Hi Nancy........
Here are three of my favorite recipes for pork tenderloin. Adjust amounts
depending on number of servings desired.
Hope you enjoy. Roz Kay
Pork with Orange Sauce
1 pork tenderloin, sliced crosswise into 6 medallions
2 Tbsps. Worcestershire sauce
1-1/2 Tbsps. seasoned flour
1 clove garlic, crushed
1 Tbsp. oil
1 Tbsp. butter
*1 orange, peeled and sliced
*3/4 cup orange juice
*1 tsp. dry mustard
*corn starch for thickening if necessary
Dust steaks with seasoned flour. Saute in oil and
butter for approximately 8 minutes. Remove from pan and keep warm. Drain excess
fat from pan. *Add juice, mustard, sauce and garlic to pan and simmer for 3
minutes. Add slices of orange (or just pulp) and reheat with pork.
NOTE: Before adding pork to sauce when reheating, add corn starch if necessary.
Roast Pork Tenderloin in Horseradish Crust
1 cup fresh bread crumbs (about 2 slices)
2 tablespoons olive oil
2 tablespoons drained bottled horseradish, or to taste
1 1-pound piece boneless pork tenderloin
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons mayonnaise
Preheat oven to 475 degrees. In a heavy skillet cook bread crumbs in 1
tablespoon oil with salt and pepper to taste over moderate heat, stirring, until
golden brown. Transfer bread crumbs to a bowl and toss well with horseradish.
Pat pork dry and season with salt and pepper. In a skillet heat remaining
tablespoon oil over moderately high heat until hot but not smoking and brown
pork on all sides, about 5 minutes. Transfer pork to a shallow baking pan.
In a small bowl, mix mustard and mayonnaise. Coat top and sides evenly with
mixture. Press bread crumb mixture evenly onto mustard and roast pork in middle
of oven until a meat thermometer inserted in center registers 145 degrees for
slightly pink meat (if bread crumbs begin to get too browned arrange a sheet of
foil loosely over pork), 25 to 30 minutes.
Transfer pork to a cutting board and let stand 5 minutes. Cut pork into
1/4-inch-thick slices.
Roasted BBQ Tenderloins
3 Tbsps. barbecue sauce
1 Tbsp. soy sauce
1 Tbsp. water
2 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
2 pork tenderloins (about 1-1/2 lbs. total)
*** Preheat oven to 350.
Combine barbecue sauce, soy sauce, water, garlic and red pepper flakes in small
bowl.
Brush one-fourth of mixture evenly over each tenderloin. Place roasts in shallow
foil-lined roasting pan (use a rack if available). Cook 15 minutes; turn and
brush with remaining barbecue sauce mixture. Continue to cook until internal
temperature reaches 165F. Transfer roast to cutting board; cover with foil. Let
stand 10 to 15 minutes before carving. Brush mixture over tenderloins, pouring
remainder over; let stand approx. 1/2 hour.
*** Optional method (perfect for make-ahead)
On high heat, brown pork on all sides in skillet. Add a little water to skillet;
cover. Cook at medium-high until temperature reaches 165. Allow tenderloins to
rest before carving.
In the meantime, add more BBQ sauce to whatever liquid is left in pan. If
desired, add more soy sauce and/or Worcestershire to cut sweetness of sauce.
After slicing, place slices in sauce. At this point, meat may be refrigerated
and reheated.
Nancy, it is so great to read the newsletters. I am
so far behind in reading the newsletters that it will take this week to get
caught up. The request that I have is does anyone know if there is a web site or
a book that I can purchase with the carbohydrate count of many of the foods?
Would appreciate any and/or answers. Must get
started in the newsletters. Everyone have a great day.
Susie Indy
For Bobbie in Chicago
Crock Pot Stew
1 lb. ground beef, browned
1 can tomato soup
1 can vegetable beef soup
1 1/2 c. water
2 stalks celery, chopped
3 carrots, thinly sliced
5 med. potatoes, peeled & chunked or slice; d
1/2 lg. onion, diced
1/2 tsp. chili powder
salt to taste
dash of garlic powder & pepper
Combine all ingredients in crock pot. Cook until vegetables are tender, (usually
6 hours). Can be cooked on stove top. Cooking time will be considerably shorter.
