Old World Tomato Soup

Prep : 25 minutes        Cook : 3 hours Makes 16 servings 

3           quarts water 
4          bone-in beef short ribs (2 pounds)
2 to 3   meaty soup bones (beef shanks or short ribs , about 2 pounds)
1          can (28 ounces) diced tomatoes , undrained
3          celery ribs , halved
1          large onion , quartered 
1/2       cup chopped fresh parsley , divided 
1          tablespoon salt
1-1/2    teaspoons pepper 
4          carrots , cut into 3-inch pieces 
2          parsnips , peeled and quartered 
2          cups (16 ounces) sour cream 
1/2       cup all-purpose flour 
1/2       teaspoon ground nutmeg , optional
1         package (8 ounces) egg noodles , cooked and drained 

1 . In a large kettle , combine the water , ribs , soup bones , tomatoes , celery , onion , 1/4 cup parsley , salt and pepper . Slowly bring to a boil , about 30 minutes . Cover and simmer for 2 hours . Add carrots and parsnips ; cover and simmer for 1 hour or until meat is tender .

2 . With a slotted spoon , remove meat , bones and vegetables . Strain broth and skim off fat ; return all but 1 cup broth to kettle . Set reserved broth to kettle . Remove meat from the bones ; dice and return to kettle . Discard celery and onion . Cut parsnips , carrots and tomatoes into 1/2-inch pieces and return to kettle . Add remaining parsley . 

3 . In a large bowl , combine the sour cream , flour , nutmeg and reserved broth ; stir into soup . Add noodles . Cook and stir until thickened and heated through (do not boil) .

Heart healthy

Food for thought: Portion Control

Not only is it important to eat the right foods, it is also important to make sure you are eating the right amount of them. Knowing proper portion sizes is essential to not only managing nutrition related health problems, such as diabetes and heart disease, but it is also one of the basics to weight loss and overall healthy eating. If you are struggling with losing weight, but think you are eating the right foods, it may be the amount you are eating. Estimating portion sizes can be very tricky, and most of us are not very good at it. It takes time and practice. Here are a few tips to help you correctly measure and estimate your portions:

1 .  Measure your foods at first. See what one cup of breakfast cereal or 1/2 cup of vegetables looks like on your dishes. Measure one cup of milk and see what it looks like in your glassware. You may be surprised. After measuring foods several times, you will be better at estimating.

2 .  Freeze leftovers in individual-size portions. This is not only more convenient, it will save you time when are ready to heat and eat these foods.

3 .  Buy individual portions of snack foods, especially those that are high in fat, sodium or calories. Or make individual portions yourself by dividing up a large container into smaller portion-sized bags. This makes it easier for you to make sure you are getting the right amount every time.

4 .  Use smaller dishes. This may sound trivial, but you will not put as much food on a smaller plate. This will help you eat less. If you are hungry, you can always go back for more. Limit second helpings to fruits and vegetables to help keep you on the right track.

                                    Coconut Cream Pie:

Coconut filling is cooked on stove-top then poured into the baked crust and chilled with a whipped cream topping.

Ingredients

3/4        cup cornstarch 

1-1/2     cups granulated sugar 

1/2         teaspoon salt 

4           cups milk, scalded 

2           eggs, beaten 

1-1/2    teaspoons vanilla 

2          tablespoons margarine 

1/2       teaspoon coconut extract 

1          cup coarsely shredded fresh coconut 

1          baked 10-inch pie shell or  graham cracker  pie  crust

4          cups whipped cream

Preparation:

1 .  Combine cornstarch, sugar and salt; mix well. Gradually stir scalded milk into cornstarch mixture. Bring to a boil, stirring constantly, and boil for two minutes, or until thickened and shiny. Add a small amount of the hot mixture to eggs and beat until well blended. Return to pan and beat for two minutes over medium heat until slightly thickened, being careful not to let mixture curdle. Remove from heat and add vanilla and margarine, mixing until smooth. Pour through sieve to strain out lumps. Place plastic wrap directly over filling; set aside to cool.

