BrightRidge offices will be closed November 26th and 27th for the holiday. Happy Thanksgiving from your friends at BrightRidge!
Submitted by: Tina Blevins, Fall Branch
1 package thick pork chops (4 or 5)
1 glass jar of sauerkraut
1 tsp. sugar
2 cups water
Place in pressure cooker with water. Cook 30-45 minutes according to the thickness of pork chops. Remove bones and serve with your best mashed potatoes.
Submitted By: Virginia R., Piney Flats
8 oz. russian salad dressing
12 oz. apricot preserves
1 to 2 lbs. bag boneless chicken breasts
Combine dressing and preserves and stir. Put chicken in the slow cooker and pour mixture on the chicken. Cook on low for 6 to 8 hours.
Submitted By: Emily L, Jonesborough
1 12oz jar apricot preserves
1 pkg Lipton Onion Soup Mix
1 8 oz bottle Maple Grove Farms Balsamic Vinegarette Dressing
4 chicken breasts or 8-10 chicken breast tenders
Baking dish of size to allow meat to be covered by mix
Preheat oven to 350 degrees. Mix the preserves, dry soup mix, and dressing. Pour over chicken. Baked uncovered for 60 minutes.