Recipe: Assorted Recipes (7) - 08-28-99 Recipe Swap Part 1 (updated)

ASSORTED RECIPES - PART 1
Recipe Swap - August 28, 1999

7 RECIPES IN THIS FILE:
Fudge Pie
Chocolate Crinkles II
Turnip Soup
Chocolate Snowballs
Cornbread Salad
Cornbread Salad (using Jiffy Mix)
Pork Tenderloin
Nut Crusted Pork Tenderloin

---

FUDGE PIE
From: Becky, LA

3 squares (1 ounce each) unsweetened chocolate
1 stick (1/2 cup) butter
1 cup sugar
1/4 cup flour
2 eggs
Ice cream (for serving)

Melt chocolate and butter in double boiler (I put in a metal bowl in the oven for just a minute to melt).

Mix sugar and flour together. Beat eggs and combine with flour mixture. Add chocolate mixture and combine. Pour into a well-greased 9-inch pie pan.

Bake at 350 degrees F for 30-45 minutes.

Serve warm topped with ice cream.

---

CHOCOLATE CRINKLES II
Source: Ingrid
From: Verla, IL

"Chocolate cookies coated in powdered sugar... very good!"

2 cups white granulated sugar
1 cup unsweetened cocoa powder
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar (for rolling)

Mix together granulated sugar, cocoa powder, white sugar and oil. Beat in eggs one at a time. Add vanilla and mix well; set aside.

Sift together flour, baking powder and salt. Add to sugar mixture. Cover and chill dough for at least 4 hours.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F (180 degrees C). Line cookie sheets with parchment paper.

Roll dough into balls (I use a #50 scoop, available at kitchen/cooking stores). Roll balls in confectioner's sugar.

Bake for about 10 to 12 minutes. Will easily burn at bottom if oven is too hot.

---

TURNIP SOUP
From: Debbie D., AL

1/2 cup dried great northern beans
2 quarts water
1 pound ham, cut in small pieces
1/2 pound beef, cut into cubes
1 bay leaf
1 tsp. salt
2 potatoes, diced
2 pkgs. frozen chopped turnips
1/2 to 1 pound smoked sausage, sliced crosswise
1 onion, chopped
1/2 green bell pepper, chopped
1 to 2 Tbsp. chopped garlic

Soak beans overnight. Drain.

Put 2 quarts water, ham, beef, bay leaf, and salt in a large pot. Simmer 30 minutes.

Add drained beans and cook until tender.

Add potatoes and turnips. Water may be added as needed.

Saute sausage, onion, bell pepper and garlic.

Add sausage mixture to turnips. Bring to a boil and cook 10 minutes uncovered. Cover and simmer until done.

---

CHOCOLATE SNOWBALLS
From: Terrytx

"I have made these for years at Christmas time. Very good and not too sweet."

1 cup butter, softened
1/2 cup sugar
2 teaspoons vanilla
1 2/3 cups flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon salt
2 cups finely chopped nuts (I use pecans)
Powdered sugar (for rolling)

Cream butter, sugar and vanilla together.

Sift flour, cocoa powder add salt together; add nuts. Add to creamed ingredients.

Form into 1/2-inch balls. Place on ungreased cookie sheets.

Bake in a 325 degree F oven for 20 minutes. Cool then roll in powdered sugar.

---

CORNBREAD SALAD
From: lindaky

1 sheet pan cornbread (recipe follows)
1 dozen hard boiled eggs, diced
2 green bell peppers, diced
2 onions, diced
1/2 can pimentoes
1 sheet pan cooked bacon, crumbled
Pepper, to taste
Mayonnaise (or Miracle Whip),

Combine ingredients for the salad adding enough mayonnaise to bind (mixture needs to be sticky).

Chill before serving

CORNBREAD
Makes 12 squares of cornbread

3 cups self-rising cornmeal
1/3 cup sugar
6 eggs
1 1/2 cups vegetable oil
3 cups sour cream (yes - 3 cups)
2 2/3 cups cream-style corn

Combine ingredients for the cornbread in order listed; mix. Pour into a greased 9x13-inch pan.

Bake at 350 degrees F for approximately 30 minutes.

---

CORNBREAD SALAD
From: Debbie D., AL

1 pkg. Jiffy Cornbread Mix (baked according to package directions and crumbled)
1/2 lb. bacon, fried crisp and crumbled
2 medium bell peppers, chopped
2 medium red onions, chopped
4 small tomatoes, chopped
1 cup celery, chopped
1 jar pimentos, drained
FOR THE SALAD DRESSING:
1 1/2 cups mayonnaise
1 Tbsp. sugar
1/4 cup sweet pickle juice.

Mix all ingredients, including salad dressing. Sprinkle with paprkia if desired. Refrigerate overnight.

---

PORK TENDERLOIN
from; Marie,Ohio

1 pork tenderloin (size doesn't matter)

Marinate in large bag or dish with:
Soy sauce, 1/4 tsp. ginger, 3 cloves garlic

Roll in honey. Roll in brown sugar. Roll in sesame seed.

Roast uncovered.

Serve with roasted potatoes and green beans, crisp salad and crusty bread.

---

NUT CRUSTED PORK TENDERLOIN
Executive Chef David Brown, Rum Point Club Restaurant, Cayman Islands
From: Susan,IL
Makes 4 servings

FOR THE TENDERLOINS:
1 1/2 cups finely ground nuts, such as macadamias, pecans, or hazelnuts, or a combination of all 3*
1/4 cup flour
1 egg beaten with 2 tablespoons milk
2 boneless pork tenderloins (12 ounces each) each cut in half
2 tablespoons vegetable oil
FOR THE SAUCE:
2 cups mango pulp, fresh or canned**
2 cups chicken stock
1/2 cup light cream (optional)
Salt and freshly ground black pepper
2 tablespoons butter
TO GARNISH:
2 red bell peppers, seeded and cut into fine julienne
1/2 pound snow peas

TO COOK THE TENDERLOINS:
Preheat the oven to 450 degrees F.

In three separate shallow bowls place the flour, eggs and nuts. Dip the pork pieces, on all sides, including the ends, in the flour, eggs and nuts, making sure to completely coat them with the nuts.

In a 10-inch skillet over moderate heat, heat the vegetable oil and saute the pork on all sides until golden brown. Transfer the browned pork to a baking pan.

Roast for 20 to 25 minutes or until the internal temperature reaches 160 degrees F.

TO MAKE THE SAUCE:
While the tenderloins are cooking, combine the mango pulp, chicken stock and cream in a saucepan and season with salt and pepper to taste. Simmer over low heat until hot.

TO MAKE THE GARNISH:
In a large skillet, heat the butter and saute the bell peppers for a minute. Add the snow peas to the peppers, cover the skillet and steam, over low heat, for a minute or two or until the vegetables are cooked through but still crisp; season with salt and pepper to taste.

TO SERVE:
Cut the tenderloins into 1/2-inch slices and center a few slices on the plate. Top the pork with sauteed snow peas and red pepper and spoon the mango sauce around the pork.

*To grind the nuts, put them in a food processor and pulse them until finely ground; do not overdo this step or the nuts will turn oily and pasty.

**To make fresh mango pulp, peel and seed 4 ripe mangoes and puree in a blender or food processor. Add some of the chicken stock and puree until smooth.