RASPBERRY VINEGAR PORK TENDERLOIN

1 tbsp. butter
1 tbsp. olive oil or vegetable oil
3 lbs. pork tenderloin, cut 1 inch thick*
1/2 c. raspberry vinegar, divided
3 garlic cloves, sliced thin
2 tomatoes, seeded and chopped
1 tsp. dried sage or thyme, tarragon or basil
1 tbsp. fresh or dried parsley
1/2 c. chicken stock
Salt, pepper to taste
Fresh raspberries to garnish
Sage to garnish

Melt butter in a large skillet; add oil. Brown the pork on each side over high heat. Pour off oil; reduce heat to medium low. Add 2 tablespoons vinegar and garlic. Cover; simmer for 10 minutes. Remove pork to heated container; cover to keep warm. Add remaining vinegar; stir up browned bits from bottom of skillet. Raise heat and boil until the vinegar is reduced to a thick glaze. Add the tomatoes, sage, parsley and chicken stock. Boil until liquid is reduced to half the original volume. Strain sauce; season with the salt and pepper. Spoon over chops. Garnish with the fresh raspberries and sage. *Chicken breasts may be substituted in this recipe.

Spanish Chicken Recipe

From: Edith N Frazee

Ingredients:
1 3-4 lb whole chicken
1 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1/2 tsp garlic powder
1 6-oz. can tomato paste
1/2 cup beer
1 3-oz. jar stuffed olives with liquid

Directions:
Place the chicken in the stoneware. Season with salt, pepper, paprika and
garlic. Mix tomato paste and beer together and pour over chicken. Add
olives.
Cover cook on Low 8 to 10 hours or on High 4 to 5 hours. Serve over rice or
noodles.

1 frying chicken cut up or quartered
1 can condensed tomato soup
3/4 cup chopped onion
1/4 cup vinegar
3 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon thyme

Place chicken in slow cooker. Combine all other ingredients and pour over chicken. Cover tightly and cook at “low” for 6-8 hours. Makes 4 servings.