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Tabitha's Cauldron
Used with permission
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Pork Cutlets Mexicano
    2 tablespoons butter
    1/3 cup finely chopped red onion
    1-1/2 teaspoons finely chopped garlic
    2 tablespoons all-purpose flour
    4 boneless pork cutlets (1-1/4 pounds total), slightly flattened
    1/4 teaspoon ground cumin
    1/2 cup chicken broth
    1/2 teaspoon red-wine vinegar
    1 cup salsa
1.    Melt butter in a large nonstick skillet over medium-high heat. Add
onion
and garlic; saute, stirring occasionally, 2 minutes or until softened.
2.    Meanwhile, place flour on waxed paper. Lightly coat cutlets in flour,
shaking off excess. Add cutlets to skillet; saute 2 minutes per side or
until golden brown. Add cumin, broth, vinegar and salsa; cook about 4
minutes or until the meat is cooked through.  Yield: 4 servings.




Peach Cobbler
Ingredients
1/2 cup butter or margarine
1- 29 oz can sliced peaches
1/2 cup sugar
1/2 tsp 3/4 tsp cinnamon
1 cup sugar
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
Directions
In 9x13 inch pan, melt butter or margarine. In a  2 quart saucepan,
combine peaches, 1/2 cup sugar & cinnamon.  Heat on stove until
sugar dissolves. While peach mixture is heating, in mixing bowl, mix
together the 1 cup sugar, flour, baking powder, salt & milk. Spread
batter over melted butter in 9x13 pan.  (It doesn't have to cover the
bottom of pan.) When sugar in peach mixture is dissolved, spoon over
the batter in the 9x13 pan, trying to distribute the peach slices
evenly
over the pan.  You can cut up any extra-large peach pieces.  Spoon
all
the syrup over the batter as well. Bake at 350 degrees F until crust
is
lightly browned, about 25-30 minutes



Pear Crumble
1 cup graham-cracker crumbs
1 /2 cup brown sugar, packed into measuring cup
2 tablespoons butter or margarine, melted
1 tablespoon lemon juice
2 pears, cored and sliced (can be peeled first, if desired)
Combine graham-cracker crumbs, brown sugar, butter or margarine and
lemon juice.  Combine graham-cracker mixture with pears in a large
bowl and toss gently.  Place in a buttered shallow baking dish.  Bake
at 350 degrees for 25 minutes



Chicken Waldorf Salad Sandwiches
(makes 6 servings)
4 6-ounce(180 g) boneless, skinless chicken breast halves
98% fat-free chicken broth to cover
1/4 cup (60 ml) nonfat mayonnaise
1/4 cup (60 ml) nonfat sour cream
2 teaspoons (10 ml) grated orange zest
3 tablespoons (45 ml) fresh orange juice
1 medium Granny Smith apple, peeled, cored and diced
2 ribs celery, cut into 1/4-inch dice
12 slices artisan-style whole wheat bread, sliced thin
6 Boston lettuce leaves


Place the chicken breasts in a pan and cover with broth. Bring to a simmer
and cook until done, about 8-10 minutes. Allow to cool in the broth, then cut
into small dice.  In a small bowl mix together the mayonnaise, sour cream,
orange zest, and juice. Add the dressing to the chicken. Stir in the apple
and celery.  Place a leaf of lettuce on each of 6 slices of bread. Top with
chicken salad and top with a second piece of bread. Refrigerate wrapped in
plastic wrap, until ready to serve. Cut each sandwich in half. 



Fruit Salsa and Cinnamon Chips

Ingredients    
      2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
  
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

Directions    
1 In a large bowl, thoroughly mix kiwis, Golden Delicious apples,
raspberries, strawberries, white sugar, brown sugar and fruit preserves.
Cover and chill in the refrigerator at least 15 minutes.
2 Preheat oven to 350 degrees F (175 degrees C).
3 Coat one side of each flour tortilla with butter flavored cooking spray.
Cut into wedges and arrange in a single layer on a large baking sheet.
Sprinkle wedges with desired amount of cinnamon sugar. Spray again with
cooking spray.
4 Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining
tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled
fruit and spice mixture.

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