Recipes From Down Under

Pork Tenderloin Stuffed with Asparagus and Lemon Rice Lemon Rice: ½ cup long grain rice 1 cup chicken stock 3 tbsp lemon juice 1 tsp dried parsley 1 pork tenderloin 6 asparagus stalks Olive oil Mix chicken stock, lemon juice, and parsley in saucepan. Add rice and bring to a boil. Reduce heat to low and simmer, covered, for about 30 minutes or until rice is tender. COOL IN REFRIGERATOR FOR AT LEAST AN HOUR. Preheat oven to 180˚. Butterfly pork tenderloin and spread open. Place asparagus tips at the edge of tenderloin, three at each end so that when tenderloin is rolled up, asparagus tips will be visible at each end. Moisten rice with a teaspoon or two of olive oil and spread over pork. Roll up tenderloin and fasten closed with small metal skewers. Wrap in tinfoil and bake in roasting pan for about 45 minutes or until pork is no longer pink. White and Sweet Potato Wedges 2 white potatoes, peeled and cut into wedges 2 sweet potatoes, peeled and cut into wedges ¼ cup

Jennifer C.! Thank you all for your entry into the competition, all entries were great recipes, it was hard for us to choose just one winner! Tomorrow the winning meal recipes will be posted, so keep tuned!

Thank you to those of you who entered the competition; we are in the process of sorting through them and working on deciding which recipe(s) will be winners.  The winner will be announced in just over a week. In the meantime, what is your favourite food to cook?  Dessert?  Mains?  Snacks?  Appetizers?  Do you enjoy making new and different drink combinations?  Do you enjoy cooking summer foods or winter foods most? Do you like simple meals or prefer making gourmet foods?