Appetizer -- Seasoned Oyster Crackers
1 pound oyster crackers 1 envelope dry ranch dressing mix Three quarters cup popcorn oil Place ingredients in a plastic bag and shake well. Allow crackers to sit at room temperature for a couple of hours and then refrigerate before serving. The Skinny: Just eat a few. Comment on this Story | Printer Friendly | Send Story to a Friend | Top Main Course -- Mandarin Salad 1 head Romaine lettuce, torn into bite-sized pieces One quarter cup green onions, chopped 1 cup celery, chopped 1 11-oz. can mandarin oranges, drained and reserve juice One half cup sliced almonds 1 6-oz. can sliced water chestnuts Rice noodles for garnish Dressing: One quarter cup olive oil Juice from drained oranges 2 Tbsp. Balsamic vinegar 1 Tbsp. sugar Salt and pepper to taste Combine lettuce and next 5 ingredients in a large bowl and toss. Combine dressing ingredients and whisk together. Just before serving pour dressing over salad and toss. Garnish with rice noodles. The Skinny: Take it easy on the rice noodles. Pork Tenderloin With Apricots 1 and one half pounds pork tenderloin One half cup olive oil Salt and pepper One half cup dry vermouth One quarter cup tarragon vinegar One half cup apricot preserves 2 Tbsp. soy sauce 2 Tsp. dry mustard Rub pork with a small amount of olive oil and sprinkle with salt and pepper. Bake in the oven at 350 degrees for 30 minutes. Meanwhile combine remaining ingredients for basting sauce and baste the pork after 30 minutes of cooking. Continue to cook for about 30 minutes more, basting several times during this cooking period. The Skinny: Use the leanest pork tenderloin you can find and trim any excess fat. 'The will of God will never take you where the Grace of God will not keep you ~Sugar -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
