A grab bag of entree recipes

It is time to introduce a few new entree recipes. It is easy to slip into a routine and prepare familiar and liked entree dishes, so today I thought we would open the entree file drawer and see where that would take us. It takes us to pork, chicken and salmon, all promised to be delicious. You just have to give them a try.

Citrus-Herb Pork Roast

• 1 boneless pork sirloin roast (3 to 4 pounds)
• 1 teaspoon dried oregano
• 1/2 teaspoon ground ginger
• 1/2 teaspoon pepper
• 2 medium onions, cut into thin wedges
• 1 cup and 3 tablespoons orange juice, divided
• 1 tablespoon sugar
• 1 tablespoon white grapefruit juice
• 1 tablespoon steak sauce
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon grated orange peel
• 1/2 teaspoon salt
• 3 tablespoons cornstarch
• Hot cooked egg noodles

Cut roast in half. In a small bowl, combine the oregano, ginger and pepper; rub over pork. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 4-quart slow cooker; add onions. In a small bowl, combine 1 cup orange juice, sugar, grapefruit juice, steak sauce and soy sauce; pour over top. Cover and cook on low for 8 to 10 hours or until meat is tender. Remove meat and onions to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Add orange peel and salt. Bring to a boil. Combine cornstarch and the remaining orange juice until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and noodles. Yield: 8 servings.

Famous Chicken Tenders

• 1 pound chicken breast tenders
• 1/2 cup Italian dressing, drain and discard spices
• 1 teaspoon fresh lime juice
• 1 1/2 teaspoon honey

Mix dressing, lime juice and honey together. Pour over chicken tenders, making sure all tenders are covered; marinate for 1 hour. Braise tenders in a nonstick pan or grill to lightly golden in color, but not dry.

Elegant Oven-Roasted Shrimp

• 1 stick butter
• 1 fresh lemon, sliced
• 1 to 2 pounds shrimp, either shell on or off, you decide
• 1 packet dry Italian dressing mix

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 degrees for 15 minutes. Remove lemon and serve the pot liquid with warm, crusty bread for dipping.

Tom Cruise's Spaghetti Carbonara

• 1/2 inch olive oil (for frying pan)
• 2 cloves minced garlic
• 1 chopped onion
• 8 to 12 thick slices pancetta or Italian bacon
• 4 eggs
• 2 packages spaghetti
• 2 cups grated Parmesan cheese

In a frying pan, combine 1/2 inch of olive oil, 2 cloves of minced garlic, chopped onion and the pancetta or Italian bacon cut into small squares. Let simmer for about a half-hour, being careful not to let the oil get to a boiling point.

In a bowl, beat eggs with lots of salt and fresh ground pepper.

Bring a pan of salted water to a boil. Cook both packages of spaghetti until al dente, then drain and immediately add egg mixture to pasta. The eggs are actually cooked by the pasta. (Make sure the eggs are thoroughly cooked before proceeding.) Stir the egg mixture until it is well mixed. Pour in the mixture from the frying pan and stir. Finish with the Parmesan cheese and serve.

Sausage-Stuffed Pork Roast

• 1 1/2 pounds bulk pork sausage
• 1/2 cup dry bread crumbs
• 1/2 cup ricotta cheese
• 1/2 cup shredded carrot
• 6 garlic cloves, minced
• 1 tablespoon dried parsley flakes
• 1 boneless whole pork loin roast (3 to 4 pounds)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons canola oil

In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. Add the bread crumbs, ricotta cheese, carrot, garlic and parsley; set aside.

Starting about a third in from one side, make a lengthwise slit in the roast to within half an inch of bottom. Turn roast over and make another lengthwise slit, starting from about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-inch thickness. Remove plastic wrap. Spread sausage mixture over meat to within 1 inch of edges. Sprinkle with salt and pepper. Roll up jelly-roll style, starting with a long side. Tie several times with kitchen string and secure ends with toothpicks. Place seam side down on a rack in a shallow roasting pan. Rub oil over roast. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 60 to 70 minutes longer or until a meat thermometer reads 160 degrees. Discard toothpicks. Let stand for 10 to 15 minutes before slicing. Yield: 12 to 14 servings.

Sweet and Saucy Grilled Salmon

• 1 (12-ounce) can tomato sauce
• 1/4 cup packed brown sugar
• 1/4 cup molasses
• 3 tablespoons ketchup
• 2 tablespoons apple cider vinegar
• 2 tablespoons dried minced onion
• 1 tablespoon Worcestershire sauce
• 1 tablespoon mustard
• 1 tablespoon dried bell pepper, diced
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 4 to 6 (5 to 6 ounces each) Alaska salmon fillets or steaks

Blend all ingredients, except salmon, in bowl; let sit 10 to 15 minutes. Dip salmon into sauce, then place on hot oiled grill, not directly over heat source (coals or gas). Cover and vent. Cook about 6 to 12 minutes per inch of thickness, brushing with extra sauce, if desired. Do not overcook or burn edges. Makes 4 to 6 servings. This recipe is also great with halibut or cod.

Stewed Chicken with Noodles

• 1 (5-pound) stewing chicken
• 1 sliced carrot
• 1 small sliced onion
• 3 cups water
• 2 ribs celery with leaves
• 1 teaspoon salt
• 1/8 teaspoon paprika
• 1 package extra wide egg noodles, or homemade is best

Cut chicken into serving pieces. Put water, carrot, onion and celery in large cooking pot and bring to boil. Drop chicken, piece by piece, into boiling liquid. (As the mixture increases in volume, the chicken need only be covered to the depth of 1/2 inch.) Cover pot and let simmer for 2 hours or until tender. After 1 hour, add salt and paprika.

When it is done, remove the pieces from the liquid and make a thick gravy of stock left in pot, using flour and water or broth slurry. If gravy tends to separate, slowly stir in 2 tablespoons cream.

Prepare noodles 10 to 15 minutes before chicken is done. Place chicken on bed of noodles and serve. Gravy may be poured over chicken before serving or served separately. Dumplings, boiled rice, spaghetti or baked macaroni may be used instead of noodles. Serves 8 to 10.

Have a great week and, until next time, happy cooking.