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Recipes (194)

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Ingredients

1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
¼ cup / 50 mL all-purpose flour
¼ tsp / 1 mL salt
½ tsp / 2 mL EACH dried rosemary and ground black pepper
2 tsp / 10 mL canola oil
3 shallots, thinly sliced
¼ cup / 50 mL white wine vinegar
1 cup / 250 mL dry sherry
½ tsp / 2 mL dry mustard
½ cup / 125 mL beef stock
1 Tbsp / 15 mL fresh rosemary leaves, chopped
½ tsp / 2 mL salt
¼ tsp / 1 mL ground black pepper

Directions

  1. With sharp knife, slice tenderloin into 6 equal pieces. Flatten slightly with palm of hand to 1-inch thickness.
  2. In shallow container, combine flour, salt, rosemary and pepper. Coat pork medallions with seasoned flour, shaking off any excess.
  3. In large nonstick skillet, heat oil over medium-high heat. Brown medallions, 3-4 minutes per side. Remove from skillet to a clean plate. Cover loosely with foil to keep warm.
  4. Reduce heat to medium-low and allow skillet to cool slightly. Add shallots to skillet; sauté for about 1 minute.
  5. Deglaze skillet with vinegar scraping up brown bits from bottom of skillet.
  6. Whisk in the sherry.
  7. Add stock, mustard, rosemary, salt and pepper; Stir to combine.
  8. Bring sauce to a boil over medium-high heat. Reduce heat to low and return medallions to skillet. Simmer until medallions are heated through, about 2 minutes.
  9. Arrange medallions on a platter and drizzle with half the sauce.
  10. Serve with remaining sauce.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Mains
  • Cooking style Pan-fry/sear
  • Prep Time 15
  • Cook Time 25
  • Number of Servings 4
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Ingredients

2 cups / 500 mL sodium-reduced chicken broth
2 Tbsp / 30 mL cornstarch
1 Tbsp / 15 mL sodium-reduced soy sauce
4 green onions, chopped
1 lb / 0.5 kg pork stir-fry strips
1 clove garlic, minced
6 cups / 1.5 L fresh broccoli florets
½ red bell pepper, sliced into short strips
2 Tbsp / 30 mL sesame seeds, lightly toasted
Hot cooked rice or Asian noodles for serving

Direction

  1. In large glass bowl or measuring cup, combine chicken broth, cornstarch and soy sauce. Stir in green onions.
  2. In nonstick skillet, heat oil over medium-high heat. Stir-fry pork and garlic 3-4 minutes. Remove from skillet; cover to keep warm.
  3. Add broccoli and liquid to skillet. Reduce heat to low; cover and simmer 8 minutes.
  4. Return pork to skillet. Add red pepper strips. Cook just until peppers begin to soften and mixture is heated through; 3-4 minutes. Stir often.
  5. Sprinkle with sesame seeds.
  6. Serve stir-fry over rice or Asian noodles.

Additional Info

  • Hero Photo Hero Photo
  • Cut Stirfry strips
  • Dish or Meal Type Athlete Approved, One pot & casseroles
  • Cooking style Stir-fry
  • Prep Time 10
  • Cook Time 20
  • Number of Servings 6-8
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Ingredients

1 lb / 0.5 kg pork stir-fry strips
1 package fajita seasoning
1 medium onion, thinly sliced
2 large bell peppers (orange, red, yellow and/or green), seeded and cut into strips
4-6 large flour tortillas, warmed

Directions

  1. In bowl, toss pork strips with fajita seasoning.
  2. In large nonstick skillet over medium- high heat, stir fry pork strips with onions and peppers until vegetables are tender, about 3-4 minutes.
  3. Spoon pork strips and vegetables evenly down centre of each tortilla.
  4. Wrap and serve with your favourite condiments like sour cream, guacamole, shredded cheese or salsa.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type Burgers / sandwiches / wraps
  • Cooking style Pan-fry/sear
  • Prep Time 20
  • Cook Time 5
  • Number of Servings 4-6
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

