Cooking Up Southern-Style Dishes (NAPSA)—Southern cookingis not just fried chicken and grits. From hearty meals to mouthwatering desserts, the cooking style spans from quick, healthful dishes such as fresh tomato bis- a cuits to decadent entres, salads and even beverages. Now a new cookbook fea- tures 1,250 easy recipes, along SUITTonos * with cooking tips and 50 menus for everyday and special occasions. Called “Southern Living Cookbook: America’s Best Home Cook“eT, ing,” it pulls the 4, best recipes and ‘ey cooking ideas from Southern M) Living magazine -and presents them in an easy- og to-use binder, complete with a bonus CD-ROM of “how-to” cooking videos and more. With over 500 tantalizing photographsof special themed recipes such as Seaside Suppers, Brunch For A Bunch, Ragin’ Cajuns Dinner, and Old Southern Breakfast, it’s a cookbook you can use yearround. Here’s a look at oneof its top recipes: TuscAN Pork CHops % 1 % 4 1 3 % % cup all-purpose flour teaspoonsalt teaspoon seasoned pepper (1-inch-thick) boneless pork chops tablespoonolive oil to 4 garlic cloves, minced cup balsamic vinegar cup chicken broth ; = Tuscan Pork Chopsputs a flavorful twist on a Southern classic. 3 plum tomatoes, seeded, diced 2 tablespoons capers Combinefirst 3 ingredients in a shallow dish; dredge pork chopsin flour mixture. Cook pork chops in hot oil in a large nonstick skillet over medium-high heat 1 to 2 minutes on each side or until golden brown. Remove chops from skillet. Add garlic to skillet and saut one minute. Add vinegar and broth, stirring to loosen particles from the bottom of skillet; stir in tomatoes and capers. Return pork chopsto skillet; bring sauce to boil. Cover, reduce heat, and simmer4 to 5 minutes or until pork is done. Serve pork chops with tomato mixture. Yields 4 servings. For more information, visit www.oxmoorhouse.com.
