2 pork tenderloins, about 1 pound each
2 large cloves gar
1/2 teaspoon ground cumin
1/2 teaspoon leaf thyme
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
dash ground cloves
salt and pepper
12 to 16 ounces fresh or frozen cranberries
1 can (12 ounces) mandarin orange slices in syrup or lite syrup
1/2 cup sugar
juice and zest from 1 orange

Heat oven to 425?. Lightly oil a roasting pan.

Trim excess fat from pork tenderloins.

Mash and mince the garlic and blend well with the cumin, thyme, cinnamon, allspice, and cloves; mix with 1 to 2 teaspoons of vegetable oil. Rub spice mixture all over the pork tenderloins. Roast until pork registers about 155?.

Meanwhile, in a saucepan, combine the cranberries, mandarin orange slices and syrup, sugar, and orange juice and zest. Bring to a boil. Reduce heat and simmer for about 8 to 10 minutes, or until cranberries have popped and the mixture is thickened.

Spoon some of the cranberry mixture over the pork tenderloins and roast for 5 minutes longer. Heat remaining cranberry mixture to serve with sliced pork. Let the pork rest for about 5 minutes before slicing.
Serves 4.

2 pounds beef stew meat or round steak, cut into 1″ cubes
3 tablespoons oil
2 tablespoons flour
1 large onion, chopped
3 cloves garlic
1 cup beef broth
1/4 pound fresh mushrooms, sliced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup sour cream
Salt and pepper to taste
1 package egg noodles, cooked

In pressure cooker, brown meat. Add flour and mix well. Stir in onion, garlic powder, mushrooms, tomato paste, and Worcestershire sauce. Blend thoroughly. Close the lid and bring to high pressure. Cook 20 minutes. Release the pressure and remove the lid.

Stir in sour cream and blend well. Serve over hot egg noodles.

6 chicken breast halves
1/2 cup all-purpose flour
1/4 cup olive oil
4 shallots
3 garlic cloves, crushed
3/4 cup chicken broth
1/3 cup fresh lemon juice
1 tablespoon white wine
1 teaspoons salt
1/4 teaspoon white pepper
1 teaspoon dried basil
1 cup pimento stuffed olive, minced
1/4 cup sour cream
1 tablespoon potato starch or flour
1/4 cup fresh Parmesan cheese, grated (1 ounce) or fontinella cheese, grated
1 lemon, thinly sliced, to garnish

Lightly dust chicken pieces with flour (easily done by putting flour in bag, then chicken and shaking; excess flour can be shaken off).

In pressure cooker, heat oil. Add chicken breasts, two at a time, and saute in hot oil until brown on all sides, using long-handled tongs to turn. Set aside.

Add shallots and garlic and saute in oil, scraping bottom of pan to loosen browned particles remaining from chicken. Stir in broth, lemon juice, sherry, salt, pepper, basil, and olives. Mix well.

Add chicken pieces skin side down. Secure lid. Over medium-high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer’s directions. Remove lid.

Stir chicken mixture, then transfer chicken to serving platter, and cover to retain heat.

Whisk sour cream and starch together. Stir into cooking liquid and cook over medium heat 1 minute, stirring constantly.

Spoon sauce over chicken. Sprinkle with cheese and garnish with lemon slices.

Makes 6 servings.