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INGREDIENTS

• 1/3 cup butter
• 2 cupswhite cornmeal mix
• 3/4 cup all-purpose flour
• 1 tablespoon sugar
• 2 1/4 cups buttermilk
• 2 large eggs

DIRECTIONS

1. Place butter in a 10 inch cast-iron skillet.
2. Heat in a 425 degree oven for 5 minutes, or until butter is melted.
3. Remove from oven and tilt pan slightly to coat sides, all around.
4. Combine cornmeal mix, flour, and sugar in a large bowl.
5. Stir together buttermilk and eggs.
6. Add to dry ingredients; stir until just moistened.
7. Pour batter over the melted butter in skillet.
8. Bake at 425 degrees for 25 minutes or until golden brown.

INGREDIENTS

• 1/2 head green cabbage
• butter
• salt and pepper

DIRECTIONS

1. Cut the 1/2 head of cabbage into 4 wedges, core removed.
2. they should be about 1 1/2″-2″ on the wide side.
3. Place in a steamer, side by side, one cut side down.
4. Steam for 6 minutes, flip carefully& steam for a further 6-8 minutes.
5. Butter lightly, salt& pepper.
6. Do not over cook.

INGREDIENTS

• 1 1/2 lbs boneless pork loin, sliced
• 4yellow golden delicious apples, cored and sliced
• 3 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

DIRECTIONS

1. Place pork loin slices[3 slices per person] in bottom of slow cooker.
2. Cover with apples.
3. Sprinkle brown sugar, cinnamon and salt over apples.
4. Cover and cook on low 6-8 hours.

INGREDIENTS

• 1/2 cupapricot preserves
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 3/4 teaspoon garlic powder
• 1/2 teaspoon fresh ground black pepper
• 1 (3lb) boneless pork loin, trimmed
• cooking spray

DIRECTIONS

1. Preheat oven to 425 degrees.
2. Place the preserves in a small saucepan over medium-low heat, and cook 10 minutes or until melted.
3. Keep warm over low heat.
4. Combine salt, oregano, garlic powder, and pepper.
5. Rub evenly over pork.
6. Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan.
7. Bake at 425 degrees for 30 minutes.
8. Brush 1/4 cup preserves evenly over pork.
9. Bake an additional 10 minutes.
10. Brush remaining preserves evenly over pork.
11. Bake an additional 10 minutes or until meat thermometer registers 155 degrees.
12. Let stand 10 minutes before slicing.

INGREDIENTS

• 1 (15ounce)container part-skim ricotta cheese
• 2 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated parmesan cheese, divided
• 1/4 cup chopped fresh parsley
• 1 egg, lightly beaten
• 1 (26ounce)jarspaghetti sauce
• 1 lb ground beef, browned and drained
• 1 cup water
• 12 lasagna noodles , uncooked

DIRECTIONS

1. Preheat oven to 350.
2. Mix ricotta cheese, 1 1/4 cups of the mozzarella cheese, 1/4 cup of the parmesan cheese, parsley, and egg until well blended.
3. Set aside.
4. Pour spaghetti sauce into meat in skillet.
5. Pour water into empty sauce jar; cover and shake well.
6. Pour into skillet; stir until well mixed.
7. (yields about 5 cups of sauce.).
8. Place 1 cup of meat sauce on bottom of 13×9-inch baking dish.
9. (This way the noodles won’t stick to the pan.).
10. Layer 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce.
11. Repeat layers 2 more times.
12. Top with remaining 3 noodles and sauce.
13. Sprinkle with remaining 1 1/4 cups of mozzarella cheese and 1/4 cup parmesan cheese.
14. Cover tightly with greased aluminum foil.
15. Bake 45 minutes or until cooked through.
16. Remove foil and bake an additional 15 minute or until bubbling.
17. Let stand 15 minute before cutting for easier serving.