Pork Tenderloin

1 pkg pork tenderloin
4 cloves garlic
1/4 cup soy sauce
2T country dijon mustard
4T honey
2T fresh orange juice
1T chopped fresh rosemary
3T olive oil

Cut slits in tenderloin and insert slivered garlic pieces inside.  Place in baking dish.
Drizzle olive oil over tenderloin.  Whisk together remaining ingredients then pour over
tenderloin.  Bake at 350 degrees for about an hour, basting once or twice.  Let rest 10 minutes,
Remove garlic, slice and serve.

Creamy Cheesy Vegetable Soup

Cook til tender:
2 cups cubed potatoes
1 cup diced carrots
1/2 cup chopped Celery
1/4 cup minced onion
2 cups water
1/2 tsp salt

Do Not drain.

Add 5 oz pkg of frozen broccoli and cauliflower the last 5 - 10 minutes.
Make a pasts of 1/4 cup butter, 1/4 cup flour, 1/2 Tbs dry mustard.  Stir in
1 3/4 cup milk and cook til thick.  Add vegetables.  Heat through to boil.  Add 1/2 lb.
Velveeta Cheese

Jambalaya

1 dozen medium shrimp, peeled and deveined
4 ounces chicken, diced
5 ounces andouille sausage, sliced
1/2 tsp paprika
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp oregano
1/2 tsp ground thyme
1/2 tsp onion powder
2 Tbs olive oil
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup celery
2 Tbs chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 tsp Worcestershire sauce
1/4 tsp Tobasco
3/4 cup instant rice
3 cups chicken broth

In a bowl, combine shrimp, chicken, sausae, paprika, salt, garlic powder, black pepper, cayenne,
oregano, thyme and onion powder.  Next, heat oil in large skillet over high heat, then add onion, green
pepper and celery and cook 3 minutes.  Add garlic, tomatoes, bay leaves, Worcestershire sauce and
Tabasco.  Stir in rice then add broth.  Reduce heat to medium and cook until rice absorbs liquid, about 5 - 10 minutes.  Next add all of the meat and cook until chicken and shrimp are fully cooked.