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Ingredients

1 (10 ounce) jar sweet and sour sauce
1 cup packed brown sugar
1/2 cup orange juice
4 tablespoons white wine
1/4 cup butter, melted
4 skinless, boneless chicken breasts

Directions

Preheat the oven to 400 degrees F (200 degrees C).

In a bowl, combine sweet and sour sauce, brown sugar, orange juice, white wine, and melted butter or margarine. Mix well.

Place chicken in a greased 9×13 inch baking dish, and pour sweet and sour sauce mixture over chicken.

Bake for 45 minutes in the preheated oven, until the sauce has reduced to a thick glaze.

Ingredients

2 (6 ounce) cans chopped black olives
2 (4 ounce) cans diced green chiles
1 (14.5 ounce) can diced tomatoes
3 green onions, chopped
2 cloves garlic, chopped
1 tablespoon olive oil
2 teaspoons red wine vinegar
1 teaspoon ground black pepper
1 pinch seasoning salt

Directions

In a medium mixing bowl, mix together olives, green chilies, tomatoes, green onions, garlic, olive oil, vinegar, black pepper, and seasoned salt. Cover, and chill overnight. Serve cold or at room temperature.

Ingredients

1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
1/4 cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar
4 sprigs fresh thyme (optional)

Directions

Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.

Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.

In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

Ingredients

1 pound hardwood chips
1 1/2 cups ketchup
1/2 cup brown sugar
1 (12 fluid ounce) can or bottle beer
1/4 cup distilled white vinegar
1/2 cup red wine
1/2 medium onion, diced
1 cup diced green bell pepper
1 tablespoon black pepper
1 (4 pound) whole chicken, cut into 4 pieces

Directions

Place wood chips in warm water, and soak for 2 to 3 hours.

Preheat oven to 350 degrees F (175 degrees C).

In a small saucepan, blend the ketchup, brown sugar, beer, vinegar, and wine. Mix in the onion, bell pepper, and black pepper. Simmer until thickened, approximately 10 minutes.

Spread wet wood chips evenly in the bottom of a broiler pan, adding enough water to ensure chips remain moist while cooking. Cover with broiler pan grate, and arrange chicken pieces on top. Coat chicken with the sauce, and cook approximately 1 hour, basting regularly.

In a small saucepan over medium heat, simmer any remaining sauce to be used additionally for dipping when served.