Wayne
If you have a rotisserie (such as Ronco, George
Forman, etc) a delicious way to fix the pork tenderloin in one piece is: The day
before using, I put a 4 lb piece of pork tenderloin in a plastic bag with the
juice from a can of pineapple pieces and turned in several times the day before
cooking. The flavor was mild and the tenderloin was absolutely wonderful.
Served this with rice and green beans for a side dish. Oriental vegetables with
the rice would even be better. You really can't ruin this one!
Joan
Oh, what a dream when they go off to college and the
roomate(s) convince them to change their opinions. Use the apple juice to
make a sauce for pork, or chicken, or use it to marinate the same.
Sharon
Hi, Thanks to all who sent the
Company Cheesecake recipe for my son's birthday. I made two, and they
both disappeared! Great new format, Nancy. Thanks for the hard work.
Lois, Kingston, WA
Hi,
I'm looking for a recipe for chicken and noodles.
It tastes almost like chicken and dumplings. Can anyone help me with this
recipe?
Tena
Popcorn - pop enough to fill a bread wrapper or about
4 quarts
1/2 lb brown sugar (about 1 cup packed tight) - use dark brown sugar for a
strong flavored corn kinda like Cracker Jacks
Caramel Corn
1 stick butter
1/4 cup Karo syrup - again you can adjust your flavor by using the light or the
dark syrup
1/4 tsp salt
1/2 tsp vanilla
1/2 tsp baking soda 'cause you really need to use it at the end of the cooking
process or the syrup will be 'flat' and won't crisp up
Optional - 1/2 cup mixed nuts, or cashews, or pecans, or peanuts, or even
macadamia nuts
Pour the popped corn into that great big huge mixing bowl. Put your metal spoon
close by!
If you're going to bake the corn, then preheat your oven to 200-225 deg.
In the big cooking pan toss in the salt, butter, Karo syrup, and brown sugar.
Turn the burner to medium-high. Stirring constantly with that long handled
wooden spoon, boil the syrup for about 5 minutes. Don't over cook it or it will
taste burnt.
While stirring, carefully add the vanilla. When you add the vanilla the hot
syrup will want to explode so I just add a little bit at a time.
As soon as the vanilla is added, add the baking soda. Keep stirring - rapidly -
but carefully - see my note again. This is the magic part that I think is cool.
When the baking soda is added, it will instantly caramelize the syrup and really
puff it up!
Pour the syrup over the popped corn in the big mixing bowl. Mix and toss the
whole shebang together until every last corn is covered. Do this quickly and
while the syrup is still hot
Now's the time to toss in those nuts if you've got 'em, while the syrup is still
warm and sticky.
Gently spread the corn out onto the cookie sheets. Bake for 45 minutes to an
hour. Immediately toss the corn to break it up when it comes out of the oven and
again every few minutes while cooling. If you don't you'll end up with a baked
corn brick.
Phyllis
Diabetic Caramel Corn
13 cups freshly popped popcorn
1 egg white
2 Tab. dark molasses
2 teaspoons vanilla extract
? teaspoon salt
? cup SPLENDA granular sugar substitute
? cup dry roasted peanuts
Preheat oven to 325 degrees. Spray an 11x13-inch pan with nonstick cooking spray
and set aside. Place popcorn in a large bowl. In a small bowl, add egg white,
molasses, vanilla, salt, and SPLENDA granular, whisk well. Add peanuts and stir
until peanuts are well coated. Pour over popcorn. Toss until popcorn is coated.
Place on prepared baking pan. Bake 20-25 minutes, stirring occasionally, until
mix is crispy. Remove mix from oven and spread onto parchment or waxed paper to
cool. Cool to room temperature before serving. Make 10 (11/4-cup) serving,
Exchanges per serving, 1 starch, and 1 fat.
Oven Fried Fish
2 tablespoons light margarine
1/4 cup flour
1/2 to 1 teaspoon onion salt
2 egg whites, slightly beaten
1 Tablespoon water
1 Tablespoon lemon juice
1 pound fresh or frozen fish fillets ( 1/2 inch thick ), thawed
1/2 cup of crushed cornflakes
Preheat oven to 350 degrees
Melt margarine in 13 x 9 baking dish in oven.
In shallow pan combine flour and onion salt.
In medium bowl combine egg, water and lemon juice. Coat fish with flour mixture.
Dip in egg mixture. Roll in cornflakes. Place fish in baking dish: turn to coat
with melted margarine. Bake for 20 to 40 minutes or until fish flakes with fork.
