Like Linda, I like to rub them with some stuff and do them on the grill. YUM! These two recipe are great too and a big hit with my group. Sharon's calls for a rack but I've used the loin many times. Herb Crusted Rack of Pork (Sharon) 3 TBSP olive oil 1 1/2 tsp kosher salt 4 garlic cloves, minced 1/4 cup chopped fresh basil 1/4 cup chopped fresh thyme 1/4 cup chopped fresh rosemary 1 TBSP coarse ground pepper 1/4 cup butter cut up 1/3 cup flour 2 cups chicken broth (more or less) 1 TBSP tomato paste 2 TBSP chopped fresh sage salt and pepper to taste fresh thyme or rosemary sprigs for garnish Rub pork with olive oil and sprinkle with salt. Combine the garlic and next 4 ingredients and press into the pork. Place pork on a rack in a roaster or broiler pan , cover the bone tips with foil so they don't burn. Bake in a preheated 350 oven for 1 hour and 115 minutes or until internal temperature reaches 145 degrees...don't over cook. Transfer pork to a serving dish. Pour pan drippings into a skillet. Add butter and cook over medium heat until butter melts. Whisk in flour until smooth. Cook whisking constantly until it is a rich carmel colour. Gradually add the broth and next three ingredients, cook over medium heat until for 2 or 3 minutes until thick and bubbly. Slice the pork between the bones and serve with the sauce. Use the thyme or rosemary sprigs for garnish. NOTE: original recipe called for cooking to 160, I think that is too much. I cook to 145 and then let the temp rise as it sits. APPLE CIDER BRINED PORK ROAST (Annie) 3 cups apple cider 3 cups water 1 bay leaf ¼ cup salt 1 tbls black peppercorns 1 tbls coriander seeds 1 2 lb. Pork loin, trimmed 2 cups cider 1 ½ tsp chopped fresh rosemary 1 ½ tsp chopped fresh sage 1/8 tsp freshly ground black pepper Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight. Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to ¼ cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing. Serves 8 200 calories per 4 oz. Serving, 6 grams fat David

This isn't really a pie but very, very good, I make it a few times a year. If you just have a few stalks you can use a 7x11, if you have more you can dice up, a 9x12 Rhubarb Crunch (San Juan Classics) 1 1/4 C flour 1 1/4 C regular oatmeal 1 C packed brown sugar 2/3 C butter 4-6 C diced raw rhubarb (if stalks are wide/thick, split lengthwise too) 1 C sugar 1 C water 2 Tablespoons cornstarch 1 teaspoon vanilla 1/4 C butter Ice Cream or whipped cream Preheat to 350F. In large bowl, combine flour, oatmeal, brown sugar. With pastry blender or fork, cut in butter until mixture forms size of peas. Press half of the crumb mixture into the bottom of your baking dish Arrange the diced rhubarb on top In medium saucepan, combine sugar, cornstarch, water. Boil until thickens and clears. Remove from heat and add vanilla and the 1/4 C butter. Pour over the rhubarb in your pan. Sprinkle remaining crumb mixture over the top. Bake 50 minutes or until golden. Serve warm or cold.

How did we go from recipes to allergies and clogged arteries? Anyone who is worried about heart health is not going to make Sue's recipe and anyone who has peanut allergies is not going to make it either. I think Sue was just asking for recipes. Steak Diane 2 lb. beef round cut 1/2" thick 1/2 C dry sherry - 1/4 C. water 2T, steak sauce 2 tsp. snipped chives 1 tsp. dry mustard instant meat tenderizer 2 T. cooking oil 6 oz. sliced mushrooms sautéed 1/4 C. brandy Trim excess fat. Cut meat into 8 portions. Pound to 1/3" thickness. Combine sherry, water, steak sauce and mustard. Pour over steak in shallow dish. Cover and marinate in refrigerator 2 - 4 hours. Drain, reserving marinade. Pat meat dry. Use tenderizer according to directions on label. Brown steak pieces two at a time over high heat in hot oil about 2 min. each side. Remove to serving plate. Cover and keep warm in slow oven while cooking remaining meat. Add reserved marinade and mushrooms to skillet. Bring mixture to boiling and pour over meat. To serve, warm brandy in small pan. Ignite and slowly pour over meat. Makes approximately 8 servings. I know, I know, some of you will say you shouldn't use marinade that raw meat has been in so I'm saving you the time....I've been doing it for years and so far, I've lived to be 79 and have never gotten sick from it! And think about it, the meat has been sitting in the marinade already, and the meat is raw and you're cooking it with the marinade on it!

