Recipes from Cooking with Doyle Moore on Focus 580

June 4, 2003:  Cooking On A Small Scale

SALMON -FILLETS

• salmon fillets cut in sections

• grainy mustard

• cilantro

Mix mustard and cilantro together to form a paste.  Spread over the salmon fillets.  Bake in oven at 400° degrees for about 20 minutes. 

FAT FREE FRUIT COBBLER

For filling:

• 2 cups of the fruit of choice

• 1 Tbsp. corn starch

• ½-¾ cup white sugar

For Crust:

• ¼ cup sugar

• ¼ cup flour

• 1 t. baking powder

• ¼ cup skim milk

To form the crust, stir ¼ cup sugar, flour, baking powder, and milk together.  Pour batter into a nine-inch sprayed baking dish.  After batter rises, spoon the fruit, sugar, and cornstarch into the pan.  Bake at 350° for thirty to thirty-five minutes.

PORK TENDERLOIN SAUCE

• 1½ cups red wine

• ¼ cup raisins or currants

• low-fat chicken broth

• balsamic vinegar

• brown sugar

Soak raisins or currants in the red wine.  Cook in saucepan until most of the liquid is gone.  Then add chicken broth.  Cook until about ½ cup of mixture remains.  Add vinegar and brown sugar to taste.  Spoon sauce over a cooked tenderloin.