Makes 4 servings
176 calories 3.7 grams of fat per serving.
Barbara Brown
Nancy,
I am looking for recipes for Coney Island Hamburgers.
Lauren
For Laurie from Brooklyn, NY.
Famous Roast Garlic Crab
I don't think I've ever made a simpler or more successful dish. As long as we
can get fresh Dungeness crabs, this dish is on the menu. Stone crabs, spider
crabs, blue crabs, or lobsters can all be substituted for Dungeness in this
recipe.
Peel and mince the garlic cloves, to yield about 2 tablespoons-
Preheat the oven to 500?F. Heat the butter, olive oil, and garlic in a very
large ovenproof saut?pan over medium-high heat until hot. (You may need 2
pans.) Add the crab, season to taste with salt and pepper, and toss well.
Transfer to the oven and roast until the garlic turns light brown and the crab
is heated through, about 12 minutes. Toss once halfway through.
Pour the contents of the pan into a large warm serving bowl, add the lemon juice
and the parsley, and toss well. Serve pronto with plenty of napkins!
Wayne
For Sharon
Shrimp, Oyster, Mushrooms And Peas In Wasabi Butter Sauce
1/2 cup water
4 teaspoons wasabi powder (horseradish powder)*
2 tablespoons low sodium soy sauce
1 1/2 teaspoons hon-dashi (japanese bonito-type sou; p stock granules)*
1 cup sake
8 tablespoons (1 sti
4 teaspoons minced garlic
3/4 teaspoons coarsely cracked pepper
6 ounces oyster mushrooms, sliced
16 sugar snap peas, stringed
20 uncooked medium shrimp, peeled deveined
4 garlic cloves, thinly sliced
Combine first 4 ingredients in small bowl; whisk to blend. Set mixture aside.
Bring sake to boil in heavy large skillet over medium heat. Ignite with match
and boil until reduced to 1/4 cup, about 5 minutes. Add 6 tablespoons butter,
minced garlic and pepper to sake and stir until
buttermelts. Add wasabi mixture to skillet and boil until reduced to 3/4 cup,
about 3 minutes. Set sauce aside. Melt remaining 2 tablespoons butter in heavy
large skillet over high heat.
Add mushrooms and sugar snap peasand saut?1 minute. Add shrimp and sliced
garlic and saut?2 minutes. Add sauce and simmer until shrimp are cooked through
and sauce is slightly thickened, about 1 minute longer. Transfer to plates and
serve.
Types of cutting shown in these recipes
Ichoo-giri: Cut ingredients to the shape of ichoo leaves.
Hangetsu-giri: Cut into half- circles.
Butsu-giri: Cut without attention to specific shapes.
To make the Dashi-stock:
First, immerse kombu (sea tangle) into water.
Place water on low heat and remove the kombu before the water starts to boil.
Add bonito shavings then turn the heat off immediately and strain with a sieve
to remove the shavings.
Yield: 4 appetizer
Wayne
For Kenneth
Dan
Bread Pudding With Whiskey Sauce
5 cups (1 inch) French bread cubes
2 cups evaporated milk
1/2 cup egg substitute
1/3 cup brown sugar
1-1/4 tsp ground cinnamon
1 tsp ground nutmeg
1-1/2 tsp vanilla
1/3 cup raisins
butter flavored vegetable cooking s; pray
whiskey sauce (recipe follows)
Arrange bread on a baking sheet. Bake at 350 degrees for 15 minutes or until
toasted. Combine milk and next 5 ingredients; beat with a wire whisk. Stir in
bread and raisins. Spoon into eight 6 ounce custard cups coated with cooking
spray. Place cups in a shallow pan. Add hot water to pan to depth of 3/4 inch.
Bake at 350 degrees for 30 minutes or until a knife inserted in center comes out
clean. Spoon Whiskey Sauce over puddings. Serve immediately.
Makes 8 servings.
Whiskey Sauce:
2 Tblsp. sugar
1 Tblsp. cornstarch
1 Tblsp. butter
3/4 cup water
1/4 cup whiskey or bourbon
Combine all ingredients in a saucepan; bring to a boil over medium heat,
stirring constantly. Boil, stirring constantly, 1 minute. Serve warm. Makes 1
cup.
