Recipe: Assorted Recipes (17) - 08-28-99 Recipe Swap (updated)

ASSORTED RECIPES - PART 2
Recipe Swap - August 28, 1999

17 RECIPES IN THIS FILE:
Herb and Onion Pork Tenderloin
Pork Tenderloin with Rosemary and Thyme
Pork Medallions with Madeira
Greek Plaffie
Soft Chocolate Chip Cookies
Sugar Corn or Kettle Corn
Hamburger Quiche
Hash Quiche
Yummy Breakfast Casserole
Alabama Barbecue Sauce
Sweet Potato Surprise
Marinated Pork Tenderloin
Beef Rollups
Hot Buttered Rum Batter
Best Ever Pancakes Tried and True
Overnight Coffee Cake
Cottage Cheese Bread (bread machine)

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HERB AND ONION PORK TENDERLOIN
Source: Diana, So Mining Co.
From: Susan,IL

2 (1/2 lb. each) pork tenderloins
2 tbsp. olive oil
2 cups sliced onion
2 medium garlic cloves, minced
1/2 tsp. dried rosemary
1/4 tsp. ground thyme
1/4 tsp. salt
1/8 tsp. ground black pepper

Heat oven to 375 degrees F. Spray roasting rack with nonstick cooking spray; place in roasting pan.

Trim all visible fat from tenderloins. Cut lengthwise slit down center of each tenderloin almost to but not through bottom of each tenderloin. Open tenderloin so each lies flat; place on spray-coated rack.

Heat large nonstick skillet over medium-high heat; add oil. Cook and stir onions (sliced into rings) and garlic in hot oil until tender. Stir in rosemary, thyme, salt and pepper. Spread onion mixture evenly over tenderloins.

Bake at 375 degrees F for 40 minutes or until meat is no longer pink.

SERVING SUGGESTION:
Serve with steamed new potatoes and carrots, with onion and garlic gravy, and fresh fruit salad.

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PORK TENDERLOIN WITH ROSEMARY AND THYME
From: Susan,IL

1 (2 1/2 lb) pork tenderloin
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/4 teaspoon ground black pepper
Thyme sprigs (optional, for garnish)

Preheat oven to 350 degrees.

Trim fat from pork; place on broiler pan that has been coated with cooking spray.

Combine mustard, honey, rosemary, thyme and pepper in a bowl; brush over pork. Insert meat thermometer into the thickest part of pork.

Bake at 350 degrees F for 50 minutes or until thermometer registers 160 degrees F (slightly pink), basting frequently with mustard mixture.

Garnish with thyme, if desired.

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PORK MEDALLIONS WITH MADEIRA
From: Susan,IL
Makes 4 servings

2 pork tenderloin, about 3/4-lb each
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup Madeira wine
1/4 cup water
1 tablespoon red wine vinegar
2 tablespoons butter
2 tablespoons chopped fresh cilantro or parsley, if desired

Cut each tenderloin into 8 slices (partially freezing the tenderloins will make slicing easier). Sprinkle the pork with cumin paprika, salt, and pepper. Saute pork in oil for 6 to 8 minutes on each side, or until browned and cooked through. Transfer to serving platter and keep warm.

Drain off fat from skillet; add the chopped onion and garlic and saute 3 or 4 minutes or until wilted and just lightly browned.

Add Madeira, 1/4 cup water, and vinegar to the skillet, stirring well. Bring to a boil, reduce heat, and simmer until liquid is reduced to about 1/3 to 1/2 cup. Add butter and stir until melted.

Pour sauce over medallions and garnish with cilantro or parsley if desired.

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SusannahOH: Anybody ever hear of PLAFFIE? I have the recipe from my Greek great-uncle, and wonder about the meaning of the name of the dish. Here's the recipe.

Brown onions in kettle, stir continually. Put in conervia or tomatoes. Cut 1 1/2 lbs pork loin or chicken in small pieces, put in kettle, stir until seared on all sides. Add a little water, stir, add a little more water and cook until done. Add rice, which has previously been washed and browned in butter just after meat is seared.

