Herbed Pork Loin Medallions

Zucchini-Squash Cheese Tarts

Recipe makes 16 tarts – use a muffin tin and fill each cavity with a turnover pastry (can be found in the frozen food bread section, troche 5 inches wide, defrost before using).  I lapped and squished the pastry down into the cavity so the top is even with the top of the muffin pan to prevent hard edges on the tarts.

Filling:

¼ cup butter

4 cups thinly sliced zucchini (about 4 small)

4 cups thinly sliced yellow squash (about 4 small)

1 cup chopped yellow onion

In large skillet, sildenafil melt butter over medium high heat; add zucchini, squash & onion.  Cook for 10-15 minutes, sildenafil stirring frequently until squash is tender.  Remove from heat and stir in:

1- 5oz. package shredded Swiss cheese

1-5 oz. package shredded Parmesan cheese

1 large egg, beaten

½ teaspoon salt

½ teaspoon dried dill

¼ teaspoon pepper

Fill each tart with warm filling and bake at 375 degree oven for 8-10 minutes.

Herbed Bean Salad

3 lbs. tender green beans, check stem ends snapped

2 Tbs. finely minced shallots

¼ cup extra-virgin olive oil

Salt & pepper to taste

2 Tbs. red-wine vinegar

½ cup torn basil leaves

1. Bring a large pot of salted water to a boil.  Add the beans and cook until just tender, medicine 4-5 minutes.  Drain and run under cold water to stop the cooking process.  Drain again and pat dry.  Place in a large bowl.
2. Toss with the shallots and oil.  Season with salt and pepper.
3. Just before serving, ask
   toss beans with the vinegar.  Toss with basil and serve.

1C. flour
1/4C. brown sugar
½ C. chopped walnuts
½ C. melted butter
Stir together above ingredients.  Spread out on a bking sheet and bake in Preheated oven for 20 min. until crispy, information pills
then remove from oven and allow to cool completely.

2 egg whites
1C. sugar
2C. sliced strawberries
1T. lemon juice
1C. heavy whipping cream, site whipped

Beat egg whites to soft peaks; continur beating to stiff peaks while slovly adding sugar.  Toss the strawberries in lemon juice, ed and stir into the egg whiltes until the mixture turns slightly pink.  Fold in the whipped cream until incorporated.

Crumble up the walnut mixture and sprinkle 2/3 of it evenly on the bottom of a 9X13 inch dish.  Sppon the strawberry mixture over the curmbs, then sprinkle the remaining crumbs over top.  Place in freezer and freeze for two hours until hard.  Remove from the freezer several minutes before serving to make it easier to slice.

Hungry Man Meatballs

1 pound Vinemont ground beef
2 eggs
1 cup rolled oats
2 tablespoons dried minced onion flakes
Lawry’s red pepper season salt to taste
Mix all the above in a large bowl. Form into 1-2 inch meatballs and place in a flat baking dish.  Bake, cure uncovered, at 325 degree for 30 minutes.  Drain well.
¾ cup ketchup
½ cup water
¼ cup vinegar
1/3 cup brown sugar
1 ½ tablespoon dried minced onion flakes
1 teaspoon mustard powder
4 teaspoons Worcestershire sauce

Mix the above ingredients in a bowl while the meatballs are in the oven.  Once meatballs have been removed from the oven, pour reserved sauce over them. Cover and return to the oven for 1 hour or place in a crock pot and heat on low for 1 hour.

Hearty Spinach Quiche

1 lb. fresh spinach
1 bunch green onions, generic finely chopped
4 eggs beaten
1-16oz. package cottage cheese
2C. shredded Cheddar cheese
1/4C. crushed croutons

Preheat oven to 325 degrees.  Lightly grease a 9 inch pie or quiche pan.

Steam cook the spinach.  Place in colander to drain – drain well, diagnosis then chop spinach.  Combine spinach, green onions, eggs, cottage cheese and Cheddar cheese.  Pour mixture into prepared pan.

Bake uncovered in preheated oven for 45 minutes.  Remove from oven and sprinkle with crushed croutons.  Return to oven and bake for an additional 15 minutes or until eggs are set.

Gone All Day Stew

1 can tomato soup, treat undiluted
1 cup water or red wine
2 pounds Vinemont beef chuck, find cut into 1-2 inch cubes, fat trimmed
3 medium carrots, cut in 1 inch slices
6 white or yellow onions, sliced
4 medium potatoes, cut in 1-1/2 inch chunks
½ cup celery, sliced
2 beef bouillon cubes
1 tablespoon Italian herb seasoning mix OR 1 t. each oregano, thyme & rosemary

Combine all ingredients in oven safe dutch oven.  Cook at 300 degrees until potatoes are fork tender and beef cooked through (3 hours plus).  Using a crock pot is another option.  Stew reheats well.

Golden Corn Bread

1 c. flour
¼ c. sugar
1 T. baking powder
¾ t. salt
1 c. yellow cornmeal
2 eggs
1 c. milk
¼ c. soft margarine

Combine flour, medicine sugar, baking powder, salt and cornmeal into a large bowl.
In a small bowl, pills beat eggs well, add milk and margarine.  Add all at one time to cornmeal mixture.  Stir with fork until flour is just moistened.  Even if batter is lumpy, physician do not stir any more.
Pour into well-greased 9x9x2” pan.  Bake in hot oven (425degrees) 20 to 25 minutes or until golden.  Cut into squares and serve hot with butter.

