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Wednesday, December 22, 2010

Pork Tenderloin en Croute

This is an elegant, but easy dinner. I got this recipe from my daughter Kim. It's been a family favorite 
for years. One tenderloin makes a special romantic dinner for two.  Make two tenderloins to serve six for entertaining. It makes an elegant presentation.
Just two ingredients.
 Puff pastry sheets and peppercorn seasoned pork tenderloin.
 One tenderloin per package already perfectly seasoned.
 Place on foil-lined baking sheet. Roast for 22 minutes @350.
 Thaw the pastry sheets and roll out slightly.
Lay the pre-roasted tenderloin on the pastry sheet and fold over. 
 Pinch the ends to seal.
 Remove the foil from the baking pan and spray with cooking spray.
 Place tenderloins seam side down three inches apart. 
 Brush with egg wash.
 Bake another 30 minutes @ 350, until golden brown.
 Let rest for 10 minutes. Slice diagonally about 1" thick. 
 It will be nice and juicy.
Menu suggestions: rice pilaf, broccoli, glazed carrots.

Pork Tenderloin en Croute

1 package Pepperidge Farm puff pastry (2 in a package)
2 peppercorn flavored pork tenderloins
egg wash (1 egg + 1 t water beaten with a fork)

Thaw the pastry for about 2 hours until soft enough to roll out slightly.
Place the tenderloin on a foil-lined baking sheet.
Roast @ 350 for 22 minutes
Remove the roast and discard the foil. Spray the sheet with cooking spray.
Place a tenderloin on each pastry sheet and wrap. Pinch the ends closed.
Place seam side down on the sprayed pan. Brush the top with the egg wash.
Return to the oven and continue to roast for 30 minutes more.
Remove and let rest for 10 minutes before slicing.
Slice on the diagonal into 1" thick slices.
serves six

Enjoy!

Tuesday, December 21, 2010

Baked Apple Pancake

This is a lot like our favorite strawberry pancake. The batter is the same. The addition of the sliced apples, cinnamon and brown sugar make it a favorite for a fall or winter breakfast. It will make your kitchen smell wonderful in the morning.
 It will puff-up slightly.
 You can use a glass or pottery pie dish or a cast iron skillet.
 Melt the margarine in a pie dish in a 425 oven.
 Gather your ingredients: batter, cinnamon and brown sugar mixture, and sliced apples sprinkled with a little lemon juice and tossed in a bowl.
 Add the apples to the bubbly hot melted margarine/butter. Sprinkle half the brown sugar/cinnamon mixture on top of the apples. Return to the oven for 5 minutes.
 Then pour the batter over the apples. Sprinkle the remaining brown sugar/cinnamon mixture on top.
 Return to the oven and bake for 18-20 minutes until puffed and golden.
 Sprinkle with a little extra lemon juice and cinnamon sugar.
 The aroma of a baked hot cinnamon apple pancake and coffee brewing will lure you, or anyone out of a bed on a cold morning. 
You could also serve these with warm maple syrup, though we prefer just the extra cinnamon sugar. 
Cut into wedges to serve.
You can double the recipe and use a 9X13 pan
and bake for 30 minutes..


Baked Apple Pancake
 1 large apple, peeled and sliced
1 t lemon juice
2 T butter
2 T brown sugar
1/2 t cinnamon
2 eggs
1/2 C flour
1/2 C milk
1/4 t vanilla



Toss the apple slices with lemon juice in a bowl,
 set aside while you make the bater.
Put the 2 T butter into the pie dish and put into oven and preheat to 425.
Whisk the eggs, then add the flour and milk. Whisk until smooth. Whisk in the vanilla, set aside.
Combine the brown sugar and cinnamon.
When the butter in the pie dish is bubbly hot, remove from the oven and add the apples. Sprinkle half the brown sugar/cinnamon mixture over the apples and return the dish to the oven for 5 minutes.
Remove the dish from the oven and pour the batter evenly over the apples. Sprinkle the remaining brown sugar/cinnamon mixture on top. Return the pan to the oven and bake another 18-20 minutes until slightly puffed and golden brown. Put your plates in the oven the last minute or two to heat.
Sprinkle with a little additional lemon juice and cinnamon sugar.
Cut unto wedges and serve right away on heated plates.

Enjoy!


Wednesday, December 15, 2010

Chicken Tetrazzini

If you have 2 cups of leftover roast chicken or turkey, you're in luck.
Creamy pasta and chicken casserole.
 Gather the ingredients
Melt the butter until foamy in a large skillet.
Add the flour.
 Stir with a whisk to blend.
 Add the salt and pepper. Cook until the mixture is smooth and bubbly.
 Whisk in the broth.
 Stirring until smooth,
 and thickened.
 Stir in the cream. Heat to boiling, stirring constantly for 1 minute.
 I add a pinch of nutmeg.
 Stir in the sherry.
 Add the mushrooms and chicken.
 Stir in the cooked spaghetti.
 Combine well.
 Pour into a 2qt casserole. Sprinkle top with Parmesan cheese.
 Bake for 30 minutes at 350.
 Until top is golden.
Menu
Tetrazzini, Spinach Salad, Glazed Carrots or Peas, Crescent rolls
  Enjoy!

Chicken Tetrazzini
 1/4 C butter (1/2 stick)
1/4 C flour
1/2 t salt
1/4 t pepper
pinch nutmeg
1 C chicken broth ( can use a bullion cube and water)
1 C heavy cream
1/4 C sherry
2 C cubed cooked cooked chicken or turkey 
4-oz jar sliced mushrooms, drained
8-oz spaghetti, cooked and drained
1/2 C Parmesan cheese, grated
Start cooking the spaghetti. Heat the butter in a large pan until hot and foamy. Add the flour. Cook until the mixture is smooth and bubbly. Add the salt and pepper. Stir in the  broth. Heat to boiling, stirring constantly until thickened. Stir in the cream and whisk until blended and thickened for 1 minute. 
Stir in the sherry. Add the chicken and mushrooms. Add the spaghetti and stir until well combined.
Pour into a 2-qt casserole. Top with the grated cheese. Can make ahead to this point. Bake for 30 minutes at 350.

Enjoy!


Wednesday, December 8, 2010

Snowballs

I make these cookies every year for Christmas.
It's a shortbread-like cookie.
 You'll need 1 C pecans...
 chopped by hand or in a small chopper.
 10-15 quick pulses will give you a fine chop.
 Very few ingredients. No eggs, so it's a good cookie for children with egg allergies.
 A stiff dough.
 Roll into bite-sized balls...not to big.
 After baking and a little cooling, they get a roll in powdered sugar.
 You should probably have two right away with your coffee break to make sure they're OK.
But don't eat too many! oops!
Pretty snowballs.


****SNOWBALLS***
1 stick butter
1/4 C powdered sugar
1t vanilla
1 C flour
1 C finely chopped pecans
more powdered sugar for rolling

Have the butter at room temperature and cream it with the powdered sugar using a mixer.
Mix in the vanilla. Beat until fluffy.
Mix in the flour, then the pecans until well blended.
(You can chill the dough at this point)
Roll dough, a teaspoon at a time into bite-sized, about 1" balls between the palms of your hand. 
Place on ungreased cookie sheet.
Bake at 325 for 20 minutes, or until very lightly brown.
Cool on cookie sheet for 5 minutes then remove. 
Roll in powdered sugar while still a little bit warm. Make a generous white coating.
Cool completely. Store between wax paper layers in an air-tight container.
Makes about 2-3 dozen snowballs, depending on the size.
Enjoy!