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SOFT CHOCOLATE CHIP COOKIES
From: Mom44, FL

1 cup butter or margarine
1/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 (4-serving size) package instant vanilla pudding
1 tsp. vanilla
2 1/4 cups flour
1 tsp. baking soda
2 cups chocolate chips
1 cup chopped nuts (optional)

Cream butter and sugars together. Beat in eggs, (dry) vanilla pudding mix and vanilla until fluffy. Mix in flour and baking soda. Stir in chocolate chips and nuts. Drop on ungreased cookie sheets.

Bake at 375 degrees F for 7 to 8 minutes for small cookies or 10 to 11 minutes for large cookies. These stay soft even if overbaked.

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SUGAR CORN OR KETTLE CORN
From: MED/TN

1/2 cup Jolly Time Pop Corn
3 tbs. white sugar
Oil for popping

Heat oil in medium sized pan until hot. Add pop corn and sprinkle all of the sugar over it. Cover and shake CONTINUOUSLY until popped. Absolutely wonderful!

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d-note.pa: hi guys & gals the name's Oscar and I have an emergency i need a large soft chocolate chip cookie recipe and I'm hoping the kindness of strangers have it 4 me? Please... we need your help

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HAMBURGER QUICHE
From: Debbie D., AL

1/2 pound lean ground beef, cooked and drained
2 eggs (I use egg substitute)
1/2 cup sour cream (I use no-fat)
1/2 cup milk (I use skim)
1 tsp. cornstarch
1 cup shredded Cheddar cheese
1/4 cup chopped onion
1 (9-inch) pie shell, unbaked (use deep-dish kind)

Preheat oven to 350 degrees F.

Beat eggs, add sour cream, milk and cornstarch. Beat until smooth. Add cheese, onion, and ground beef. Mix well. Pour into pie shell.

Bake 35-40 minutes or until firm.

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HASH QUICHE
From: Debbie D., AL
Makes 6 servings

2 cans corned beef hash
1 cup shredded cheese (I use Cheddar)
1/4 cup sliced green onions
1/4 cup diced red bell peppers
4 eggs, beaten
1 cup milk
1/2 cup Bisquick

Combine hash and one egg, press into lightly greased 9-inch deep dish pie plate to form crust. Sprinkle cheese, half of the peppers, and half of the green onions into hash crust.

Mix remaining eggs and biscuit mix until smooth. Blend in milk and pour over all. Sprinkle with remaining green onion and red bell peppers.

Bake at 375 degrees F for 35-40 minutes, or until center is firm. Let stand 5 minutes before cutting.

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YUMMY BREAKFAST CASSEROLE
From: Debbie D., AL

4 eggs
2 cups milk
1 Tbsp. prepared mustard (optional)
1/4 tsp. Worcestershire sauce
1/8 tsp. seasoned salt
1/8 tsp. pepper
Dash of garlic and onion powder
1 1/2 cups garlic and onion croutons
1 cup grated Cheddar cheese

Combine eggs, milk, and seasonings. Beat well. Fold in croutons and cheese. Pour into 1 1/2 quart casserole dish that has been sprayed with PAM. Bake at 325 degrees F for 45-50 minutes.

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ALABAMA BARBECUE SAUCE
From: Debbie D.

This sauce is great to use on grilled hamburgers, to baste on grilled chicken, or to baste on pork ribs. YUMMY!

1 1/2 cups catsup
3/4 cup chopped onions
3/4 cup water
6 tbsp. vinegar
3 tbsp. butter
3 tbsp. sugar (I use brown sugar)
3 tbsp. Worcestershire sauce
2 tbsp. chopped garlic
3 tsp. prepared mustard

Combine all ingredients and simmer over medium heat for 30-45 minutes.

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SWEET POTATO SURPRISE
From: Debbie D., AL
Makes 6 servings

1 (1 lb) can sweet potatoes (I use Bruce's in orange-pineapple sauce)
1 1/4 cup brown sugar
1 1/2 Tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. ground cinnamon
1 tsp. shredded orange peel
1 (1 lb.) can apricot halves
2 Tbsp. butter
1/2 cup pecan halves

Place sweet potatoes in a greased 10x6-inch baking dish.

Combine brown sugar, cornstarch, salt, cinnamon, and orange peel in a sauce pan.

