* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pork And Vegetable Alfredo
 Categories: New import
      Yield: 4 servings
 
    1/2 ts Vegetable oil
      1 c  Sliced mushrooms
      1 c  Chopped broccoli
    1/3 c  Chopped onion
      2 c  Hot cooked fresh fettuccine
           (about 4 oz uncooked pasta
    1/3 c  Thinly sliced Apricot-
           Glazed Pork Roast (about 3
           Ounces)
        ds Salt
    1/8 ts Pepper
    1/2 c  Bottled light alfredo sauce
 
  Heat oil in large nonstick frypan on med-high heat. Add mushrooms,
  broccoli and onion; saute 5 minutes or until tender. Add fettuccine,
  pork, salt and pepper saute 2 minutes. Stir in alfredo sauce, cook 1
  minute or until thoroughly heated. Makes 2 (l 1/2 cup) servings.
  
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Apricot Glazed Pork Roast
 Categories: New import
      Yield: 4 servings
 
      1    (2 to 2 1/4-pound) rolled,
           Boned
           Pork loin roast
    1/2 c  Apricot preserves
      1 tb Dijon style mustard
      1 ts Dried thyme
           Nonstick cooking spray
 
  Preheat oven to 325 F. Unroll roast; trim fat. Reroll roast; secure
  with String every 1-inches. Combine preserves, mustard and thyme in a
  bowl; stir. Brush 1 Tbs apricot mixture over roast. Place on broiler
  pan coated with cooking spray. Insert meat thermometer into thickest
  portion of roast. Bake for 1 hour 45 minutes or till meat thermom-
  eter registers 160 F (slightly pink), basting once with apricot
  mixture. Let stand 15 minutes before slicing. Bring remaining apricot
  mixture to a boil; reduce heat and cook 2 minutes. Serve with roast.
  
  Makes 6 servings
  
 
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... Sincerely yours Gigi
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