Pork Tenderloin with Garlic-Orange Vinaigrette and Sauteed Spinach from DT

Serves 4
Pork Tenderloin with Garlic-Orange Vinaigrette and Sauteed Spinach

Pork tenderloin gets a vinaigrette of orange juice and garlic.

Sauteed spinach, for a side dish, is ready after a flash in the pan.

Prep: 35 minutes Total: 35 minutes

Ingredients
4 tablespoons olive oil
2 pork tenderloins (about 1 pound each), trimmed and patted dry
Coarse salt and ground pepper
1/4 cup orange juice
2 tablespoons Dijon mustard
1 tablespoon honey
1 garlic clove
4 bunches flat-leaf spinach (about 2 pounds total), thick stems removed, washed well
(or you may substitute for well drained canned spinich)

Directions
In a large skillet, heat 1 tablespoon oil over medium; season pork with salt and pepper. Add pork to skillet, and cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 145 degrees, 20 to 25 minutes (reduce heat if pork browns too quickly). Transfer pork to a plate, and cover loosely with aluminum foil; let rest 5 to 10 minutes (reserve skillet).
Meanwhile, in a blender, combine orange juice, mustard, honey, garlic, and 2 tablespoons oil. Season with salt and pepper, and blend until smooth; set vinaigrette aside.
In reserved skillet (if bottom of skillet is blackened, use a new one), heat remaining tablespoon oil over high. Add as much spinach as will fit; toss until wilted, adding more spinach as there is room, 3 to 5 minutes total. Drain off excess liquid, and season spinach with salt and pepper. Slice pork and drizzle with vinaigrette; serve with spinach.

Broccoli-Pork Stir Fry by Susan Turner

1/4 cup lemon juice
1/4 cup soy sauce
1 TBSP cornstarch
2 tsp oil
1 pork tenderloin(about 1 pound)
2 cloves minced garlic
1 head broccoli broken into floweret's
1 /2 tsp crushed red-pepper (optional)
2 cups of rice prepared according to pkg directions

In a medium bowl combine lemon juice, soy sauce, & cornstarch. Set stir fry sauce aside. In a large non-stick skillet heat oil and cook pork until browned. Place pork on plate. Add broccoli to skillet with 1/2 cup water. Cook broccoli until tender crisp. Add pork and stir fry sauce. Cook, stirring until sauce has thickened. Serve over the prepared rice.

Artichoke Salad by Susan Turner

1 head of lettuce
1 jar artichoke hearts(marinated)
1 jar Newman's Own Original Salad Dressing
3 cups mozzarella cheese
1 lb pork sausage
1 can mushrooms
1 cup red cabbage (chopped)
1/2 cup red onion (chopped)

Brown sausage & crumble. Drain. Set aside to cool. Wash & tear lettuce into bite size pieces. Place in a large bowl. Drain mushrooms. Drain & slice artichokes. Mix all ingredients. Serve.

Health Rolls by Janet Turner

1 cup All Bran cereal (can use wheat germ)
1 cup shortening
3/4 cup sugar
1 1/2 teaspoons salt
1 cup boiling water
2 beaten eggs
2 pkg yeast in 1 cup lukewarm water
5-6 cups flour

Mix all bran, shortening, sugar, & salt. Pour boiling water over mixture & stir until mixture is dissolved. Add eggs & yeast mixture. Add flour. Let rise once. Make into rolls. Place on a ungreased cookie sheet. Let rise again. Bake at 375 degrees for 15-20 min or until brown.

"Kitty Litter Cake"

ANY OF YOU WHO HAVE A PARTY TO GO TO, THINK ABOUT THIS CAKE.

CAKE INGREDIENTS:
1 box spice or German chocolate cake mix
1 box of white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix
A few drops green food coloring
12 small Tootsie Rolls or equivalent

SERVING "DISHES AND UTENSILS"
1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW pooper scooper

1) Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside.
2) When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture.
3) Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shapethe blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top.
4) Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper. Enjoy!
"Kitty Litter Cake"

Snicker-Doodle

It seems like Sunday has become "Family Baking" day. Ever since Bekah was here we have made a treat every Sunday. Today, I wasn't really feeling like making, let alone baking anythinsg and Emily comes up to me and says, "How about we go make some cookies, or something..." So that is just what we did. We chose our snicker- doodle cookies, that we just love. I hate that some forms of this cookie are hard, so I searched all over for the perfect one, and I think this is it.

Snicker-doodles

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

White Chicken Chili

1 lb cubed chicken
1/2 medium onion
1/2 t garlic powder
2 cans Great Northern Beans, drained and rinsed
1 can chicken broth
1 can chopped green chilies
1 t salt
1 t oregano
1 t cumin
1/2 t pepper
1/4 t cayenne pepper
1 c sour cream
1/2 c heavy cream (may substitute evaporated milk or whole milk)

Saute chicken, onion, and garlic powder in 1 tablespoon olive oil. Salt and pepper to taste. In a a large stock pot bring beans, broth, chilies, salt, oregano, cumin, pepper, and cayenne to a boil. Let simmer 30 minutes.

Add chicken mixture, sour cream, and whipping cream. Heat through, but do not boil. Serve immediately.

I apologize for the picture, sometimes it's hard to make soup look good without covering it in cheese, but I wanted you to see what it looked like.