2 Tbsp / 30 mL canola oil, divided
1 lb / 0.50 kg pork stir-fry strips
2 cloves garlic, minced
1 Tbsp / 15 mL finely chopped ginger root
½ lb / 250 g colossal freshwater shrimp, raw and shelled
1 small yellow onion, diced
1 medium red bell pepper, cut into strips
1 bunch fresh asparagus, cut into 1-inch / 2.5 cm pieces
⅔ cup / 160 mL mango juice
1 cup / 250 mL light coconut milk
2 tsp / 10 mL Thai red curry paste
½ cup / 125 mL diced fresh mango
Hot cooked Asian noodles for serving
¼ cup / 50 mL chopped fresh cilantro for garnish

Directions

  1. In a wok or deep nonstick skillet, heat 1 Tbsp oil over medium-high heat. Add pork strips, garlic and ginger; stir-fry 2-3 minutes.
  2. Add shrimp and cook 2 more minutes. Remove from skillet and set aside.
  3. Return skillet to element. Heat remaining oil over medium-high heat. Stir-fry onion, bell pepper strips and asparagus, 1-2 minutes. Set aside with pork.
  4. Deglaze skillet with mango juice, scraping up loose bits from bottom of skillet.
  5. Add coconut milk and curry paste. Let simmer 5 minutes.
  6. Return pork, shrimp, vegetables and mango to skillet and heat through. Serve immediately over prepared Asian noodles (e.g. udon, soba or rice noodles).
  7. Garnish with chopped cilantro.

Additional Info

  • Hero Photo Hero Photo
  • Cut Stirfry strips
  • Dish or Meal Type Mains, One pot & casseroles
  • Cooking style Stir-fry
  • Prep Time 20
  • Cook Time 20
  • Number of Servings 4
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Ingredients

2 ½-3 lb / 1.25-1.5 kg pork leg strips
4 large red potatoes, peeled and diced into ½-inch / 1.25 cm cubes
2 cups / 500 mL chopped yellow onion
1 large red bell pepper, seeded and diced
3 cloves garlic, minced
2 Tbsp / 30 mL grated ginger root
1-14 oz / 398 mL can coconut milk
½ cup / 125 mL sodium-reduced beef broth
3 Tbsp / 45 mL Thai red curry paste
1 Tbsp / 15 mL fish sauce
2 Tbsp / 30 mL all-purpose flour
2 tsp / 10 mL lime zest
2 Tbsp / 30 mL lime juice
Salt and ground black pepper to taste
1 red chili pepper, thinly sliced for garnish
2 Tbsp / 30 mL chopped fresh Thai basil for garnish

Directions

  1. In slow cooker, combine pork strips, potatoes, onion, bell pepper, garlic and ginger.
  2. In large measuring cup, combine coconut milk, broth, curry paste and fish sauce. Pour into slow cooker.
  3. Cover and cook on LOW until pork is tender, about 6 hours.
  4. In small bowl, whisk flour with 2 Tbsp cold water until smooth; add to slow cooker, stirring continuously. Cover and cook on HIGH until slightly thickened, 15-20 minutes.
  5. Stir in lime zest and lime juice. Season with salt and pepper according to taste.
  6. Garnish with chili pepper slices and chopped basil.

Additional Info

  • Hero Photo Hero Photo
  • Cut Stirfry strips
  • Dish or Meal Type One pot & casseroles
  • Cooking style Slow cook
  • Prep Time 20
  • Cook Time 6.25 hrs
  • Number of Servings 8-10
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Ingredients

1 lb / 0.5 kg pork stir-fry strips
3 Tbsp / 45 mL jerk seasoning*
1 Tbsp / 15 mL canola oil
1 small white onion, sliced into thin wedges
4-5 mini bell peppers (orange, red, yellow and/or green), seeded and cut into strips
½ cup / 125 mL plum sauce
4-6 large flour tortillas, warmed

*Jerk Seasoning:

1 Tbsp / 15 mL garlic powder
2 tsp / 10 mL EACH cayenne pepper, onion powder, dried thyme leaves, dried parsley leaves, white sugar and salt
1 tsp / 5 mL EACH paprika and ground allspice
½ tsp / 2 mL EACH ground black pepper, red pepper flakes and ground nutmeg
¼ tsp / 1 mL ground cinnamon

Directions

For the Pork:

  1. In medium bowl, toss pork strips with jerk seasoning.
  2. In large skillet, heat oil over medium-high heat. Sauté pork strips with onion and peppers until vegetables are tender crisp, 4-5 minutes.
  3. Stir in plum sauce; heat until warmed through, about 1 minute.
  4. Spoon meat and vegetable mixture evenly down centre of each tortilla. Fold or roll up tortilla as desired.
  5. Serve with your favourite coleslaw or omit tortilla and serve over hot cooked rice.

