Meat's

Fruit Stuffed Pork Chops With

Yield: 4 servings

• 3/4 c Raisin bread; toasted crumbs
• 1/2 c Apple; diced; not peeled
• 1/4 c Pear; diced; not peeled
• 2 tb Onion; minced
• 1 tb Celery; minced
• 1 tb Margarine; melted
• 1/2 ts Sugar
• Salt and pepper to taste
• Ground sage to taste
• 4 Butterflied boneless pork- Chops
  (about 1-1/4 inch)
  
• 1 tb Margarine; melted
• 2 tb Apple juice
• 1 tb Water

GLAZED APPLE RINGS

• 2 lg Cooking apples
• 2 tb Lemon juice
• 3/4 c Water
• 1/4 c Sugar
• 2 tb Light corn syrup

Combine first nine ingredients; stir well. Fill
pockets of pork chops with stuffing mixture, and
secure with wooden picks. Sprinkle chops with
salt and pepper. Brown chops on both sides in 1
tablespoon melted butter in a skillet. Add
juice and water; cover, reduce heat, and simmer
55 minutes or until chops are tender. Arrange
chops down the center of a serving platter;
surround with Glazed Apple Rings. Garnish with
fresh sage leaves, if desired.

Apple Rings:
Core apples. Slice into 1/2-inch-thick rings;
toss with lemon juice. Combine water, sugar, and
syrup in a skillet; bring to a boil. Boil 2
minutes or until sugar dissolves, stirring
constantly. Layer apple rings in skillet. Add any
remaining lemon juice; reduce heat, and simmer 8
minutes or until rings are tender, turning once.

GOLDEN GATE LASAGNA

• 1/2 lb ground sirloin
• 2 tsp garlic salt
• 1 chopped onion
• 1/2 tsp pepper
• 2 tsp oregano
• 1 tsp basil
• 4 tbs chopped parsley
• 2-8 oz cans tomato sauce
• 2-8 oz cans stewed tomatoes
• 1 pkg lasagna noodles
• 1 1/2 cp lowfat cottage cheese
• 1 1/2 cp grated lowfat mozzarella

Brown beef. Stir in garlic salt, onion, pepper,
oregano, basil, parsley, stewed tomatoes and
tomato sauce. Simmer 15-20 minutes. Cook noodles
until tender, about 15 minutes. Drain. Place 1/3
of noodles in 8" loaf pan. Layer with beef,
sauce, cottage cheese and cheese. Repeat making
2 more layers. Bake at 375 for 30 minutes.

Makes 4 servings.