Williams Cookbook

From:The Best of Cooking Light 9 (March 2008)
“Carnitas” is Spanish for “little meats.” This dish is simply small bits of port that simmer for a long period of time until tender. Carnitas are usually eaten with salsa or over a bed of rice. They can be used as a filling for tacos in place of ground beef. You can also make burritos with grated jicama, sliced roasted red peppers, and chopped avocado wrapped in soft corn or flour tortillas.
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Using a premade crust helps this dish come together much quicker than making your own. You will need to thicken the sauce with tomato paste to keep the crust crisp. For pizzeria-caliber results, bake on a preheated pizza stone.
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From: Cooking Light: October 2007
This fall favorite acquires its fiber from unpelled juicy pears, sweet raisins, and regular oats, and it provides one-fourth of your day’s fiber in one portion.
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Root vegetables add a touch of sweetness to this savory stew. Yankee cooks traditionally add the vegetables partway through the cooking process, which helps keep them from breaking down.

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