White Chocolate Mousse

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Yield: 4 servings
Ingredients:
12 oz white chocolate, broken into small pieces
4 tbsp water
2 cup heavy cream
1 tsp instant (powdered) gelatin
1/2 cup cold water
1/4 cup milk chocolate bits or chips

Procedures:
1 In a double boiler, melt white chocolate bits in water.
2 Whip the heavy cram until thick.
3 Fold the melted white chocolate into the cream.
4 In a small cup, combine powdered gelatin with cold water. Heat in microwave at high for 45 seconds, until gelatin is dissolved.
5 Mix into the white-chocolate cream.
6 Add some chocolate bits or chips and fold, then pour contents in a mold. Refrigerate for 3-4 hours.
7 To serve, immerse mold in warm water, then invert on a serving plate.
8 Garnish with chocolate bits and mint leaves if desired.

Crab Salad with Chiles and Cilantro

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Yeild: 4 Servings
Ingredients:
1 cup sour cream
1/2 cup (4-ounce can) Diced Green Chiles
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro
2 tbsp lime juice
1/2 tsp salt
1 lbs fresh or chopped imitation crabmeat
Crackers or tortilla chips

Procedures:
1 COMBINE sour cream, chiles, onion, cilantro, lime juice and salt in medium bowl; add crab.
2 Toss to coat well.
3 Cover; refrigerate for at least 1 hour.
4 Serve with crackers or chips or use as a topping for salads or tostadas.

Spinach Salad with Cherries

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Yeild: 4 Servings
Ingredients:
1/4 cup olive oil
1/4 cup red wine vinegar
2 tsp honey
1/8 tsp black pepper
5 cup cleaned torn spinach leaves, stems removed
1 cup bite-size fresh pineapple wedges
1/2 cup dried tart cherries
1/2 cup thinly sliced red onion
x crumbled feta cheese, if desired

Procedures:
1 For the dressing, combine oil, vinegar, honey and pepper in a medium bowl; mix well.
2 For the salad, combine spinach with pineapple, cherries and onion in a large salad bowl. Spoon dressing over spinach mixture; mix to coat salad with dressing. Serve topped with feta cheese, if desired.
3 Courtesy of: Cherry Marketing Institute

Italian Celery Salad

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Yeild: 4 Servings
Ingredients:
2 can stewed tomatoes
2 large celery branches
2 tbsp olive oil
2 tbsp chopped onions
1/4 cup white wine
Italian seasoning
salt, pepper, thyme

Procedures:
1 In a saucepan, saute chopped onions in olive oil.
2 Add white wine and simmer for 1 minute.
3 Add stewed tomatoes, mix well.
4 Season with Italian seasoning, salt, pepper, thyme. Set aside and cool.
5 Wash, peel / clean celery branches. Slice to make 4 inch batonnets.
6 Make a bed of tomato sauce on serving plate. Arrange celery sticks on top, then garnish with the rest of the tomato sauce.
7 Serve cold as appetizer.

Pork Stew a la Limousine

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Yeild: 4 Servings
Ingredients:
1 kg pork meat, for stewing
1/4 cup butter
1 tbsp cooking oil
1 large onion, peeled and cut into rings
1 large carrot, peeled and diced
1 tbsp flour
1 cup white wine
1 cup water
1 x bouquet garnis (spice bag)
1 x garlic clove, chopped
x salt and pepper
1 can button mushrooms, drained
1/4 lbs bacon, chopped

Procedures:
1 Melt half of the butter in a pressure cooker over high heat. Add the cooking oil, then the pork meat. Saute until browned on the edges.
2 Add the sliced onions and the diced carrots. Continue sauteeing for 2 minutes more.
3 Add the flour, then continue cooking until the flour has browned a bit.
4 Add the wine and water. Bring to a quick boil, then add the bouquet garnis and garlic clove. Cover, then cook with pressure for about 30 minutes.
5 In a separate pot, melt the other half of the butter, then saute the mushrooms and bacon until cooked.
6 After 30 minutes, open the pressure cooker, then add the bacon and mushrooms. Stir and season with salt and pepper. Let it simmer for about 3 - 4 minutes.
7 Tranfer to a serving plate. Serve with rice or

Cajun Pork Roast

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Yeild: 4 Servings
Ingredients:
2 lb boneless single loin pork roast
3 tbsp paprika
1/2 tsp red pepper (cayenne)
1 tbsp garlic powder
2 tsp oregano
2 tsp thyme
1/2 tsp salt
1/2 tsp white pepper, ground
1/2 tsp cumin
1/4 tsp nutmeg

