1/2 pound pork blade chops

or pork tenderloin 8 Keebler Townhouse crackers — finely crushed

1 tablespoon margarine

1 tablespoon vegetable oil

1/4 teaspoon thyme

1/4 teaspoon grated orange rind

salt and pepper 1/2 cup fresh orange juice — or more

basmati rice chopped broccoli

Use a food mill or food processor to finely crumb the crackers. Remove bones from the pork; cut and pound the pork into 3 to 4 inch cutlets, no more than 1/4″ thick.
Press the pork into the crumbs to coat.
Let cutlets chill a bit and rest in the refrigerator (helps the crumbs stick without egg or mayo).
Juice 1 small orange.
Grate or zest the rind.
Heat the oil and butter together.
Fry the pork; about 1 1/2 minutes per side.
Add other ingredients to the skillet, reduce heat to moderate and add other ingredients to the skillet. Simmer about 4 to 5 minutes to reduce the sauce.
Serves 2 to 3 people.

Tastes really good with Basmati rice (1/2 cup per person) and chopped broccoli side dishes.
Also good with zucchini and carrot julienne.

In a large saucepan, saute mustard seeds in oil until they begin to pop.
Add urad dal and saute until dal turns golden brown, about 2 minutes.
Add rice and cashews.
Saute for 2 minutes over medium heat.
Stir in water, lemon juice and salt.
Bring to a boil.
Reduce heat, cover and simmer for 15 minutes.
(Do not remove cover while cooking.) Remove from heat and let sit for 5 minutes.

Fluff with a fork, garnish with cilantro and serve.

1 lb Skinless, boneless chicken

-breasts, cut into 1″ strips 1 md Onion, quartered

2 Green peppers, chopped

1 Jalapeno pepper, seeded and

-chopped 3 Cloves garlic, minced

2 tb Chopped fresh coriander

2 c Chicken stock

1 c Crushed and drained canned

-Italian plum tomatoes 1 ts Ground cumin

1 ts Chili powder

3/4 c Long-grain brown rice

1 ds Cayenne pepper

1 c Green peas (fresh or frozen)

1 tb Sliced pimentos

1 tb Rinsed and drained capers

Source: MAINPOUL.ZIP Saute chicken strips in nonstick skillet until white, about 5 minutes.
Set aside and keep warm.
In large skillet, bring all other ingredients, except peas, pimentos and capers, to a boil.
Cover and simmer about 30 minutes, until rice has adsorbed liquid.
Add peas, remove from heat and let steam. Arrange chicken and sauce over rice, garnish with pimentos and capers.
Makes 6 servings.