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.

Dooger's Clam Chowder

1 pound boiling potatoes, peeled and chopped
1 cup half and half
1/2 cup whipping cream
4  6oz cans minced clams (drain 3 of the cans, but reserve
     the juice from the fourth can)
1/4 teaspoon seasoning salt
1/4 teaspoon ground thyme
freshly ground WHITE pepper

Cook potatoes in large pot of boiling salted water until done.
Drain.  Transfer potatoes to a bowl and slightly mash.
Scald half and half and cream but do not boil.  Add potatoes,
clams, and reserved clam juice.  Add seasoning.  Bring to a
boil and serve.

White Chocolate Peanut Butter Krispies

2 cups Rice Krispies
2 cups dry roasted peanuts
2 cups mini marshmallows
1 cup peanut butter
2 pounds white chocolate chips

In a large bowl, combine cereal, peanuts and marshmallows.  In a microwave-safe
bowl, melt chocolate and peanut butter (On high for one minute, then in 30 second
intervals until fully melted).  Stir chocolate into cereal mixture.  Mix will be slightly
runny.  Drop by spoonfuls onto waxed paper.  Let set until firm (about 2 hours).

Ambrosia Salad

1 can mandarin oranges, drained
1 can pineapple chunks, drained
1 cup mini marshmallows
1 cup flaked coconut
1 cup sour cream
sliced maraschino cherries for garnish

Drain fruit well.  Stir all together.  Garnish with cherries.  Chill for several hours before serving

Grape Jelly Meat Balls

2 12 oz jars chili sauce
1 32 oz jar grape jelly
1 bag frozen meat balls

Put chili sauce and jelly in sauce pan and heat until jelly is melted and sauce is smooth.  Transfer to crock pot and add meat balls.  Cook on high for three hours and serve.