Thursday, January 28, 2010

Honey Mustard Pork Loin with Bacon


3/4 cup Newman's Own Light Honey Mustard Dressing
2 garlic cloves, minced
1 teaspoon dried rosemary (fresh would be even better if you have it)
1 (3 1/2lb) center cut pork loin
5-8 slices of bacon, enough to cover your pork loin


Place oven rack on bottom third of oven. Preheat to 350.

Combine dressing, garlic and rosemary. Dress pork loin generously with dressing in a casserole pan or roasting pan, let marinate for several hours. Layer bacon over pork loin, covering the entire roast. Secure with either toothpicks or kitchen string. Roast for 1 hour, cover with foil and roast for another 10-20 minutes. Remove from oven and allow pork to rest for 20 minutes, keeping it covered in foil. Slice and enjoy!

Saturday, January 2, 2010

Potato Soup

(I can't figure out how to fix this photo. It looks correct in my files so I don't know why it is sideways. You will just have to tilt your head.)

4 cups chicken broth

1 cup celery chopped

1/2 onion chopped

5 cups diced potatoes

1 pint (2 cups) half and half

1 pint (2 cups) milk

1 t. salt

1/2 t. pepper

1/2 cup butter or margarine

1/2 cup flour

8 oz cheese whiz OR 8 oz Velveeta OR 1 can condensed cheese soup (we have used Velveeta)

Cook veggies in broth until tender. In separate pan, melt butter, add flour and stir. Add the flour/butter mixture to the cooked veggies. Stir well. Add half and half & milk, stir well. Add cheese, salt and pepper, stir well. Heat completely and serve. You can also add bacon bits and broccoli with the celery and onion if you want. I like the bacon bits.