Fruit Stuffed Pork Chops

1 can (16 ounces) pitted tart cherries, drained

1/2 cup chopped apple

1/4 cup raisins

1/4 cup chopped dried apricots

1 teaspoon ground cinnamon

1/2 teaspoon instant chicken bouillon granules

1/2 teaspoon salt

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

1/8 teaspoon pepper

5 tablespoons CRISCO Oil, divided

1/3 cup chopped onion

1 cup herb-seasoned stuffing mix

1/4 cup packed brown sugar

4 pork chops with pocket, 1 inch thick

Preheat oven to 350ºF. Mix cherries, apple, raisins, apricots,
cinnamon, bouillon granules, salt, allspice, cloves and pepper in medium
mixing bowl. Set aside.

Heat 1 tablespoon Crisco Oil in small saucepan. Add onion. Sauté over
moderate heat until tender. Stir in stuffing mix, brown sugar and cherry
mixture. Remove from heat.

Fill each chop pocket with one-fourth of stuffing. Secure edges with
wooden picks. Heat remaining 4 tablespoons Crisco Oil in large skillet.
Add chops. Brown over medium-high heat. Place chops in 8-inch square
baking dish. Cover dish with aluminum foil. Bake at 350ºF, about 40
minutes, or until pork is no longer pink.

Remove wooden picks before serving.

Yield: Four

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Smoky Mountain Cabins

[ world famous recipes ] Butterfinger Angel Dessert

Butterfinger Angel Dessert

1 angel food cake
2 cups confectioners' sugar
1/2 cup butter
2 teaspoons vanilla extract
1 quart whipped cream

Break up angel food cake into pieces. With a mixer,
mix confectioners' sugar, butter and vanilla extract.
Fold in whipped cream. Put into a pan half of angel
food cake and half of cream mixture over cake. Crush 5
or 6 Butterfinger candy bars. Sprinkle over cream
mixture. Put rest of cake on. Add remaining cream
mixture. Sprinkle remaining candy bar on top.

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[ world famous recipes ] Rosemary Garlic Beef Rib Roast

Rosemary Garlic Beef Rib Roast

6-8 lb well-trimmed Beef rib roast, small end (3 to 4 ribs)

Seasoning:
1 Tbsp dried rosemary leaves, crushed
3 cloves garlic, crushed
3/4 tsp salt
1/4 tsp pepper

Heat oven to 350º F. Combine seasoning ingredients; press evenly
into surface of Beef roast. Place roast, fat side up, in shallow
roasting pan. Insert ovenproof meat thermometer so tip is centered
in thickest part of Beef, not touching bone or resting in fat. Do
not add water or cover. Roast 2-1/4 to 2-1/2 hours for medium-rare;
2-3/4 to 3 hours for medium doneness.

Remove roast when meat thermometer registers 135º F for medium-rare,
150º F for medium. Let stand 15 minutes. (Temperature will continue
to rise to 145º F for medium-rare, 160º F for medium.) Carve into
slices.

8 to 10 servings.

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