu
includes savory Pork Chops
with Orange-Apricot Dressing,
brown-buttered green beans, spiced
crab apples, and crisp bread sticks.
Pork Chops with
Orange-Apricot Dressing
TO PREPARE: 30 MIN. TO BAKE: 1 HR.
1 teaspoon fat
6 pork chops, cut Vi to ', in. thick
i teaspoon salt
Vi teaspoon black pepper
Vi cup finely chopped onion
1 qt. toasted bread cubes
1 cup orange pieces
Vi cup quartered dried apricots
Vi cup golden raisins
'A cup snipped parsley
Vi teaspoon salt
Vt cup orange juice
2 teaspoons lemon juice
Vi clove garlic, minced
V cup firmly packed light brown sugar
Vt teaspoon salt
'a teaspoon ground ginger
Vt teaspoon ground mace
''ui teaspoon ground cloves
1. Heat the fat in a skillet; add chops
and brown well on both sides over medi
um heat. Remove chops from pan and
sprinkle on both sides with a mixture of
the teaspoon salt and the pepper.
2. Add onion to the skillet and cook until
onion is soft.
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Dinner
3. Toss together the toasted bread cubes,
onion, and next Ave ingredients. Turn
dressing into a 2-qt. baking dish and top
with the pork chops.
4. Combine the orange juice, lemon juice,
and garlic; stir in a mixture of the last
five ingredients until well blended. Pour
about 3 tablespoons of the orange juice
mixture over the chops.
5. Bake at S50F 1 hr., or until meat is
tender, basting occasionally with the re
maining orange sauce.
6. To serve, remove chops and keep -warm.
Turn dressing onto a heated serv
ing plate and top with the chops. If
additional flavor and crunch is desired,
toss 1 cup of buttered toasted bread
cubes with the dressing before turning
onto the serving plate. 6 servings
Buttered Toasted Bread Cubes Trim
crusts from 2 slices of toasted bread; cut
into Vi-in. cubes. Melt 2 tablespoons but
ter in a skillet, add toast cubes, and toss
until all sides are coated and browned.
Horse-radish Beet Mold
TO PREPARE: 10 MIN. TO CHILL: 3-4 HRS.
1 3-oz. pkg. lemon-flavored gelatin
1 I -lb. jar whole beets, drained (reserve
liquid)
2 tablespoons cider vinegar
2 tablespoons onion soup mix
2 tablespoons prepared horse-radish
1 large stalk celery, cut in pieces
1. Lightly oil a 3-cup mold with salad or
cooking oil (not olive oil) ; drain.
2. Add enough water to the beet liquid
to make 14 cups; heat thoroughly and
pour over gelatin in a bowl. Stir until
gelatin is completely dissolved.
3. Pour dissolved gelatin into blender
container; add beets and remaining in
gredients. Blend until mixture is pureed.
4. Turn into the mold and chill until
firm, 3 to 4 hrs.
5. To serve, unmold onto a chilled serv--ing
plate. About 6 servings
Creamy Horse-radish Beet Mold
Follow recipe for Horse-radish Beet Mold.
Add cup thick sour cream to the beet
mixture before blending.
Chocolate-Prune Whip
TO PREPARE : 15 MIN. TO CHILL: 1 HR..
1 cup sieved cooked prunes
1 cup (6-oz. pkg.) semiBweet chocolate
pieces, melted
1 cup whipping cream, whipped
1. Stir melted chocolate into sieved
prunes until thoroughly blended.
2. Fold into whipped cream and pile mix
ture into chilled parfait or sherbet glass
es. Chill thoroughly. About 6 servings
Pecan Poofs
TO PREPARE : 20 MIN. TO BAKE: 20-25 MIN.
(allow time for chilling dough)
Vl cup butter
Vi cup sifted confectioners' sugar
1 cup flour
Vt teaspoon salt
1 cup pecans, finely chopped
1. Cream butter until softened; add sugar
gradually, creaming until fluffy after each
addition.
2. Blend flour and salt; add i: halves,
mixing until well blended after each ad
dition. Stir in the nuts. Chill the dough
thoroughly.
3. Shape dough into -in. balls. Place
on ungreased cookie sheets.
4. Bake at 325F for 20 to 25 min.
5. While still warm, roll in sifted confec
tioners' sugar, sweetened Dutch process
cocoa, or Cinnamon Sugar.
About 4 dot. cookies
Cinnamon Sugar Blend together cup
sugar and Vi cup ground cinnamon.
Flavor Csnkinitisit Extraordinary!
Have you vtr atn Port Chopt in Sour Cream?
BlintZM? Farmer's Chop Suey? Well, you're In for a gour
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COOKING
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