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Roasted Pork and Noodles a tasty meal

I like to buy pork, chicken and beef when it’s on sale but ever so often I take inventory of what I have in my freezer and pantry. I’ve been planning meals using ingredients we have on hand. One evening I made a roasted pork dinner and had enough pork left over to make Country Pork and Noodles the next day. It was a tasty meal served with crispy garlic toast and a nice lettuce salad.

Roasted Pork and Noodles

Serving size: 4

1 pound roasted pork tenderloin, diced (about 2 cups)

4 cups chicken broth, divided

2 tablespoons cornstarch

7 ounces dry egg noodles

1/2 red bell pepper, diced

3/4 cup frozen peas

1/8 teaspoon black pepper

2 teaspoons butter

In a small bowl stir together ¼ cup stock and cornstarch; set aside. In a 4-quart saucepan, bring remaining stock to a boil; add noodles and cook for five minutes. Stir in bell pepper, peas and black pepper. When noodles are soft, stir in cornstarch slurry. Cook and stir until slightly thickened; stir in pork and

butter. Heat through.

Banana Bread with White Chocolate

Serving size: 1 loaf

6 ounces white baking chocolate

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs

3/4 cup sugar

1/2 cup oil

1/4 cup buttermilk

1 teaspoon vanilla

2 fully ripe bananas, mashed

(about 1 cup)

Heat oven to 350 degrees. Lightly spray a 9-inch loaf pan with nonstick cooking spray. Melt four ounces of the chocolate in a microwavable bowl at 70 percent power for one minute. Stir and heat for 30 seconds longer until completely melted. Set aside. Chop remaining two ounces of chocolate. Mix flour, baking soda and salt in a large bowl. Beat eggs in a medium bowl; stir in melted chocolate, sugar, oil, buttermilk, vanilla and bananas. Add to flour mixture with chopped chocolate; stir just until moistened. Pour into prepared pan. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.

Quick and Delicious Cheese Spread

5 ounce jar Old English Cheese Spread

8 ounces soft cream cheese

1/2 cup chopped pecans

In a small bowl, combine cheese until well blended. Stir in pecans. Serve with crackers or garlic toast.

• I stuffed celery sticks with this cheese spread. The crunchy combo was delicious!

GARY’S TIP: To keep potatoes from budding, place an apple in the bag with the potatoes.

FOOD FOR THOUGHT: Praise to a child is like water to a thirsty plant.