DailyInbox: DIB Presents - 11-30-04 - Pork and Pasta with Balsamic Vinaigrette

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Title: DailyInbox Presents

If you can't read this newsletter or the formatting seems incorrect, click here to view our online version. . DailyInbox Presents Knowledge, Insight, Fun and Food for November 30, 2004 .         DailyInbox Also Presents: * Chicken Soup for the Soul * Heloise's Hints * From the Masters * America in Uniform * Bible Verses Good Housekeeping's Site of the Day Mount Vernon http://www.mountvernon.org "Tour Mount Vernon, George and Martha Washington's home, from the comfort of your own chair" is the Mount Vernon Ladies' Association's invitation to everyone who cannot make the physical trip to the Washington's estate.  Tour the three floors of the home, stopping at the Master Bedroom where the late president died in 1799, read about various objects that are displayed, visit Martha's third floor room where she retreated after her husband's death.  Upon finishing the tour, be sure to browse the 'Learn' section where you'll find information on George Washington himself, a timeline of his life, his political views and even have the opportunity to ask a Washington question (no, George did not chop down the cherry tree!).  Resources on the archaeological digs that are underway on the estate, an online quiz and pertinent information on the Curatorial Collections are readily available.  Come meet the Washingtons and the heritage associated with the American very first First Family! To submit a specific site for us to review in Site of the Day (or to make a suggestion for a site topic), please click here. Click here for the Good Housekeeping Site of the Day Archive. Bits & Pieces GOODNESS . Every person is responsible for all the good within the scope of his abilities, and for no more, and none can tell whose sphere is the largest. Gail Hamilton (1833-1896) Humorist We can do more good by being good, than in any other way. Rowland Hill Bits & Pieces has motivated readers with a unique combination of wisdom and inspiration for nearly 40 years. Every month, for less than the price of a cup of coffee, true-life stories that will lift your spirit. Order today and learn why over a million subscribers have enjoyed Bits & Pieces. Reader's Digest CyberSmiles My wife was fascinated by the elegant calligraphy on the hand-written menu in a Chinese restaurant. She took it home and spent months knitting a sweater with Chinese characters down the front. She was wearing it at a cocktail party when a Chinese physician asked where she got the symbols. "From a menu," she admitted. "Do you know what they say?" "I'm afraid to ask," my wife said, "but tell me anyway." " 'Cheap, but good.' "  --Contributed to "Life in These United States" by Mike Goodell Smiles, grins & humor from the files of Reader's Digest! The Recipe File Pasta, Seafood, Eggs and Grains: Pork and Pasta with Balsamic Vinaigrette from Cooking by the Boot Straps... A Taste of Oklahoma Heaven INGREDIENTS:   Salt and pepper to taste 1 pork tenderloin 1 Tablespoon olive oil 1/2 cup orzo or small pasta   Olive oil 1 (14-ounce) can chicken stock or broth 4 slices bacon, chopped 1/4 cup water 2 teaspoons molasses 2 Tablespoons balsamic vinegar 1 head garlic, roasted 1/3 cup freshly grated Parmesan cheese TO PREPARE:        Sprinkle salt and pepper over the tenderloin.  Brown the tenderloin on all sides in 1 Tablespoon olive oil in a large saute pan.  Remove the tenderloin to a baking pan, reserving the pan drippings.  Bake at 450 degrees for 10 to 15 minutes per pound or until a meat thermometer registers 170 degrees.      Saute the orzo in a small amount of additional olive oil in a saucepan.  Stir in the stock.  Cook over medium-low heat for 10 minutes or until the liquid is absorbed.      Render the bacon in the reserved pan drippings and drain.  Add the water, molasses and balsamic vinegar to the bacon and mix well.  Cook until thickened, stirring constantly.      To serve, squeeze the soft garlic into the orzo.  Add the cheese and mix well.  Slice the pork as desired.  Spoon the orzo in the middle of a serving platter and surround with the sliced pork.  Drizzle with the balsamic vinaigrette.  Serve with a salad, breadsticks and Merlot or Pinot Noir. . SERVES:  4 - 6 Copyright 2002 The Junior Welfare League of Enid.  All rights reserved.  Visit The Junior Welfare League of Enid, Oklahoma web site (http://www.jwlofenid.com/cookbooks.htm) to purchase copies of Cooking by the Boot Straps or call the office (580)234-2665.  The previous cookbook, Stir-Ups, is also available for purchase.   Print this recipe Send this recipe to a friend Subscription Information You are subscribed with e-mail address:  [EMAIL PROTECTED] To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED] Mail your unsubscribe request to:   DailyInbox P.O. Box 913 Wimberley, TX 78676 View our:  Privacy Policy Contact email address:  [EMAIL PROTECTED]