MORE FOR THE GUYS!

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Feb 9, 2001

Last week I promised you guys the remainder of the special Valentine's Day treat for the lady in your life. Here's what I promised.

We'll start with a really nice and easy salad and then give you your choice of two different main dishes along with a couple of vegetable dishes that are sure to please.

Let's get out in the kitchen and get started. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

AVOCADO AND CANTALOUPE SALAD

NOTE: The best way to choose a really ripe Cantaloupe is by smell. If the melon has a fragrant Cantaloupe odor, it is probably ripe.

1 Medium Cantaloupe (Ripe)

1 Large Avocado (Soft, but Firm when gently squeezed)

Lettuce Leaves (As Needed)(Butter or Romaine is best)

Lime Rind For Garnish (Grated)

Lime Dressing (Recipe Below)

Cut the Cantaloupe in half and scoop out the seeds. Slice into thin wedges and peel. Halve the Avocado and remove the seed. Peel the Avocado and slice into thin, lengthwise wedges. Place The Lettuce leaves on salad plates and alternate Cantaloupe and Avocado wedges on top of the lettuce and drizzle the Lime Dressing over all. Sprinkle with the Grated Lime Rind for garnish.

LIME DRESSING

2 Tablespoons Lime Juice (Freshly Squeezed)

1/4 teaspoon Salt

1/8 teaspoon Dry Mustard

1 Pinch Cayenne Pepper

3 Tablespoons Salad Oil

Mix all ingredients in a small bowl and mix completely using a small whisk or a fork. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

GINGER GLAZED PORK TENDERLOIN

2 Large Pork Tenderloins (3/4-1 Pound Each)(Trimmed)

1/4 Cup Green Onion (Thinly Sliced)

2 Tablespoons Fresh Ginger Root (Grated)

2 Tablespoons Soy Sauce

2 Tablespoons Honey

1 Tablespoon Molasses

2-3 Garlic Cloves (Minced)

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

In a large mixing bowl, combine all the ingredients--except the Pork Tenderloins--and mix completely. Add the Pork Tenderloins and coat them with the mixture. Cover and marinate in the refrigerator for at least 4 hours, or overnight.

Remove the Pork from the marinade and place on a foil lined cookie sheet. Save the marinade for basting. Place the Pork in the broiler about 6 inches below the heat source and broil for about 20 minutes or until just barely pink inside. Baste with the remaining marinade at least once while broiling. Remove from the broiler, cover loosely with foil and allow to stand for 8-10 minutes before slicing and serving. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

CREOLE SHRIMP

1-2 Pounds Medium or Large Shrimp (Peeled and Deveined)

1/2 teaspoon Dried Thyme

1 teaspoon Paprika

1/4 teaspoon Salt

2 Tablespoons Olive Oil (Divided)

1 Large Green Bell Pepper (Seeded and Thinly Sliced Lengthwise)

1 Large Red Bell Pepper (Seeded and Thinly Sliced Lengthwise)

1 Large Yellow Bell Pepper (Seeded and Thinly Sliced Lengthwise)

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The copyright of the article MORE FOR THE GUYS! in Recipes 1880-1960 is owned by Jerri Brooker. Permission to republish MORE FOR THE GUYS! in print or online must be granted by the author in writing.