Sample Menu - Wednesday

Sweet and Sour Pork
2 lbs boneless pork loin 1/3 cup vinegar
1 tablespoon oil ½ teaspoon salt
1 ½ cups water 1/8 teaspoon pepper
2 cups pineapple chunks 1 carrot, chopped
½ cup brown sugar ½ cup green pepper,
4 tablespoons cornstarch chopped
3 tablespoons soy sauce 3 green onions, sliced
Cut pork in 1-inch cubes. Heat oil in large skillet. Add pork and stir-fry on medium high 5 to 6 minutes, stirring constantly until pork is no longer pink. Add water and bring to boil. Lower heat to medium-low, cover and simmer for 1 hour. Drain pineapple, reserving syrup. Combine sugar and cornstarch. Stir in pineapple syrup, vinegar, soysauce, salt and pepper. Add to pork and stir until sauce thickens and boils. Add pineapple and vegetables and cook 3 to 4 minutes. Serve over rice.

Rice
4 cups water
2 cups regular long grain rice
Pour water in 4-quart microwave-safe dish. Stir in rice. Microwave on high for 17 minutes. Let sit for 5 minutes. Fluff with a fork.

Won Ton Salad
½ package wonton wraps 1/3 cup oil
(find in produce section) ¼ cup vinegar
1 head lettuce ¼ cup sugar
½ cup chopped celery ½ teaspoon salt
3 green onions, chopped 1/8 teaspoon pepper
¼ cup toasted sesame seeds
Cut wontons in fourths. Heat enough oil to cover bottom of skillet. Add wontons and stir-fry until golden brown. Place on paper towels. Tear lettuce into serving bowl. Add celery and onions. Toast sesame seeds in 350 oven for 3 to 4 minutes until brown. Toss with vegetables. Add wontons and mix. Mix together in jar with tight-fitting lid oil, vinegar, sugar, salt and pepper. Shake until well blended. Pour over salad just before serving.

Hawaiian Dessert
1 package yellow cake mix 2 cups whipped topping
1 ¼ cups cold milk 3 oz cream cheese,
1 small package instant softened
vanilla pudding mix ¼ cup sugar
20 oz. can crushed ½ teaspoon vanilla
pineapple, drained ½ cup coconut, toasted
Prepare and bake cake according to package directions. Pour into a greased 9 x 13-inch baking dish. Cool. In a bowl, whisk together milk and pudding mix. Let stand to thicken. Stir in pineapple. Spread over cake. In a mixing bowl, beat 1 cup whipped topping, cream cheese, sugar and vanilla until smooth.. Fold in remaining topping. Spread over pudding. Sprinkle with toasted coconut. (To toast coconut spread in a shallow baking dish. Bake at 350 for 10 minutes or until golden brown, stirring occasionally.)