New Recipes

Here’s one of Colin’s favourite dishes.  I made it last night for our company.

Balsamic Pork Tenderloin -supposedly serves 10

4 lbs tenderloin (I had 2 tenderloin but I have access to bigger ones)

4T (each) balsamic vinegar and olive oil

8 garlic, crushed

steak seasoning/rosemary/thyme

Drizzle and rub with vinegar/oil.  Slit pork and stuff in garlic.  Sprinkle with spices.  Roast 350F for 35min or until done to your choice (165F is good).

Leftovers make good sandwiches and happy husbands  🙂

My apple pie nearly got me a marriage proposal!

Pastry -makes 2 ish double crust pies (depending on plate size)

4c flour                  1 t sugar/salt/bk powder

1 1/2 c lard          1 t vinegar

1 egg, beaten        1/2 c water

Mix all t he dry ingredients.  Cut in lard.  Add liquids and mix until forms pastry, I usually give it a bit of a knead.

Apple Pie

Peel, core and slice enough apples to heap in your pie plate.  I like to use a firm apple.  I’m making pie not apple sauce.  Last night I used a mixture of red delicious and spartan-yum.  Pour in 1 c wt sugar, 1 T cornstarch, 1/2-1 t cinnamon.  Mix.  Pour apples into a pastry lined pie plate.  Dot with 2 T butter and sprinkle with 2T milk.

Bake 350F for 40-45 minutes.

 

Here’s my favourite company potato dish.  It’s delicious but is great because it can be made the day before and cooked later.

Potatoes Supreme

3lb potatoes

2c shredded cheese                               1+ c sour cream

1/4c butter, melted                             green onions (I use dehydrated)

salt & pepper

Peel and slice and cook (I steam) the potatoes.  Put them through a potato ricer (no lumps).  Then stir in all the other ingredients.  Pour into a buttered casserole.

Bake 350F for 30 minutes.

If you made this the day before, be sure to take it out of the fridge with lots of time to come to room temp.