Applesauce Pork Loin

1/2 tsp. salt 1/4 tsp. pepper 2 tsp. vegetable oil 1 cup applesauce 3 tsp. dijon mustard 1 tsp. honey 3 fresh rosemary sprigs Sprinkle roast with salt & pepper. Brown roast on all sides in oil. Combine applesauce, mustard & honey. Spread over the roast. Top with Rosemary. Bake in 350-degree oven for 1 hour & 45 minutes to 2 hours & 30 minutes until cooked.

Potatoes Au Gratin

submitted by Linda Strickland 3-4 medium potatoes, peeled 1 cup heavy cream 1/2 cup milk 1 1/2 tsp. flour 1 large clove garlic, pressed 1/4 tsp. salt 1/8 tsp. pepper 1 tsp. butter, softened 1 1/2 cups cheddar cheese, grated 1 tsp. parsley, chopped   Preheat oven to 400 degrees. Slice potatoes. Beat together cream, milk, flour, garlic, salt & pepper by hand until well combined. Coat the inside of a large baking dish with the softened butter. Arrange 1/4 of the potatoes on the bottom of the dish. Pour some of the cream mixture on it. Repeat. Cover the …

Tortilla Soup

submitted by Jane Franks 2 cups chicken breast, diced 1 onion, chopped 1 bell pepper, chopped 2 cans chicken broth 1 can shoepeg corn 1 jar salsa 1 tsp cumin 1-2 tsp. chili powder 1 tsp. cilantro or 2-3 tsp. fresh cilantro, chopped   Saute chicken, add onions, and peppers. Cook until tender and add remaining ingredients. Simmer for 10 minutes adjust seasoning if necessary. Serve with avocado, sour cream, and lime chips.

Creamy Tomato Basil Soup

submitted by Pastor Ann Bassett 1 medium onion chopped 1 tbsp. butter 2 cans crushed tomatoes undrained 2 cans condensed cream of tomato soup, undiluted 1 1/2 cups milk 1 tsp. sugar 1 tsp. dried basil 1/2 tsp. paprika 1/4 tsp. garlic powder 1 8 oz. package of philadelphia cream cheese, cubed   In a saucepan, saute onion in butter until tender. Stir in one can of soup, both cans of tomatoes, milk, sugar, basil, paprika, and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a blender or food processor combine the remaining …

Nana’s Cucumber Salad

submitted by Kris Lodde 2 medium cucumbers peeled and thinly sliced 1 medium white onion thinly sliced & separated into rings 1/2 tsp. salt 1/8 tsp. pepper 1/2 cup cider vinegar 2 tsp. dry mustard 1 tsp. dill chopped 1/2 cup sugar water   Head cider vinegar and 1/4 cup water to boiling. Add the dry mustard, sugar, salt & pepper to the vinegar/water mixture and mix well. Bring entire mixture to a boil again. Place the sliced cucumbers, onions and dill into a large bowl. Pour vinegar mixture over cucumbers. Cover and refrigerate, preferably overnight.

Blackberry Vinaigrette Salad

2 clementine oranges, peeled, sectioned halved 2 carrots, peeled and shredded 1 apple, sliced   vinaigrette for each serving: 1 tsp. blackberry jam 2 tsp. balsamic vinegar Assemble salad. Pour vinaigrette over salad. Serve immediately. submitted by Sherrie Wicks

Roanoke Margaritas

1 large can minute maid limeade 1 can diet sprite 1/2 limeade can of triple sec 1/2 limeade can of gold tequila   This recipe is based on the large can, but if you can only find the small cans, use 2 and adjust all the liquor. Use the limeade container for a measuring device. Stir Well, and remind people to stir before pouring. Serve over crushed ice. Will make 3-4 large margaritas.

Mexican 7 Layer Dip

1 large carton sour cream 1 pkg. taco mix avocado dip 1 bunch green onions 6 roma tomatoes, chopped 1 can black olives, chopped 1-2 packages cheddar cheese or Mexican mix cheese (shredded).   Mix taco mix into sour cream. Layer each ingredient as listed starting with the taco/sour cream mixture.

Low Fat Spinach and Artichoke Dip


  With the popularity of spinach and artichoke dips, this lighter version offers an opportunity to enjoy the flavors while reducing the calories. This recipe is courtesy of Mrs. Rachael Klingeil. 2 cups light swiss cheese 1 cup parmesan cheese 1 box frozen spinach (thawed) 1 can artichokes 2/3 cup fat-free sour cream 1 cup fat-free Philadelphia cream cheese 1/2 cup light mayonnaise 2 teaspoon minced garlic Mix by hand or in a food processor. Bake at 375 degrees oven for 25-30 minutes (until starting to brown on top). Serve with slices of french bread or crackers.     

Creamy Black Bean Salsa

    1 (15 oz) can of black beans rinsed & drained 1-1/2 c. frozen corn, thawed 1 cup sweet red pepper, finely chopped 3/4 cup green pepper, finely chopped 1/2 cup red onion finely chopped 1 t. fresh parsley, minced 1/2 cup sour cream 1/4 cup mayonnaise 2 tsp. red wine vinegar 1 tsp. ground cumin 1 tsp. chili powder 1/2 tsp salt 1/4 tsp. garlic powder 1/2 tsp. pepper tortilla chips   In a large bowl, combine beans, corn, peppers, onion, and parsley. In another bowl combine sour cream, mayonnaise, vinegar and seasonings. Pour over corn mixture and …