Time requirements:

Preparation:   15-20 minutes

Cooking:   30-40 minutes

Total:   45-60 minutes

Ingredients:

4-6 center cut pork chops

dried mangoes, sliced lengthwise in thick ribbons and soaked in just enough water to cover them

1 fresh red jalapeno pepper, sliced widthwise

fresh cilantro sprigs for garnish

Directions:

Heat an iron skillet with a light coating of salt in the bottom on med-high heat until the salt starts to smoke. Sear two to three pork chops at a time for about 2 minutes each side. Set aside until all are seared, adding fresh salt to the skillet as needed. Leave any ‘burned’ juices.

After all chops are seared, turn down the burner to low, pour in the remaining ingredients (including the water from the soaking mangoes) and sautee quickly in the hot pan. Allow the pan to cool a little, then place the seared chops in the skillet with the bone side of the chops resting on the bottom of the pan and the boneless side of the chops overlapping them as needed.

Cover the skillet and let finish on low for about 20 minutes.

Serve one chop per person, garnished with a small scoop of mangoes, peppers and thin syrup, topped with a small sprig of cilantro if desired.

Serves 4-6.

Time requirements

Preparation:   15-20 minutes.

Cooking:   30-35 minutes

Total:   45-55 minutes

Ingredients:

2 small to medium Delicata squash, halved and cleaned of seeds

approx. 1 C pecan halves

approx. 1 C maple syrup

ground cinnamon to taste

Directions:

Preheat oven to 400. In ceramic covered roasting dish place the squash halves, skin side down. Toss pecans and maple syrup together.  Fill centers of squash with the pecan and syrup mixture. Pour in just enough water to cover the bottom of the dish. Place the lid on the dish and bake until squash is tender, approximately 30-35 minutes.

Serves 4-6.

Time requirements:

Preparation:   15 minutes pre-cook, 5-10 minutes post-cook

Cooking:  20-25 minutes

Total:   40-50 minutes

Ingredients:

4-6 medium red potatoes, washed and cut with skins on

liquid smoke flavor to taste

1/2 stick butter or butter substitute

2-3 rounded tablespoons mayonnaise (preferably Kraft Olive Oil Mayo)

salt to taste

Directions:

Cook potatoes in a large saucepan over med-high heat until tender. Turn off burner. Remove from heat and drain. Add the butter, smoke flavor and mayonnaise. Mash with a hand masher until fairly creamy, leaving some very small chunks of potatoes.

Serves 4-6.