Pepper Jack Cheese Sticks

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Pepper Jack Cheese Sticks

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Ingredients:
1 pound of Monterey jack pepper cheese
3 cups flour
3 eggs, beaten
3 cups crushed corn flakes
oil, for deep-fat frying
salsa, if desired
guacamole, if desired

Directions:
Cut cheese into 2 3/4-inch by 1/2-inch sticks. Place flour, eggs and cornflakes in three separate shallow bowls. Coat cheese sticks with flour, dip in egg, then roll in cornflakes until well coated. Let stand for 5 minutes. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Cook cheese sticks in batches for 30 seconds or until golden brown. Drain on paper towels. Let stand for 3-5 minutes. Serve with salsa and guacamole, if desired. Enjoy.

Roasted Pork Tenderloin With Acorn Squash

Roasted Pork Tenderloin With Acorn Squash

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Ingredients:
1 (2 lb) acorn squash, quartered, seeded and sliced 1/2 inch thick, skin on
8 garlic cloves, peeled
1⁄2 teaspoon dried rosemary
1 1⁄2 teaspoons coarse salt
1⁄4 teaspoon ground pepper
2 (1 lb) pork tenderloin
4 teaspoons olive oil
2 tablespoons hoisin sauce

Procedure:
Preheat over to 375 degrees F. Scatter squash and garlic in a large roasting pan.Mix rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; rub into pork. Place in pan with vegetables; drizzle with oil.
Roast 25 minutes. Brush pork with hoisin sauce. Continue roasting, about 15 minutes, until pork reaches and internal temperature of 140 degrees F. Let meat stand 5 minutes before slicing into 1 1/2 inch tenderloins. Serve with squash, garlic, and any pan juices.

NOTE: The recipe says to leave the skin on the squash. Perhaps this is so the squash will not fall apart during the cooking process. I do cook it as specified but take it off prior to eating.

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