Entrees and Main Dishes 

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Fish Otis
Honey-Mustard Chicken
Roast Pork with Herbs
Pork Chops with Soy-Orange Sauce
Applesauce Meat Loaf

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10-12 ounces firm fish fillets (we like orange roughy or sea bass)
4 teaspoons fresh lemon juice
2 teaspoons chopped fresh dill (3/4 teaspoon dried)
dash of salt and ground black pepper
1/3 - ½ cup plain yogurt (sour cream if you prefer)
2-3 slices red onion or 2 -3 Tablespoons chopped green onion

Preheat the oven to 375°.
Rinse and dry the fish fillets and place them, skin side down, in an oiled baking pan. Sprinkle with the lemon juice, dill, and salt and pepper. Spread the yogurt (or sour cream) evenly over the fillets. Break the onion slices into rings and press them into the sour cream.
Cover the pan and bake until the fish is no longer translucent and flakes easily with a fork. The amount of time varies with the thickness of the fish but it usually takes 25 to 30 minutes.

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3 pound of chicken
4 Tablespoons butter, melted
½ cup honey
¼ cup prepared mustard
1 teaspoon curry
½ teaspoon salt

Wash the chicken and pat dry. I prefer to skin my chicken, so I do. But it you like the skin on it and can afford the extra fat, leave it on.

Mix the butter, honey, mustard, curry and salt together in a bowl. Dip the chicken pieces in the mix and place in a cooking dish. Pour the remaining mix over the chicken.

Bake at 300° until the chicken is cooked, about an hour to an hour and a half. (The original recipe says to bake the chicken at 375° but the cook said she sometimes burned it at this temp. If you watch it closely, you should be OK.)

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5 pounds Loin of Pork
Salt
Dried Rosemary leaves
Dried oregano leaves
Dried thyme leaves
Dried Sage
Pepper
Nutmeg
1 cup thin-sliced onion
1 cup thin-sliced carrot

Sautéed Sweet Peppers
6-7 green and red peppers (2 pounds)
¼ cup salad or olive oil
1 cup sliced onion
1 clove garlic, crushed
1 teaspoon salt
1/8 teaspoon pepper

Herb Gravy
¼ cup pan drippings
¼ cup all-purpose flour
Boiling water

Preheat oven to 325°. Wipe pork with damp paper towels. Combine 2 teaspoons each salt and rosemary, 1½ teaspoons each pepper and nutmeg. With sharp knife, make ½ inch-deep slits in fat between the ribs.

Press half of herb mixture into slits and, with hands, rub rest of herbs on surface of meat. Insert meat thermometer in center of roast, away from bone. Place roast fat side up, in a shallow roasting pan without rack. Scatter 1cup onion and the carrot around roast.

Roast 3 hours, or until thermometer registers 185°. Wash peppers. Slice into ¾-inch-wide strips; remove ribs and seeds. In hot oil in large skillet, sauté onion and garlic 5 minutes, stirring occasionally. Add the peppers, and sauté 10 minutes, stirring occasionally.

Sprinkle with salt and pepper. Remove roast to heated platter; surround with peppers; keep warm in low oven. Make gravy. Strain pan drippings reserving ¼ cup. Discard onion and carrot. In medium saucepan, mix reserved drippings and flour until smooth.

Pour 1¾ cups boiling water into roasting pan. Return to boiling, stir to loosen and dissolve brown particles in pan. Continue boiling, stirring, about 2 minutes. Slowly pour boiling liquid into the flour mixture, stirring with a wire whisk to avoid lumps.

Add ½ teaspoon salt, ¼ teaspoon rosemary, 1/8 teaspoon oregano, 1/8 teaspoon thyme, 1/8 teaspoon sage, 1/8 teaspoon pepper and dash of nutmeg. Bring to boiling, stirring. Reduce heat, simmer, covered, 5 minutes. Stir, serve with roast.

Makes 8 servings.

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3/4 cup orange juice (I use prepared, frozen juice. Freshly-squeezed is called for and would be yummy.)
2 Tablespoons Soy Sauce (consider light Soy; less sodium)
2 teaspoon sugar
2-3 cloves garlic, finely diced OR 1 clove finely diced elephant garlic
1/4 teaspoon freshly ground black pepper
dash of cayenne pepper (optional)

4 pork chops, 3/4 to 1 inch thick
Pam or oil in a spray can

In glass dish large enough to accommodate your meat choice (single layer), combine the orange juice, soy sauce, sugar, garlic, and spices. (Get creative with your spices.)

Score the meat, with a sharp knife, 1/8 inch deep in a criss cross pattern on each side. Place the meat in the soy-orange mixture. Marinate for 15 minutes, turn the meat, and marinate for 15 minutes more.

Coat a large skillet with Pam (or olive or canola oil from a sprayer). Pat the meat dry and sauté
over high heat for about two minutes on each side, searing each side. Reduce the heat and pour the reserved marinade over the meat. Cover and cook until meat is done. Time will vary depending on the meat you choose.

When meat is done, remove to a heat-proof platter or bowl and place in a low-temp oven. Turn up the heat under the marinade in skillet and reduce to 1/3 cup. Pour over the cooked meat and serve immediately.

Note: You can grill the meat, reducing the marinade separately in a saucepan and pouring it over the meat after it has cooked on the grill.

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1 large whole egg plus 2 large egg whites OR ½ c Egg Beaters
2 - 2 ½ pounds 95% lean ground beef
2 Tablespoons minced onions (or dried shallots are good!)
½ teaspoon fresh ground pepper
dash of salt, if you want
½ teaspoon ground allspice
¼ teaspoon cayenne pepper (if you hate this leave it out but it won't make the meat loaf hot)
¾ cup old-fashioned oats (not instant)
15 oz can unsweetened applesauce
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½ cup brown sugar
½ cup ground cloves

Preheat oven to 350 degrees.

In a mixing bowl, whisk together the egg, (get the egg whites a bit foamy if you use the real eggs), onions, pepper, salt, allspice, cayenne, and 1 cup of the applesauce. Add the oatmeal and ground beef. Working with clean hands, combine all the ingredients well, but don't overwork.

Pat the mixture into a 9 X 5 X 3 inch loaf pan. Or shape into a loaf and put on a cookie-cooling rack that is then placed on a greased cookie sheet. There isn't much fat in the meat, but this will allow any that escapes to be diverted from the meat.

GLAZE: In a small bowl, stir together the brown sugar, cloves, and remaining applesauce. Spoon the glaze over the top of the meat loaf.

Bake for 1 ½ hours, or UNTIL A MEAT THERMOMETER INSERTED INTO THE CENTER OF THE LOAF REGISTERS 160°.

Remove from oven and let rest for 10 minutes before serving.

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