Peppercorn Tenderloin in Puff Pastry
2 peppercorn pork tenderloins
1 package puff pastry
1 egg white
Preheat oven to 350 degrees. Place tenderloins on a foil-lined baking sheet and bake for 45 minutes or until they reach 170 degrees on a meat thermometer. Remove from oven and cool. When cool, trim ends and wrap each in a sheet of puff pastry, sealing edges with egg white. From scraps, cut small leaves and flowers with cookie cutters and secure to the top with egg white. Bake at 350 degrees for 10-15 minutes or until golden brown.
Yield: 10-12 servings
5 pounds white potatoes, peeled and boiled
1 (8-ounce) package cream cheese, softened
½ cup and 2 tablespoons of butter, melted and divided
1 (8-ounce) carton sour cream
½ small onion, grated
¼ cup chives, chopped
½ teaspoon salt
½ teaspoon of pepper
½ pint whipping cream, whipped
6 ounces cheddar cheese, grated
½ cup real bacon bits
Preheat oven to 350 degrees. Sauté onion in 2 tablespoons butter and set aside. Drain potatoes; cream. Mix with cheddar cheese, ½ cup of melted butter, sour cream, sautéed onions, chives, salt, and pepper. Spread in greased 9 x 13-inch casserole dish. Ice with whipped cream. Sprinkle cheese and bacon. Bake at 350 degrees for 20 minutes. If necessary. Place under broiler to brown lightly.
Yield 10-12 servings.