For Nancy in North Caroline
Wayne
TOMATO CATSUP
This is a real good old time recipe. 3 c. sugar 1/4 c. salt (Equals 4 tbsp.) 2
tsp. black pepper 1 tsp. ground ginger 1 tsp. ground cloves 1/8 tsp. cayenne
pepper a pinch 1 qt. of cider vinegar
Peel, quarter, and boil tomatoes until soft. Put the stewed tomatoes through a
food mill, and then through a strainer. To the resulting juice, add all the
other above items.
Bring the mixture to a boil. Reduce to a simmer, and allow to simmer about 2
hours, and reducing the volume by about 50%. This recipe will yield about 6 to 7
pints.
The final consistency of this recipe will be determined by the type of tomatoes
used, and the length of time the mixture is allowed to simmer. Be your own
judge, remembering that the ketchup (or catsup) will be more fluid when hot than
it will be when cold. Allow to cool, then FREEZE.
TOMATO CATSUP
1 peck ripe tomatoes
1 sm. clove garlic
1 1/2 bay leaf
1 tbsp. whole allspice
1 tsp. cayenne
1/2 c. sugar
5 onions, sliced
2 red pepper, seeded
1 tbsp. pickling salt
1 tbsp. celery seed
2 inches stick cinnamon
2 c. vinegar
Boil tomatoes, garlic, onions, red peppers, bay leaves and salt until soft.
Strain through sieve. Add spices (tied in a cloth bag) and sugar to tomato
mixture and boil rapidly, stirring occasionally until thick or quantity is
reduced one-half. Remove spices, add vinegar and boil 10 minutes longer. Pour
into sterile jars and seal. Makes about six quarts. This catsup makes marvelous
barbecue sauce.
MOM'S RIPE TOMATO CATSUP
18 ripe tomatoes
3 lg. sweet peppers
6 onions
2 tsp. salt
2 c. sugar
2 1/2 c. vinegar
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. cloves
Chop tomatoes, peppers and onions and add spices, salt, vinegar and sugar. Cook
until thick. Seal while hot in pint jars.
Nancy
I just had to tell you that I went to the
Prepared Pantry site at 3 this morning and what a wonderful site. Did
you notice the back issues of the newsletters? Already have read quite a few of
them. This is a site that I have put as a favorite. So many things to see and
read. Thanks for putting it in your newsletter. You are the best. Love your
Siggy stories.
Judy in Virginia
This is for Delaine in GA who is looking for
Halloween recipes for kids. I made these with my niece and nephew last year and
they had a ball!
Kitty Litter Cookies
Make a pan of brownies. Let cool and cut into small log shapes. Melt some
chocolate and dip the brownies into the chocolate. Sprinkle some Grape Nuts
cereal on top. Serve in a tray filled with Grape Nuts cereal.
Eyeballs
Make a pan of brownies. Let cool. Take scoops of the brownies and squeeze them
in your hand to form a ball. Dip in melted white chocolate or white almond bark.
Let dry. Decorate with colored frosting to look like eyeballs.
Dawn
This is for Delanie from GA. I have found some neat
recipes on the Land of Lakes site and on the Pastry Wiz site for dips and
cupcakes. The Orange Ooze Cupcakes on Pastry Wiz are good. Another site I go to
also has some neat ideas for Halloween--Kids Kuisine.
Here is a recipe for Magic Potion.
1 cup boiling water
2 packages (4-serving size each) lime-flavored gelatin
3 cups cold water
1-1/2 quarts carbonated lemon-lime beverage, chilled
1/2 cup superfine sugar
Gummy worms
Creepy Crawler Ice Ring
1 cup gummy worms or other creepy crawler candy
1 quart lemon-lime thirst quencher beverage
Ice Ring: Arrange gummy worms in bottom of 5-cup ring mold; fill mold with
thirst quencher beverage. Freeze until solid, 8 hours or
overnight.
Magic Potion: Pour boiling water over gelatin in heatproof punch bowl; stir in
cold water. Add lemon-lime beverage and sugar; stir well (mixture will foam for
several minutes.)
Unmold ice ring by dipping bottom of mold into hot water. Float ice ring in
punch. Serve cups of punch garnished with gummy worms.
Zelda from TX
Nancy, in the last week or so, I wrote and asked for
the Pot Pie Soup recipe that had been posted. I never saw you post the request.
I have tried finding it under soups and pot pies and can not locate it. If some
one could advise me of the location of this recipe I would appreciate it.
Thank you, Lou, Fl.
