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Crispy Apricot
Pork Chops
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1 T. olive oil,
plus more for baking sheet
2 slices
multi-grain bread
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4 bone-in pork
chops
(3/4 to 1 inch thick), patted dry
Salt and pepper
4 tsp. apricot
jam
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| Preheat oven to 425 degrees.
Lightly brush a rimmed baking sheet with oil;
set aside. Tear bread into large pieces; place
in food processor. Pulse until large crumbs
form. Drizzle with oil; pulse once or twice,
just until crumbs are moistened. Season pork
chops generously with salt and pepper; spread
one side of each chop with 1 t. of jam.
Dividing evenly, sprinkle breadcrumbs over jam
and pat them on gently. Transfer pork, coated
side up, to prepared baking sheet. Bake until
crust is golden and pork is opaque throughout (
150 degrees on an instant-read thermometer),
about 14-16 minutes. Serve immediately. |
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Bran Refrigerator Rolls |
1 3/4 cup
boiling water
1 cup bran cereal (not flakes)
2 pkgs. active dry yeast
1/4 cup warm water (110°
to 115°) |
1/2 cup
shortening
1/2 cup sugar
1 1/2 tsp. salt
2 eggs
5 1/2 to 6 cups all-purpose flour |
In a small
bowl, combine boiling water and bran; set aside to
cool. In another bowl, dissolve yeast in warm
water; set aside. In a mixing bowl, cream
shortening, sugar and salt; add eggs. Add
yeast mixture and mix well. Add bran mixture
and 2 cups flour, mixing well after each addition.
Gradually add enough remaining flour to form a soft
dough. Turn onto a lightly floured surface;
knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease the
top. Cover and refrigerate overnight.
Punch down dough; form into rolls. Place on
greased baking sheets or in greased muffin tins.
Cover and let rise until doubled, 1 to 1 1/2 hours.
Bake a 375 for 15 minutes or until light brown.
Remove from pans and cool on wire racks.
Yields about 3 1/2 dozen rolls. |
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Dee Johnson and
her husband, Kurt, live with their 3 children on a farm.
Dee serves as leader for the Monday night WAG group, as well as
filling many other roles in their church. Dee also home
schools their children. In fact, Dee is a wonderful
example of the Proverbs 31 woman!
We will continue to add her recipes as they appear in our
monthly WAG newsletter. |
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|
Peachy Chicken Salad |
2 Tbsp.
milk
1 cup seedless red grapes, halved
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried tarragon |
2 1/2 cup
cubed cooked chicken
1 cup frozen tiny peas, thawed
2 large peaches - peeled and chopped
1 cup pecan halves, toasted |
| In a large bowl, stir the mayo,
mile, salt, pepper, and 1/3 cup mayonnaise until
smooth. Add chicken and toss to coat.
Follow by adding grapes, peas, peaches and pecans.
Mix. Then add the rest of the ingredients and
stir. Chill well. |
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For more information, contact:
Debbie Van Scoy (712) 623-9454
Janet Wheat (712) 623-4555
Lisa Johnson (721) 379-3273 |
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©2005 WAG Ministries
All rights reserved |
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