Mango Yogurt Nutmeg Soup

You'll Need

• 1 lb ripe mangoes, peeled, seeded and cut into pieces
• 1 cup plain yogurt
• 1 cup milk, up to 1 1/2
• 1/4 cup sugar
• 1/8 tsp cinnamon
• 1/8 tsp fresh grated or ground nutmeg
• Garnish with sprig of parsley

 In a blender or food processor, puree the mango with the yogurt, milk, sugar, cinnamon and nutmeg until you achieve the smoothness you desire. For thinner soup, add more milk to taste. Chill and serve as a cold soup. For dessert, add less milk for a thicker, richer tasting pudding-like consistency. Serve in dessert cups

One Hour Rolls

You'll Need

• 1 teaspoon salt
• 3 tablespoons vegetable oil
• 2 tablespoons granulated sugar
• 1 cup milk
• 1 package dry yeast
• 2 cups flour
• Melted butter

 Add salt, oil and sugar to milk and heat to 120 degrees F to 130 degrees F. Pour mixture over yeast. Add flour and mix well. Scrape dough onto a heavily floured surface (dough will be sticky). Liberally sprinkle top of dough with more flour. Roll out, cut out rounds with biscuit cutter and brush with butter. Fold over and allow to rise on cookie sheet for 1 hour in warm place. Bake at 350 degrees F for 12 to 15 minutes.

Makes 2 1/2 dozen rolls.

To make onion rolls, add to the dough 1/3 cup chopped onion, which has been saut;ed in a little butter

Garlic Knots

You'll Need

• 2 tablespoons unsalted butter, melted
• 1 tablespoon minced fresh parsley
• 2 cloves garlic, crushed through press
• 1 (11-ounce) can refrigerated soft breadstick dough,
•     separated into 12 strips

 Preheat oven to 375 degrees F.

In small cup, stir together butter, parsley and garlic.

On flat work surface, roll each strip of dough into 12-inch long rope; tie each rope into single knot. Place on ungreased baking sheet, spacing knots about 1 inch apart. Brush knots evenly with garlic-butter mixture. Bake for 16 to 18 minutes or until bread knots are golden-brown and slightly crisp.

Serve warm

Dirty Rice

You'll Need

• 2 Tbs (30 ml) vegetable oil 
• 1/4 lb (125 G) ground pork or beef 
• 1 tsp (5 ml) cayenne pepper, or to taste 
• Salt and freshly ground black pepper to taste
• 1 tsp (5 ml) paprika 
• 1 tsp (5 ml) dry mustard 
• 1/2 tsp (2 ml) ground cumin 
• 1/2 tsp (2 ml) dried thyme 
• 1/2 tsp (2 ml) dried marjoram 
• 1 Tbs (15 ml) finely chopped garlic 
• 1/2 cup (250 ml) EACH, finely chopped onions, green and/or red bell pepper, and celery 
• 3 cups canned or fresh beef or chicken stock 
• 1 1/2 cup (375 ml) uncooked white rice

 Cook the meat in the vegetable oil in a large skillet over high heat for about 5 minutes, until thoroughly browned. Stir in the seasonings and the onion, peppers, and celery. Reduce the heat to a moderate flame and cook, stirring frequently, for about 10 minutes. Add the stock and stir, being careful to scrape all the brown bits off the bottom of the skillet. Add the rice and stir thoroughly. Cover and reduce the heat to very low. Cook for 15 minutes without lifting the lid. Remove from the heat and fluff the rice with a fork. Keep tightly covered if not served immediately. Serves 4 to 6

Dirt Cake

You'll Need

• 1 lb Oreo cookies 
• 8 oz cream cheese 
• 1/2 cup soft margarine 
• 1 cup powdered sugar 
• 12 oz Cool Whip 
• 2 small boxes vanilla instant pudding 
• 3 cups milk 
• 1 tsp vanilla

 Crush cookies into fine crumbs. Spread 1/2 in a 13x9" pan. Mix cream cheese & margarine, add powdered sugar and mix well. Fold in Cool Whip. Add pudding, milk and vanilla, blend until smooth. Spread carefully on top of crumbs. Top with remaining crumbs. Seal & chill

Mandarin Barbecue Pork

You'll Need

• 5-pound pork butt, trimmed of most excess fat and cut in 1x2-inch pieces 
• 1/4 cup hoisin sauce 
• 5 tbsp catsup 
• 1 cup sugar 
• 1/2 cup dry sherry 
• 4 tbsp soy sauce 
• 2 tsp salt 
• 1/4 cup honey, warmed 
• Freshly ground pepper

 Put the pork pieces in a shallow dish. Mix together the hoisin sauce, catsup, sugar, sherry, soy sauce, salt and pepper to taste, and pour over the pork pieces. Marinate for 8 hours, turning the pieces over in the sauce several times.

Preheat the oven to 450 F. Roast the meat for 30 minutes, turning the pieces over once, then lower the heat to 375 F and roast for 15 minutes more. Remove the pork from the oven and pour the warmed honey over the meat, turning to coat on all sides.
Serve and enjoy

Japanese Pork Loaf

You'll Need

• 1 cup chopped fresh mushrooms 
• 1 lb. ground pork 
• 1/3 cup tart apples, diced 
• 1 beaten egg 
• 3/4 - 1 tsp salt 
• 2 tbsp wine 
• 
  
• Vinegar Sauce: 
• 2 tsp dry mustard 
• 3 tbsp vinegar 
• 3 tbsp soy sauce 
• Mix ingredients

Mix ingredients and put into greased 8'x4" loaf pan. Bake at 350 degrees for 40 to 50 minutes. Serve with spinach, fluffy rice and vinegar sauce