Food tips

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.

Pork Chops with Dried Fruit Recipe

	Category	Slow Cooker Recipes
	Views	105
	Ratings	0

Ingredients And Procedures

4 pork loin chops -- about 5 oz. each

8 ounce pkg. mixed whole dried fruit -- (1 1/2 cup)

3 tablespoons packed brown sugar

3 tablespoons orange marmalade

2 tablespoons cider vinegar

1/2 teaspoon ground ginger

5 1/2 ounce can apricot nectar

1 tablespoon cornstarch

2 tablespoons water

Place pork in 3 1/2-4 quart crockpot. Layer dried fruit evenly over pork. Mix brown sugar, marmalade, vinegar, ginger and nectar; pour evenly over mixture in slow cooker. Cover and cook on Low heat setting 6-7 hours or until pork is slightly pink when cut near bone. Remove pork and fruit from slow cooker with slotted spoon, cover and keep warm. Pour juice from slow cooker into 1 quart saucepan. Mix cornstarch and water; stir into juices in saucepan. Cook over High heat 4-6 minutes, stirring constatnly until thickened and bubbly. Serve with pork nad fruit. Serves 4. Per serving; 445 calories, 70 CFF, 8 g fat, 65 mg cholesterol, 145 mg sodium, 73 g carbohydrate, 25 g protein Diet Exchanges: 3 lean meat, 5 fruit Note: The large pieces of dried fruit hold up better than the diced fruit in the long cooking. Betty Crocker Casseroles and One-Dish Meals #142, p. 82 MC formatting by bobbi744@acd.net ICQ#2099532

Rate this recipe!

Post this recipe to your site

<h1>Pork Chops with Dried Fruit</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>4 pork loin chops -- about 5 oz. each <P>8 ounce pkg. mixed whole dried fruit -- (1 1/2 cup) <P>3 tablespoons packed brown sugar <P>3 tablespoons orange marmalade <P>2 tablespoons cider vinegar <P>1/2 teaspoon ground ginger <P>5 1/2 ounce can apricot nectar <P>1 tablespoon cornstarch <P>2 tablespoons water <P><P>Place pork in 3 1/2-4 quart crockpot. Layer dried fruit evenly over pork. Mix brown sugar, marmalade, vinegar, ginger and nectar; pour evenly over mixture in slow cooker. Cover and cook on Low heat setting 6-7 hours or until pork is slightly pink when cut near bone. Remove pork and fruit from slow cooker with slotted spoon, cover and keep warm. Pour juice from slow cooker into 1 quart saucepan. Mix cornstarch and water; stir into juices in saucepan. Cook over High heat 4-6 minutes, stirring constatnly until thickened and bubbly. Serve with pork nad fruit. Serves 4. Per serving; 445 calories, 70 CFF, 8 g fat, 65 mg cholesterol, 145 mg sodium, 73 g carbohydrate, 25 g protein Diet Exchanges: 3 lean meat, 5 fruit Note: The large pieces of dried fruit hold up better than the diced fruit in the long cooking. Betty Crocker Casseroles and One-Dish Meals #142, p. 82 MC formatting by bobbi744@acd.net ICQ#2099532 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-collection.co.uk" title="Free recipe">free recipes</a>