2 .  Add coconut extract and half the coconut to the cooled pie filling. Pour filling into pie shell; chill. Spread whipped cream over pie, mounding in center. Sprinkle with remaining coconut. Coconut cream pie recipe makes one 10-inch pie.

Words of  Wisdom :

You may not have very much sense. But if you have enough to keep your mouth shut and look wise, it will not be long before you acquire a wide reputation as a fountain of Wisdom

Few and precious are the words which the lips of Wisdom utter: 

To what shall their rarity be likened? What prices shall count their worth? 

Perfect, and much to be desired, and giving joy with riches, 

No lovely thing on earth can picture their fair beauty. 

They be chance pearls, flung among the rocks by the sullen waters of Oblivion. 

The sun of the mind, and the life of the heart is Wisdom. 

She is pure and full of light, crowning grey hairs with lustre, 

And kindling the eye of youth with a fire not its own. 

The beginning of love is to let those we love be perfectly themselves, and not to twist them to fit our own image. Otherwise we love only the reflection of ourselves we find in them.

You can never control who you fall in love with, even when you're in the most sad, confused time of your life. You don't fall in love with people because they're fun. It just happens.

A very proud  grand-poppa      G.

Provencale Bean Soup

Prep : 15 minutes Cook : 6 hours Makes 6 servings 

1                  boneless beef sirloin tip roast (2-1/2 pounds) cut in half
2                 teaspoons canola oil
2                 cans  white  kidney beans  or  navy beans ( rinsed and drained)
1-1/2          cups sliced fresh mushrooms 
1/3             cup sliced green onions
2                garlic cloves , minced 
1-1/2         cups brewed coffee 
1                teaspoon Liquid Smoke ***optional
1/2            teaspoon salt 
1/2            teaspoon chili powder 
1/4            teaspoon pepper 
1/4            cup cornstarch
1/3            cup cold water 

1 . In a large nonstick skillet , brown roast on all sides in oil over medium-high heat . Place in a 5-quart slow cooker . In the same skillet , saute mushrooms , onions and garlic until tender ; stir in the coffee , Liquid Smoke if desired , salt , chili powder and pepper . Pour over roast . Cover and cook on on low for 8 hours or until meat is tender .

2 . Remove roast and keep warm . Pour cooking juices into a 2-cup measuring cup ; skim fat . In a saucepan , combine cornstarch and water until smooth . Gradually stir in 2 cups cooking juices . Bring to a boil ; cook and stir for 2 minutes or until thickened . Serve with sliced beef .

TIP:
Day-old coffee is the key to this flavorful beef roast that simmers in the slow cooker until it's fall-apart tender . Try it once and I'm sure you'll cook it again .
Heart  healthy

Food for thought: Stay With a Healthy Diet in 2015

Do you feel like you may be forgetting something? Being forgetful can be caused by a number of reasons such as not getting enough sleep, not getting enough exercise, genetics or other lifestyle or environment factors. But keep in mind that your health and nutritional status can play a major role in your mental function. Foods that encourage blood flow to the brain are best for boosting memory and brain function. Here are a few tips to help you boost your brain power with nutrition:

1 .   Get plenty of fruit. Dark fruits such as blueberries and cherries are great antioxidants that may help reduce the effects of age-related conditions such as dementia.
2 .  Add some wild-caught salmon and other foods that are high in omega-3 essential fatty acids to your diet.
3 .  Go a little nutty by adding nuts and seeds. These are great sources of vitamin E which is a good brain booster. An ounce a day is sufficient. Look for unsalted nuts if you have sodium restrictions.
4 .  Eat plenty of vegetables. Try dark green veggies such as kale and collard greens. Get plenty of broccoli, cabbage, and cauliflower and other cruciferous vegetables may help to improve your memory, as well.
                             Creole  Pecan Pie

1-1/2    cups pecan pieces 
3          large eggs  
1         cup sugar  
3/4      cup light or dark corn syrup 
2         tablespoons melted butter  
2         teaspoons vanilla extract 
1/2      teaspoon salt  
1         (9-inch) deep-dish frozen unbaked pie shell 

1.     Spread pecans in a single layer on a baking sheet.
2.     Bake at 350° for 8 to 10 minutes or until toasted.
3.     Stir together eggs and next 5 ingredients; stir in pecans. Pour filling into pie shell.
4.    Bake at 350° for 55 minutes or until set, shielding pie with aluminum foil after 20 minutes to prevent excessive browning. Serve warm or cold.

