Sweet-and-Sour Pork
1 can ( 20 ounces) pineapple chunks
2 tablespoons cornstarch
1/4 cup soy sauce
1 tablespoon honey
1/2 teaspoon chicken bouillon granules
1 garlic clove, minced
1/8 teaspoon pepper
2 tablespoons canola oil
3/4 pound pork tenderloin, cut into bite-sized pieces
1 medium green pepper, thinly sliced
Hot cooked rice
Drain pineapple, reserving the juice; set pineapple aside. Add enough water to juice to measure 3/4 cup. Combine the cornstarch, soy sauce, honey, bouillon, garlic, pepper and pineapple juice mixture until smooth; set aside.
Heat oil in a large skillet; cook and stir pork and green pepper for 6-8 minutes or until pork is no longer pink and green pepper is crisp-tender.
Stir the pineapple juice mixture; add to the skillet with pineapple. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly. Serve with rice. Yield 4 servings
Cornbread Squares
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
2 eggs, lightly beaten
1 cup 2% milk
1/4 cup canola oil
Combine flour, cornmeal, sugar, baking powder and salt. Add eggs, milk and oil. Beat just until moistened. Spoon into a grease 8-inch square baking pan. Baker at 400º for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Makes 9 servings
Romaine Salad
1 head romaine lettuce
1 pint strawberries
1 avocado
1/2 cup cashews
3/4 cup sugar
1/2 cup vinegar
1 cup vegetable oil
1 teaspoon dry mustard
1/2 teaspoon salt1
1/2 tablespoons poppy seeds
Shred romaine lettuce and put into a bowl. Add sliced strawberries, avocado, and cashews. For the dressing whisk together remaining ingredients. Pour over salad just before serving.
Happy Cooking!