Comment
The reason you can't find it is because it is in a newsletter not the soups or
pot pies.
Nancy
Please help out, Nancy! On Nancy's Kitchen website, want to
make the above, but nobody entered oven directions! At what temp and for how
long, please? Looks like a wonderful recipe; we all love sweet potatoes and I
thought, what a great one for guests this weekend.
Thank you, R.Weiss
Use your extra apple juice to make apple jelly. The
recipe is on the Sure-Jel/Certo labels. It is delicious.
Joanne
For Sara in Fla.
Does your family like apple jelly? This would be a
good way to use all the excess apple juice.
Hazel in Georgia.
Spicy Meatballs
1 lb. lean ground beef
2 eggs
1 (2 1/4 oz.) can deviled ham
1/3 c. fine dry bread crumbs
1/2 tsp. salt
1/2 tsp. dry mustard
Few dashes hot pepper sauce
1-1/2 c. prepared mincemeat
1/2 c. apple juice
1-1/2 tbsp. cider vinegar
Preheat oven to 375 degrees. Lightly mix beef, eggs, deviled ham, bread crumbs,
salt, dry mustard and hot pepper sauce. Shape into meatballs about 3/4 inch in
diameter. Arrange on jelly roll pans or other shallow pans. Bake for about 15
minutes. In a frying pan, heat mincemeat, apple juice and vinegar until bubbly;
add meatballs. Bring to a boil again. Simmer covered, about 10 minutes. Turn
into chafing dish to keep warm or transfer to serving platter. Yields: 5 dozen.
36 calories each.
Apple Slush
1 (16 oz.) can unsweetened applesauce (2 c.)
1 (8 oz.) carton vanilla lowfat yogurt
1 (6 oz.) can frozen apple juice
1-2 tbsp. sugar (optional)
10 ice cubes or more
Put first 4 ingredients into blender. Blend on high speed. Drop one ice cube at
a time into blender, blending until the mixture becomes a slush.
Apple Butter
8 c. applesauce
1 c. apple juice
1 c. honey
1 tbsp. cinnamon
Mix well. Cook in slow cooker until thick, about 8 hours. Stir often. Makes
about 1 quart of apple butter.
Apple Jelly
12 oz. frozen apple juice
1 envelope unflavored gelatin
Defrost juice concentrate; dissolve the gelatin in the juice. In a saucepan heat
to boiling or until gelatin dissolved completely. Remove from heat and pour into
a jar; cool and refrigerate. NOTE: Since you can make a sugar free jelly using
frozen fruit juice. It's best not to make up very much at a time.
Apple Jelly Butter
8 c. apples
2 c. apple juice
1/4 c. lemon juice
1/4 c. cider vinegar
2 tsp. lemon peel, ground fine
1/4 tsp. nutmeg
1 tsp. ground cloves
1/4 tsp. anise seed, ground fine
12 sugar substitutes, you may need
more if apples are tart
Prepare jelly jars. Yields 5-6 cups. Place apples in a blender and blend well.
Mix all ingredients except sweetener. Bring to a boil, stirring constantly. Boil
until apples are soft. Remove from heat and stir in sweetener. Seal jars.
Apple Drink
1 qt. jar apple juice
1 pt. Ginger Ale
1 apple, cored and cut in wedges
Chill all ingredients. Combine apple juice and Ginger Ale in pitcher; garnish
with apple wedges. Makes 6 tall drinks.
Old Fashioned Apple Butter
14 cooking apples (Winesap)
2-1/2 c. sugar
1 c. apple juice
1 tbsp. cinnamon
1 tbsp. cloves
1 tsp. Allspice
Wash and core apples; cut in 1/4 pieces. Slightly grease crock pot, put in
apples and apple juice. Cook on high for 5 hours. Add other ingredients and cook
for 6 hours on high. Stir each hour. Pack in 1/2 pint jars and seal. Makes 5
(1/2 pint) jars.
Apple Sorbet
2 c. applesauce
1 c. apple juice
2 tbsp. lemon juice
2 tbsp. sugar
Combine in a batter bowl, then divide into 3 ice cups. Freeze. Shave into a bowl
and scoop into serving cups. Serve with a spoon.
Donna
Thank you to Hubba from Nebraska for the Rub Cake
recipe, I'm going to try this recipe next week and see if it's the same one he
remembers.
