Hello My Friends,

Since we're going to blow the Diets tonight with some Subs, I thought we might have a light Vegetarian Lunch today. Zucchini and the Mexican squash called chayote make up the vegetarian filling for these soft tacos. If you can't find chayote, substitute additional zucchini and yellow squash.

Hi Evelyn.

I'm sorry that you didn't get to spend some time with your Granddaughters, because I'm certain that they bring a Joy to your life. You can always have the Bacon next time and here's some Waffles to have along with that Bacon. These waffles taste wonderful, but are simple to make, since they include self-rising flour instead of yeast. I'm not certain that they will like any topping, but I included that recipe as well, just in case.

Belgian Waffles

Ingredients

• 3 egg yolks
• 1/3 cup and 1 tablespoon and 1 teaspoon white sugar
• 2 teaspoons vanilla extract
• 2/3 cup butter, melted
• 1-1/4 teaspoons salt
• 3-2/3 cups self-rising flour
• 2-2/3 cups warm milk
• 2-3/4 egg whites

Directions

In a large bowl, beat together egg yolks and sugar. Beat in vanilla extract, butter and salt. Alternately mix in flour and milk until blended well.

In a separate bowl, beat egg whites until they have formed soft peaks. Fold egg whites into batter and let stand for 40 minutes.

Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown and fluffy. Serves 8.

Blueberries and raspberries mingle in this thick, rich, delicious topping for pancakes or waffles. This was easy and delicious. I served it with these homemade Waffles and my family loved them. I used fresh berries and am now ready to try all kind of fruit.

Blueberry and Raspberry Pancake Topping

Ingredients

• 1 1/2 cups frozen raspberries
• 1 cup frozen blueberries
• 1/2 cup white sugar
• 1/4 cup water

Directions

1. Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.

Have A Terrific Week My Friend,

Phil

Hello Friends,

The fresh salsa makes this dish perfect for a hot summer night or picnic. It's great the rest of the year, though, too. Serve it with some Green Beans that are just a bit different.

Pork Tenderloin with Pineapple Salsa

Ingredients

• 2 (1 pound) pork tenderloins
• 3 tablespoons brown sugar
• 3 tablespoons Dijon mustard
• 3/4 teaspoon minced fresh ginger root
• SALSA:
• 2 cups chopped fresh pineapple
• 1/3 cup chopped sweet red pepper
• 1 small jalapeno pepper, seeded and chopped
• 2 green onions, chopped
• 1 tablespoon minced fresh cilantro
• 1 tablespoon brown sugar

Directions

1. Place pork on a greased rack in a foil-lined shallow roasting pan. Combine the brown sugar, mustard and ginger; spread over pork. Bake, uncovered, at 425 degrees F for 35-40 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5-10 minutes before slicing.
2. In a bowl, combine the salsa ingredients. Serve with pork. Serves 6.

These beans are briefly boiled and then tossed with cherry tomatoes in a buttery basil sauce to make the best green beans ever! I serve these at Easter Dinner just about every year but they are a delicious accent to any meal.

Green Beans with Cherry Tomatoes

Ingredients

• 1 1/2 pounds green beans, trimmed and cut into 2 inch pieces
• 1 1/2 cups water
• 1/4 cup butter
• 1 tablespoon sugar
• 3/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons chopped fresh basil
• 2 cups cherry tomato halves

Directions

1. Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
2. Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend. Serves 6.

Wishing You A Wonderful week,

Phil