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[IMAGE] =09=09 Special Offer from Traditional Home Magazine =09=09 Trust yourself! Make your home all you want it to be with gracious style = for the perfect, easy way you want to live. There's never been a better ti= me to subscribe . =09=09 Dear scott, Welcome to the Better Homes and Garden Test Kitchen. All of= the Better Homes and Gardens recipes have been tested in the magazine's f= amed Test Kitchen. [IMAGE]Pork Medallions with Summer Salsa Jalape= no peppers add a bit of hotness to the refrshing fruit-and-vegetable salsa= . For a printable version of this recipe, click here. For m= ore recipes, click here. New this week: Berries of Summer: Learn abou= t one of summer's best kept secrets: the berry. =09=09 [IMAGE] 8 boneless pork loin chops, cut 1-1/4 to 1-1/2 inches thick (A= merica's Cut) 1/4 cup lime juice 1/4 cup Worcestershire sauce 1/4 = cup coarse-grain brown mustard or Dijon-style mustard 3 tablespoons vin= egar 2 tablespoons water 1-1/2 teaspoons ground cumin 1/= 4 teaspoon salt 1/8 teaspoon pepper 1 recipe Summer Salsa (see below= ) =09=09 =09=09 1. Place the pork loin chops in a clean, heavy plastic bag. Set the b= ag in a large bowl. Combine the lime juice, Worcestershire sauce, mustard,= vinegar, water, cumin, salt, and pepper. Pour over the pork in bag; seal = the bag. Marinate in the refrigerator for at least 4 hours or up to 24 hou= rs, turning occasionally. 2. Remove the pork from the bag, reserving = marinade. Grill* pork on an uncovered grill directly over medium coals for= 20 to 30 minutes or until thermometer registers 160 degrees F., juices ru= n clear, and meat is slightly pink in center; halfway through cooking turn= and brush with marinade. Serve with Summer Salsa. Makes 8 servings. *To= broil: Place pork on unheated rack of a broiler pan. Broil 4 to 5 inches = from heat for 22 to 24 minutes or until thermometer registers 160 degrees = F. and juices run clear, turning once halfway through cooking and brushing= with marinade. Summer Salsa: In a medium mixing bowl combine 1-1/2 cu= ps chopped fresh apricots or peeled peaches; 3/4 cup chopped red or green = sweet pepper; 3/4 cup chopped, seeded cucumber; 1/4 cup sliced green onion= ; 1 to 2 jalapeno peppers**, seeded and finely chopped; 2 tablespoons hone= y; 2 tablespoons lime juice; and 1 tablespoon snipped fresh cilantro or pa= rsley. Cover; chill for up to 4 hours, stirring once or twice. Serve with = a slotted spoon. Makes about 2-1/2 cups salsa. **Note: Because hot chil= e peppers contain volatile oils that can burn your eyes, lips, and skin, a= void direct contact with them as much as possible. When working with chili= peppers, cover your hands with plastic bags (or wear plastic or rubber gl= oves). Be sure to wash your hands well with soap and water before touching= your eyes or face. Nutrition facts per serving: 248 calories, 12 g tota= l fat, 4 g saturated fat, 77 mg cholesterol, 182 mg sodium, 11 g carbohydr= ate, 1 g fiber, 25 g protein, 18% vitamin A, 61% vitamin C, 2% calcium, 11= % iron. =09 =09 Special Promotion from Better Homes and Gardens [IMAGE]Better Homes an= d Gardens New Cookbook Here's America's best-selling cookbook! This all-ti= me classic covers everything you'll ever need to know about cooking. 1,259= delicious recipes in this latest edition! This is the book that teaches A= merica how to cook! Ringbound Edition. Click here to purchase. =09=09 =09=09 [IMAGE] [IMAGE] Our seal assures you that every recipe has been tested in= the Better Homes and Gardens Test Kitchen. This means that each recipe is practical and reliable, and= meets our high standards of taste appeal. =09=09 Your Email: [scott.hendrickson@enron.com] is on the mailing list. If you d= o not wish to continue receiving the BHG Daily Recipe via e-mail, please e= dit your newsletter preferences or see instructions below to unsubscribe = offline. If you have any questions or concerns, you can e-mail us at sup= port@bhglive.com To subscribe to the BHG Daily Recipe, please go to bhg= .com Member Center To update your e-mail address, please go to the bhg.= com Member Center and click on the link to update your profile. You'll n= eed your current e-mail address and password to log-in. If you've forgotte= n your password, there is a link in the Member Center to have it e-mailed = to you. If you prefer to unsubscribe offline, please send a letter or pos= tcard with your name, complete mailing address, e-mail address, and the na= mes of the newsletters from which you wish to unsubscribe to: Newsletter U= nsubscribe, c/o Meredith Corporation LS 205, 1716 Locust St., Des Moines, = Iowa 50309-3023 Copyright 2001 Meredith Corporation. All rights reserved= . =09=09 [IMAGE]
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