Thank you to all who entered the Sturdiwheat Hot Cereal Recipe Contest.  We had so many wonderful entries that we ended up with a tie!  Each winner received $100 and the recipes are below for everyone to enjoy.

Roast Pork Loin with McIntosh Sturdiwheat Stuffing

Recipe submitted by:  Mary Leverette from Columbia, South Carolina

½ cup breadcrumbs

½ cup Sturdiwheat Original Cereal

¼ cup onion, finely diced

1 egg

1 McIntosh apple, peeled and diced (or any tart apple)

Salt and pepper to taste

1 1/2-pound pork loin

Sauce

¼ cup shallots, finely diced

3 tablespoons butter

1/2 cup red wine

Salt and pepper to taste

Heat oven to 400 degrees F. In a medium bowl, mix breadcrumbs, Sturdiwheat cereal, onion, egg, apple and salt and pepper. Open out pork loin or create a pocket and wrap around the filling. Tie in several places. Place on a small rack in a large seasoned skillet and roast for about 20-30 min. When the roast reaches an internal temperature of 155 degrees F., remove loin to a cutting board and allow it to rest for 10 minutes.  Prepare sauce by removing roasting rack and adding butter to the drippings in the skillet, sauté shallots, scraping up any brown bits for about 30 seconds. Add red wine and salt and pepper to taste.  Allow to reduce to ½ of volume. Slice pork loin and serve with sauce.  Serves 3-4.

Lemon  Orange Streusel  Bars 

Recipe submitted by:  Lenore Adams from Red Wing, MN

Crust  and  Streusel:

  1  cup ( 2 sticks ) unsalted  butter—softened

  1 1/2  cups  firmly  packed  brown  sugar

  1 1/2  cups  Sturdiwheat  cereal

  2  cups  rolled  oats

  1  cup  flour

  2  teaspoons  baking  powder

  1  teaspoon  salt 

Filling:

  1  14 ounce  can  SWEETENED  CONDENSED  MILK

  1/4  cup  fresh  lemon  juice  and   2  teaspoons  grated  lemon  peel

  1/4  cup  fresh  orange  juice  and  2  teaspoons  grated  orange  peel

Preheat  oven  to 350*  degrees

 Crust  and  streusel==Beat  together  butter  and  sugars  until  creamy.   Combine  cereal,  flour,  oats,  baking  powder,  and  salt.  Add  to  creamed  mixture.  Mix  until  crumbly.  Reserve  two  cups  for  the   streusel   topping  and  set  aside.  Press  remaining  mixture  onto  the  bottom  of  an  ungreased  13×9  inch  baking  pan.

 In  medium  bowl,  combine  filling  ingredients  and  mix  well.  Pour  filling  over  the  crust  and  spread  evenly.  Sprinkle  with  the  reserved  two  cups  streusel  mix  and  pat  down  gently.

 Bake  35 to  45  minutes  until  light  golden  brown.  Cool  completely.  Cut  into  bars.  Store  tightly  covered.      Makes  about  2 1/2  dozen  delicious  bars.