TIP :
My daughter used Mrs. Smith's Deep Dish Frozen Pie Shell.

Words of  Wisdom :

Work hard for what you want because it won't come to you without a fight. You have to be strong and courageous and know that you can do anything you put your mind to. If somebody puts you down or criticizes you, just keep on believing in yourself and turn it into something positive.

No matter what you're going through, there's a light at the end of the tunnel and it may seem hard to get to it but you can do it and just keep working towards it and you'll find the positive side of things.

Try to make at least one person happy every day. If you cannot do a kind deed, speak a kind word. If you cannot speak a kind word, think a kind thought. Count up, if you can, the treasure of happiness that you would dispense in a week, in a year, in a lifetime!

I am determined to be cheerful and happy in whatever situation I may find myself. For I have learned that the greater part of our misery or unhappiness is determined not by our circumstance but by our disposition.

I truly believe that everything that we do and everyone that we meet is put in our path for a purpose. There are no accidents; we're all teachers - if we're willing to pay attention to the lessons we learn, trust our positive instincts and not be afraid to take risks or wait for some miracle to come knocking at our door.

A proud grand-poppa                 G.

Broccoli Rabe Sausage & Polenta

Makes 4 servings

1                   pound broccoli rabe, tough stems removed 
4                  tablespoons olive oil 
1-1/3            pounds hot or mild Italian sausage 
1                  onion, chopped 
2                  cloves garlic, chopped 
1/4               cup dry white wine 
1-1/2           cups canned crushed tomatoes in thick puree (from a 14-ounce can) 
1-1/2           cups canned low-sodium chicken broth or homemade stock 
1/2              teaspoon dried thyme 
2-1/2          teaspoons salt 
1/4             cup chopped flat-leaf parsley 
1/8             teaspoon fresh-ground black pepper 4-1/2 cups water 
1-1/3         cups coarse or medium cornmeal 

1 .   In a large pot of boiling, salted water, cook the broccoli rabe until tender, about 2 minutes. Drain. Rinse with cold water and drain thoroughly. Cut into 2-inch lengths. 
2.   In a large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, turning, until browned, about 10 minutes. Remove. When cool enough to handle, cut into slices. 
3.   Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine; bring to a simmer. Add the sausage, tomatoes, broth, thyme, and 1 1/4 teaspoons of the salt. Bring to a simmer. Cook, uncovered, for 15 minutes. Add the broccoli rabe, parsley, and pepper to the sauce; bring to a simmer. 
4.   Meanwhile, in a medium saucepan, bring the water and the remaining 1 1/4 teaspoons salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in the remaining 3 tablespoons oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Serve with the sauce. 

TIP:
This rustic dish wants a red wine, but the broccoli rabe's bite will combine with tannin to create an unpleasant bitterness. Opt for an Italian Barbera; such as a 'Ferrari-Carano' it has minimal tanni.

Heart healthy

Easy Breezy Pumpkin Dump Cake

INGREDIENTS:

1- 15 ounce can pumpkin
1- 12 ounce can evaporated milk
3 eggs
1 teaspoon nutmeg*
1/2 teaspoon ginger*
1/2 teaspoon cloves*
1/2 teaspoon salt
3/4 cup sugar
----
1- 18.25 ounce yellow cake mix
1 cup walnuts, lightly toasted (I used pecans...about a cup and 1/2)
3/4 cup or 1-1/2 sticks butter, melted ( I used a bit more  butter to make sure the whole surface was covered)

Prep Time: 25 minutes
Cook Time: 50 minutes

Total Time: 75 minutes
Yield: 24 Servings

PREPARATION:

Preheat oven to 350 degrees F. Lightly grease 9x13 pan. Completely combine 1st set of ingredients. Pour into prepared pan. Sprinkle with cake mix. Gently pat down with spoon. Sprinkle with nuts. Drizzle with butter. Bake for 50 minutes. Cool and cut in squares. Very easy, fail-proof recipe. Enjoy

* Or use 4 teaspoons Pumpkin Pie Spice or Mixed Spice.

