1 loaf King Hawaiian Bread
1 cup sour cream
1 package cream cheese, softened (8oz)
2 cups shredded sharp cheddar cheese
1 cup chopped ham (“Buddig” style)
1 small can chopped green chilies
2 tsp Worcestershire sauce
~Cut the top of the bread (into “lid” shape) and scoop out the bread in the middle, to make a bowl, set aside removed bread
~Mix together sour cream, cream cheese, cheddar cheese, chopped ham, green chilies, and Worcestershire sauce
~Pour into bread bowl
~Replace the “top” of the bread and wrap in foil
~Bake at 350 for 1 hour
~Remove from oven and allow to set for 30 minutes
~Serve by slicing or dip with chips and reserved bread
Thanks to Melissa Sprouls!
2 Tbl flour
1 c sliced celery
½ tsp salt
½ c sliced green onions
¼ tsp pepper
2 tsp minced garlic
4 bone-in pork loin chops
¼ tsp dried thyme
1 Tbl canola oil
1 c apple cider or unsweetened apple juice
~In large resealable plastic bag, combine flour, salt and pepper. Add pork chops and toss to coat
~In a large skillet, brown chops in oil over medium heat for 3 – 4 minutes. Remove and keep warm.
~In the same skillet, sauté the celery, onions, garlic and thyme for 2 – 3 minutes or until crisp tender
~Return pork to the pan. Add the cider. Bring to boil. Reduce heat; cover and simmer for 7 – 8 minutes or until meat juices run clear.
~Serve with slotted spoon. Makes 4 servings
1 Tbl butter
1 medium onion
4 pork chops (½ thick each)
1 can cream of mushroom soup
3 medium potatoes (cut into small wedges)
¼ can water
2 cups baby carrots
~Over medium heat in skillet melt butter and brown pork chops for 3 minutes on each side.
~Add potatoes, carrots and onion.
~Combine soup and water and pour over top.
~Cover and simmer for 15 – 20 minutes or until vegetables are tender. Makes 4 servings
Thanks to Nancy Good
