Hi everyone, happy summer! Jim and I have just returned from our trip visiting friends in Virginia. We had a fantastic time. Even though I lived there for 10 years and we try to visit every two or three there is still something new to see and, of course, something new to eat. We visited the new Air and Space Museum and Montpelier, went to Smith Mountain Lake, and to a wedding in Arlington, to a new museum in New Market, P. Buckley Moss’ Gallery and still had time to eat, eat, eat.
I have never cooked a pork or beef tenderloin before but I ate and loved them both during this visit. The flavor was excellent and they were so easy and quick to prepare. Let me give you the recipe for the
1/4 cup olive or vegetable oil
2 teaspoons ground ginger
4 pork tenderloins (3/4 - 1 lb each)
In a large, re-sealable plastic bag, combine the first six ingredients; add the pork. Seal bag and turn to coat; refrigerate for about 4 hours, turning occasionally. Drain and discard marinade. Sprinkle with the pepper and grill or bake in the oven at 350 for about 30 min. or until the internal temperature reaches about 159 degrees. It may even take less time so keep an eye on it. This should make about 8 servings.
2 teaspoons Dijon mustard
2 tablespoons Worcestershire sauce
3 tablespoons plum preserves
In a large, re-sealable plastic bag, combine the sauce ingredients; add the pork. Marinate 2-8 hours. Reserving the marinade, place the tenderloin in a 425 degree oven on a broiler pan for about 20 min. Put the reserved marinade in a saucepan and reduce. Add 1 cup plum preserves and cook until thick. Salt and pepper to taste. You may pour the sauce over the cooked tenderloin or serve it in a dish to be passed and poured.
When on the east coast, you MUST eat crabmeat. But if fresh crabmeat isn't available and you want to have the best crabmeat casserole you can imagine, get yourself the best can of lump crabmeat you can find. If you have access to a Costco, look for their Phillips brand. UMM good.
2 ½ cup Pepperidge Farm Herb Dressing
5-6 teaspoons fresh parsley
1 ½ cup half and half (I use fat free)
1 ½ teaspoon Durkee's Famous Sauce
1 ½ tablespoon grated onion
Melt margarine in a skillet. Add parsley and dressing and sauté. After sautéing the dressing mixture, set aside 3/4 cup of that mixture for the top of the casserole. Take the dressing mix not being saved and mix it with the remaining ingredients. Put this mixture in a 2-quart casserole and place in a preheated 350 degree oven for about 30 min. Put the saved dressing mix as a topping on during the last 15 min. of cooking. This can be made ahead and refrigerated and then cooked later that day.
One of the breakfasts we were served at a wonderful friend's home was eaten and enjoyed by all of us. I will definitely use this for guests coming to visit in Alaska this summer because I love to serve what I like to eat!
Spinach-Cheese Breakfast Squares