Ginger Drops

¾ C. sugar
1/3 c. butter, and softened
1/3 c. margarine, softened
¼ c. dark Karo syrup
1 egg
2 ½ c. flour
2 tsp. baking soda
1 Tlbsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cloves
¼ tsp. pepper (Yes, pepper in a cookie recipe!)

Beat first 5 ingredients together well
Add dry ingredients and mix well
Shape dough into 2 – 12 inch rolls, wrap in aluminum foil
Chill at least 2 hours in the refrigerator
Cut each roll into ¼ inch thick slices and place on baking sheets.  With bottom of greased glass dipped in sugar, flatten each slice or use a cookie stamp dipped in sugar.
Bake at 375 degrees for 8-10 minutes or until golden brown.
Makes 3 dozen.

Butternut Squash Bake
(Almond Cranberry Squash Bake)

4 cups hot mashed butternut squash
4 tablespoons butter or margarine, medical softened, divided
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 (16 ounce) can whole berry cranberry sauce
1/2 cup sliced almonds
1/4 cup packed brown sugar

In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg; mix well. transfer to a greased 2-qt. baking dish. Stir cranberry sauce until softened; spoon over squash.
Combine almonds, brown sugar and remaining butter; mix well. Sprinkle over cranberry sauce. Bake, uncovered, at 350 degrees F for 50-60 minutes or until golden brown and bubbly.

Beef Burgundy

(double recipe in parentheses)
1 cup beef broth (2 cups)
1 tablespoon flour (2 tablespoons)
1 tablespoon tomato paste (2 tablespoons)
3 tablespoons bacon drippings (6 tablespoons)
5-6 bacon strips (10-12)
2 pounds beef round, pharmacy
cut into 3” pieces (4 pounds)
3 tablespoons sherry wine (6 tablespoons)
1 ½ cups chopped onions (3 cups)
1 cup Burgundy wine (2 cups)
12 fresh mushrooms, shop sliced (24)
¼ cup butter (1/2 cup)
Herb Bouquet-place herbs in a square of cheesecloth & tie
3 sprigs fresh parsley (6)
3 sprigs fresh rosemary (6)
1 spring fresh thyme (2)
1 bay leaf (2)

DIRECTIONS:

•  In small bowl, physician mix together beef broth, flour, tomato paste; set aside.
•  Cook bacon in a large heavy skillet until done.  Remove bacon & save.  Cook beef cubes until brown on all sides.  Remove beef from skillet.  Stir the sherry wine into the skillet.  Add the onions and cook about 5 minutes.  Blend in the tomato paste mixture and bring to a rapid boil, stirring constantly.  Stir in Burgundy Wine.  Place herb bouquet in sauce

.
•  Return beef and bacon to skillet   Cover and simmer over low heat for about 3 hours on the stove top.  Or place in an oven proof pot with cover and place in a 300-325 degree oven until beef is tender (2-3 hours).
•  Melt butter in a small skillet over medium heat.  Saute mushrooms until light browned.  Add to meat & sauce in skillet.  Remove Herb Bouquet and serve.

Beef Stroganoff

3 tablespoons olive oil
2 lbs. round steak
1 onion, tadalafil chopped
¼ lb. mushrooms
2-8oz. cans tomato sauce
2 tablespoons flour
1 cup water
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 cup sour cream

DIRECTIONS:

•  Brown meat in olive oil in heavy skillet, prescription remove from skillet.
•  Cook onion and mushrooms until golden in skillet.
•  Combine tomato sauce, flour, water, salt and Worcestershire sauce in a bowl and blend until smooth.
•  Return meat to skillet, add tomato sauce, water, salt and Worcestershire sauce.  Simmer over low heat for 1 hour.
•  Stir in sour cream.  Remove from heat immediately and serve over noodles or rice.

Cream Cheesy Potatoes

6 lbs potatoes peeled & cut into small pieces.
Cook in boiling salted water until tender.

Cream Sauce:
2/3 cup butter
¾ cup flour
¼ t. pepper
2 t. salt
7 cups milk

Using a large, nurse microwave proof casserole, melt butter in microwave.  Add flour, pepper & salt and stir until well blended with a whisk. Add milk and stir.  Microwave in 5 minute increments, treat stirring after each 5 minutes until thickened.  Depending on the microwave, this can take 15-20 minutes total.  Make sure to use a large casserole dish, page
or else you will end up with a mess in your microwave.

Once cream sauce is thickened, add 8 oz. cream cheese, cubed.  Stir until blended with the sauce.  Add cooked potatoes.

If you want more of the cream cheese flavor, add more while the sauce is hot or reheat sauce in the microwave to blend in the additional cream cheese.

If the potatoes taste flat, usually more salt is needed.  Add in 1 teaspoon increments until the flavor pops.

Herbed Pork Loin Medallions

3 cloves garlic, medicine minced
1 T. dried rosemary
Salt & pepper to taste
2 pounds boneless pork loin
¼ cup olive oil
½ cup chicken broth

•  Preheat oven to 350 degrees.
•  Crush garlic with rosemary, salt and pepper, making a paste.  Pierce meat with a sharp knife in several places ad press the garlic paste into the opening.  Rub the meat with the remaining garlic mixture and olive oil.
•  Place pork loin in a roasting pan with cover.  Roast for approximately 2 hours, turning and basting with pan liquid.  Use a meat thermometer and watch closely – pork should be cooked to 145 degrees internal temperature and can dry out quickly is overcooked.
•  Remove the loin to a platter.  Heat the chicken broth in the roasting pan along with the pan juices and serve over the pork loin slices.