Recipe(tried): Sunday Dinner at Our House - 7-Up Pork Roast with Glaze, Steamed Broccoli with Red Peppers, Cheese Sauce, Microwave Corn on the Cob, Bonnie and Clyde's Peach Pie

Today for lunch we had: 7-Up Pork Roast, steamed broccoli and red peppers with microwave cheese sauce, rice, microwave corn-on-the-cob, sliced tomatoes, Vidalia onions, sweet tea with lemon, CLAUSSEN Pickles, and Bonnie and Clyde's Peach Pie with Blue Bell's Natural Vanilla Bean Ice Cream.

7-UP PORK ROAST WITH GLAZE

1 boneless pork loin (3-4 lbs.)
1 (12 oz.) can 7-Up, Sprite, or ginger ale
1 red bell pepper, finely chopped
1 onion, finely chopped
1 tbsp. minced garlic
2 tbsp. soy sauce
1 tbsp. flour

In a plastic cooking bag place flour and shake it around to coat the inside of the bag. Place the pork loin in the bag. In a large bowl, combine the 7-Up, red bell pepper, onion, garlic, and soy sauce. Pour this over the pork loin. Seal the plastic bag and let marinate overnight. Turn the pork roast once while in the plastic bag.

Preheat oven to 325 degrees. Place the cooking bag in a large baking dish. Cut 6 1" slits into the top of the bag. Let roast for 1 hr. 45 minutes-2 hours or until pork is done.

Remove the pork roast from the plastic cooking bag and set aside. Drain the vegetables away from the liquid. Discard the vegetables.

In a large microwave-safe bowl, combine 2 T. Wondra Flour and 2 T. cold water. Add 2 T. sweet and sour sauce; combine. Add the cooking liquid from the pork. Microwave on HIGH for 5 minutes or until mixture has thickened.

Slice the pork roast and serve with the glaze.
STEAMED BROCCOLI WITH RED PEPPERS

3/4 pound (about 5 cups) broccoli florets
1 red pepper, sliced into thin strips
1/4 cup water

Place the florets in a dish large enough to hold them in 1 heaping layer. Add the water, cover the dish, and microwave on HIGH for 5 minutes or until the florets are limp but still bright green. Drain and set aside in a serving dish. Serve with Cheese Sauce.

CHEESE SAUCE

3 tbsp. butter
3 tbsp. flour (I used WONDRA)
1 1/2 cups milk (I used 2%)
1/4 tsp. salt
1 1/3 cups grated sharp Cheddar cheese

Place the butter in a large bowl and microwave, uncovered, on HIGH for 2 minutes, until foaming. Add the flour and whisk until the mixture is smooth. Microwave, uncovered, on HIGH for 1 minute 30 seconds, or until boiling. Add the milk to the mixture and whisk briskly until smooth. Microwave, uncovered , on HIGH for 2 minutes. Whisk to smooth again and microwave on HIGH for 2-3 minutes more, or until thickened. Add the salt and the cheese and stir until smooth. Serve over broccoli.

MICROWAVE CORN ON THE COB

4 ears of corn

Rinse the ears of corn, with or without husks, to moisten them well. Place in a dish and microwave, uncovered if still in the husks or covered if husked, on HIGH for 8-10 minutes, depending on the freshness or until tender. Remove the husks and the silks from the corn and serve right away with butter.

BONNIE AND CLYDE'S PEACH PIE

8 cups sliced peaches
1 1/2 to 2 cups sugar
2-4 tbsp. all-purpose flour
1/2 tsp. ground nutmeg
1 tsp. almond or vanilla extract
1/3 cup butter or margarine
Pastry for double-crust pie (I used thawed pie shells)

Combine first 4 ingredients in a large microwave-safe bowl. Set aside until syrup forms. Microwave on HIGH until the peaches are boiling--about 8-10 minutes. Reduce heat to 50% power and microwave for 10 minutes or until peaches are tender. Remove from heat; stir in almond or vanilla extract and butter.

Roll half of pastry to 1/8" thickness on a lightly floured surface; cut into a 9-inch square. Spoon half of peach mixture into a lightly buttered 9-inch square dish; top with pastry square.

Bake at 425 for 14 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry square.

Roll remaining pastry to 1/8? thickness and cut into 1-inch strips; arrange in lattice design over peach mixture.

Bake at 425 for 15-18 minutes or until browned. Spoon into serving bowls, and top with vanilla ice cream. YIELD: 8 servings.

This is an old recipe from Southern Living. When I was in high school I was dating a very nice young man whose Aunt Bonnie had married a man named Clyde. We went to their house for lunch one day and she served this delicious pie.

Even though it has been 27 years ago since I ate this pie at their home, I still remember how delicious it was. I asked for the recipe and she mailed it to me. As soon as I received it, I renamed the pie--Bonnie and Clyde's Peach Pie.

Now, whenever I make the pie I recall how young I was, how handsome the young man was that I was dating, and how generous "Aunt Bonnie" and "Uncle Clyde" were!

Happy Sunday!