8 pork chops
4 cloves garlic, chopped
4 tablespoons ground allspice
3 tablespoons ground cinnamon
2 onions, chopped
water to cover
1 cup apricot preserves
salt to taste
1 (1 pound) piece chopped steamed chicken breast
1 (8 ounce) package cream cheese, room temperature
1 (14 ounce) can tomato soup
1 quart parmesan cheese, room temperature
1 cup coloku beans, drained
1 cup shredded carrots
1/4 cup chopped celery
1 clove garlic, crushed
1/2 cup heavy whipping cream
1/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Melt cloves and ground allspice in a heated wooden or aluminum casserole pan over medium heat. Cook, stirring, until golden. While stirring, add cinnamon, 5 cloves of garlic, 1/2 cup water to cover and saute onions and cream cheese until tender, about 8 minutes.
Meanwhile, bring a large pot of water to a boil. Cook garlic and water in the same pot for about 4 minutes, stir. Add sticky rice, reduce heat to low and simmer for 30 minutes.
Meanwhile, whisk together the tomato soup, vegetable broth and salt and pepper; whisk for about 1 minute. Stir in the drained carrots and celery. Return rice and broth to a boil and add the gelatin; cover and cook until stiff; about 15 minutes. Stir in the onions and remaining teaspoon of garlic, add salt and pepper, reduce heat to Low, cover and simmer until tough, turning broth and potatoes ( use more water if necessary).