Brined Roast Chicken & Olive Bread Panzanella

Prep : 30 minutes    Total time : 2 hours 30 minutes  + overnight brining           Serves  6


3quarts plus 3 ...................cups tepid water (15 cups)
2 ........................................cups dry white wine
3 ........................................heads of garlic, halved crosswise
1/2 ....................................cup kosher salt, plus more for seasoning 2 ........................................ .tablespoons coarsely ground black pepper, plus more for seasoning
2 .......................................lemons, thinly sliced
1 .......................................orange, thinly sliced
9 .......................................rosemary sprigs, plus 2 teaspoons chopped rosemary
2 ....................................... 3 1/2-pound chickens
1 ........................................pound olive bread, cut into 1-inch cubes
2 ....................................... tablespoons bacon fat or melted butter

1.        In a very large pot, combine the water, wine, garlic, salt, 2 tablespoons of pepper, lemons, orange and 3 rosemary sprigs. Stir to dissolve the salt. Put the chickens in the brine, breast sides down. Cover and refrigerate overnight.

2 .       Preheat the oven to 425°. Remove the chickens from the brine and pat dry. Put the chickens in a roasting pan, breast sides up. Stuff the remaining 6 rosemary sprigs in the cavities and tie the legs together. Season lightly with salt and pepper and sprinkle with the chopped rosemary. Roast for 30 minutes. Add 1/2 cup of water to the pan and roast at 375° for 1 hour and 15 minutes longer, rotating the pan, until the juices run clear.

3 .         Lift the chickens and tilt them to let the cavity juices run into the pan. Transfer the chickens to a carving board and keep warm. Increase the oven temperature to 425°. Add the olive bread cubes and the bacon fat to the pan and toss well. Spread the bread in an even layer and bake in the upper third of the oven for about 20 minutes, until crisp on top and moist underneath. Carve the chickens and serve with the olive bread panzanella.

Suggested Wine :Lemony, floral Moscofilero from Greece.

Heart Healthy

Blackened Salmon with Hash Browns & Onions

                                     Makes 4 servings
All fillets are not equal in thickness, so cooking times will vary. Plan on about 10 minutes total cooking time for 1-inch-thick pieces and 15 minutes for 1-1/2 inches thick, and so on. Place the largest piece on the heat first.

3 .....................bunches green onions  
6 .....................cups frozen shredded hash browns 
1..................... tablespoon chopped fresh or 1 teaspoon dried dill 3/4 .................teaspoon salt 
4 ....................tablespoons olive oil, divided 
2 ....................teaspoons blackened seasoning 
4 ................... (6- to 8-ounce) salmon fillets  
                    ***Garnish: fresh dill sprigs ***

1.               Remove and discard root ends and 1 inch of top green portions of green onions, and set green onions aside.
2.               Toss together hash browns, dill, and salt in a large bowl.
3.               Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add hash brown mixture in an even layer, and cook 5 minutes or until lightly browned. (Do not stir.) Place a lightly greased baking sheet, greased side down, onto skillet; invert hash browns onto baking sheet. Place skillet back on heat. Slide hash browns back into skillet, cooked side up, and cook 5 more minutes or until golden brown.
4.                Press hash browns down with a spatula to flatten. Remove from skillet onto same lightly greased baking sheet, and keep warm in oven at 300°. Sprinkle blackened seasoning evenly over fillets.
5.               Cook salmon in 1 tablespoon hot oil in same nonstick skillet over medium heat 4 to 6 minutes on each side or just until fish begins to flake with a fork. Remove from pan onto serving plates. 
6.                Sauté green onions in remaining 1 tablespoon hot oil in same nonstick skillet over medium heat 4 minutes or until tender; remove from pan, and serve with salmon and hash browns.
TIP: 
I used Old Bay Blackened Seasoning. (you can use the Blackened Seasoning of your choice) .Use a skillet with flared sides so the cooked hash browns slide out of the pan easily.
Heart healthy

