Recipes Included On This Page Caramel Pecan Treasures; 1991 1st Place Chicken-Sausage & Kale Stew - 4 pts Christmas Bubble Ring Christmas Cauliflower Christmas Cheese Ball Christmas Cherry Pie Christmas Doughnuts Christmas Hard Candy Christmas Jam Christmas Molasses Cookies Chutney Baked Beans Clementine-Lime Pie Crock Pot Pineapple Baked Beans and Beef Curried Fruit Sauce on Rice Curried Pork Tenderloins Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Caramel Pecan Treasures; 1991 1st Place Recipe By : Serving Size : 60 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter, softened 3/4 cup lightly packed light brown sugar 1 teaspoon vanilla 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 12 ounces semisweet chocolate chips 1 tablespoon vegetable shortening 25 caramels -- (25 to 30) cut in half, rolled into balls Finely chopped pecans Preparation time: 50 minutes. Cooking time: 15 minutes. 1. Heat oven to 325 degrees F. Have ungreased baking sheets ready. 2. Cream butter, sugar and vanilla in large mixer bowl until well-mixed. Stir in flour and baking powder. (If kitchen is warm, refrigerate dough for a few minutes; dough should be firm enough to roll easily.) Shape scant teaspoonsful of dough into balls about the size of a marble. Place on baking sheet, leaving about 2 inches between cookies. Flatten slightly. 3. Bake until golden, about 15 minutes. Transfer to wire racks to cool. 4. Melt chocolate chips with shortening in top of double boiler set over simmering water. Remove from heat. 5. Flatten caramel halves so they are the same diameter as the cookie. Put one caramel half on top of each cookie. (If necessary, use a dab of chocolate as "glue" to help caramel adhere to cookie.) Using a small metal spatula, spread melted chocolate thinly over top and sides of caramel and cookie to cover. Press chopped pecans onto tops of cookies. Let stand on a wire rack until chocolate firms (refrigerate if desired), about 20 minutes. Put into individual paper wrappers. Store in a cookie tin with a piece of wax paper between each layer. The first-place winner of the Tribune's 1991 Holiday Cookie Contest is Elaine Rysner. She prefers to make the cookies small - about the diameter of a quarter. Use high-quality caramels and chocolate for the best cookies. from the Chicago Tribune fourth annual Food Guide Holiday Cookie Contest December 5, 1991. Contributed to the FareShare Gazette by Jim; 4 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 43 Calories; 2g Fat (38.5% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Chicken-Sausage & Kale Stew - 4 pts Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra-virgin olive oil 1 large onion -- diced 4 cups kale -- torn into bite-size pieces and rinsed 2 cans reduced-sodium chicken broth [14-ounce cans] 4 plum tomatoes -- chopped 2 cups diced cooked potatoes -- preferably red-skinned [see Note] 1 teaspoon chopped fresh rosemary 1/2 teaspoon freshly ground pepper 1 package cooked chicken sausages -- (12 ounce) halved lengthwise and sliced 1 tablespoon cider vinegar 1. Heat oil in a Dutch oven over medium-high heat. Add onion and kale and cook stirring often, until the onion starts to soften, 5 to 7 minutes. 2. Stir in broth, tomatoes, potatoes, rosemary and pepper. Cover, increase heat to high and bring to a boil, stirring occasionally. Reduce heat and simmer, covered, until the vegetables are just tender, about 15 minutes. Stir in sausage and vinegar and continue to cook, stirring often, until heated through, about 2 minutes more. Makes 6 servings, about 1-1/2 cups each. Tips : Cover and refrigerate for up to 2 days. Ingredient note: Convenient cooked and diced potatoes can be found in the refrigerated section of the produce and/or dairy department of the supermarket. Description : "4 pts" Yield : "9 cups" Contributed to the FareShare Gazette by Chupa; 5 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 59 Calories; 3g Fat (37.4% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 24mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Christmas Bubble Ring Recipe By : Taste of Home's Holidays & Celebrations Cookbook 2002 Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine 1/2 cup packed brown sugar 2 teaspoons ground cinnamon 1 loaf frozen bread dough -- thawed (1-pound) 1/2 cup chopped pecans 1/4 cup maraschino cherries -- halved In a saucepan, combine butter, brown sugar and cinnamon; cook and stir over low heat until sugar is dissolved. Cool. Cut dough into 1-inch pieces. Spread a fourth of the syrup mixture over the bottom of a greased 10-inch tube pan. Sprinkle with half of the pecans and cherries and a third of the dough. Repeat layers once. Top with half of the remaining syrup and remaining dough; drizzle with remaining syrup. Cover with greased plastic wrap. Refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Remove plastic wrap. Bake at 375F. For 3-540 minutes. Immediately invert onto a serving plate. Serve warm. Source : "Taste of Home's Holidays & Celebrations Cookbook 2002" Contributed to the FareShare Gazette by Jim; 13 December 2007. www.fareshare.net ---> You can do something similar using frozen rolls dough and it works quite well. H. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 17g Fat (67.1% calories from fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 126mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Christmas Cauliflower Recipe By : 1999 Taste of Home Annual Recipes Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large cauliflower head -- broken into florets 1/4 cup diced green pepper 7 1/3 ounces sliced mushrooms -- drained (1 can) 1/4 cup butter or margarine 1/3 cup all-purpose flour 2 cups milk 1 cup shredded Swiss cheese -- (4-ounces) 2 tablespoons diced pimientos 1 teaspoon salt Paprika -- optional In a large saucepan, cook cauliflower in a small amount of water for 6-7 minutes or until crisp-tender; drain well. In a medium saucepan, saute green pepper and mushrooms in butter for 2 minutes. Add flour; gradually stir in milk. Bring to a boil; boil for 2 minutes, stirring constantly. Remove from the heat; stir in cheese until melted. Add pimientos and salt. Place half of the cauliflower in a greased 2-quart baking dish; top with half of the sauce. Repeat layers. Bake, uncovered, at 325F. for 25 minutes or until bubbly. Sprinkle with paprika if desired. Source : "1999 Taste of Home Annual Recipes" Copyright : "1998 Reiman Publications, L.P." Contributed to the FareShare Gazette by Jim; 10 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 185 Calories; 12g Fat (56.4% calories from fat); 9g Protein; 12g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 414mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat. * Exported from MasterCook * Christmas Cheese Ball Recipe By : 2001 Taste of Home Annual Recipes Serving Size : Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces cream cheese -- softened 2 cups shredded sharp cheddar cheese 1 tablespoon finely chopped onion 1 tablespoon diced pimientos 1 tablespoon diced green pepper 2 teaspoons Worcestershire sauce 1 teaspoon lemon juice Chopped pecans -- toasted Assorted crackers In a mixing bowl, combine the first seven ingredients; mix well. Shape into two balls; roll in pecans. Cover and chill. Remove from the refrigerator 15 minutes before serving. Serve with crackers. Source : "2001 Taste of Home Annual Recipes" Copyright: "2000 Reiman Publications, LLC" Yield : "2 cheese balls" Contributed to the FareShare Gazette by Jim; 14 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2509 Calories; 233g Fat (82.8% calories from fat); 91g Protein; 18g Carbohydrate; trace Dietary Fiber; 735mg Cholesterol; 2846mg Sodium. Exchanges: 13 Lean Meat; 0 Vegetable; 0 Fruit; 39 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Christmas Cherry Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 1/2 ounces pitted tart cherries -- (1 can) 1 cup sugar 1/4 cup all-purpose flour 8 ounces crushed pineapple -- undrained (1 can) 3 ounces cherry gelatin powder -- (1 package) 10 drops red food coloring -- optional (10 to 13) 3 medium firm bananas -- sliced 1/2 cup chopped pecans 1 (9-inch) pastry shell -- baked Whipped topping Drain cherries, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large saucepan, combine sugar and flour. Stir in the pineapple, cherries and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add gelatin powder; stir until dissolved. Stir in food coloring if desired. Cool until partially set. Stir in bananas and pecans. Pour into the pie shell. Refrigerate for at least 3 hours before serving. Garnish with whipped topping. Contributed to the FareShare Gazette by Jim; 11 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 325 Calories; 7g Fat (18.5% calories from fat); 3g Protein; 66g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 39mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 1 1/2 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Christmas Doughnuts Recipe By : Serving Size : 96 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 eggs 2 cups sugar 1/4 cup vegetable oil 1 teaspoon lemon extract 7 1/2 cups all-purpose flour 6 teaspoons baking powder 2 teaspoons salt 1 teaspoon ground nutmeg 1 cup milk Oil -- for deep-frying Confectioners' sugar -- optional In a mixing bowl, beat the eggs, sugar and oil. Add lemon extract; mix well. Combine the flour, baking powder, salt and nutmeg; stir into egg mixture alternately with milk. Cover and refrigerate overnight. Divide dough in half. Roll out one portion to 1/4-inch thickness. Cut with a floured 1 1/2-inch round cookie cutter. Repeat with remaining dough. In an electric skillet or deep fryer, heat oil to 375F. Fry doughnuts for about 4 minutes or until golden brown, turning once with a slotted spoon. Drain on paper towels. Dust with confectioners' sugar if