Patio Beans (a delicious version of baked beans!!!)

8 slices bacon (add more if you wish)
1 medium onion, chopped
1 lb can baked beans such as Bush's (I like the kind with brown sugar)
1 lb can kidney beans, drained
1 lb can lima beans, drained
1/4 pound sharp cheddar cheese, finely grated
1/2 cup brown sugar
1/3 cup ketchup
2 teaspoons worcestershire sauce
1/2 cup grated parmesan cheese

Fry bacon until crisp.  Saute onion in bacon drippings.  Combine in large casserole the beans, cheese, brown sugar and seasonings.  Stir in the onion and bacon which has been crumbled.  Sprinkle with parmesan cheese.  Bake at 350 degrees until heated thoroughly and bubbly.  Serves 6.

This is a great BBQ side dish and freezes great, too!

Sallyanne's pork tenderloin salad

For pork
-2 tsp salt
-1/2 tsp black pepper
-1 tsp ground cumin
-1 tsp chili powder
-1 tsp cinnamon
-2 pork tenderloins (2.25-2.5 pounds total)
-2 Tbl olive oil

For glaze
-1cup packed dark brown sugar
-2 Tbl finely chopped garlic
-1 Tbl Tabasco

For vinaigrette 
-3 Tbl fresh lime juice
-1 Tbl fresh orange juice
-1 Tbl Dijon mustard
-1/2 tsp salt
-1/4 tsp black pepper
-1/2 cup olive oil
-1 tsp toasted curry powder (toast curry in small skillet on stovetop on med-high heat stirring constantly until the curry becomes aromatic, about 3 minutes)

For salad
-3 navel oranges
-5 ounces baby spinach trimmed (about 6 cups leaves)
-4 cups thinly sliced napa cabbage (about 1 medium head)
-1 red bell pepper, cut lengthwise into thin
-1/2 cup golden raisins
-2 firm ripe avocados

Preheat oven to 350

Stir together salt, pepper, cumin, chili powder, and cinnamon then coat pork with spice rub

-heat oil in an ovenproof 12-inch skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco & pat onto top of each tenderloin.  Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140 degrees F (about 20 minutes.  Let pork stand in skillet at room temperature 10 minutes (Temperature will rise to about 155 degrees F while standing).

Make vinaigrette while pork roasts:
Whisk together juices, mustard, curry powder, salt and pepper then add oil in a stream, whisking until emulsified.

Prepare salad ingredients while pork stands:
Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4 inch thick slices.  Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette.  Halve, pit and peel avocados, then cut diagonally into 1/4 inch thick slices.

Assemble salad:
Cut pork at a 45-degree angle into 1/2 inch thick slices.  Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top.  Drizzle some vinaigrette over avocados and oranges.  Pour any juices from skillet over pork.

Meatball subs

4 cloves garlic
2 sub rolls (or 4 depending on size of meatballs)
1 shallot
1 yellow onion
10 oz ground beef
1/4 C panko bread crumbs
2 tsp italian seasonings
1 15oz can crushed tomatoes
4 slices provolone cheese
1/4 C grated parmesan cheese

combine beef, panko, italian seasonings, 1/2 garlic and 1/2 shallot. drizzle olive oil and season with salt and pepper. gently mix until combined and form into 8 meatballs

place meatballs on cookie sheet about 2 inches apart. bake for 8-10 min at 500* F

While meatballs bake, heat 2 tsp olive oil in pan on med-high. add onion and remaining garlic. cook about 3-5 min. Add tomatoes and 1/4 C water. season with salt and pepper. bring to boil then simmer for 4-6 min or until thickened. add browned meatballs to sauce and simmer 4-6 min.

toast buns in oven. layer provolone then meatballs, then parmesan and bake 2-4 min.