I'm having a Pampered Chef Party!

I'm having a Pampered Chef Dinnertime in No Time Party!

Feeling too busy to cook? Learn how to beat the dinner rush at my Dinnertime in No Time Cooking Show. The quick and delicious recipes are ready in 30 minutes or less, and only cost around $2 per serving!*

We'll also try tools that make kitchen tasks easier, learn lots of entertaining and cooking tips, and catch up with each other while we shop.

Please let me know if you can make it. Mark the date on your calendar and ask a friend or two to come along.

I realize that many of you are unable to attend the show, but if you would like to order, you can click on the PC logo above or the link below my name to place an order!

Have a great day.

Your Pampered Chef® Host,
Andrea Holloman
http://www.pamperedchef.biz/debbiebaer

Show Information:

Show Date:
Tue, Jul 7, 2009

Show Time:
6:30 PM

Host:
Andrea Holloman

E-mail:
andrea@busymomscancook.com

Grilled Pork Tenderloin & Asparagus with Peanut Dipping Sauce

I am not a fan of asparagus,

but this recipe sounds good to me. . .

Apple Roast Pork Sandwiches

• 1 4 lb pork roast
• 1/3 cup Worcestershire sauce
• 3/4 cup brown sugar, packed
• 1 cup apple juice
• 1/2 tsp salt

1. Place roast in dish or pan barely larger than roast.
2. Douse roast on all sides with Worcestershire sauce.
3. Press brown sugar on sides and top of roast.
4. Pour apple juice into the baking pan but not over roast.
5. Cover tightly with extra heavy foil and lid.
6. Place roast in preheated 400° oven.
7. Immediately reduce heat to 275°.
8. Bake for 5 hours.
9. Remove and allow to cool enough to handle.
10. Meat should pull apart easily.
11. Shred meat and sprinkle with salt.
12. Spoon onto warm onion rolls.
13. Serve with sliced apples or applesauce.

QUICK & EASY BREEZY--Vegetable Soup and Quesadillas

Prepare enough canned Vegetable Soup for your family.

While it is warming. . .

1. Layer sliced or shaved ham and cheese between two flour tortillas.
2. Brown in a skillet on both sides with a little butter (or margarine) until the cheese melts.
3. Cut into wedges.

That's it! Woohoo for a fast meal. There are so many variations to this meal it's not even funny. Use your imagination and use what you have on hand.

ACH

Dairy- and Nut-Free Meatloaf

• 1 onion, chopped
• 1 Tbsp. nut-free vegetable oil, plus extra for pan
• 1 lb. ground beef
• 8 oz. pork or sausage meat
• 1 Tbsp. Worcestershire sauce (optional)
• 2 cloves garlic, crushed
• 1 1/2 cups bread crumbs
• 1 tsp. chopped fresh thyme or 1/2 tsp. dried
• 6 Tbsp. chopped fresh parsley
• 3 Tbsp. tomato puree
• 3 Tbsp. ketchup
• salt and pepper
• 1 large egg, beaten

1. Preheat oven to 350°F. For a soft-sided loaf that is crusty on top, line a 9-by-5-inch loaf pan with waxed paper. If you prefer the meatloaf crusty all the way around, line a baking sheet instead.
2. Fry onion in oil until softened and golden, about 4 minutes.
3. In a bowl, mix beef, pork, Worcestershire sauce (if using) garlic, bread crumbs, thyme, parsley, ketchup and tomato puree. Season with salt and pepper. Stir in beaten egg to bind.
4. Transfer mixture to prepared pan or shape into a loaf roughly 9 inches by 5 inches on baking sheet.
5. Bake until browned on top and sides are beginning to shrink away from pan, 1 hour to 1 hour and 15 minutes.
6. Turn out onto a warm plate. Pour any juices in pan over loaf. Slice and serve.

Make it egg-free: Substitute 1 tablespoon of potato flour mixed with 2 tablespoons of water in place of the beaten egg and stir into the mixture in step 3.