Procedures:
1 Combine all seasonings and rub well over all surfaces of roast.
2 Place roast in shallow pan and roast in 350 degree F. oven for about an hour, until internal temperature is 155 to 160 degrees F.
3 Remove from oven, let rest 5 to 10 minutes before slicing.
4 Preparation Time: 5 minutes,Cooking Time: 60 minutes
5 Nutrient Information per Three-Ounce Serving:,Calories: 178,Sodium: 239 mg,Protein: 27 gm, Cholesterol: 66 mg, Fat: 7 gm

Southwestern Kabobs

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Yeild: 4 Servings
Ingredients:
4 ea boneless top loin pork chops, cut into 1-inch cubes
4 tbsp taco or fajita seasoning
1/2 ea green bell pepper, seeded and cut into 1-inch pieces
1/2 large onion peeled & cut into 1-inch pieces

Procedures:
1 In a plastic bag or shallow bowl, toss together pork cubes with desired seasoning until pork is evenly coated.
2 Thread pork cubes, alternating with pepper and onion pieces, onto skewers.
3 Grill over a medium-hot fire, turning occasionally, until pork is nicely browned.
4 If using wooden skewers, soak in water for 20 minutes before using.
5 Approximate Nutrient Information per Serving:, Calories: 200, Sodium: 880mg, Protein: 25g, Cholesterol: 60mg, Fat: 6.6g, Sat. Fat: 2g

Smoky Country-Style Ribs

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Yeild: 6 Servings
Ingredients:
3 lb pork country-style ribs
1 cup catsup
1/2 cup firmly packed brown sugar
1/2 cup chili sauce
2 tbsp cider vinegar
2 tbsp liquid smoke
1 tbsp lemon juice

Procedures:
1 Sprinkle ribs with garlic salt and freshly ground pepper.
2 Combine remaining ingredients in a medium saucepan.
3 Cook over medium heat for about 10 minutes, stirring occasionally; keep warm.
4 Place ribs, rib bones down, on rack of a shallow roasting pan.
5 Baste with sauce.
6 ake at 325 degrees F. for 1 1/2 to 2 1/2 hours, turning and basting with sauce every 30 minutes.
7 Cut into serving-size portions.
8 Bring remaining sauce to a boil and serve with ribs.
9 Preparation Time: 15 minutes,Cooking Time: 120 minutes
10 Nutrient Information per Serving:,Calories: 391,Sodium: 859 mg,Protein: 23 gm,Cholesterol: 85 mg, Fat: 18 gm

Barbecue Pork Skillet

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Yeild: 4 Servings
Ingredients:
4 ea top loin pork chops
1/4 cup low-fat Italian dressing
1/4 cup barbecue sauce
1 tsp chili powder

Procedures:
1 In large non-stick skillet, brown pork chops on one side over medium-high heat; turn chops and add remaining ingredients to pan, stirring to blend; cover and simmer for 5-8 minutes.
2 Approximate Nutrient Information per Serving:, Calories: 180, Sodium: 430mg, Protein: 25g, Cholesterol: 60mg, Fat: 7g, Sat. Fat: 2g

Beef Fondue Bourguignonne

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Yeild: 4 Servings
Ingredients:
1 3/4 lbs beef tenderloin or sirloin steak
4 cup cooking oil
x salt and pepper
x ketchup, mustard
x 2 sauces of your choice
x pickles and pickled pearl onions


Procedures:
1 NOTE: You will need a fondue cooker for this recipe.
2 Cut beef into 1 inch cubes. Season with salt and pepper and arrange in individual serving dishes.
3 Heat oil in the fondue pot, then spear beef cubes using your fondue fork, and cook until done.
4 Serve with different kinds of dipping sauces on the side. Serve also with pickles, ketchup, mustard. Goes well with fresh green salad and fried potatoes.
5 For the two kinds of sauces, you can use curry, bearnaise, tartar, or cocktail sauces. Bottled sauces are available in your local grocery. To make curry sauce, simply mix together some mayonnaise and curry powder. To make Sauce Andalouse, mix together a cup of mayonnaise with a teaspoon of paprika and a tablespoon of tomato paste. You can find several recipes of Bearnaise Sauce in RecipeCenter.com.