I'll Share my Recipe if you Share Yours--Feb.2an 30

16 years ago

Balsamic Honey Tenderloin

(I don't have a grill so I'm going to try this in the oven tonite or tomorrow)

Succulent pork tenderloin is perfect for the grill. It needs little time for cooking and is a great medium for marinades and spices. This sweet and sour marinade glazes the meat and turns it into a delicious crust.

2 tbsp honey

2 tbsp grainy mustard

2 tbsp balsamic vinegar

1 tbsp olive oil

1 clove garlic, minced

salt and pepper

2 pork tenderloins

In a large bowl combine honey, mustard, balsamic vinegar, oil, garlic and salt and pepper. Add pork, turning to coat.

Reserving marinade, place pork on greased grill over medium-high heat and brush with marinade. Close lid and cook, turning occasionally, 18 minutes or just until a hint of pink remains. Transfer to a cutting board, tent with foil and let stand 5 minutes. Cut into 1/2" thick slices.

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Comments (4)

Marilyn Sue
16 years ago
This comes from my newest church cookbook. It says the recipe is probably from the Amish. This was submitted by St. Mark's Episcopal Church, Canton, Ohio. From "The Church Supper Cookbook".

Roast Lion

Use equal portions of beef and pork roasts, any cut; total weight depends on crowd size. Allow at least 1/4 pound per serving, consisting of a slice of each meat. Choose, for example, a beef rump roast and a pork shoulder of approximately the same weight. Place both meats in a roasting pan. Cover the pan and roast as for pork (35 minutes per pound, 45 minutes for rolled boned pork roast) at 325 degrees until done. The beef will be well-done but not dry. Make gravy from the pan juice. The gravy is a most important part of "Roast Lion" and serve with mashed potatoes or noodles.

This recipe does not call for any seasonings, however I would think some seasoning would improve it. I would probably put some onion and maybe some sweet peppers in it plus salt and pepper.

Sue
sandy_in_ia
16 years ago
I made this for supper last night...very easy and really, really good!

Easy Chicken Tetrazzini
Ingredients:
1 pound cooked and drained spaghetti
5 chicken breasts, cooked and cubed
2 (10.75 ounce) cans condensed cream
of chicken soup 2 1/4 cups water
1/4 cup butter
2 cubes chicken bouillon
chopped onion steamed in the microwave a bit (opt)
1/4 cup shredded Cheddar cheese

Directions:
1. Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
2. In medium saucepan heat together soup, water, butter, steamed onions and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
3. Bake at 350 degrees F (175 degrees C) for 25 minutes
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nodakgal
16 years ago
I found this in one of my cookbooks. It has intrigued me since I saw it and want to make it for the next family get together!

Apple Lasagna
8 lasagna noodles
2-21 oz cans apple pie filling

Cheese filling:
2 cups shredded cheddar cheese
1 cup ricotta cheese
1 egg, beaten
1/4 cup sugar

Topping:
6 tablespoons flour
1/2 teaspoon cinnamon
3 tablespoons margarine
6 tablespoons brown sugar
1/4 cup quick oats
dash nutmeg

1 cup sour cream
1/3 cup brown sugar

Preheat oven to 350 degrees. In a large pot of boiling salted water, cook noodles. Drain. Spread 1 can pie filling in a greased 9x13 pan, slicing any extra thick apples. Layer 4 lasagna noodles over apples. In a large bowl, mix together cheese filling, spread evenly over noodles and top with the 4 remaining lasagna noodles. Spoon remaining can of pie filling over noodles. In a small bowl,crumble together the topping ingredients. Sprinkle over apple filling. Bake for 45 minutes. Let stand 15 minutes, then cut into bite size pieces and serve warm or cool.

If desired, combine sour cream garnish and serve the lasagna with dollops of garnish. Makes 12-15 servings.
raggiemom
16 years ago
This is great comfort food. Everyone asks for the recipe and it is so easy and versatile.

Chicken Pot Pie

1 can Veg-All - partially drained (or any leftover veggies in the fridge)
2 cans Campbells Cream of ......Potato (my fav) or Mushroom or Chicken or Celery or whatever your fav is. Lots of time I use 1 Potato and 1 Mushroom
1 - 2 cups shredded cooked chicken - I usually buy about a pound of chicken tenders. I season with seasoned salt or lemon pepper or whatever is on hand and a little poultry seasoning. I put them in single layer, cover and microwave. My sister always buys a roasted chicken at the grocery and just uses it. Some people use leftover chicken or turkey. I told you this is so versatile.
Mix together.
Put into a 9 inch (deep dish, if you have it) pie plate. Do not get it too full! If you use a lot of chicken or extra veggies, you will need to make the big pie and one or two small ones.

1 cup water
1 cup Bisquick
1 stick butter/margarine - melted

Mix these together. This will be soupy - not thick.

Pour over the top of the chicken mixture. ( This is why you don't want to fill the pie pan too full.)

Cook at 375 degrees for 45 - 55 minutes until top is golden brown.

Enjoy!

This freezes very well. I make small ones in the little disposable loaf pans and freeze them. Very handy for lunch. This recipe is so easy and can be changed to suit your taste. It's a great dish to take to someone that is sick or just a welcome to the neighborhood gift in the winter. I usually make two and give one away.

I'll Share my Recipe if you Share Yours--Feb.2an 30

Comments (4)

Marilyn Sue

sandy_in_ia

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nodakgal

raggiemom

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