1 onion chopped
1/2 cup chopped celery
1/4 cup chopped carrots
2 cloves garlic, minced
2 tbsp.
chopped fresh parsley
5 tbsp. margarine
4 tbsp. all purpose-flour
1 1/2 cups milk
3 potatoes, cut into 1/4 inch slices
2 tsp. Worcestershire sauce
1 1/2 teaspoons mustard powder
1 pinch ground allspice
3/4 tsp. celery seed
1/2 tsp. dried thyme
1/2 tsp. seasoning salt
2 tbsp. dry white wine
1/4 tsp. ground cayenne pepper
1/4 tsp. chicken bouillon powder

In a large stock pot or dutch oven, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned.  Sprinkle in flour and cook, stirring for 2 minutes.  Add broth slowly stirring as you add.

Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken bouillon.  Allow to simmer and thicken, stirring frequently, until the potatoes are cooked and tender, approximately 30 minutes.  During cooking, break up potatoes with back of a spoon.  Serve warm

Courtesy of Food Network's Paula Dean 1/2 cup butter, softened
3/4 cup crunchy peanut butter
3 tbsp. honey
1 1/2 tsp. ground cinnamon
2 to 3 ripe bananas
8 slices of white bread
Topping:
1/4 cup sugar
1 tbsp. ground cinnamon

In a frying pan, melt 3 tbsp. of the butter.  Make sure butter does not burn.  In a small bowl mix together the peanut butter, honey and cinnamon.  Slice the bananas into 1/4 inch thick slices.  Spread the peanut butter mixture on 4 of the slices of bread and cover with banana slices.  Top with the remaining slices of bread.  Spread the remaining butter on both sides of the sandwiches.  Grill the sandwiches in the frying pan until each side is golden brown.

For topping, combine the sugar and the cinnamon in  a shallow plate.  Coat the grilled sandwiches with the mixture.  Cut diagonally and serve hot.

4 small boneless skinless chicken breasts halves (1 lb.)
1 red onion, cut in half and then sliced
1 zucchini, chopped
1/4 cup Italian dressing and marinade
1/2 cup halved or grape cherry tomatoes
1/2 cup pitted black olives
1 cup shredded mozzarella cheese

Heat large nonstick skillet sprayed with non-stick cooking spray on medium-high heat.  Add chicken; cover skillet with  lid and cook 5 to 7 minutes on each side.  Add zucchini after the first 5 minutes.

Add dressing, tomatoes and olives; cover.  Cook until heated thoroughly. Stir sauce and then top chicken with cheese.  Cover and cook until cheese melts.

Tip:  Serve with rice and or pita bread 

Courtesy of Washington Fruit Commission 2 tbsp. flour
1 tsp. curry powder
1 tsp. garlic salt
1/4 tsp. ground pepper
1 1/4 pounds of pork tenderloin, sliced t 3/4 inch thick
1 tbsp. vegetable oil
2 tbsp. chopped shallots or onion
1/2 tsp. salt
1/4 cup each of: dry sherry and water
2 fresh Washington nectarines, cut into 8ths

Combine flour, curry powder, garlic salt and pepper; mix well.  Dip pork pieces into flour mixture to cover all surfaces and shake off excess.  Brown both sides of each slice in oven-safe non-stick skillet.

Remove from skillet.  Saute shallots or onion until softened; stir in sherry and water, bring to a boil.  Stir in nectarines and return pork to pan.  Bake at 375 degrees F about 12 minutes or until pork in cooked and juices run clear.  Remove from oven and stir gently to coat all pieces with sauce.

Serving tip:  Serve with mashed potatoes, cooked rice or noodles and cooked green vegetables.

1 lb. pork tenderloin, cut into thin slices
1 cup sliced carrots
1/2 cup Asian toasted sesame dressing
1/3 cup BBQ sauce
1 cup snow peas
1/4 cup peanuts

Heat large non-stick skillet on medium-high heat.  Add pork and carrots; cook 5 min, stirring occasionally.

Stir in dressing and BBQ sauce; cook additional 5 minutes or until the carrots are crisp tender.  Add snow peas and heat thoroughly.  Top with peanuts.  Serve with noodles or rice.

1 Boston-cut pork roast (3 lb)
18 oz Barbecue sauce
Juice from 1 medium orange
1/2 c Mayonnaise
12 Sandwich rolls, split, toasted

Place meat in slow cooker; top with barbecue sauce and orange juice. Cover with lid.

Cook on LOW for 8-10 hours (or on HIGH for 4-6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Return meat to slow cooker; stir until meat is evenly coated with the barbecue sauce mixture.

Spread mayo on cut sides of rolls. Fill rolls evenly with meat mixture.