Cooking - for a new lifestyle (Our Test Kitchen)

3/4 tsp sage 1 tsp minced garlic 1 tsp thyme 1/2 tsp ground all spice 1/2 tsp paprika 2/3 cup cranberry sauce 1 tbsp soya sauce 2 small pork tenderloin  cut into 3 large pieces (or pork chops) In a large ziploc bag, mix first 7 items well then place pork in bag and rub into spices well. Seal and let sit for 2 hours. Rub down again (in bag) and let sit for another 2 hours. I did not keep refrigerated but would have if it was summer time. 2-4 left over apples or about 1 1/2 cups apple sauce 1/2 tsp cinnamon (optional) 5 stalks of green onions In a greased baking dish slice 2 apples and lay on bottom of dish. Sprinkle with cinnamon. Place meat onto apples. Garnish with green onions and more apple. Add 3/4 cup of water and bake uncovered. Bake 40-50 minutes. Serve chunky veggies and rice! We added vegetable egg rolls as an appetizer. "Bon Appetit!" This was the moistest meat I have had in forever. 

1/2 cup olive oil 1 large onion diced 1-2 pounds of asparagus  (I use the stalks after using the tips in other recipes) 5 cups chicken stock 1 cup heavy cream 1tbsp butter 1 tbsp flour salt and pepper crab meat or fresh diced bacon bits f desired Trim ends off and cut stalks of asparagus into 1/2-inch or smaller pieces. Cook diced onion in 2 tablespoons olive oil  in a large pot over medium heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste,  then cook, stirring often for 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes. Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. THIS IS WHEN I refrigerated it, to continue making when I wanted to eat it. It would freeze well at this point too. Just bring back to a boil and continue from here if you choose to do the sam...

So easy and tasty and inexpensive when you get it on sale. If this is the first time your child has had them..... Grandpa used to call them little trees. Asparagus does not store well so plan to use it as soon as you can. and store the way you found them in the store! 1 package of asparagus. (the slimmer the stalks the better) (usually 12 to a bunch) 24-36 slices of thinly sliced ham or prosciutto 6 full size slices of cheese ( your favourite.... I have used Kraft slices. Swiss, Havarti) 3 cups of already cooked rice (or pasta al dente) *** note that you can add onions or celery or green peppers or shredded carrot or mushrooms to this. In a rectangular greased baking pan, lay down the precooked rice or pasta. Trim your stalks of asparagus to 6-8" long. Set aside base of stalks for soup if desired. Lay out 2-3 thin slices of ham on the counter. Place 1/2 slice of cheese on top. Place 2 asparagus tips on the cheese and roll. Lay this wrap on the rice....

Ingredients Box cake mix 2 cups cool whip 1 egg Icing sugar Directions Mix together cake mix, cool whip and egg using electric mixer till smooth. Take your time because it does become quite thick and sticky. Suggestion is to let the cool whip melt a bit before adding. Cover bowl with plastic wrap for 2 hours or over night in freezer. Preheat oven to 350. Grease cookie sheet. Roll dough into 1 inch balls and then roll in icing sugar Place on cookie sheet 2-3 inches apart. Bake for 10-12mins. Be watchful, you don't want them to brown. Any cake mix can be used for making the cookies. Just do remember, take your time or you'll get splattered like Mum.

Makes 4 servings 4 apples, peeled and cut into thin slices 2 tsp sugar 1 tsp ground cinnamon 1/3 cup brown sugar 1 cup rolled oats 2 tbsp butter, unsalted 4 scoops vanilla ice cream (optional) Preheat the oven to 400F.  Butter an oven-safe dish. Peel the apples, remove and discard the cores, cut them into thin slices.  Arrange the slices in the buttered dish, then sprinkle with the sugar and cinnamon.  Bake in the middle of the oven 12-15 minutes. During this time, combine the brown sugar, rolled oats, and butter in a bowl.  Using a pastry blender or 2 knives, blend the ingredients until a crumbly pastry mixture forms (about the size of peas). Take the dish out of the oven, spread the crumbly mixture evenly over the apples.  Bake an additional 15 minutes, until the topping is golden-brown. Let stand 15 minutes, then serve with vanilla ice cream, if desired.

Creamy Cole Slaw Makes 6 servings 1/3 cup mayonnaise 1/3 cup yogurt, plain, 2% 3 tbsp wine vinegar 1 tbsp Dijon mustard 1 tbsp horseradish 8 cups Savoy cabbage, or green, thinly sliced 3 carrots, grated 6 green onions/scallions, thinly sliced salt and ground pepper, to taste In a large bowl add the mayonnaise, yogurt, vinegar, mustard and horseradish. Prepare the cabbage, carrots and green onions.  Add the prepared vegetables to the bowl, add salt and pepper, then mix well.  Cover with plastic wrap and chill in the refrigerator for at least 1 hour. Adjust the seasoning and serve. Delicious!!  From www.soscuisine.com

A recipe has been passed around the internet today for Oven Roasted Vegetables.  The photo looked good.  The recipe sounded good.  So I decided to make it for supper tonight. I changed a few things . . . surprise . . . !!!  And it was delicious!!  This recipe makes enough for at least six hearty diners.  I served it with roast beef and apple crisp for dessert. Here goes . . . 1 bundle of asparagus, cut in half 1 small package of snow peas 2 medium yellow squash (which I couldn't find), cut in large chunks 1 zucchini (so I added a second zucchini), cut in large chunks 1 small package of baby carrots 1 package of grape or cherry tomatoes 1 small bag of baby red potatoes, cut into wedges about 1/4 cup of extra virgin olive oil 2 tbsp of rosemary 1-1/2 tbsp of basil steak seasoning (I used Mrs. Dash) salt and pepper 1-1/2 tbsp garlic salt (I used a couple of garlic cloves well chopped) Prepare the vegetables and place in a large bowl. ...