PORK TENDERLOIN WITH COUSCOUS

1 (1 1/4-lb) pork tenderloin

1 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
1/3 cup apricot preserves
2 tbsp honey mustard
1 box (10-oz) couscous
1/2 cup diced dried apricots
1/3 cup toasted sliced almonds

Line broiler pan with aluminum foil.

Brush the tenderloin with the olive oil and sprinkle with the salt and pepper.   Place on the foil-covered broiler pan.  Broil 5 to 6-inches from the heat for 8 to 10 minutes or until browned, turning once.

Combine the preserves and honey mustard.  Spread the mixture over the tenderloin.  Continue broiling for another 10 minutes or longer until a meat thermometer inserted in the center reads 155 degrees.  Turn meat once during this time.  Remove from oven, cover with foil and let stand 5 minutes.

Meanwhile, prepare the couscous according to the package directions.  Fluff the couscous; stir in the diced apricots and sliced almonds. 

Slice the pork and serve with the couscous.
Yield: 4 servings

Note: I have had this recipe for so many years I don't remember where I got it.

It was probably TOH or other Reiman Publication.

EASY STRAWBERRY SHORTCAKE

Note: The strawberry mixture needs to set for an hour, so this recipe does take more time.

Filling:
3 cups sliced fresh strawberries
2 tsp balsamic vinegar
2 tbsp sugar

Stir the strawberries, sugar, and vinegar together. Let the mixture stand for an hour. Stir mixture occasionally during that hour.

Cakes:
2 1/2 cups reduced-fat biscuit baking mix (ie: Bisquick)
1/3 cup sugar
1 1/2 tsp vanilla
1 cup fat-free plain yogurt

Preheat oven to 425 degrees.

In a large mixing bowl, combine the sugar and biscuit baking mix. Stir the vanilla into the yogurt to combine. Add the yogurt to the ingredients in mixing bowl, stirring just until dry ingredients are moistened.

Turn the dough out on a lightly floured surface; knead 3 to 4 times. Pat dough down to a thickness of 1/2-inch. Using a 2 1/4-inch round cutter, cut dough; redo the scraps and cut them, too. Place the shortcakes on an ungreased cookie sheet and bake for approximately 15 minutes at 425 degrees.

Serve while still warm, filled with the strawberry filling. Garnish with whipped cream and strawberries, if desired.

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Serve while still warm, filled with the strawberry filling. Garnish with whipped cream and strawberries, if desired.

OH-SO-EASY KEY LIME PIE

4 large egg yolks (save whites for meringue, if desired)
1 can (14-oz) sweetened condensed milk
3 1/2 ounces Key Lime juice
1 9-inch graham cracker pie crust or pie pastry baked just until lightly browned

In a mixing bowl combine the egg yolks with the sweetened condensed milk on low speed of electric mixer. Slowly pour in the lime juice, mixing until well blended. Pour mixture into the pie shell. Bake at 350 degrees for about 15 minutes until set. Use the egg whites to make a meringue topping or top with whipped cream. 

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BANANA SPLIT SMOOTHIE

2 medium bananas, peeled and sliced
1 can (8-oz) crushed pineapple in juice (do not drain)
1 cup crushed ice
1 teaspoon sugar
1/2 cup unsweetened orange juice
1 carton (8-oz) low-fat vanilla yogurt

In the container of a blender, combine the bananas, pineapple with juice, ice, sugar, and orange juice. Put the cover on the blender and process the mixture until smooth. Add the yogurt and process until blended. Serve immediately.

Garnish each cup/glass with a Maraschino cherry atop smoothie, if desired.
Yield: 4 cups

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IRISH ITALIAN STYLE SPAGHETTI

This is an old recipe from my vintage recipe collection. It is from the early 50s.

1 lb lean ground beef
1/2 cup chopped yellow onion
1 can (10 3/4-oz) condensed cream of mushroom soup
1 can (10 3/4-oz) condensed tomato soup
1/2 tsp dried Italian seasoning
1/8 tsp garlic powder
1/2 tsp chili powder
1/4 tsp pepper
1/4 tsp hot sauce, optional
dash of ground red pepper
1 pkg (12-oz) spaghetti pasta
Parmesan cheese for topping

In a large skillet, cook the ground beef and onion until the meat is no longer pink and onion is tender. Drain and wipe excess fat from skillet with a paper towel.

Return the meat and onion to the skillet; add the cream of mushroom soup, tomato soup, Italian seasoning, garlic powder, chili powder, pepper, and hot sauce. Bring the mixture to a boil then reduce heat to low. Cover skillet and simmer for 20 minutes.

While sauce simmers, cook the spaghetti according to the package directions; drain well.

To serve, spoon the sauce over the hot spahetti and sprinkle with the Parmesan cheese.

Yield: 6 servings 

LEMONADE-ORANGE DRINK

1 can (12-oz) frozen orange juice concentrate

1 can (12-oz) frozen lemonade concentrate
2 pkgs Kool-Aid lemonade mix
1 cup sugar
water

In a 1 gallon container, mix the juice concentrates, Kool-Aid mix, and the sugar together with enough water to fill container. Stir well to dissolve the juices and Kool-Aid.

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QUICK VEGETABLE RAMEN SOUP

1 pkg Ramen noodle soup

1 cup chopped fresh broccoli
1 green onion, sliced

Follow the package directions for cooking the ramen. When water boils, add the broccoli and the noodles. Cook until the noodles are tender. Stir in the green onion and the ramen seasoning packet. Serve at once while hot.

Yield: 2 servings

 Clipart for fun.

ROTINI RANCH CHICKEN SALAD

3 cups rotini pasta, cooked and drained

2 cups broccoli florets
1 1/2 cups Ranch dressing
1 pkg (6-oz) deli-style honey roasted chicken breast
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup slivered red onion

Combine all ingredients in a large bowl. Toss well to coat. Refrigerate until serving time.

Yield: 10 cups

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KEY LIME PIE

This is another "quick fix" recipe that does, however, require some chilling time.

This is a really easy pie. The photo is a file photo of this pie.

1 baked pastry shell or graham cracker crust
3 egg yolks
1 can (14-oz) sweetened condensed milk
1/2 cup Lime Juice from concentrate (such as ReaLime)
Yellow food coloring, optional
Whipped cream for garnish

Preheat oven to 325 degrees.

In a large mixer bowl, beat egg yolks with the sweetened condensed milk, lime juice, and the food coloring, if desired. Pour the mixture into the prepared pie crust and bake for 30 minutes. Cool. Refrigerate until chilled. Top with whipped cream garnish before serving.

LEMON-DIJON MARINADE

2 teaspoons grated lemon rind
2/3 cup lemon juice
3 tablespoons Dijon mustard
2 tablespoons water
1 garlic clove, minced
1/2 teaspoon sugar
1 teaspoon fresh ground black pepper
1/4 tsp paprika

In a small bowl combine all the ingredients, stirring well to blend. Use this marinade on fish or chicken before cooking. Baste the meat with the marinade while cooking.

Makes 1 cup of marinade.

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