MAUI CHICKEN SALAD SANDWICHES                   
One can (8 oz) sliced pineapple, undrained 1/2 c. finely chopped water chestnuts
1/2 tsp oregano                                                  1/4 tsp. ground red pepper (option)
1/4 tsp garlic powder                                        4 whole grain sandwich rolls
4 chicken breast halves, skinned & boned    red or green bell pepper rings
1/2 c. light Thousand Island dressing           fresh fruit/mint leaves for garnish

Marinate chicken in first 3 ingredients, covered, in refrigerator, for 15 minutes.  Broil chicken & pineapple 6-8 minutes on each side, basting w/marinade,  until chicken is no longer pink inside & pineapple is golden brown.  In small bowl, combine dressing, water chestnuts & red pepper.  Spread on each half of sliced rolls.  Top bottom half of rolls with chicken, bell pepper rings, pineapple & top half of roll.  Garnish with fruit & fresh mint.
                         Recipe provided by Catalina of Seattle WA, formerly of Hawaii.

STUFFED ROAST PORK HAPPYNEWMILLENNIUM)
6 dried apricots, roughly chopped          2 pork tenderloins of 1-1/4 lbs each
6 dried prunes, roughly chopped            Kosher salt & black pepper to taste
1/2 cup golden raisins                             6 large apples
6 toasted pecans, chopped                       6 medium onions peeled
4 cloves garlic, chopped                           1 cup Merlot wine

Combine prunes, apricots, raisins, pecans & garlic in small bowl. Add wine & set aside to soak. Preheat oven to 350 F.  Make lengthwise cut in the pork tenderloins, not all the way through. Flatten slightly w/the side of a cleaver or a rolling pin. Spread the fruit & nut mixture over the tenderloins.  Season w/salt & pepper. Roll the roasts & tie w/string. Season outside liberally w/salt & pepper. Roast for 30 minutes per pound, surrounded w/apples & onions. (Apples & onions may be roasted in the same oven but in a separate pan, if you do not want them to roast in the fatty juices released by the pork.)  To serve, slice pork tenderloins 1 -inch thick.  Place on plates w/pan-roasted apples & onions & mashed sweet potatoes.  Serve w/Merlot wine.  Recipe provided by Chef Les Kincaid.

                               OVEN BAKED COD
2 Lbs Fresh Cod cut into 4 slices     3 cloves crushed garlic
1 Tbsp olive oil                                  1/2 tsp thyme
1 medium onion, thinly sliced          1/2 tsp oregano
1 large green pepper, thinly sliced   1/2 tsp rosemary
1 lb tomatoes, diced                           Salt & pepper to taste

Trim the cod fins, wash the slices w/ cold water & pat dry.  Preheat oven 400°F.  In a large skillet, heat the oil & saute the cod slightly to golden.  Place the slices in a baking dish.  Place onions, peppers tomatoes, garlic, herbs & spices in skillet & saute to soften.  Cover fish w/ vegetables  & place into the oven for 1/2 hour or until cod can be flaked slightly with a fork.  Garnish with black olives & serve.

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