Cherry Congealed Salad
1 (21-ounce) can cherry pie filling
½ cup sugar
1 (3-ounce) package cherry gelatin
½ cup chopped pecans
1 (8-ounce) can crushed pineapple, drained
For garnish: salad greens
In a glass bowl, combine pie filling and sugar. Microwave on high for 1 to 2 minutes to boiling. Remove, and stir in gelatin until dissolved. Stir in pecans and pineapple. Pour into a 9 x 9-inch greased mold or 8 to 10 greased individual molds. Spoon or remove from mold onto a bed of salad greens.
Yield: 8-10 servings
Melanie Roper
La Jolla, California
Potato Casserole
5 pounds potatoes, peeled, boiled, and drained
½ onion, chopped
2 tablespoons plus ½ cup butter, divided
1 (8-ounce) package cream cheese, softened
1 (8-ounce) carton sour cream
½ cup chopped chives
½ teaspoon salt
½ teaspoon black pepper
½ pint whipping cream, whipped
6 ounces shredded cheddar cheese
½ cup real bacon bits
Preheat oven to 350 degrees. Whip potatoes; set aside. In a skillet, sauté onions in 2 tablespoons butter; remove and set aside. With a mixer, combine remaining ½ cup melted butter, cream cheese, sour cream, chives, salt, pepper, and onions. Fold in potatoes. Spread into a greased 9 x 13-inch casserole dish. Top with whipped cream. Sprinkle with cheese and bacon bits. Bake for 20 minutes.
Yield: 10-12 servings
Candy Blue, McComb
Bourbon-Brown Sugar Pork Tenderloin
2 (1-pound) pork tenderloins
¼ cup firmly packed dark brown sugar
¼ cup minced green onions
¼ cup bourbon
¼ cup soy sauce
¼ cup Dijon mustard
½ teaspoon freshly ground pepper
½ teaspoon cornstarch
Remove silver skin from tenderloins, leaving a thin layer of fat. Combine brown sugar, green onions, bourbon, soy sauce, mustard, and pepper in a large zipper freezer bag; add pork. Seal bag, and chill for 8 to 18 hours, turning bag occasionally. Remove pork from marinade, reserving marinade. Preheat grill to 350 to 400 degrees (medium-high heat). Grill pork, covered with grill lid, 8 minutes on each side or until a meat thermometer inserted into thickest portion registers 155 degrees. Remove from grill, and let stand for 10 minutes. Meanwhile, combine reserved marinade and cornstarch in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, for 1 minute. Cut pork diagonally into thin slices, and drizzle with warm sauce.
Yield: 6-8 servings
Broccoli with Horseradish Sauce
2 large bunches fresh broccoli
Salt to taste
½ stick butter, melted
¾ cup mayonnaise
1½ tablespoons prepared horseradish
¼ teaspoon salt
¼ teaspoon dry mustard
½ teaspoon red pepper
Wash and trim broccoli, and cook in boiling water for about 8 to 10 minutes or until crisp-tender. Drain and sprinkle with salt. For horseradish sauce, in a bowl, combine butter, mayonnaise, horseradish, salt, mustard, and red pepper. To serve, spoon sauce over broccoli. (Sauce will keep in refrigerator for several weeks.)
Yield: 8 servings
Brownie-Mint Pie
1 (4.6-ounce) package Andes chocolate mints, divided
1 (15.8-ounce) package brownie mix
1 unbaked (9-inch) deep-dish frozen pastry shell
Hot fudge topping
Vanilla ice cream
For garnish: mini cany canes
Preheat oven to 350 degrees. Chop chocolate mints; set aside. Prepare brownie mix according to package directions, stirring in chopped mints (reserving 3 tablespoons), into brownie batter. Pour batter into pastry shell. Bake for 45 minutes or until done; cool slightly. Serve with hot fudge topping, ice cream, and sprinkled with reserved chopped mints. Garnish with candy canes.
Yield: 6-8 servings
Melanie Roper
La Jolla, California
