Ingredients:

• 4-5 pound pork sirloin roast 1 tablespoon packed brown sugar 1 tablespoon cornstarch 3/4 teaspoon caraway seed
• divided 1/4 teaspoon salt 2 cups apple juice
• divided 1 tablespoon lemon juice 1 jar (32 oz.) sauerkraut
• well-rinsed and drained 1 1/2 cups chopped apples
• unpared 1/2 cup coarsely shredded carrot

Directions:

In medium saucepan, combine brown sugar, cornstarch, 1/4 teaspoon of the caraway seed and salt. Stir in 1 1/2 cups apple juice and the lemon juice. Cook and stir over medium heat until thickened. Set aside. Place pork roast in oven-proof skillet. Insert meat thermometer. Roast at 325 degrees F. for 1 hour. Brush with 1/2 cup of apple juice mixture. Roast 2 hours longer. Spoon combined sauerkraut, apples, carrot, 1/2 cup remaining apple juice and 1/2 teaspoon caraway seed around pork roast. Spoon remaining apple juice mixture over pork roast and sauerkraut; cover. Roast 30-60 minutes longer, or until meat thermometer registers 155-160 degrees F. Let roast stand 5-10 minutes; slice to serve.

Ingredients:

• 1 lb. beef top sirloin steak, cut 1-inch thick or 12 ounces fully cooked steak strips, heated according to package directions
• 1 Tbsp. olive oil
• 4 cups torn romaine lettuce
• 2 oranges, peeled and separated into segments
• 1/4 cup walnuts, toasted
• sliced strawberries (optional)
• 2 Tbsp. orange juice
• 2 Tbsp. red wine vinegar
• 1 Tbsp. olive oil
• 2 tsp. honey
• 1-1/4 tsp. Dijon-style mustard

Directions

1. Prepare citrus vinaigrette by thoroughly combining orange juice, red wine vinegar, 1 Tbsp. of the olive oil, honey, and Dijon-style mustard.
2. Grill steak over medium coals for 13-16 minutes or to desired doneness. Allow steak to stand for 10 minutes then carve into thin slices.
3. Toss lettuce, cooked beef steak and oranges in a large bowl.
4. Sprinkle with walnuts and drizzle with the citrus vinaigrette.
5. Garnish with strawberries if desired. Serve immediately.

3/4 lb. thin spaghetti
1 bunch broccoli, about 1 lb
3 tablespoons butter or margarine
2 medium cloves garlic, minced
1/3 lb blue cheese
1/2 cup grated Parmesan cheese

Bring pan of water to boil. Wash broccoli and cut flowerettes off stalk leaving about 1" of stem on each one. Place flowerrettes in boiling water, cover and cook about 5 minutes. Drain and set aside.
Cook spaghetti according to package directions until just tender not mushy. Drain and set aside.
Melt butter in skillet. Briefly sauté garlic over low heat. Add cheese. Stir until melted.
Place hot spaghetti in serving bowl with cooked broccoli. Toss with cheese sauce. Sprinkle with Parmesan cheese and cracked pepper. Toss again.
Serve hot.