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FareShare Gazette -- April 2004 Recipes

A home-style FareShare Gazette -- April 2004 Recipes made with Red Wine Vinegar, Dark Brown Sugar, Chicken Stock, Butter, and Condensed Cream Of Mushroom Soup. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 1 cup
• 1 cup
• 2 tbsp
• 10 1/2 oz
• 1/2 cup
• 1/2 tsp

Method (preview)

1. 1

   In a medium saucepan combine the vinegar, sugar, chicken stock, tomatoes and tamarind paste.

2. 2

   Cook over medium heat, stirring occasionally, until thickened, 15 to 20 minutes.

3. 3

   Strain through a coarse strainer into a mixing bowl and allow to cool.

4. 4

   Sprinkle salt on both sides of the pork chops and brush generously with the tamarind glaze.

5. 5

   Place the chops on a broiler pan and broil for 5 to 6 minutes per side, rotating the pan as necessary, until the chops are deep brown, crusty and just cooked through, but still moist.

6. 6

   Alternatively, the chops can be grilled.

7. 7

   Serve immediately with green chile spoon bread and apricot-almond chutney.

8. 8

   In skillet, brown chops on both sides in butter.

9. 9

   Mix soup, vegetables, rice and curry powder; place in casserole.

10. 10

    Add chops and drippings to top of rice mixture.

11. 11

    Bake at 350 F. for 1 hour.

12. 12

    In skillet, brown chops as above. Mix remaining ingredients; place in glass or pyroceramic casserole. Add chops and drippings to top of rice mixture.

13. 13

    Microwave on High for 20 minutes.

14. 14

    ISBN 0-9606506-0-1, 4th Printing, 1984"

15. 15

    T(Cooking Time): "1:00"