Finally the Right Recipe!

This is the shrimp sauce found in Japanese steakhouses. It is sweet and pinkish-orange in color. Ingredients 1 cup mayonnaise 3 tablespoons white sugar 3 tablespoons rice vinegar 2 tablespoons melted butter 3/4 teaspoon paprika 3/8 teaspoon garlic powder Directions 1 In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted butter, paprika and garlic powder. Mix well, cover and refrigerate. There are many variations, but this is more or less the gist of what constitutes the sauce.

OREO DESSERT - by Jo Ann Sikes 24-28 Oreo Cookies,crushed in food processor or any way you can 1/4-1/3 c. butter, melted 1/2 gallon ice cream, soft (your choice of flavor, I use Chocolate Chip Mint) 1 large Cool Whip 1 jar chocolate fudge sauce Grated chocolate for garnish Day before: Blend crushed Oreos with melted butter. Press into 9 x 12" pan. Place in freezer for 30 minutes. Remove and spread ice cream over cookie crust. Freeze again until firm. Remove, pour chocolate sauce ( I microwave it to soften) over ice cream. Return to freezer until sauce freezes firm. Spread Cool Whip on top of fudge, sprinkle with grated chocolate. Freeze overnight. Enjoy!

2 to 2 1/2 pounds pork tenderloin 2 tsp kosher salt 1 tsp black pepper 2 tsps ground cumin 1/2 cup apricot jam or preserves 2 jalapenos, sliced into rings and seeded 1 red onion, roughly chopped 8 small flour or corn tortillas, warmed 1 cup fresh cilantro leaves 1 lime, cut into wedges Heat oven to 300 deg F. Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapenos and onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly. Place in a baking dish. Roast until fork-tender, about 4 hours; let cool. Unwrap the pork, reserving the juices and discarding the foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion, and jalapenos over the pork and toss. Serve with tortillas, cilantro and lime wedges.