Spiced Orange Pork

~Mike Austin

4 (4 oz.) boneless pork loin chops *

½ cup orange juice

1/4 cup orange marmalade

2 teaspoons cornstarch

1/4 teaspoon cinnamon

Dash ground cayenne

2 tablespoons lemon juice

1 tablespoon chopped fresh parsley, optional

In large non stick skillet, over medium heat, brown pork chops on both sides. Add orange juice.

Reduce heat; and simmer 10 to 15 minutes or until pork is no longer pink. Remove from skillet. In a bowl combine marmalade, cornstarch, cinnamon, red pepper, and lemon juice. Combine well.

Pour into skillet cook until thickened, stirring constantly. Spoon sauce over pork chops. Garnish with parsley or sliced oranges.

4 servings - serve with steamed white rice.

Honey Mustard Ham Steak

~Mike Austin

1 lb ham steak

2 tablespoons honey mustard

Place ham steak on broiler pan. Spread ham with honey mustard. Broil 6 to 8 inches from heat for 4 to 5 minutes or until brown and bubbly (watch carefully to prevent burning)

4 servings

Roast Beef Roll-ups

~Mike Austin

1 (6 oz.) pkg. herb stuffing mix

1 2/3 cups water

1/4 cup butter or margarine

6 (2 oz.) slices cooked roast beef (from the deli), 1/4 inch thick

1 pkg your favorite gravy mix

Prepare stuffing mix as directed on package, using 1 2/3 cups water and 1/4 cup margarine.

Place stuffing mixture on each slice of roast beef. Roll up enclosing stuffing. Place beef rolls, seam side down, in an ungreased 8 inch square dish.

Prepare gravy according to packet directions. Heat and pour over beef rolls. Cover with microwave-safe waxed paper. Microwave on HIGH for 8 - 10 minutes, rotating dish once halfway through cooking.

6 servings

Broccoli

~Mike Austin

Cook 2 cups of broccoli and stir in:

1 to 2 tablespoons orange juice and 1/2 teaspoon toasted sesame seed or

1/2 cup chopped red bell pepper and 1 cup cooked, sliced mushrooms or

1 to 2 tablespoons orange juice and 1/3 cup mandarin orange segments or

1 tablespoon margarine or butter, 2 teaspoons soy sauce, and 1/4 cup cashews or

1 tablespoon margarine or butter and 1 or 2 teaspoons dried dill weed or

1 tablespoon margarine or butter, 1 teaspoon grated lemon peel, and 1/2 teaspoon dried tarragon

Carrots

~Mike Austin

Cook 2 cups of carrots and stir in:

2 teaspoons honey and 1/2 teaspoon dried mint leaves or

1/3 cup pineapple chunks, 1 to 2 tablespoons pineapple juice, and 1/2 teaspoon dried parsley flakes or

1/2 cup chopped apple and 2 teaspoons lite maple syrup or

1 tablespoon margarine or butter and 2 tablespoons apricot preserves or

1/4 cup raisins, 1 tablespoon margarine or butter, and 1 teaspoon grated orange peel

Corn

~Mike Austin

Cook 2 cups corn and stir in:

1/2 cup chopped green bell pepper and 1/2 teaspoon dried Mexican seasoning or

1/2 cup chopped red bell pepper and 1/4 teaspoon dried basil leaves or

1/4 cup chopped red onion and 1 teaspoon sugar or

1 tablespoon margarine or butter and 1 teaspoon purchased barbeque seasoning

2 tablespoons chopped green chilies, 1 tablespoon margarine or butter, and 1/4 teaspoon chili powder or

1 tablespoon margarine or butter, 1/2 teaspoon dried basil leaves, and 1/2 teaspoon

dried oregano leaves.

Beans

~Mike Austin

Cook 2 cups of beans and stir in:

1/2 teaspoon caraway seed and 1/4 cup chopped apple or

1/2 teaspoon dried basil leaves and 1/4 cup chopped red onions or

1/4 cup seasoned croutons and 1 cup sliced, cooked mushrooms or

1/4 cup sliced water chestnuts, 1 tablespoon margarine or butter or sesame hot chili oil,

and 1 tablespoon soy sauce or prepared teriyaki sauce