Festive Pork Chops

4 pork chops (1/2 in. thick)

1&1/2 cups apple juice

1&1/2 tablespoons sugar

1 teaspoon salt

1/4 teaspoon curry powder

6 prunes (pitted)

8 dried apricot halves

2 tablespoons cornflour

4 tablespoons water

Method: Trim fat from chops, heat trimmings in pan, remove trimmings. Slowly brown pork chops on both sides in the hot fat. Combine apple juice with sugar, salt and curry powder; pour over chops. Place dried fruit on top of chops. Cover; cook over low heat about 1/2 hour or until chops are thoroughly cooked and tender. Remove meat and fruit to a warm serving dish. Blend cornflour with water, stir into pan juices. Cook and stir until mixture thickens. Serve with pork chops and fruit.

Source: Delicious Pork Recipes. Presented by the Australian Pig Society (S.A. Branch) & United Farmers & Graziers of S.A. (Adelaide: c1968-70), n.p.

Merry Christmas!

(source)

Apple & Chicken

Put in casserole, chicken breasts, sprinkle rosemary over chicken, cover with Apple Juice (Mountain Maid). Cook then drain off juice & thicken for gravy.

Source: contributed by F. Jones in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.30.

Tomato & Apple Juice

1 lge can tomato juice

1 lge can apple juice

Method: Serve in small glasses. Half fill with tomato juice, then, tipped glass slightly, add the apple juice very slowly. It will stay on top of the tomato juice. Top with a sprig of mint. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.44 ['Winter Menu']