For the seasoning:

  1. Measure all ingredients into a small jar with a tight fitting lid; shake to combine.
  2. Store leftover seasoning in an airtight container in a dry place away from heat or light.

Additional Info

  • Hero Photo Hero Photo
  • Cut Stirfry strips
  • Dish or Meal Type Burgers / sandwiches / wraps
  • Cooking style Pan-fry/sear
  • Prep Time 15
  • Cook Time 6
  • Number of Servings 4-6
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Ingredients

6 fresh Italian pork sausages, hot or mild
3 red, yellow and/or orange bell peppers, seeded and cut into thick strips
1 large red onion, cut into thick slices
1 Tbsp / 15 mL canola oil
6 crusty buns, sliced

Directions

  1. Preheat barbecue on high; reduce heat to medium-low. Grill sausages 10-12 minutes or until instant-read meat thermometer registers 160°F. Turn often.
  2. Meanwhile, in large bowl, toss pepper strips and onion slices in canola oil. Place peppers and onions directly on grill. Cook over medium heat, turning occasionally, about 15 minutes. Vegetables should be grill marked and tender.
  3. Transfer sausages to a platter, tent with foil and let rest 5 minutes.
  4. Serve sausages in buns with grilled vegetables and your favourite condiments.

Additional Info

  • Hero Photo Hero Photo
  • Cut Sausage
  • Dish or Meal Type Mains
  • Cooking style Grill
  • Prep Time 15
  • Cook Time 20
  • Number of Servings 6
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Ingredients

1 tsp / 5 mL canola oil
1 lb / 0.5 kg farmer sausage, sliced into ¾-inch / 1.875 cm pieces
½ cup / 125 mL tomato ketchup
⅓ cup / 80 mL EACH white vinegar and pineapple juice
1 tsp + ½ tsp / 7 mL sodium-reduced soy sauce
1 cup / 250 mL lightly packed brown sugar
1 Tbsp / 15 mL cornstarch
2 Tbsp / 30 mL cold water
1 red bell pepper, seeded and sliced into chunks
1 fresh pineapple, skinned and cut into chunks with brown spots and core removed

Directions

  1. In large skillet, heat oil over medium-high heat; add farmer sausage slices.
  2. Cook sausage until nicely browned and well done, 12-15 minutes. Turn often.
  3. Add ketchup, vinegar, pineapple juice, soy sauce and brown sugar to skillet. Stir and bring to a boil.
  4. In separate bowl, combine cornstarch and cold water; mix well and stir into hot mixture. Reduce heat to low and cook until sauce is thick and transparent.
  5. Assemble farmer sausage pieces, sliced red pepper and pineapple chunks on skewers. Serve with remaining sauce.

Additional Info

  • Hero Photo Hero Photo
  • Cut Sausage
  • Dish or Meal Type Kabobs / skewers / satays
  • Cooking style Pan-fry/sear
  • Prep Time 15
  • Cook Time 10
  • Number of Servings 30-40
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Ingredients

6 farmer sausage patties
Canola oil for frying
6 eggs
6 English muffins, split and toasted
Mayonnaise for spreading
Hot sauce (optional)
6 slices cheddar cheese
Ground black pepper to taste
12 butter lettuce leaves or small green leaf lettuce leaves
12 tomato slices
6 strips bacon, cooked

Directions

  1. Preheat large skillet over medium-high heat. Fry sausage patties in small amount of oil until lightly browned and thoroughly cooked through, about 5 minutes per side.
  2. Remove patties from skillet onto a clean plate and cover loosely with foil. Set aside.
  3. Wipe out skillet with paper towels. In same skillet, heat a small amount of oil over medium-high heat.
  4. Working in batches, crack eggs into skillet and cook until whites turn opaque, 3-5 minutes.
  5. Spread bottom half of English muffins with a thin layer of mayonnaise. If desired, spread a thin strip of hot sauce into the mayonnaise.
  6. To assemble sandwich, layer lettuce, tomato and bacon over condiments. Add warm patty, then cheese. Top cheese with fried egg and season pepper according to taste.
  7. Cover egg with top half of English muffin. Serve immediately.

