Recipe(tried): SUNDAY DINNER AT OUR HOUSE

Today for lunch we had what I consider to be a wonderful fall meal. The menu consisted of: easy cheesy scalloped potatoes, zipper cream peas, baked sweet potatoes, steamed rutabagas, glazed pork roast, fresh fall tomatoes, Mama's Angel Biscuits, butter, Mama's Punch, sweet tea with lemon, and leftover birthday cake.

GLAZED PORK ROAST

1 4-5 lb. pork loin roast

MARINADE:
1 lemon, halved and juiced
1 lime, halved and juiced
1 cup soy sauce
1 tsp. chopped garlic
1 tsp. coriander
1 tsp. sage
1 tsp. onion powder
1 tsp. garlic powder
2 tsp. dried rosemary
pepper

Mix all of these ingredients together and put in a plastic zipper bag. Place the pork roast into the plastic bag and thoroughly coat. Put in the refrigerator overnight.

ROASTING DIRECTIONS:
1 cup pineapple juice
1 cup white wine
2 onions, sliced
1 tsp. chopped garlic

Remove the roast from the plastic zipper bag and discard marinade. Place 1 T. flour into a large plastic cooking bag and shake. Place the roast into the cooking bag along with the sliced onions. Mix the pineapple juice, white wine, and garlic together and pour over the pork roast and onions. Roast meat in a slow to moderate oven--325-350 for 2 1/2-3 hours or until a meat thermometer indicates an internal temperature of 170. When the pork roast has finished cooking, let it rest 20 minutes before carving.

GLAZE:

2/3 cup brown sugar, firmly packed
2 1/2 tsps. dried mustard
2 T. cornstarch
2 cups apricot nectar
4 tsps. cider or balsamic vinegar

About 1/2 hour before roast is done, mix brown sugar, mustard, and cornstarch in a saucepan. Stir in apricot nectar and vinegar. Place over medium high heat and cook, stirring constantly, until slightly thickened.

Serve the glaze over the pork roast. YUMMY!

**I make this glaze in the microwave using a microwave-safe bowl. The cleanup is minimal!EASY CHEESY SCALLOPED POTATOES--I halved the recipe, but this would be great for a potluck supper!

8 cups thinly sliced potatoes
3 cups flour
3 cups milk or cream (I used no-fat half-and-half)
6 T. butter
1/2 red pepper, chopped
1/2 green pepper, chopped
8 oz. shredded Cheddar cheese
1 medium onion, chopped
6 slices bacon, fried crisp
2 1/2 tsps. salt
1/2 tsp. mustard
1/2 tsp. paprika

Grease a large casserole baking dish. Shake thinly sliced potatoes in a bag with flour and place in casserole in 4 layers: potatoes, cheese, onions, peppers, crumbled bacon, and dot with butter. Heat milk (or cream), salt, paprika, and mustard until hot and pour mixture evenly over the potatoes. Bake at 350 degrees for 1 1/2 hours, or until the potatoes taste done. Cover the casserole during the first 1/2 hour. Serves: 10.BAKED SWEET POTATOES--ALABAMA STYLE

1 large sweet potato per person
Canola cooking spray
nutmeg
butter
brown sugar

Wash the sweet potatoes and place in a large baking dish that has been lined with aluminum foil. Spray each sweet potato with the cooking spray. Bake sweet potatoes at 350 for 1 1/2 hours or until sweet potatoes are tender. Put each potato into an individual serving dish. Split the potato open and top with a sprinkling of nutmeg and brown sugar. Top with butter.MAMA'S PUNCH

1 large can pineapple juice
1 pkg. orange Kool-Aid
1 pkg. strawberry Kool-Aid
2 cups sugar

Put the sugar and Kool-Aids into a gallon container. Mix thoroughly and add the pineapple juice. Fill the container with water until full. Store in the refrigerator and drink when chilled. This punch is excellent when frozen in plastic soft-drink bottles and allowed to defrost in the refrigerator. STEAMED RUTABAGAS

2-3 large rutabagas
1 tsp. sugar
1 1/2 cups water
1 tsp. vegetable oil
seasoned salt and pepper

Peel the rutabagas, wash, and cut them into small pieces. Place the pieces in a large pot and add the water, oil, sugar, salt, and pepper. Cook over medium-high heat until rutabagas are done--30-45 minutes.

Happy fall Sunday!