Sunshine SuzyQ
I have not used an Apple emac either. But can the
person using it just copy the recipe wanted and paste to a simple word document.
Then you could print the recipe from there.
It may be that your printer does not have the print selection option. Hope this
helps. Jean
This is for Margaret who uses a Mac, as do I. You
CAN'T highlight and control P for print. You have to copy the recipe first and
then go to Mail, and then write mail. Control V will put the recipe in the body
of the mail. Then you can control p to print. Keep in mind that Mac users are in
the minority so the instructions you will find will always be for a PC and their
instructions are not always compatible for us.
Nancy Z-R
Hi Nancy,
These are 2 of our favorite Pork Tenderloin recipes. Very easy and delicious.
Enjoy, Penny
Pork Tenderloin #1
1/4 cup honey
2 Tablespoons Oriental Hoisin Sauce
2 Tablespoons soy sauce
1 Tablespoon minced garlic
1 Tablespoon grated fresh ginger root
(I sometimes use 1 tsp. ground ginger)
1 pork tenderloin
Mix marinade in 1 gallon zipper type food storage bag.
Add tenderloin to marinade, seal bag and turn to coat. Refrigerate at least 2
hours. Heat oven to 400. Roast 20 minutes or until meat is barely pink in
center. (a meat thermometer should register 160). Let stand 5 minutes before
slicing. We also cook this on the grill for 20 minutes. We prefer to grill.
Pork Tenderloin #2
1 pound pork tenderloin
2 Tablespoons lime juice
1 Tablespoon peeled, grated gingerroot
2 Tablespoons soy sauce
2 Tablespoons Hoisin Sauce
1 teaspoon crushed red pepper
2 cloves garlic, crushed
vegetable cooking spray
Combine lime juice and next 5 ingredients in a large zipper type storage bag.
Add pork; seal and marinate in refrigerator 2 hours, turning bad occasionally.
Coat grill rack with cooking spray. Cook 30 minutes or until meat thermometer
registers 160, turning pork occasionally and basting with reserved marinade.
I am saut?ng a bunch of shrimp in garlic butter but
I need something to go along with it. Any suggestions.
Don from Mich.
Hello Nancy,
I was just wandering what meat you would us the Coca Cola recipe with? It really
sounds intriguing.
Thanks, Lisa Green
Comment
In your message you did not mention BBQ Coca Cola
recipe. Hopefully that is what you are wanting. It works well with pork and
beef.
Nancy
Hi Nancy, for those asking about the stone cookware: I use mine all the time for just
about everything. One thing I wanted to point out, someone said that it takes
longer to cook in them. It won't if while preheating the oven you also pre heat
the pan.
Love your newsletter and site! Many thanks for your hard work!
Billie from FL
Lo- Carb Pumpkin Pie
I think this has about 7 carbs per slice...
Pecan Crust:
2 T. Melted Butter
1/2 c. Finely chopped Pecans
1/2 c. Slpenda
1/8 t. Salt
1/8 t. Cinnamon
Pie Filling:
1- 15 ounce Pumpkin Pie Filling
3/4 c.- 1c. Splenda
1T. plus a dash of Pumpkin Pie Spice
1 1/4 c. Heavy Cream
4 Eggs
Low Carb Whipping Cream:
1 c. Heavy Whipping Cream
1/3 c. Splenda
1 t. Vanilla
Preheat oven to 350 degrees.
Make the crust. Mix all ingredients in a small bowl, then press in pie plate. I
use a piece of plastic wrap to press the stuff down in the plate) Bake for 5
minutes.
Preheat oven to 425 degrees
Make the filling. Place all of the ingredients in a bowl and mix well. Pour into
pie plate and bake for 15 minutes then reduce to 350 degrees for about 40
minutes. Test for doneness. When a toothpick comes out clean when stuck in the
middle of pie. Cool and then top with Whipping Cream.
Whipping Cream:
With an electric mixer in high, whip all until soft peaks form.