Additional Info

  • Hero Photo Hero Photo
  • Cut Sausage
  • Dish or Meal Type Breakfast & brunch
  • Cooking style Pan-fry/sear
  • Prep Time 5
  • Cook Time 10
  • Number of Servings 6
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Ingredients

1 lb / 0.5 kg fresh pork sausage, Italian (mild or hot) or Andouille
1 cup / 250 mL chopped yellow onion
2 cloves garlic, minced
6 strips thick cut bacon, cooked and coarsely chopped
3 plum tomatoes, peeled, seeded and chopped
1 medium yellow pepper, seeded and chopped
1-19 oz / 540 mL can crushed tomatoes
1-19 oz / 540 mL can white kidney beans, drained and rinsed
1 cup / 250 mL beer or sodium-reduced chicken stock
1 Tbsp / 15 mL chili powder, or more to taste
1 tsp / 5 mL EACH ground cumin and smoked paprika
Salt and ground black pepper to taste
½ cup / 125 mL sour cream
Shredded cheese
2 green onions, thinly sliced for garnish

Directions

  1. Remove sausage meat from casings.
  2. In large sauté pan, cook sausage meat over medium-high heat until lightly browned, breaking up larger pieces with spatula, about 10 minutes.
  3. Add onion and garlic to pan; cook 3-4 minutes more.
  4. Add bacon, plum tomatoes, bell pepper, crushed tomatoes, beans, beer or stock, chili powder, cumin and paprika; stir to combine.
  5. Turn heat to low. Cover pan and let mixture simmer 10-15 minutes.
  6. Season with salt and pepper according to taste.
  7. Ladle chili into individual bowls. Top with a dollop of sour cream, sprinkle with cheese and garnish with green onion.

Additional Info

  • Hero Photo Hero Photo
  • Cut Bacon, Sausage
  • Dish or Meal Type One pot & casseroles
  • Cooking style Pan-fry/sear
  • Prep Time 15
  • Cook Time 30
  • Number of Servings 6
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Ingredients

1 rack of pork, 3-4 lb / 1.5-2 kg
3 cloves garlic, slivered
1 tsp / 5 mL finely chopped fresh thyme
Coarse salt and ground black pepper
½ cup / 125 mL pure maple syrup
¼ cup / 50 mL EACH grainy mustard and cider vinegar

Directions

  1. Preheat oven to 375°F.
  2. With sharp knife, cut small slits in rack of pork; Insert garlic slivers and chopped thyme into slits.
  3. Season roast with salt and pepper. Place roast on rack in shallow roasting pan. Roast, uncovered, for 45 minutes.
  4. Meanwhile, in small saucepan, combine remaining ingredients. Bring mixture to a boil. Reduce heat to low. Simmer until mixture is reduced by half and almost thickened, about 10 minutes.
  5. Brush glaze all over outside of roast. Continue roasting until instant-read thermometer registers 155˚F. (Insert thermometer into meaty center of rack, making sure that it does not touch any ribs. Take several readings to ensure temperature is even throughout.) Baste occasionally.
  6. Transfer roast to a large serving platter. Tent loosely with foil and allow roast to rest 5-10 minutes before carving. Drizzle with pan juices if desired.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type Holidays & special occasions
  • Cooking style Roast/broil
  • Prep Time 10
  • Cook Time 45
  • Number of Servings 6-8
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

Stuffing:

1 loaf Artesian bread, cut into ½-inch squares
6 Tbsp / 75 mL unsalted butter
½ cup / 125 mL EACH finely chopped yellow onion and celery
1½ lb / 0.75 kg Gala apples, peeled, seeded and chopped
⅓ cup / 80 mL lightly packed brown sugar
1 tsp / 5 mL salt
½ tsp / 2 mL ground black pepper
½ tsp / 2 mL dried summer savory
1 tsp / 5 mL EACH chopped fresh sage and thyme (or ¼ tsp / 1 mL EACH dried sage and thyme leaves)
¼ tsp / 1 mL EACH ground nutmeg and ground cinnamon
¼ cup / 50 mL chopped fresh parsley

Roast:

1 crown roast of pork, 9 -11 lb / 4-5 kg
1 tsp + ½ tsp / 7 mL salt
½ tsp / 2 mL ground black pepper
3-4 bacon slices

Pan Sauce:

1½ cups / 375 mL water
¼ cup / 50 mL red currant or apple jelly
Salt and pepper to taste

Directions

For the stuffing:

  1. Preheat oven to 350°F. Spread bread squares in single layer on baking sheet. Bake until dry and lightly toasted, about 15 minutes. Cool.
  2. In heavy 12-inch skillet, melt butter over medium-high heat, Add onion and celery to skillet; sauté until softened, 4-5 minutes.
  3. Stir in apples, sugar, salt, pepper, savory, sage, thyme, nutmeg and cinnamon. Reduce heat to low.
  4. Cook, covered, until apples are tender, about 15 minutes; stir occasionally.
  5. Stir in bread squares and parsley.

For the roast:

  1. Preheat oven to 350°F.
  2. Set oven rack in lower third of oven. Place roast in large roasting pan. Sprinkle inside and outer side of roast with salt and pepper.
  3. Mound stuffing into cavity.
  4. Wrap tips of rib bones with foil to prevent burning.
  5. Wrap roast below bones with overlapping bacon strips, securing with wooden toothpicks.
  6. Roast for 2 ¼-2 ¾ hours or until an instant-read thermometer registers 155°F. (Insert thermometer into meaty center of the crown, making sure that it does not touch any ribs. Take several readings to ensure temperature is even all around.)
  7. Cover stuffing loosely with foil after 30 minutes to prevent drying. Transfer roast to carving board. Remove foil from bone tips
  8. Remove roast from oven. Tent loosely with foil and let rest 10 minutes before slicing between ribs.
  9. Serve with pan sauce.

For the pan sauce:

  1. Skim fat from pan drippings. Straddle pan across 2 burners. Deglaze pan by adding water and scraping up brown bits from bottom. Pour through fine sieve into a saucepan to remove solid pieces.
  2. Add jelly to saucepan. Simmer sauce over medium heat until jelly is melted, about 4 minutes, whisking occasionally.
  3. Skim off any fat that rises. Season sauce with salt and pepper according to taste.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type Holidays & special occasions
  • Cooking style Roast/broil
  • Prep Time 45
  • Cook Time 180
  • Number of Servings 12
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

1 crown roast of pork, 7-10 lb / 3 ½ -5 kg
1 cup / 250 mL diced dried apricots
1 cup / 250 mL Grand Marnier liqueur
½ cup / 125 mL butter
1 cup / 250 mL chopped celery
1 medium yellow onion, chopped
1-8 oz / 227 box herb stuffing
½ cup / 125 mL slivered almonds
½ tsp / 2 mL ground thyme
1 cup / 250 mL chicken broth
Salt and ground black pepper to taste

Directions

  1. In small saucepan, combine apricots and Grand Marnier; heat to boiling. Remove from heat and set aside.
  2. In large skillet, melt butter over medium heat. Add celery and onion; sauté 5-10 minutes.
  3. In large mixing bowl, combine stuffing mix with reserved apricots and liquor, and sautéed celery and onion.
  4. Add almonds and thyme. Stir to combine.
  5. In glass measuring cup, heat broth to boiling; pour over stuffing mixture. Season with salt and pepper according to taste.

For all crown roasts:

Fill cavity with a foil ball. Place roast in roasting pan, bones pointing up. Cover bone tips with small pieces of foil. Preheat oven to 325°F. Roast:

  • Small roasts less than 7 lb / 3 ½ kg for ½-1 hour;
  • Medium roasts 7-9 lb / 3 ½ to 4 ½ kg for 1 ½ hours;
  • Large roasts over 10 lb / 5 kg for 2-2 ½ hours.

