Robyn's Recipes

Meal of the Week

A great country meal is exactly what you'd
enjoy this week.  Wake up to the smell of
coffee brewing and muffins baking.
Have a leisurely breakfast, read the
newspaper and take time out for "you!"
Skip the housework this week and let
it go until next week...do your favorite
needlework, read a good novel, spend
time with your kitty, or talk to your
best friend on the phone all day.
Deem this weekend as "yours!"

Breakfast

Breakfast Muffins

1-1/2 cups flour
1/2 cup rolled oats
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon mace
1/4 teaspoon baking soda
1/8 teaspoon ground cloves

2 egg whites, beaten
1 cup canned pumpkin
1/2 cup light molasses
1/2 cup orange juice
1/4 cup cooking oil
1/2 cup chopped walnuts

1/4 cup rolled oats
Walnut halves (optional)

In a large bowl, stir together the flour, 1/2 cup oats,
baking powder, cinnamon, salt, ginger, mace,
baking soda and cloves.

In another bowl, combine egg whites, pumpkin,
molasses, orange juice and oil.  Add liquid
mixture all at once to the flour mixture.
Stir just until moist.  Batter should be lumpy.
Fold in the chopped walnuts

Spray 12 muffin cups, fill almost full with batter.
Sprinkle with remaining oats.  Place a walnut
half on top of each.

Bake at 375° for 20-25 minutes.

Dinner

Entree

Pork Madeira

These medallions of pork are simmered
in a Madeira wine and mushroom sauce
that is special enough for company,
or perfect for family dinners.
Each serving is 211 calories, so
if you're a weight watcher, you definitely
don't have to give up flavor.  Give this
a try!

2 tablespoons butter or margarine
1-1/2 cups fresh mushrooms, sliced
1/2 cup sliced green onions (use white part and
most of the green)
1 pound pork tenderloin, cut into 1-1/2 inch slices
Black pepper to taste
1/4 cup Madeira wine OR beef broth
Water
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch

Melt butter in large skillet over medium-high heat.
Add mushrooms and green onions.  Cook 2-3
minutes until onions are tender.
Season pork slices with pepper.
Add to skillet and cook until browned, turning once.
Pour in Madeira wine, 1/4 cup water and
Worcestershire sauce.  Reduce heat.
Cover and simmer until pork is tender, about
10 minutes or so.  Remove pork to serving platter.
In a small bowl, dissolve cornstarch in 1 tablespoon
water.  Stir into sauce in skillet.  Increase heat to
medium and stir until sauce thickens, about
3 minutes.  Pour over pork slices and serve
immediately.

Makes 4 servings.

Side Dishes

Potato Crisps

1 lb. red new potatoes (small)
2 tablespoons water
3 teaspoons olive oil
1 teaspoon dried oregano

Slice the potatoes into 1/4 inch thick slices.
Arrange slices on a glass pie plate or a
regular plate.  Sprinkle with the water.
Cover with vented plastic wrap and microwave
on high power for 3 minutes, or just until tender.

Drain well and pat dry with paper towels.
Toss with the oil and oregano.

Heat a large frying pan over high heat for a minute
or two, then reduce heat to medium-high and add
the potatoes.  Sizzle, flipping the slices often, for
about 15 minutes, or until lightly browned
and slightly puffed.

(**If you don't have a microwave, then steam the
potatoes for about 5 minutes, or just until
tender but not breaking apart.)

Marinated Vegetables

If you can't get "Marie's" brand salad
dressing where you live, then any
good vinaigrette will be fine for this
recipe.

1/2 cup carrots, cut into 1/4 inch diagonal slices
1/2 cup broccoli flowerettes
1/2 cup cauliflower flowerettes
1/4 cup [Marie's] classic herb vinaigrette dressing
1 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 cup diced red or green peppers

In a large pot, boil enough water for all
vegetables to cook.  Cook for approximately
3 minutes or until vegetables are tender-crisp.
Drain.

In a baking dish, stir together vinaigrette,
soy sauce and ginger.  Add cooked vegetables.
Toss lightly to coat.
Cover with aluminum foil and bake at 350° for
30 minutes.
Remove from oven, toss vegetables again, then serve.

(**Note - this vegetable dish can be chilled and
served as a salad instead of a hot side dish)

Makes 4 servings.

Dessert

Dutch Apple Pie

1 Pre-made Graham Cracker Pie Crust
1 large egg yolk, slightly beaten
5-1/2 cups sliced, cored, peeled cooking apples
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup light brown sugar, firmly packed
3 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup flour
1/4 cup sugar
1/4 cup light brown sugar, firmly packed
1/3 cup butter or margarine, room temperature

Preheat oven to 375°.  Brush bottom and sides of
crust evenly with egg yolk;  bake on baking sheet
until light brown, about 5 minutes.  Remove crust
from oven.  Combine sliced apples, lemon juice,
1/2 cup sugar, 1/4 cup brown sugar, 3 tablespoons
flour, salt, cinnamon and nutmeg.  Mix well and
spoon into crust.  Mix remaining flour, sugar,
brown sugar and butter with a fork until crumbly.
Sprinkle topping mixture evenly over apples.
Bake on baking sheet until topping is golden
and filling is bubbling, about 50 minutes.
Cool on a wire rack.
Serve warm with a scoop of vanilla ice cream.
Or serve at room temperature.