Food for Thought : Take Small Steps

January is half over and many of us have let our New Year's resolutions slid a bit. While about half of us make resolutions, only about 8 percent actually achieve their goals. Most resolutions focus on weight, fitness, overall health or self-improvement. Reasons for not achieving these goals are many, but most of the time it is because we try to change too much of our current lifestyle too quickly. As with any challenge, it is important to start off slow and measure achievements in small steps. Here are a few simple tips to help you stay on a healthy path for 2015:

1 .      Wear a pedometer. You don't have to spend a whole lot of money on one, but don't go for the cheapest option either. You can get a quality pedometer for about $20. Make sure to calibrate it for your stride. Those who wear a pedometer and monitor their steps each day walk an average of one mile more than those who do not. A healthy goal is 10,000 steps per day.

2 .     Always opt for water. Whether you are eating at home or at a restaurant, always have water with your meals. Keep water with you at all times.

3 .    Make fish a part of your meals at least twice a week. Fish such as salmon, mackerel, herring, trout, sardines and albacore tuna are great sources of omega-3 fatty acids.
Make sure you are getting 8 hours of sleep each night. Studies have shown that you really do need that much sleep per night. Getting adequate sleep not only helps you feel better, but it also can decrease your risk for cardiovascular disease, and boost your memory.

Words  of  Wisdom :

If you're trying to achieve, there will be roadblocks. I've had them; everybody has had them. But obstacles don't have to stop you. If you run into a wall, don't turn around and give up. Figure out how to climb it, go through it, or work around it.

By three methods we may learn wisdom: First, by reflection, which is noblest; Second, by imitation, which is easiest; and third by experience, which is the bitterest.

I cannot even imagine where I would be today were it not for that handful of friends who have given me a heart full of joy. Let's face it, friends make life a lot more fun.

When we honestly ask ourselves which person in our lives means the most to us, we often find that it is those who, instead of giving advice, solutions, or cures, have chosen rather to share our pain and touch our wounds with a warm and tender hand.

The best and most beautiful things in the world cannot be seen or even touched - they must be felt with the heart.

A proud  grandpa       G.

Beef Short Rib Stew with Chili Biscuit Topping

Prep Time : 35 minutes ...Cook time : 3 hours ... Makes 6 servings

3 ....................pounds lean beef short ribs
1/4 .................cup unsilted all purpose flour
3 ....................tablespoons vegetables oil
4 ....................medium-size carrots , peeled and cut innto 1/2-inch rounds
1 .....................clove garlic , minced
4 ....................cups canned reduced-sodium beef stock
1 ....................can (16 ounces) Italian plum tomatoes with their juice
1/2 .................teaspoon salt
1/2 .................teaspoon dried thyme , crumbled
1/4 .................teaspoon black pepper
1 ....................cup pearl onions
1/4 ................cup chopped parsley

1)     Preheat the oven to 350*F . In a large self-sealing bag , dredge beef ribs in batches in flour . Set aside .
2)     In a 6-quart Dutch oven , heat 1 tablespoon of the oil over moderately high heat 1 minute . Add carrots , onion and garlic and saute until onion is limp ... about 5 minutes . Tranfer vegetables to a small bowl and reserve .
3)     Heat the remaining 2 tablespoons of oil in the Dutch oven over moderately high heat 2 minutes , add dredged ribs (in batches if necessary) , and saute , turning frequently , until nicely browned ... about 5 minutes .
4)     Add stock , tomatoes and their juice , salt , thyme and pepper . Bring to a boil over high heat , cover , tranfer to the oven and bake until meat is almost tender ... 1 -1/2 to 2 hours .
5)     Stir in reserved vegetables and pearl onions , recover and bake until meat is folk tender -- 30 to 40 minutes . Prepare Chili Biscuit Topping .
6)      Remove stew from oven and increase the oven temperature to 450*F . Skim fat from stew .
7)      Top stew with Chili Biscuit Topping and bake as directed . Sprinkle stew and buscuit topping with parsley and serve .

