Jamaican Barbecued Pork Tenderloin

I got this out of a Mayo Clinic Cookbook and Peter and I loved it!

"As lean as chicken breast, pork tenderloin has a milder, slightly sweet flavor. Here, it's coated with a jerk-style rub and grilled or broiled."

Ingredients:
* 2 teaspoons firmly packed brown sugar
* 1 teaspoon ground allspice
* 1/2 teaspoon ground ginger
* 1/2 teaspoon onion powder
* 1/2 teaspoon garlic powder
* 1/4 teaspoon cayenne pepper
* 1/8 teaspoon ground cloves
* 3/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 pork tenderloin, about 1 lb, trimmed of visible fat
* 2 teaspoons white vinegar
* 1-1/2 teaspoons dark honey, (though I used regular honey, because I didn't find anything that said "dark" on it)
* 1 teaspoon tomato paste

Preparation:
* In a small bowl, combine the brown sugar, allspice, cinnamon, ginger, onion powder, garlic powder, cayenne pepper, cloves, 1/2 teaspoon of the salt, and the black pepper. Rub the spice mixture over the pork and let stand for 15 minutes.

* In another small bowl, combine the vinegar, honey, tomato paste, and the remaining 1/4 teaspoon salt. Whisk to blend. Set aside.

* Prepare a hot fire in a charcoal grill, or preheat a gas grill or broiler to medium-high or 400 degrees. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4-6 inches from the heat source.

* Place the pork on the grill rack or broiler pan. Grill or broil at medium-high heat, turning several times, until browned on all sides, 3-4 minutes total. Remove to a cooler part of the grill or reduce the heat and continue cooking for 14-16 minutes. Baste with the glaze and continue cooking until the pork is slightly pink inside and an instant-read thermometer inserted into the thickest part reads 160 degrees, 3-4 minutes longer. Transfer to a cutting board and let rest for 5 minutes before slicing.

* To serve, slice the pork tenderloin crosswise into 16 pieces and arrange on a warmed serving platter, or divide the slices among individual plates.

Sally's Sidedish

This is a recipe from a friend of the family, and is always a big hit!

* 16 oz. creamed style corn (or approximately)
* 1 Cup Bisquick
* 1 egg
* 2 Tablespoons vegetable oil
* 4 oz. chopped green chilies
* 1/2 Cup milk
* 2 Cups Monterey Jack Cheese, cubed, (more or less to your liking)

Preparation:
* Preheat oven to 400 degrees
* Greese a 9x9 inch baking pan, (can use a casserole dish)
* In a medium bowl, mix together the creamed corn, bisquick, egg, and vegetable oil
* Pour half of the corn mixture into the greased pan
* Layer 1/2 of the green chilies on the corn mixture and put all of the cheese cubes on top of that
* Layer the remainder of the chilies on top of the cheese cubes
* Pour the milk over this
* Top with the remaining corn mixture
* Bake at 400 degrees for 30-40 minutes

Lemon Garlic Tilapia

A nice light and healthy main dish.

Ingredients:
* 4 tilapia fillets
* 3 tablespoons fresh lemon juice
* 1 tablespoon butter, melted
* 1 clove garlic, finely chopped
* 1 teaspoon dried parsley flakes
* pepper to taste

Preparation:
* Preheat oven to 375 degrees. Spray a baking dish with non-stick cooking spray.
* Rinse tilapia fillets under cool water, and pat dry with paper towels.
* Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
* Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Beef Vegetable Barley Soup

This is an incredibly easy and filling soup/stew.

Ingredients:
* 6 cups water
* 2 large tomatoes, diced
* 1/2 cup barley
* 1 cup diced onion
* 1 cup diced celery
* 1 cup diced carrots
* Minced garlic to taste, (I use a couple cloves)
* 1 1/2 cup diced beef stew meat
* 1 teaspoon Worcestershire sauce
* 1/4 cup beef flavored soup base
* Depending on your base, you may want to add a little salt

Preparation:
* Brown the beef in the kettle with a tiny bit olive oil
* Combine all ingredients in the kettle and bring to a boil.
* Simmer covered until vegetables are tender, about 1 1/2hours.

Sue Redmond's Wild Rice Burgers

These are delicious!

Ingredients:
* 3 cloves garlic, minced
* 1/2 cup of chopped yellow onion
* 1/2 cup chopped button or portabella mushrooms
* 2 to 4 Tablespoons olive oil or butter
* 4 cups well-cooked, soft, wild and white or brown rice mixture, 1 part wild rice to 2 parts white or brown (Lundberg offers a wild rice and white basmati blend)
* (OPTIONAL) 1/2 cup dried cranberries, reconstituted by soaking in boiled water, drained and chopped
* 1/4 to 1/2 cup blend of grated parmesan, asiago, or romano cheeses
* 1/4 cup Italian style bread crumbs
* 2 eggs* Salt and pepper to taste
* Swiss cheese slices
* Sliced red onion
* Wheat hamburger buns

Preparation:
* Cook the rice and cool. Saute the garlic, onion and mushrooms in olive oil or butter until soft, about 5 minutes. Combine the cooked rice, cranberries, bread crumbs, cheese and sauteed ingredients with the two eggs in a bowl. Salt and pepper to taste and blend ingredients together. With your hands, form thick patties.

* Grill or fry in oil for 2-3 minutes or until a light crust forms. Since the ingredients are already cooked, the grilling time is minimal.

* Top with a slice of swiss cheese and onion as desired. Serve on a soft wheat bun.

Suggested variations by Lynn Rosetto Kasper (NPR's The Splendid Table):
* Sautee the mushrooms in red wine to add flavor and moisture. Other add-ins - chopped walnuts, green or jalapeno peppers, fresh herbs or other seasonings, or making them with risotto rice.