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	Duck Clementina by Elaine Succulent roast duck, with Asian veg, with clementines, cashews, and cranberry, make this a taste delight. The addition of Ruiby Port wine gives a little zing to the sauce. Prep 20 min Cook 3 hours Serves 4	1 vote 6172 views
	Pork Tenderloin with Mushroom and Apple Stuffing by A.L. Wiebe This is a fabulous recipe that I adapted from the Canadian Living Magazine's October 2000 edition. I have made it often, and it always turns out beautifully, and offers the cook lots of great ideas for presentation. I have used this stuffing in thick-cut pork chops, as well as a plain old boneless roast.	2 votes 4091 views
	Stuffed Rib Rolls by Helen Doberstein An unusual way to serve ribs.	1 vote 1776 views
	Chicken Swiss Cheese Bake by Elsie Pines Easy Dinner	2 votes 4304 views