CHILI BISCUIT TOPPING :

2 ........................cups all-purpose flour
3 ........................tablespoons baking powder
2 ........................teaspoons chili powder
1/2 .....................teaspoon salt
1/3 .....................cup vegetable shortening
2 ........................tablespoons butter or margarine
1 ........................cup coarsely shredded sharp Cheddar cheese
1/4 ....................cup buttermilk
1)        In a large bowl , combine flour , baking powder , chili powder , baking soda and salt . Using a pastry blender , cut in shortening and butter until mixture resembles coarse crumbs . Fork in the cheese , then the buttermilk and continue mixing with a fork until a solf dough forms . On a lightly floured surface , pat dough into a circle 3/4-inch thick , then cut into 6 rounds with a floured 3-inch biscuit cutter .
2)      Space biscuits evenly on top of actively bubbling stew , return to the oven and bake , uncovered , until biscuits are golden brown ... about 12 to 15 minutes .
Cold  weather is here .......could there be a more satisfying dish on a chilly night than a bowl of beef stew with a spicy biscuit topping.  
TIP:
The secret to a great taste in the stew are slow , even cooking and the right cuts of beef .

Heart healthy.

Beef Noodle Bowl

Prep time : 10 minutes ...........Total time : 30 minutes
8       ounces linquine , uncooked
3       cups broccoli florets
3       medium carrots , peeled , slice (about 2 cups)
2       teaspoons vegetable oil
1       pound sirloin steak , cut into strips
1/4    cup Kraft Zesty Italian Dressing
1/4    cut teriyaki sauce
1       teaspoon ground ginger

Cook pasta as directed on package , adding broccoli and carrots to the cooking water for the last 2 minutes of pasta cooking time . Drain pasta mixture .

Meanwhile , heat oil in large nonstick skillet . Add meat , cook until browned on all sides , stirring occasionally . Stir in dressing, teriyaki sauce and ginger ; cook until sauce thickens , stirring occasionally .
Toss pasta and meat mixture in large serving bowl .
Makes 4 serving , 2 cups each .

Tip : a quick blend of dressing and teryaki sauce creates an Asian-inspired flavor .

Jazz it up : for added crunch , sprinkle with 1/2 cup Planters Dry Roasted Peanuts just before serving .

Heart healthy

Food for Thought : Welcome to January 2015! Have you made any resolutions this year?

Approximately half of us make some sort of resolution each year, and the majority of the resolutions made are related to health, nutrition or fitness. Although making a plan to increase your health is a great idea, many times we fall prey to fad diets or unhealthy practices.

1 .   Over the next several weeks you will see an increase in advertisements for all different types of products to help you achieve health or wellness, and often times these products are not what is best for us. Here are a few tips to help you navigate through some of the popular types of advertisements for health and wellness products:

2 .   Avoid plans that suggest irregular or complicated eating schedules. You should eat about 5-6 small meals/snacks per day to keep your metabolism steady and reduce hunger. Depending on your needs they can be as simple as a piece of fruit with a handful of nuts.

3 .   Be suspicious of any plan promoting drastic or immediate results. You didn't put the extra weight on in a few weeks, don't expect to lose it that quickly. Do not just use the scale for measurement. Keep track of inches, especially the waist, hips, thighs and arms, your energy levels, how you feel overall and changes in your blood lab work, such as glucose, cholesterol and triglycerides.

4 .   Steer clear from programs that are selling vitamins, supplements or specialty products. Avoid taking any tablets, pills, capsules, shakes, etc. without first contacting your pharmacist or physician.

 Words of  Wisdom :

"You can learn many things from children. How much patience you have, for instance." 

"Humor oils the wheels of life and helps to keep it running smoothly." 

"Commitments don't have to be chains. They can be rich with meaning. They can be the wings on which our spirits soar." 