Remove roast from oven. Carefully remove foil ball. Fill cavity with stuffing and cover with foil to prevent drying. Continue to cook all roasts for another 1 ½ hours or until instant-read thermometer registers 155°F. (Insert thermometer into meaty center of the crown, making sure that it does not touch any ribs. Take several readings to ensure temperature is even all around.) Remove roast from oven onto a clean cutting board. Remove foil from bone tips. Tent loosely with foil and let roast rest 10 minutes before slicing between ribs.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type Holidays & special occasions
  • Cooking style Roast/broil
  • Prep Time 35
  • Cook Time N/A
  • Number of Servings 8-14 portions (depends on roast size)
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

3 lb / 1.5 kg pork rib roast, boneless, well-trimmed
¼ tsp / 1 mL salt
½ tsp / 2 mL coarsely ground black pepper
1 Tbsp / 15 mL canola oil
2 sweet potatoes, peeled and cut into ¾-inch / 2 cm thick pieces
1 packet pearl onions, peeled
1 ½ cups / 375 mL sodium-reduced chicken stock
½ cup / 125 mL port or sweet red wine
1 Tbsp / 15 mL Dijon mustard
1 cup / 250 mL prunes
1 Tbsp / 15 mL EACH chopped fresh sage and chopped fresh thyme
⅓ cup / 80 mL all-purpose flour

Directions

  1. Season roast with salt and pepper. In large skillet, heat oil over medium-high heat; brown pork on all sides.
  2. Meanwhile, in a slow cooker, combine sweet potatoes with pearl onions. Transfer pork to slow cooker.
  3. Drain fat from skillet. Add stock, port and mustard; bring to a boil, scraping up any brown bits from bottom of skillet. Pour over roast.
  4. Add prunes, sage and thyme to slow cooker. Cover and cook on LOW for 6-8 hours, until meat is tender.
  5. Transfer meat and vegetables to a platter. Tent loosely with foil to keep warm.
  6. Whisk flour with equal part water. Add to slow cooker. Stir until well-blended. Cover and cook on HIGH until thickened, about 15 minutes.
  7. Slice meat; serve with sauce and vegetables.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type Mains, One pot & casseroles
  • Cooking style Slow cook
  • Prep Time 20
  • Cook Time 40
  • Number of Servings 8
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Ingredients

2 ripe mangos
1 pork shoulder blade roast, boneless, about 4 lb / 2 kg
1 Tbsp / 15 mL coarsely ground black pepper
½ tsp / 2 mL salt
2 tsp / 10 mL ancho chili pepper, divided
¼ cup / 50 mL balsamic vinegar
2 cups / 500 mL water
2 tsp / 10 mL honey
¼ cup / 50 mL whisky (optional)
2 cups / 500 mL barbecue sauce
6 crusty buns, sliced

Directions

  1. Peel mangos and remove pits. Place pits into slow cooker. Dice mangos and set aside.
  2. Place pork into slow cooker and sprinkle with black pepper, salt and 1 tsp of the ancho chili pepper.
  3. Add vinegar and water. Cover and cook on LOW for 6-8 hours or until pork is very tender.
  4. Remove roast to cutting board; drain liquid and discard mango pits. With 2 forks, pull meat into shreds, discarding any fat. Return pork to slow cooker.
  5. In small saucepan, combine honey, remaining ancho chili pepper and whisky. Bring mixture to a boil.
  6. Add diced mango. Reduce heat and simmer, stirring frequently for about 10 minutes, occasionally mashing mango with a fork.
  7. Add barbecue sauce to saucepan; stir to combine with mango mixture.
  8. Pour sauce over shredded pork in slow cooker. Cover and cook on HIGH for about 1 hour or until most of liquid is absorbed.
  9. Layer pork onto buns and serve.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type One pot & casseroles
  • Cooking style Slow cook
  • Prep Time 20
  • Cook Time 6.5-9 hrs
  • Number of Servings 6
Page 6 of 11

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