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	* Exported from MasterCook * Layered Salad with Sour Cream Dill Dressing Recipe By :Farm Journal (1983) Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound new potatoes 1/2 pound green beans -- cut diagonally into 1/2-inch slices 1 medium summer squash -- cut crosswise into 1/2-inch slices Sour Cream Dill Dressing: 1 1/2 cups dairy sour cream 1/2 cup mayonnaise 1/4 cup minced onion 2 tablespoons milk 2 tablespoons minced fresh dill 1/8 teaspoon fresh ground black pepper 2 medium tomatoes -- cut into 1 1/2-inch chunks 2 cups shredded romaine Pour 1 1/2 quarts water into 4-quart Dutch oven. Cover and cook over high heat 5 minutes, or until water comes to a boil. Meanwhile, fill a large bowl with iced water. Add unpeeled whole new potatoes to Dutch oven. Cover and cook 4 minutes. Add green beans. Cover and cook 3 minutes. Add squash. Cover and cook 3 minutes more. Immediately drain all vegetables in colander. Plunge colander into iced water and let stand 5 minutes, or until vegetables are cool. Drain thoroughly. Meanwhile, prepare Sour Cream Dill Dressing. Cut potatoes into quarters, then cut each quarter in half crosswise. Place green beans in 2-quart glass bowl. Spread 1/3 cup of the dressing over beans. Continue layering with tomatoes, squash and potatoes, spreading each layer with 1/3 cup of the dressing. Top with shredded romaine. Place remaining dressing in center of romaine. Cover and chill overnight, or at least 3 hours. Makes 8 servings. Sour Cream Dill Dressing: Stir together sour cream, mayonnaise, minced onion, milk, fresh dill and black pepper in bowl until well blended, using a rubber spatula. Makes 2 1/4 cups. Source : Farm Journal (1983) Contributed to the FareShare Gazette by Sandy; 1 July 2002. Muzzley@onecom.com www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 12g Fat (60.6% calories from fat); 3g Protein; 15g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 88mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 1 Fat. * Exported from MasterCook * Lime-Marinated Pork Tenderloins Recipe By :Pillsbury Easy Weeknight Meals, September 2000 Serving Size : 6 Preparation Time :0:15 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pork tenderloins -- 3/4-pound each 1/4 cup frozen limeade concentrate -- thawed 1 tablespoon oil 2 garlic cloves -- minced 1/2 teaspoon salt 1/4 teaspoon seasoned pepper blend Butterfly each pork tenderloin by cutting lengthwise 3/4 of the way through tenderloin, being careful not to cut completely through. Open tenderloins; place in re-sealable food storage plastic bag or shallow nonmetal dish. In small bowl, combine all remaining ingredients; mix well. Pour over tenderloins; turn to coat. Seal bag or cover dish let stand at room temperature for 10 minutes to marinate. Line 13x9-inch pan with foil. Place tenderloins cut side up in foil-lined pan. Broil 4 to 6 inches from heat for 12 to 15 minutes or until pork is no longer pink in center, turning once. Cut into serving-sized pieces. SERVING SIZE: 1/6 of Recipe Source : "Pillsbury Easy Weeknight Meals, September 2000" S(MC formatting by): "Gail Shermeyer" Copyright : "©2000 The Pillsbury Company" Start to Finish Time: "0:30" Ratings : Points 0-10 4 NOTES : Ingredient Info: Pork loin is the large muscle that makes up most of the meat in a chop. Pork tenderloin is the small, tender muscle on the opposite side of the chop bone. Whole pork loin is cut into roasts that can be either roasted or braised. Because it is so small and tender, pork tenderloin is best cooked quickly. Common methods include grilling, broiling or roasting at 425F. Pork tenderloin is tapered at one end. The narrow end cooks more quickly than the wider end. Butterflying the tenderloin promotes even cooking. Begin butterflying the thick end, and stop cutting where the tenderloin tapers. The butterflied portions are about the same thickness as the tapered end. Pork tenderloins are frequently packaged in pairs. Each tenderloin weighs about 12 ounces. Bobbie's Notes: This was marvelous! I made a few changes. I did it on the grill. My two tenderloins weighed almost 3 pounds total. I did it on the grill for about 16 minutes. I did butterfly it and that really made the marinade-flavors all through the meat. Contributed to the FareShare Gazette by Bobbie; 1 July 2002. bobbi744@attbi.com www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 22 Calories; 2g Fat (92.9% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 178mg Sodium. Exchanges: 0 Vegetable; 1/2 Fat.

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