Being happy can be hard work sometimes. It is like maintaining a nice home - you've got to hang on to your treasures and throw out the garbage." 
"Families are like fudge... mostly sweet with a few nuts." 

May your home know happiness, each room hold laughter, every window open to possibilities. 

In the old days, if a person missed the stagecoach he was content to wait a day or two for the next one. Nowadays, we feel frustrated if we miss one section of a revolving door. 

There is only one problem with saving your dream for someday .  Someday will always remain in the future. 

Happy  2015  everyone   , may this  be  a  prosperous  year  for  everyone .
A proud  Grand-poppa

Creole Beef Roast

Prep time : .... 20 minutes .....Total time : 4 hours (including marinating)
Makes  12  serving ,  4 ounces meat  and  2 tablespoons sauce  each .

1------------------beef prime rib roast (5 pounds) ribs 
1------------------tablespoon black pepper
1 -----------------cup Kraft Zesty Italian Dressing 
1 1/2 ------------cups Kraft Mayo Real Mayonnaise , divided 
1/4 --------------cup Kraft Prepared Horseradish
1/4 --------------cup Kraft Honey-Mustard Dressing 
1/2 --------------teaspoon dried thyme leaves 

1 .    Place meat in large glass dish ; sprinkle evenly with pepper . Pour Italian dressing over meat ; cover and marinade in refrigerator at least 1 hour .

2.     Preheat oven to 325*F . Remove meat from marinade , discard marinade . Place meat , fat side up , in shallow roasting pan . Bake 2 to 2 1/2 hours or until meat thermometer inserted into thickest part of meat registers 130*F to 135*F for medium rare doneness  . Remove from oven . Cover and let stand 20 minutes before carving .
3 .     Meanwhile , mix 1 cup of the mayo and horseradish in small bowl , in another small serving bowl , mix remaining 1/2 cup mayo , honey-mustard dressing and thyme . Serve sauces with meat .

Tip : If you're not a fan of horseradish , prepare sauce as directed,  substituting 2 minced cloves of garlic and 2 tablespoons chopped fresh parsley for the horseradish .
The  left over  can  be  easily  made  into sandwiches  and  soup  for  lunch .


Heart healthy 

Bake Pork Chops & Apple Dessing

Prep : 30 minutes      Bake:  50 minutes    make 4 servings

STUFFING :
2/3  ...............cup chopped celery
1/3 ................cup chopped onion
2 ...................tablespoons butter
2 ...................cups unseasoned stuffing cubes
1/2 ................cup chopped peeled apple
1/4 ................cup chicken broth
2 ...................tablespoons  minced fresh parsley
1/8 ................teaspoon salt
1/8 ................teaspoon pepper
PORK CHOPS :
4 ...................bone in pork loin chops (1-inch thick)
1/8 ................teaspoon salt
1/8 ................teaspoon pepper
2 ...................tablespoons olive oil
1 ...................tablespoon butter
1/2 ................chicken broth
1-1/2 .............cups peeled apple
3 ....................tablespoon  chopped walnuts
3 ....................tablespoons maple syrup

1)      In a large skillet , saute celery and onion  in butter  until tender . Place in a large bowl . Stir in the remaining stuffing ingredients .
2)      Cut a pocket  in each pork chop  by slicing almost  to the bone , fill with stuffing  mixture  . Secure with  toothpicks  . Sprinkle  pork with salt and pepper .
3)       In a large skillet  , brown chops  in oil and butter  on both sides  . Transfer to a greased  13-inch x 9-inch baking dish  . Add broth  to the skillet  , stirring  to loosen brown bits  from the pan , stir in the apple  , walnuts  and syrup . Pour over chops .
4)        Cover  and bake  at 350*  for 50 to 60 minutes  or until a meat thermmometer  reads 160* . Discard  toothpicks  before serving .

Apples  and pork chops  make a delicious pairing. You will like  to make this pork chops  anytime  . It makes a hearty meal  and is great  when the weather turns a little brisk .
Heart Healthy