desired. Yield : "8 dozen" Contributed to the FareShare Gazette by Jim; 17 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 63 Calories; 1g Fat (15.3% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 81mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Christmas Hard Candy Recipe By : 1995 Taste of Home Magazine Serving Size : Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups sugar 1 cup light corn syrup 1 cup water 1/4 teaspoon peppermint oil -- (1/4 to 1/2) 1 teaspoon red or green food coloring In a large heavy saucepan, combine sugar, corn syrup and water. Cook on medium-high heat until candy thermometer reads 300F. (hard-crack stage), stirring occasionally. Remove from the heat; stir in oil and food coloring, keeping face away from mixture as odor is very strong. Immediately pour onto an oiled cookie sheet. Cool; break into pieces. Store in airtight containers. Source : "1995 Taste of Home Magazine" Copyright : "1995 Reiman Publications, L.P." Yield : "2 pounds" Contributed to the FareShare Gazette by Jim; 20 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Christmas Jam Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages frozen whole strawberries -- (20 ounces) 2 1/2 quarts fresh strawberries 1 pound fresh or frozen cranberries 5 pounds sugar 2 pouches liquid fruit pectin -- (3 ounces each) Grind strawberries and cranberries in a food processor or grinder; place in a large kettle. Add sugar. Bring to a full rolling boil; boil for 1 minute. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. Cool for 5 minutes; skim off foam. Pour hot into hot jars, leaving 1/4 inch headspace. Adjust caps. Process for 15 minutes in a boiling water bath. Yields about 14 half-pints. NOTES : My grandmother, who was a marvelous cook, inspired me to create recipes like this one. I like to make jars of this jam to give away to family and friends at Christmastime. Jo Talvacchia-Lanoka Harbor, New Jersey Contributor : TOH Holiday Recipe Cards Contributed to the FareShare Gazette by Jim; 18 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 659 Calories; trace Fat (0.5% calories from fat); 1g Protein; 169g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Fruit; 11 Other Carbohydrates. * Exported from MasterCook * Christmas Molasses Cookies Recipe By : Serving Size : 72 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup butter or margarine -- softened 3/4 cup sugar 1/2 cup dark corn syrup 1/2 cup dark molasses 1/4 cup orange juice 4 1/2 cups all-purpose flour 3/4 cup whole wheat flour 2 teaspoons ground ginger 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice In a mixing bowl, cream butter and sugar. Blend in corn syrup, molasses and orange juice. Combine dry ingredients; add to creamed mixture and mix well. Chill for 3-4 hours or overnight. Divide dough into flour portions. Roll dough, a portion at a time, on a lightly floured surface to 1/4-inch thickness. Cut into desired shapes with a 2 1/2-inch cookie cutter. Place 2 inches apart on greased baking sheets. Bake at 350F for 12 to 14 minutes. Cookies will be soft and chewy if baked 12 minutes; crunchy if baked longer. Remove to wire racks to cool. Yields 6-7 dozen. NOTES : Nothing smells better than warm molasses cookies baking on a cold winter day! These cookies look lovely when they're cut out in holiday shapes. Deborah Hill-Coffeyville, Kansas. Contributor: TOH Holiday Recipe Cards Contributed to the FareShare Gazette by Jim; 19 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; 2g Fat (23.4% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 69mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chutney Baked Beans Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon oil 1 cup chopped onion 1/3 cup mango chutney 1/4 cup white vinegar 1/4 cup water 1 tablespoon mustard 1/2 teaspoon salt 2 cups cooked white beans -- drained Sauté onion in oil until golden. Stir in the remaining ingredients and bring to a boil. Place in casserole dish, cover and bake 350F. about 20 to 30 minutes until beans are bubbly. Yields 4 servings. Contributed to the FareShare Gazette by Joan; 1 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 227 Calories; 4g Fat (15.5% calories from fat); 9g Protein; 40g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 326mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Clementine-Lime Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1 1/2 cups graham cracker crumbs [about 10 whole crackers] 1/2 cup crushed pecans 2 tablespoons brown sugar 6 tablespoons unsalted butter -- melted Filling: 1/3 cup fresh lime juice 2 clementines -- juice from [about 1/4 cup] 1 tablespoon grated clementine rind 4 egg yolks -- lightly beaten 14 ounces sweetened condensed milk -- (1 can) 2 clementines -- peeled and sectioned Garnish: 2 clementines -- peeled and sectioned 1/2 cup crushed pecans Preheat oven to 350F. To make crust: Stir all ingredients in a mixing bowl