• 1 serving cooking spray
• ½ cup dried cranberries
• 1/3 cup apple cider
• 1 tsp. canola oil
• 2 medium onions or large shallots, chopped [about 1 cup]
• 2 tbsp. fresh sage, chopped
• 1 cup seasoned bread crumbs, coarse
• 3 lb. lean pork loin; boneless roast
• ½ cup fresh spinach leaves

Preheat oven to 375ºF.

Coat broiler pan with cooking spray; set aside.

In a small bowl, combine cranberries with cider. Cover and microwave on high for 1 minute. Set aside.

Meanwhile heat canola oil in skillet over medium-low heat; cook shallots and sage for about 5 minutes or until shallots are softened.

In a large bowl, mix together bread crumbs, cranberry mixture and shallot mixture.

Place pork on cutting board. Cut loin almost in half, but not all the way through. Open like a book so loin lies almost flat. Place spinach leaves over one half of loin. Place stuffing on top of spinach. Close the other half of loin on top of “filled” half and tie loin with cooking string to secure.

Place pork on broiler pan and roast until golden, about 1 hr. 20 min… Cover with foil. Let stand for 10 minutes. Carve into 1” thick slices. Remove string and serve.

• 1 ½ lbs leeks
• 1 lb. potatoes
• 2 tbsp. butter
• 2½ cups chicken broth
• 2½ cups milk
• 1¼ cups cream

Trim roots and coarse outer leaves from leeks and wash in cold water. Slice. Peel and coarsely dice potatoes.

Melt butter in large pot and add potatoes and leeks. Cook over medium heat for 5 to 7 minutes, stirring continuously.

Add in chicken stock and milk. Bring slowly to a boil. Season with salt and pepper.

Simmer for 20 to 25 minutes until vegetables are tender.

Puree in blender or food processor. Return to pot and add cream.

Pastry for a double crust pie

Filling:

• 3 cups sliced carrots
• 2 cups broccoli florets
• 1½ cups diced turnip
• ¼ cup butter
• 1 cup sliced mushrooms
• 2 leeks [white and light green part], chopped
• 1 onion chopped
• 1 clove garlic, minced
• Pinch dried basil
• ¾ cup cottage cheese, well drained
• 1 cup grated Swiss cheese
• 1 egg, well beaten
• Salt and pepper
• 1 ripe tomato, chopped and drained

Glaze:

• 1 egg yolk
• 1 tsp. water

Garnish:

Thinly sliced cucumber

Preheat oven to 435ºF.

Grease a 10 inch springform pan Roll out 2/3 of the pastry in a circle large enough to line pan with 1 inch overhang. Roll out remaining pastry into a 10 inch circle and cover with waxed paper while preparing filling.

Filling:

Separately cook carrots, broccoli and turnip in boiling salted water, just until tendercrisp. Refresh under cold-running water; drain well and set aside.

In heavy skillet, melt butter over medium heat; cook mushrooms, leeks, onions,

Garlic and basil until fragrant and tender. Set aside.

Combine Cottage cheese, Swiss cheese and egg; mix well.

To assemble, layer vegetables in pastry shell in the following order. Sprinkle each layer with cheese mixture and salt and pepper. Turnip, mushroom-leek mixture, broccoli and carrots. Top with chopped tomato.

Cover with reserved pastry, bringing overhang up over top crust. Cut a few openings to let steam escape.

Glaze:

With fork, mix together yolk and water. Brush over pastry.

Bake 50 to 60 minutes, and then remove sides from the springform pan. Loosen bottom with a knife and place delicately on a serving plate.

Garnish with cucumbers.

• 4 carrots
• 3 sweet potatoes
• 2 parsnips
• 5 sprigs fresh thyme
• 3 cloves garlic, peeled
• 1 red onion, cut into 8 wedges
• 1 lemon, cut into 8 wedges
• 1 tbsp extra virgin olive oil
• ½ cup salted blanched peanuts

Preheat oven to 400ºF

Peel carrots, parsnips and sweet potatoes. Cut into 1/2 “chunks. Place on rimmed baking sheet. Add thyme, garlic, red onion, lemon to vegetables. Toss in oil to coat.

Roast in center of oven for 30 minutes or until vegetables are tender.

Remove and discard thyme. Add peanuts, toss to mix. Roast 5 minutes or until peanuts are golden. Serve sprinkled with chopped fresh parsley. Serve warm or at room temperature.

Preheat oven to 325ºF.

Melt butter in a small skillet over medium-low heat. Add almonds and sauté until golden. Remove from heat.

Place Brie in a small baking dish, season lightly with salt and pepper. Top with butter and toasted almond mixture.

Cover and bake 20-25 minutes or until brie is golden.

Serve baked Brie with bread and slices of fresh fruit for dipping.

Special Equipment-18 wooden picks

Preheat oven to 450ºF. Put oven rack in middle of oven.

Stuff 1 piece of cheese in each date, and then wrap one piece of bacon around each date, securing it with a pick.

Arrange dates 1 in. apart in a shallow baking dish.

Bake 5 min., then turn dates over with tongs and bake until bacon crisps, 5-6 minutes more.

Drain on paper towel, or parchment and serve immediately.

Preheat oven to 375ºF. Grease cookie sheet well.

Unfold puff pastry and thaw at room temperature for about 20 minutes, or until pliable. Cut into 3 [about 10 in. long strips]. Cut each strip into 10 smaller strips, about 3 in. long, 3 in. wide.

Beat egg whites in a bowl. On a plate, stir together cheese, chili powder, and garlic powder. Dip each puff pastry strip into egg white, then into the cheese mixture to lightly coat.

Make one twist in each strip and place on cookie sheet.

Bake until golden, about 10 minutes. Remove to wire rack to cool.

NOTE: You’ll find frozen puff pastry in packages weighing about 17 ounces with two sheets per package. Use one sheet and return the second to the freezer.

Preheat the oven to 400ºF. Season the lamb with salt and pepper. Heat a large ovenproof frying pan and add the oil. Brown the chops quickly over medium-high heat. Place the whole pan with the lamb in the oven. Roast the lamb chops 2 minutes per side for medium rare. After 4 minutes in the oven, remove the pan and set the frying pan in a warm place and allow the meat to rest in the pan another 2 minutes. This will relax the meat and finish the cooking. Serve with Onions Sautéed with Yogurt and Sesame Oil.

Preheat the oven to 500ºF. In a small bowl, combine garlic, marjoram, thyme, salt and pepper; set aside.

Trim the fat off the roast. In a roasting pan, on rack, place the roast; rub with garlic mixture. Roast for 10 minutes, then decrease the heat to 350ºF and continue roasting 1 ½ hours or until meat thermometer reaches 130ºF (rare) or 150ºF (medium).

Remove the roast to a serving platter and keep warm. Skim fat from pan drippings. In as medium saucepan, combine the pan juices with the butter; stir in the mushrooms. Cook for 5 minutes or until mushrooms are tender. Stir in the wine and tomato paste, then onion recipe soup mix and flour blended with water. Bring to a boil, then simmer, stirring frequently, 5 minutes or until sauce is thickened. Stir in the parsley and pepper. Serve sauce with roast.

Preheat the oven to 350ºF.

In an 8 inch square baking dish layer broccoli; top with turkey.

In a small bowl combine the soup, mayonnaise, lemon juice, and curry powder. Pour over the turkey and top with croutons.

Bake for 20 to 25 minutes or until bubbly.