This week’s column is dedicated to Margaret Robbins, a Lincolnville lady who lived to be 102.

Lemon and Garlic Roast Pork

1 (3 1/4 pound) lean, boneless pork loin roast

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup low-salt chicken broth

3/4 teaspoon grated lemon rind

1/2 teaspoon ground cumin

3 garlic cloves, minced

Trim fat from pork. Combine next six ingredients in a small bowl. Stir well and rub gently over pork. Insert a meat thermometer into one end of the pork. Place pork in an 11 by 7 inch casserole. Add broth to dish. Bake at 400 degrees for 30 minutes. Turn pork over and bake an additional 35 minutes or until thermometer registers 160 degrees. Discard broth.

Gingerbread Muffins

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ginger

1/8 teaspoon cinnamon

1/8 teaspoon allspice

1/2 cup sugar

1 stick margarine

2 large eggs

1/2 cup molasses

1/2 cup milk

1/4 cup raisins

1/4 cup chopped walnuts

Preheat oven to 425 degrees. Combine dry ingredients. Cream shortening and sugar; add eggs beating well. Add molasses and milk; beat until combined. Add flour mixture. Fold in raisins and nuts. Fill 12 buttered muffin cups. Bake 15 to 20 minutes.

Chili Dip

1 (8 ounce) cream cheese, softened

1 (16 ounce) can chili without beans

1 (16 ounce) jar mild salsa

Grated cheddar cheese

Spread cream cheese on bottom of pie plate. Spread chili over cheese. Spread salsa over chili and grated cheddar on top. Bake at 350 degrees until heated through and cheese is melted.

Southern Carmel Bars

2/3 cup melted butter

2 cups brown sugar

1 cup flour

2 eggs

1 cup walnut meats

1 teaspoon baking powder

1 teaspoon vanilla

Pinch of salt

Mix flour, sugar, baking powder and vanilla. Add melted butter. Mix well. Add well-beaten eggs and nut meats. Bake at 350 degrees about 30 minutes in a 13 by 9 inch pan.

Our thought for the week: “Of all God’s creatures, the salmon is the cleanest.” — Welsh proverb