until well blended. Press mixture into bottom and sides of 9-inch pie plate. Bake 10 minutes. Cool. Reduce oven temperature to 300F. Meanwhile, to make filling: Mix lime juice, clementine juice, grated rind, egg yolks and condensed milk in a mixing bowl. Line edge of bottom of crust with clementine sections. Pour filling over top. Bake about 15 to 20 minutes or until firm. Cool at room temperature and refrigerate until completely firm, about 2 hours. To serve, garnish with clementine sections and pecans. Serves 8. Makes 1 9-inch pie. 35 minutes: 15 minutes to make; 20 minutes to bake Source : "Vegetarian Times". Formatted by Chupa Babi; 12.10.07 Reminiscent of the beloved Key lime pie of Florida fame, this version has a subtle citrusy tang wrapped in a creamy center. Crunchy pecans add texture to the crust. Contributed to the FareShare Gazette by Chupa; 14 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 343 Calories; 17g Fat (44.0% calories from fat); 7g Protein; 42g Carbohydrate; trace Dietary Fiber; 146mg Cholesterol; 164mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 3 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Crock Pot Pineapple Baked Beans and Beef Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound extra lean ground beef 28 ounces baked beans 8 ounces pineapple tidbits -- drained (1 can) 1 large onion -- chopped 1 large green pepper 1/2 cup barbecue sauce 2 tablespoons soy sauce 1 garlic clove -- minced 1/2 teaspoon salt 1/4 teaspoon pepper In skillet, brown beef; drain. Transfer to crock pot. Add remaining ingredients and mix well. Cover and cook on low for 8 hours. Serve in bowls. Yields 4 servings Contributed to the FareShare Gazette by Joan; 3 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 498 Calories; 21g Fat (36.3% calories from fat); 32g Protein; 50g Carbohydrate; 11g Dietary Fiber; 78mg Cholesterol; 1900mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 1 Vegetable; 2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Curried Fruit Sauce on Rice Recipe By : The Ultimate Rice Cooker Cookbook by Betty L. Torre Serving Size : 5 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sauce: 1 cup broth 1 cup white wine 1 cup raisins 1 cup pine nuts 1 1/2 tablespoon curry powder 1 tablespoon cornstarch 1 pinch salt 1/4 cup broth 1/4 cup white wine Rice: 4 cup hot cooked rice -- white or brown 2 bananas -- sliced 2 fresh peaches -- sliced 4 slices pineapple 1/2 cup coconut -- grated Combine 1 cup each broth and wine in saucepan, bring to a boil. Add raisins and nuts; reduce heat and simmer 5 minutes. Mix curry powder with cornstarch, salt, and remaining broth and wine. Stir into simmering sauce. Cook, stirring constantly, until sauce thickens and clears. Adjust seasoning if necessary. To serve, arrange fruit on top of hot rice. Pour hot curry sauce over the top. Sprinkle with coconut and serve. Serves 4 to 6 Source : "Posted to recipelu-digest Volume 01 Number 449 by James and Susan on Jan 04, 1998" S(Formatted by Chupa Babi in MC): "08.14.07" NOTES : An unusual dish for a summer luncheon. Hot curry sauce is poured over sliced fruit and hot rice. Chupa Note: This sauce is great on wheatberries or barley, as well. Add 1 teaspoon red pepper flakes to the broth and wine before bringing to a boil. Contributed to the FareShare Gazette by Chupa; 28 December 2007. www.fareshare.net ---> The recipe suggests it as a summer dish and calls for fresh pineapple and peaches but I suspect that the canned version of these two particular fruits would work well here. H. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 760 Calories; 19g Fat (22.5% calories from fat); 14g Protein; 135g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 44mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 5 1/2 Fruit; 2 1/2 Fat. * Exported from MasterCook * Curried Pork Tenderloins Recipe By : Chicago Tribune Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pork tenderloins [about 1 pound each] 3 tablespoons curry powder -- or a spice rub 1 tablespoon vegetable oil 1 lime wedge Preheat the oven to 375 degrees F. Rub the pork with the curry powder or spice rub. Heat the oil in an oven-safe skillet over medium-high heat. Sear the tenderloins on all sides, about 5-7 minutes. Transfer the skillet to the oven; roast until cooked through (160 degrees F. on an instant-read thermometer), about 19 minutes. Let pork rest 5 minutes. Slice, squeeze lime juice over slices. Serves 6. Preparation time: 10 minutes. Total time: 40 minutes. If you have time, let the meat sit in the refrigerator for 30 minutes to two hours to absorb more flavor. Source : Chicago Tribune. Formatted by Chupa Babi in MC: 08.29.07 Contributed to the FareShare Gazette by Chupa; 20 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 31 Calories; 3g Fat (70.6% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1/2 Fat.

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