CMT News

Grilled Pork Tenderloin
2 pork tenderloins (about 1 lb. each)
1 (8 oz) bottle Italian dressing
Place tenderloins in a bowl. Pour dressing over. Cover and refrigerate 6 - 8 hours or overnight. Grill over hot charcoals or
in a 400 degree oven for 15 - 20 minutes until done. Slice and serve.

Baked Beans
4 cans (16 0z) pork and beans, drained
1 cup shredded sharp cheddar
3/4 cup chopped onion
4 T brown sugar
4 T Worcestershire sauce
2 T vinegar
1 T chili plus 1 t chili
1 T mustard
Lightly grease crock pot. Combine beans, cheese, onion, brown sugar, Worcestershire, vinegar, chili powder and mustard in slow cooker. Cover and cook on low 6 - 8 hours or high 3 - 4 hours.

Squash Casserole
1 lb. squash, sliced, cooked, drained
1 can Cream of Celery soup
2 T sour cream
1 egg
1/2 cup grated cheese
1 small chopped onion
Mix all ingredients well and put in a greased 2-quart casserole dish.

Topping
1/2 stack Ritz crackers crumbled
1/4 stick melted butter
Sprinkle Ritz crackers on top. Drizzle melted butter over crackers. Bake at 350 for 35 minutes or until bubbly.

Cheese and Tomato Salad
Red ripe tomatoes
Mozzarella cheese
Fresh Basil
oil
Slice tomatoes and Cheese on a glass dish. Cut fresh basil over the tomatoes and cheese. Sprinkle oil over all.

Rice Krispies Treats
3 T butter
4 cups miniature marshmallows
6 cups Kelloggs Rice Krispies
In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Kellogg's Rice Krispies cereal. Stir until well coated. Using buttered spatula or wax paper, evenly press mixture into a 9 x 13 pan coated with cooking spray. Cool. Cut in squares. Better if served the same day.