1 (2-pound) package pork tenderloins
1⁄2 teaspoon salt
1⁄3 cup apricot preserves
3 garlic cloves, minced
1 tablespoon water
1 tablespoon soy sauce
1 tablespoon grated fresh ginger
Green onion strips for garnish
Place tenderloins on a lightly greased rack in a foil-lined roasting pan. Sprinkle evenly with salt.
Combine preserves, garlic, water, soy sauce and ginger. Spread evenly over pork. Bake at 425 degrees for 25 minutes or until a meat thermometer inserted in the thickest portion registers 155 degrees. Remove from oven, cover and let stand 10 minutes before slicing. Good served over rice with glazed carrots as a side dish.
Makes 6 servings.
Cucumber Dill Dip
1 (8-ounce) package cream cheese, softened
1 cup mayonnaise
2 medium cucumbers, peeled, seeded and chopped
2 tablespoons sliced scallions, white parts only
1 tablespoon lemon juice
2 teaspoons snipped fresh dill weed
1⁄2 teaspoon hot pepper sauce
Beat cream cheese until smooth. Stir in remaining ingredients until well mixed. Cover and chill. Sprinkle with cayenne pepper, if desired.
Makes 21⁄2 cups.
1 (16-ounce) can crushed pineapple, undrained
3 cups water
1 cup sugar
2 small boxes apricot or peach gelatin
5 tablespoons milk
1 (8-ounce) block cream cheese, softened
1 (8-ounce) tub whipped topping
Combine pineapple, water and sugar and bring to a boil. Add gelatin and blend well. Put in a large dish in the refrigerator until set or, to speed up preparation, place dish in ice water. Add milk to cream cheese and blend well. Beat into gelatin mixture. Let set again, then blend in whipped topping and let set. Refrigerate until ready to serve. Better if prepared the night before.
Chocolate Chip Cake
2⁄3 cup vegetable oil
1⁄3 cup water
1 teaspoon vanilla
1 (8-ounce) carton sour cream
1 small box instant chocolate pudding mix
1 box butter-flavor cake mix
6 ounces milk chocolate chips
Combine all ingredients, mix well and pour batter into a greased Bundt pan. Bake at 350 degrees for 1 hour. Turn cake out of pan before it has completely cooled.
2 tablespoons bacon drippings, oil or butter
2 cans whole Del Monte green beans, drained
2 tablespoons red wine vinegar
1 heaping tablespoon sugar
Salt and pepper
Dried onion (optional)
Heat drippings and add drained beans, vinegar, sugar, salt, pepper and dried onion, if desired. Heat and stir gently once or twice, trying not to break up beans. Top with crumbled bacon.
Rice Chili Verde
1 (16-ounce) container sour cream
1 small can chopped green chilies
1⁄4 teaspoon salt
3 cups cooked, salted rice
1 (8-ounce) block Monterey Jack cheese, sliced
1⁄4 cup grated Parmesan cheese
Preheat oven to 350 degrees. Combine sour cream and green chilies; add salt to taste.
In a baking dish, layer all ingredients except Parmesan in the following order: rice, sour cream mixture and Monterey Jack cheese strips. Repeat layers until all ingredients are used, ending with rice. Bake for 25 minutes. Remove casserole from oven and sprinkle with Parmesan cheese. Return to oven for about 5 minutes or until cheese melts. Serve this with any kind of entree. Scoop down when serving so several layers are included in each portion.
11⁄2 cups sugar
3⁄4 cup water
Red Hot candies
6 large York or Braeburn apples
In a large pan, mix sugar, water and enough Red Hots to make the syrup a dark pink. Heat until candies melt, then add apples, which have been peeled and cut perpendicular to the core. Place halves in pan and turn heat up until syrup mixture begins to boil. Allow liquid to boil gently for about 20 minutes, turning apples occasionally.
Eventually, froth from the liquid will cover the apples completely. Do not allow apples to become too soft, or sugar mixture to become too syrupy. Once cooled, the apples will turn pink. They look good – and taste good – served around a baked ham.