Phyllis
Pork Tenderloin
1 cup cranberries, fresh
1 cup cooking apples, coarsely chopped and peeled
2/3 cup packed dark brown sugar
1/2 cup water
1/4 cup onion, chopped
1 tablespoon fresh ginger, minced and peeled
1 teaspoon curry powder
1/8 teaspoon ground red pepper
2 (3/4-pound) pork tenderloins
1/4 teaspoon salt
1/4 teaspoon black pepper
cooking spray
Preheat oven to 350F. Combine first 8 ingredients in a small saucepan and bring
to a boil. Reduce heat, cover and simmer for 20 minutes. Uncover and simmer for
2 minutes or until thick. Cool 10 minutes. Place mixture in a blender or food
processor and process until smooth. Trim fat from pork and sprinkle with salt
and pepper. Divide cranberry mixture in half. Brush pork with half of the
cranberry mixture. Place pork on a broiler pan coated with cooking spray. Bake
at 350F for 30 minutes or until thermometer registers 160F. (Slightly pink).
Serve pork with remaining cranberry sauce.
Phyllis
Hi Nancy,
I wanted to reply back to Agatha's request for the Pork Tenderloin recipe. I buy
a 2-3 lb. size pork tenderloin and use the Bag 'n Season by McCormick (a
roasting bag & seasoning blend) made for the Pork Tenderloin. I believe you will
find it in your grocery aisle with the bread crumbs or the spice aisle.
Otherwise you can ask someone in your grocery store, if they sell the Bag 'n
Season by McCormick. I buy it all the time at my grocery store. The seasoning
blend is spicy, if you like a spicy taste. I hope this helps you out.
Dorry in VA
Hamburger Stew
This is a great crock pot stew. Just throw everything in the pot in the morning
and have a great dinner in the evening.
!/2 cup--margarine
1 cup flour
1/2 gallon -water
1 large can tomatoes (optional)
2 pounds ground beef
1 large onion--chopped
3 carrots -diced
4 stalks-celery-chopped
16 oz--canned corn
1 large box-frozen mixed vegetables
1 pkg--dry onion soup
1 teaspoon--accent
salt and pepper to taste
combine margarine, flour and water. cook until thick. set aside. cook ground
beef and onion. drain. combine all of the ingredients and cook until the
vegetables are tender.
This makes a great meal when combined with a loaf of fresh bread and a good
dessert!!!
Phyllis Knipp Family Favorites
This is for Bobby/Chicago,
I made a dish called Hobo Stew that sounds like what she wants.
I put a layer of potatoes. A layer of onions. A layer is sliced carrots.
A layer of hamburger patties. Then do a second layer, or third if you wish.
Then cover with water, just barley to the top. Cook until meat is done, on top
of the stove with medium heat. You may want to season each layer also. I made
this a lot when my 9 children were growing up, now I made myself hungry for
some.
Lois / PA
Hi Nancy,
This is in response to Delaine in GA about the buttermilk or
sour milk. This was discussed in one of your
earlier newsletters. Just put 1 Tbl. white vinegar or lemon juice in a 1 c.
measuring cup, then add milk. Let this sit a little while to work. In about 10
minutes you have buttermilk! I do this all the time, as we don't use buttermilk
a lot either.
Chris in NM
Thank you very much for the
baking time for the Almond Joy Cups.
Syl in FL
I'm looking for a good, I mean good recipe for chili, I would like a prize winning recipe.
Thank you Marlene
I have always used the "font color="#800000">cheap
sugars" and I've never had a problem with anything I've used it in. I
never pay over 1 dollar for a 4 pound bag. I have a 30 gallon garbage can (a new
one just for sugar) that I keep all my bags of sugar in. never had a problem
with any of it.
Sandee
Dear Nancy, I don't write to you much, and only
occasionally send recipes, but please let me say that at last all your changes
have hit the right mark ! It will be so very easy to print the recipes that take
my fancy, and I commend you on this new set-up !
Vida from Ohio
Thank you so much for redoing the format to
the web page. It IS lots easier to copy and paste.
luci330
I am still looking for the recipe for a soup served at Johnny Corino's Italian restaurants
in Texas. It has ground meat, green chilies, tomatoes, white beans, but I do not
know what seasoning they use. It is so good.
Thanks Dorothy in Texas
Over the summer Almond Joy came in a Limited Edition
Tropical Version of their candy bar - with a hint of pineapple and white
Chocolate. Does anyone have a recipe for the Almond Joy Cake or Cups for this
new version?
Lynne, SC
Hi Nancy, Thanks for all your hard work! I enjoy the
newsletter very much. I am looking for a recipe for
smothered chicken. I had it at Piccadilly Rest. in Jacksonville, FL. I
think the chicken was fried first then baked in a cream sauce. It was So good.
Gayle
Have a nice day,
Nancy Rogers
http://www.nancyskitchen.com