This is from Cookalong #18 -- Mushrooms: Posted by doucanoe (My Page) on Mon, Dec 28, 09 at 21:45 I love, love, love fungus! LOL Some of my favorites.... This one makes a really nice light lunch or is great for breakfast, too! Croutes Aux Champignons 4 slices bread 1/2 c butter, divided 12oz fresh mushrooms, sliced 1 small onion, chopped 1T flour 1/2c stock (I use beef) 1/2c dry white wine 1/4c heavy cream parsley Saute onion in half the butter until tender. Add mushrooms and cook until liquid has evaporated. Stir in flour, gradually add stock and wine. Stir in cream and simmer until thickened. Meanwhile, butter both sides of bread, and toast on griddle until golden brown on both sides. Spoon mushroom sauce over bread slices, serve warm sprinkled with chopped parsley. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Sherried Brie and Mushroom Soup Makes 8 cups 1 lb. Brie cheese 2 cups dry sherry 1 1/2 tablespoons unsalted butter 1 pound crimini mushrooms, sliced 1/2 cup minced shallots 1 tablespoon freshly squeezed lemon juice 2 tablespoons flour 4 cups low-sodium beef broth 1 3/4 cups half and half 1/2 teaspoon freshly ground black pepper 1/2 cup roughly chopped fresh chives, for garnish Kosher salt and freshly ground black pepper to taste Trim the rind from the brie and then roughly tear it into 2-inch pieces. (It is easy to trim if you first place the cheese in the freezer for 30 minutes or until it is sufficiently hard.) Set aside. In a small saucepan, reduce the sherry over medium-high heat to 1 cup. Set aside. In a medium stockpot over medium-high heat, melt the butter. Add the mushrooms, shallots, and lemon juice and cook for 4 minutes, stirring constantly. Remove from the heat, add the flour, and stir until the flour is fully incorporated. Return the mixture to heat and add the beef broth and reserved sherry. Raise the heat to high and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes. Add the trimmed Brie, stirring until the cheese has melted. Add the half and half and pepper and continue to simmer without boiling for 5 minutes. Taste for salt and pepper. To serve, ladle the soup into separate bowls and garnish each with 1 to 2 tablespoons of the chives. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Crockpot Beef Stroganoff 1-1/2 lb stew meat cut into cubes 1T cooking oil 1 lb fresh mushrooms, sliced 1/4c minced onion 2 cloves garlic, minced 1/2 tsp dried oregano 1/4 tsp salt 1/4 tsp pepper 1/8 tsp dried thyme, crushed 1 bay leaf 1-1/2c beef broth 1/3c dry red wine 1 c sour cream 1/2c flour 1/4c water 4c hot cooked noodles or rice In large skillet brown the beef in hot oil, drain. In crockpot combine beef, mushrooms, onions, garlic, oregano, salt, pepper thyme and bay leaf. Pour in broth and wine. Cover and cook on low 8-10 hours or on high 4-5 hours. Discard bay leaf, and turn crockpot to high heat. Mix together sour cream, flour and water. Stir about 1 cup of the hot liquid into the sour cream mixture, return all to crockpot and stir to combine. Cover and cook on high heat for 30 minutes or until thickened and bubbly. Serve over noodles or rice. Serves 6 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ INA GARTEN’S PORTOBELLO MUSHROOM LASAGNA • Kosher salt • Good olive oil • 3/4 pound dried lasagna noodles • 4 cups whole milk • 12 tablespoons (11/2 sticks) unsalted butter, divided • 1/2 cup all-purpose flour • 1 teaspoon freshly ground black pepper • 1 teaspoon ground nutmeg • 1 1/2 pounds portobello mushrooms • 1 cup freshly ground Parmesan Preheat the oven to 375 degrees F. Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside. For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat. Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside. To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan. Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ And a super simple appetizer... Balsamic Mushrooms 1/4 c olive oil 12 oz button mushrooms 3 T balsamic vinegar 1 tsp coarse salt 1/4 tsp red pepper flakes fresh ground pepper Heat oil in skillet over medium high heat. Add mushrooms and cook until golden brown, about 7 minutes. Stir in vinegar, salt and red pepper flakes, season with pepper. Cook one minute more. Transfer to serving dish, serve hot or at room temperature. Linda