Robyn's Recipes
Meal of the Week

Happy Father's Day!

Create a Father's Day with a meal that's truly
special.   This entree is a little more
out-of-the-ordinary without too much trouble.
Sounds good, right?  This is sure to please
him.....

Entree

The preparation time on this is only about
five minutes and actual cooking time is about
fifteen minutes.  Very easy to prepare!
The perfect alternative to using the broiler
would be to cook it outside on the grill---follow
the instructions exactly the same way.

Sesame Pork with Garlic Cream Sauce

1-1/2 pounds pork tenderloin
1 tablespoon vegetable oil
1 tablespoon sesame seeds
1 tablespoon butter or margarine
1/2 teaspoon garlic powder OR 2 cloves garlic, finely chopped
1 3-oz. package cream cheese, cut into cubes
1/3 cup milk
1 teaspoon dried chives

Cut pork into 1/2-inch slices.
Set oven control to broil.
Brush oil over pork.  Place pork on rack in broiler pan.
Sprinkle with half of the sesame seeds.
Broil pork with tops 4-6 inches from heat for about
6 minutes.  Turn the pork to other side.
Sprinkle with remaining sesame seeds.
Broil about 5 minutes longer or until pork is slightly
pink in the center.

Meanwhile, prepare the Garlic Cream Sauce:

Melt butter in a 10-inch skillet over medium heat.
Cook garlic in butter for about 2 minutes, stirring
occasionally, until softened.  Reduce heat to low.
Stir cream cheese and milk into garlic mixture.
Cook about 1 minute, stirring constantly, until smooth
and hot.  Stir in the chives.  Spoon a little over the pork.

Makes 6 servings.

Side Dishes

Creamy Carrot-Potato Boats

4 Idaho baking potatoes
1 8-oz. can sliced carrots, drained
Half of an 8-oz. container soft-style cream cheese
1-2 tablespoons milk
1/8 teaspoon pepper
2 tablespoons chopped green onions

Bake potatoes in oven at 375 degrees for 1 hour or until done.
Cool slightly.

Cut potatoes in half lengthwise.  Gently scoop out each potato
half, leaving a thin shell.  In a small mixing bowl, combine
potato pulp, carrots, cream cheese, 1 tablespoon of the milk,
and the pepper.  Beat until smooth, adding more milk, if
necessary.  Stir in green onions.

Spoon potato mixture into potato shells.
Place on a baking sheet.
Bake at 375 degrees for 15-18 minutes or until heated through.

Makes 8 servings.

Carrots and Pea Pods in
Orange Sauce

1 cup diagonally sliced fresh carrots
1 6-oz. package frozen pea pods
1/2 teaspoon finely shredded orange peel (optional)
1/3 cup unsweetened orange juice
1 teaspoon cornstarch
2 teaspoons soy sauce

In a medium saucepan, cook carrots in a small amount of
boiling salted water, covered, for 5 minutes.
Add pea pods.  Cook for 2-4 minutes more or until vegetables
are crisp-tender.  Drain.
Return to saucepan.  Keep warm.

Meanwhile, for the sauce, in a small saucepan, combine
orange juice and cornstarch.  Cook and stir over
medium heat until the mixture is thickened and bubbly.
Cook and stir for 2 minutes more.
Stir in orange peel and soy sauce.
Pour sauce over vegetables.  Toss vegetables with sauce.

Makes 4 servings.

Dessert

Double Hot Fudge Pudding Cake

As this dessert bakes, it magically forms a layer of
fudgy brownie with a delicious hot fudge pudding
underneath!

1 package fudge brownie mix
3 tablespoons vegetable oil
3 tablespoons water
1 egg
1 small package chocolate fudge pudding and
pie filling (do NOT use instant)
2 cups very hot water
Ice cream, if desired

Heat oven to 400 degrees.
Mix dry brownie mix, oil, 3 tablespoons water and the
egg in a 1-1/2 quart casserole.  Stir with spoon, about
50 strokes.

Mix dry pudding and pie filling and 2 cups very hot
water.  Carefully pour over brownie batter.

Bake, uncovered 35-40 minutes or until pudding bubbles
around edges of the casserole.

Serve warm with ice cream.  (I usually make this ahead of time,
and then heat each piece in the microwave for a moment.)