Marinated Roast Pork Tenderloin

This recipe came from Abbey,

  • 1/4 cup Soy sauce
  • 1/4 cup olive oil
  • 1 heaping table spoon Dijon mustard
  • 1/2 tsp powdered ginger
  • 1/2 tsp powdered garlic
  • 12 tsp salt
  • 1/2 tsp black pepper
  • 1 large pork tenderloin

Marinate for 3-4 hours. or start in the morning if you want. Roast in 350 degree oven for 1 hour, or grill on barbecue. Delicious!

Quick Yeast Buns (No kneed)

  • 1 cup warm water
  • 1 pkg yeast
  • 2 Tbsp sugar
  • 2 1/4 cup flour
  • 1 tsp salt
  • 1 egg
  • 2 Tbsp soft shortening or margine

measure warm water into large warm bowl, and sprinkle in yeast; stir until dissolved. Stir in sugar, half the flour and salt, beat until smooth. Add egg and margarine. Beat in rest of flour until smooth. Scrape down sides of bowl, cover and let rise in warm place until double in bulk, about 30 min. Stir down dough. Spoon into 12 large muffin cups which have been greased, fill 1/2 full. Let rise again until dough reaches top of muffin tin 20 to 30 min. Bake at 400 degrees about 15 minutes

Christmas Shortbread

  • 1 cup butter
  • 1/44 cup sugar
  • 2 cups all purpose flour
  • 2/3 cups cocnut
  • 2/3 cup red and green maraschino cherries chopped
  • 1/4 cup raisons
  • 1/4 cup walnuts chopped
  • 1 – 14 oz. can Eagle Brand sweetened condensed milk

Preheat oven to 350 degrees. Butter an 8″ pan. Line with wax paper and butter again. Cream butter and sugar together. Blend in flour. Pat dough evenly into prepared pan. Pierce with a fork every half inch. Bake 30 minutes. Meanwhile combine remaining ingredients. Spread evenly on lshortbreak. Bake 35 minutes or until golden brown. Allow to cool in pan. Turn out and remove wax paper. Cut into squares. Sprinkle with icing sugar if desired. Makes 2 dozen squares.

Wild Rice Soup

Yield

10 servings

Ingredients

  • 1 large onion, chopped
  • 1 large carrot, shredded
  • 1 celery rib, chopped
  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 8 cups chicken broth
  • 3 cups cooked wild rice
  • 1 cup cubed cooked chicken breast
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup fat-free evaporated milk
  • 1/4 cup minced chives

Directions

  1. In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Garnish with chives. Yield: 10 servings (2-1/2 quarts).

Wild Rice Soup

Ingredients

  • see instructions

Directions

  1. Wash 1 cup rice and put in sauce pan with 2 cans chicken broth . Cook until tender – 45 min.
  2. Combine: 3 cans cream of mushroom soup and 3 cans of milk
  3. Saute: 1/2 lbs minced bacon (until very crisp) then add 1 medium minced onion, 1 can stems and pieces mushrooms (add juice to soup) 3-4 stalks minced celery. (Saute until tender).
  4. Mix all ingredients together, add salt, pepper and 1/2 cup white wine (if you wish)
  5. Simmer about 1 hour.
  6. Makes a dutch over full (serves about 12, can be frozen.