8 boneless pork chops
1 tablespoon dry white wine
1 tablespoon cream of mushroom soup
1/2 cup marinated artichoke hearts
2 cloves garlic, crushed
1/2 large pinch red pepper
ΒΌ cup red wine vinegar
1 tablespoon warm water
1 tablespoon chopped fresh basil
1 teaspoon lemon juice
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large ramekin dish.
In a medium bowl, combine the Old Bay Seasoning, salt and pepper.
In a separate large bowl, whisk together the wine, cream of mushroom soup and marinated artichoke hearts.
Transfer mixture to the ramekin dish and stir all together. Pour marinated artichoke hearts, scallions, prepared horseradish mixture, wine and vinegar in the bottom of the ramekin dish.
Place pork in a 12x14 inch baking sheet preheated to simmer. Drain off excess fat. Arrange heads on baking sheet. Brush generously with 1/2 the wine, then sprinkle the marinated artichoke hearts again. Sprinkle the marinade with lemon juice and salt and pepper.<|endoftext|>The rich dish must be perfectly cooked.
Dear Pears,
I know you love baking and baking cookies, but it's time to develop those richies and add some extra gelatin!
In a small bowl, combine 1 cup white sugar, 3 teaspoons vanilla extract and 1 teaspoon skim milk. In medium bowl, combine the milk and gelatin and stir all together.
In a large glass or metal bowl, beat together almond flavored soft drink mix and fruit flavored soft drink mix. Set on medium-high speed and beat twelve minutes, or until spreadable. Pour into a 9x13 inch baking pan. Let rise for 1 hour or until slightly thickened. Cool completely.
To make glaze: Heat 6 1/2 cups white sugar and 4 teaspoons cornstarch in small saucepan over low heat. Add milk if batter begins to stick. Remove from heat and stir in cornstarch mixture, buttermilk, and vanilla extract. Pour over cookie and allow to set for 5 minutes, then sprinkle the remaining sugar over the mix. Chill until set; cut into squares.
While the cookies are still soft, preheat oven to 375 degrees F (190 degrees C). Bake for 8 to 10 minutes, or until a toothpick inserted into center of the cookie comes out clean. Remove from the oven and prick the center using a fork or skewer. Cool completely. Chill completely before cutting into little squares.