Apricot Roasted Pork

Submitted by Wendy R.

Ingredients:
½ c apricot preserves (I've also used plum, apple, and berry and they were good too!)
1 tsp salt
1 tsp dried oregano
¾ tsp garlic powder
½ tsp pepper
1 (3#) boneless pork loin, trimmed
cooking spray
*****Preheat oven to 425.  place preserves in small saucepan over med heat and cook 10 min or till melted.  Keep warm over low heat.  Combine spices and rub evenly over pork.  Place pork on a rack coated with cooking spray and place in shallow pan.  Bake at 425 for 30 min.  Brush evenly with ¼ c preserves.  Bake additional 10 min.  Brush with remaining preserves, and bake 10 more min or till thermometer reads 155 (slightly pink).  Let stand 10 minutes before slicing

Roasted Squash and Pappardelle

Submitted by Wendy R.

1 large butternut squash, peeled and cut in 1" cubes - I have also used other kinds and mixed them and it's good - need about 4-6 cups

3TB balsamic vinegar

3TB olive oil

1/2 tsp salt

Combine in a plastic bag and shake to coat all squash, then turn onto cookie sheet sprayed with cooking spray and roast at 450 for approx 1 hour, turning 2-3 times. The squash should start to look like it's drying out.

Cook one package of pappardelle (flat, ribbon-type pasta like fettucini, linguini etc) and drain

In a meduim skillet over medium heat, melt 1 TB butter and toast till lightly brown 4 TB pine nuts, set aside (I have omitted this and it tastes good even without)

Add to the pasta:

3 TB olive oil

2 garlic cloves, minced

1/2 tsp coarse ground pepper

1/2 tsp ground sage or 1 TB chopped fresh sage

Toss to coat pasta well, then add:

1 c. grated Asiago cheese

Toss.

Add roasted squash, pine nuts, and toss.

Serve with a few sprinkles of cheese on top.

YUMMY!

Serves about 6.

Curry Chicken

Submitted by April V.

(By the way, this is DELICIOUS!! I know from personal experience!)

1 chicken breast (cut in bite size pieces)

2 sliced carrots

1 green bell pepper

1/2 onion chopped

1 package S&B Golden Curry mix (by the asian sauces)

1 can coconut milk

1/2 to 1 c water

pepper

cayenne powder

cook the chicken with some pepper and a little cayenne if you like a little heat. I use about 1/2 t. add the carrots and onion and cook until they are tender. pour in the milk and the curry mix. stir around the mix so it doesn't get all thick there. You'll understand when it starts to dissolve (I think it has cornstarch in it or something). add enough water so it's nice and saucy but not too watery. add the bell pepper and simmer until it's done.

Sometimes I add 1-2 small potatoes cubed, or 1 can of bamboo shoots and a can of sliced water chestnuts or I add about 1/2 can of pineapple tidbits. I add the potatoes, shoots, and chestnuts with the carrots and the pineapple with the gr pepper. I use a bunch more veggies than I do meat. Sometimes I'll only use half of the curry mix and put the rest in the freezer for a lighter flavor. You can use beef too, I use 1 steak worth (3" x 5"), but I like the chicken best.