Entrees; Pork Medallions and Macaroni and Cheese

MACARONI AND CHEESE - Lisa Baer’s Aunt Glo

2 cups dry macaroni (~1 lbs bag)                    breadcrumbs
Roux:   4 tablespoons butter                           4 tablespoons flour
1/8 to ¼ teaspoon dry mustard           2 sprinkles dehydrated onion
2 cups milk                                                      ¾ lbs cheese, cut into small pieces (3yr old Canadian preferred)

Cook the noodles per package. Make a roux by melting the butter and adding the flour, mustard, and onion. Stir and cook for 2 to 3 minutes. Slowly add the milk. Continue to heat and stir until well combined. Add the cheese. Stir until cheese is melted and sauce is smooth. Turn off heat. Add noodles to preference. Butter a 9x13 baking dish and pour mixture in. Top with breadcrumbs. Bake at 350* for 30 minutes or until slightly browned and bubbly.

ASIAN PORK MEDALLIONS - Lisa Baer

2 teaspoons sesame oil                        ¼ cup dry sherry
¼ teaspoon crushed red pepper         1 tablespoon brown sugar
2 teaspoons bottled minced garlic      3 tablespoons soy sauce
1 lbs pork tenderloin, cut into ½ inch thick slices

Heat sesame oil in a nonstick skillet over medium high heat. Add red pepper and garlic and sauté 1 minute. Add pork and cook 2 minutes on each side or until browned. Remove pork from pan and keep warm. Add sherry, brown sugar, and soy sauce to pan; cook over medium heat 5 minutes or until slightly thickened, stirring constantly. Return pork to pan and cook 1 to 2 minutes or until thoroughly heated, stirring to coat pork with sauce. Serve with rice and salad.