Tuesday, January 18, 2005

Fruit Stuffed Pork Chops

1/4 c. butter
1/3 c. chopped onion, 2 medium granny smith apples,
peeled and chopped.
1/3 c. raisins
2 slices of firm white bread torn into small pieces
(but try others)
1 egg, beaten
1/2 tsp. poultry seasoning
1/8 tsp. celery salt
Salt and pepper
4 ea. 1" thick blade end pork loin chops

Melt buttr in heavy medium saucepan over low heat.
Add onions and cook until translucent, stirring occasionally,
about 8 minutes. Remove from heat.
Mix in next 6 ingredients. Season with salt and pepper.

Preheat oven to 350 degrees.

Make a slit in each chop opposite the rib bone.
Cutan arc creating a wide pocket with a small opening.
Stuff and press to close. Place in a glass baking dish.
Bake until no longer pink, around 35 minutes.

Shrimp Butter

4 oz. can of baby shrimp
3 oz. of cream cheese
1/4 lb. butter, softened
2 Tb. mayonnaise
1/8 tsp. minced onion
Juice of 1/2 lemon

Mix all ingredients together and serve with crackers.

Shrimp with Cream Cheese

This is a family favorite. It's very easy to make
and it's guaranteed to be devoured quickly!

1/2 c. chili sauce
1/2 c. tomato sauce
3 Tb. dill pickle juice
3 Tb. chopped dill pickles
1 can (4-6) oz. of small (baby) shrimp, drained
1 Tb. horseradish
1 large (8 oz.) block of cream cheese
(or the soft kind. I have not tried the soft kind
yet, but I imagine it would be easier to dip crackers in)

Mix all ingredients except for the cream cheese.
Place cream cheese in a bowl that fits the cheese,
leaving some room for the sauce mixture.
Pour sauce over the cream cheese and
serve with crackers.