Quick’n Easy Chicken Tetrazzini

Betty Crocker Photo

Ingredients:
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth*
1 cup whipping cream
2 tablespoons sherry
1 package (7 ounces) spaghetti, cooked and drained
2 cups cubed chicken or turkey
1 can (3 ounces) sliced mushrooms, drained
1/2 cup grated Parmesan cheese

Directions:
Heat oven to 350˚. Melt butter in large saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in wine, spaghetti, chicken and mushrooms.
Pour into ungreased 2-quart casserole. Sprinkle with cheese. Bake uncovered 30 minutes or until bubbly. To brown, place briefly under broiler.

Makes 6 servings.

*Chicken broth can be made by dissolving 1 chicken bouillon cube in 1 cup boiling water, use canned chicken broth.

Orange-Glazed Pork with Sweet Potatoes

This evening Joan tried a new recipe with a pork tenderloin.
The sweetness and spices made for a tasty meal.
Served with Swiss chard.

Prep: 20 min.
Bake: 55 min. + standing
Makes: 6 servings

Ingredients:
1 pound of sweet potatoes (about 2 medium)
2 medium apples
1 medium orange
1 teaspoon of salt
1/2 teaspoon of pepper
2 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon ground cinnamon
1 tablespoon ground ginger
2 pork tenderloins (about 1 pound each)

Directions:
Pre-heat oven to 350˚. Peel sweet potatoes; core apples. Cut potatoes, apples and orange crosswise into 1/4-in.-thick slices. Arrange on a foil-lined 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Roast 10 minutes.
Meanwhile, in a microwave-safe bowl, mix orange juice, brown sugar, cornstarch, cinnamon and ginger. Microwave, covered, on high for 1-2 minutes or until thickened, stirring every 30 seconds. Stir until smooth.
Place pork over sweet potatoes mixture; drizzle with orange juice mixture. Roast 45-55 minutes longer or until a thermometer inserted into pork reads 145˚ and sweet potatoes and apples are tender. Remove from oven; tent with foil. Let pork stand for 10 minutes before slicing.