SVRYCHOP.TXT                                                     D-45

                       SAVORY PORK CHOPS

  4 pork chops, bone in              1/2 tsp salt
  1/8 tsp marjoram                   1/8 tsp thyme
  3/4 cup chicken broth              1/8 tsp sage
  1/2 tsp grated orange rind         1/8 tsp ground ginger

 1. Heat oven to 300 degrees.

 2. Mix the orange rind and ginger into the chicken broth.  Set aside.

 3. Cut off the fat from around the chops.  Put the fat in a heavy
    skillet.

 4. In a small bowl, mix the salt, thyme, marjoram, and sage.  Sprinkle
    over the chops, on both sides, pressing in the spices with your
    fingers.

 5. Over medium heat, cook the fat to obtain about a tablespoon or so of
    liquid fat in the skillet.  Remove and discard the fat pieces.

 6. Brown the chops in the fat, turning to brown both sides.

 7. Put the browned chops in a baking dish.  Pour the broth mix over the
    chops.

 8. Cover with foil and bake 40 minutes.  Uncover and bake 5 more
    ninutes.


 WBCHICHI.TXT

                     WHITE BEAN AND CHICKEN CHILI

  1 lb bag great northern white      1 4 oz can chopped green chilies
    beans                            2 cups cooked boneless chicken
  1 can Rotel                        1 cup grated cheddar cheese
  crushed tortilla chips             mild salsa (mild option)
  salt to taste                      sour cream (optional)

 1. Rinse beans and soak overnight in water.

 2. Drain beans and cook per package directions.

 3. During the last 30 minutes of cooking time, add the chicken,
    chilies, and Rotel (for milder chili - add 1/2 can Rotel and
    1/2 cup mild salsa).  Finish cooking.

 4. Serve in bowls topped with crushed tortilla chips, cheddar cheese,
    and sour cream.