Drain apricots, reserving syrup. Stir 1 cup syrup into cornstarch mixture. Cook and stir over medium heat until boiling. Boil 2 minutes, then add apricots, butter, and pecans. Pour over sweet potatoes.

Bake uncovered at 375 degrees F for 25 minutes.

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MARINATED PORK TENDERLOIN
From: Debbie D., AL

1/2 cup sherry
1/2 cup soy sauce
3 Tbsp. peanut oil
2 Tbsp. fresh minced ginger
1 Tbsp. honey
2 tsp. lemon juice
2 Tbsp. minced garlic
2 (3/4 pound) pork tenderloin
Toasted sesame seeds (to garnish)

Combine first 8 ingredients to make marinade. Pour over pork tenderloin and refrigerate for several hours or overnight.

Preheat oven to 400 degrees F.

Place meat on broiler pan. Boil marinade for a few minutes and save for basting.

Roast meat 20-30 minutes at 400 degrees F or until meat thermometer registers 160 degrees F. Baste meat with reserved marinade at least once or twice during cooking. Remove meat from oven and let stand for 10 minutes before slicing.

Garnish with toasted sesame seeds.

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BEEF ROLLUPS
From: Debbie D., AL
Makes 6 servings

8 cube steaks
1 green bell pepper
3 large carrots
1 can beef broth
1/2 cup sherry
Italian seasoning
Black pepper
Seasoned salt

Clean and cut peppers and carrots into this strips. Season each cube steak with Italian seasoning, seasoned salt, and black pepper. Place strips of carrots and peppers on steaks, roll up and secure with toothpicks. Spay skillet with cooking spray. Brown beef rolls quickly on all sides. Reduce heat, add 1/2 can beef broth and 1/2 cup sherry. Cover and cook on medium on top of the stove until meat is done and veggies are tender, about 30 minutes.

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HOT BUTTERED RUM BATTER
From: Susan,IL

1 lb. dark brown sugar
1/2 lb. butter, softened
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves

Cream sugar and butter together and add seasonings. Refrigerate until ready to use. It will keep for several weeks.

TO SERVE:
Place about 1 tablespoon of batter in an 8 oz. mug, and add 6 oz. of boiling water and 1 oz. of dark rum.

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BEST EVER PANCAKES TRIED AND TRUE
Source: Southern Living magazine
From: verla,il

These melt in your mouth!

2 cups flour
2 Tbsp. sugar
2 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 1/4 cups buttermilk
2 eggs
1/4 cup oil

Mix dry ingredients together in a mixing bowl. Mix wet ingredients and fold in dry ingredients until just moistened.

Refrigerate tightly covered. Keeps up to one week in the refrigerator.

Cook on griddle.

VARIATION:

BLUEBERRY PANCAKES:
Fold in 1 cup of blueberries.

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OVERNIGHT COFFEE CAKE
From: verla,il
Makes 12 servings

Make the night before and bake in the morning for breakfast. Very Good!!!!

FOR THE CAKE BATTER:
2 cups flour
1 cup white granulated sugar
1 cup buttermilk or sour milk
2/3 cup butter or margarine, softened
1/2 cup brown sugar
2 eggs
1 tsp baking soda
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp salt
FOR THE TOPPING:
1/2 cup brown sugar
1 tsp ground cinnamon
1/2 cup chopped toasted nuts

Grease and flour a 13x9-inch baking pan.

Mix all cake batter ingredients together until moist; beat 3 minutes. Pour into prepared pan.

Mix topping ingredients together and place on top of batter. Cover and refrigerate overnight.

Bake at 350 degrees F for 30 to 40 minutes.

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COTTAGE CHEESE BREAD (bread machine)
From: Verla, Il

Has a texture like angel food cake.

3/4 cup warm water
1 cup cottage cheese, room temperature
2 Tbsp. Vegetable oil
1 egg
3 cups bread flour
2 Tbsp. white sugar
1/4 tsp baking soda
1 tsp salt
1 3/4 tsp yeast

Add the ingredients to the pan of your bread machine in the order suggested by your manufacturer. You can use more flour if the dough seems sticky. (I always check my dough and add more water or flour a tablespoon at a time. The dough should form a smooth ball like a baby's bottom. Do not be afraid to open the lid of the machine and check your bread when it is baking!)