Ang is Cookin': 2010

Wednesday, December 22, 2010

Hot Cinnamon Buns

Want to try these out but don't have time to write recipe down...

http://www.youtube.com/watch?v=GXQZdUhjZMY&NR=1&feature=fvwp

Sunday, December 19, 2010

Salad

Romaine lettuce

Dried cranberries

Toasted sliced almonds

Toasted sesame seeds

Feta cheese

Grapes or Strawberries

Dressing:

1/2 c. red wine vinegar

1/2c. sugar

1 t. salt

1-2 t. grated red onion (if I feel like it)

1 t. dry mustard

1/2 t. oil

Mix well and pour over salad at the last minute before serving.

(Nancy Powell)

Herb-Stuffed Pork Tenderloin

2 Tbs dijon-style mustard

18 oz pork tenderloin

1 1/2 cups shredded spinach leaves

1/2 cup assorted snipped fresh herbs (such as sage, thyme, rosemary, basil)

3 Tbs Italian breadcrumbs

1 egg white, slightly beaten

2 teaspoons olive oil

ground black pepper

snipped fresh chives (optional)

Mustard Sauce:

1/3 cup sour cream

2 Tbs mayonnaise

2 tsp dijon-style mustard

1 tsp honey

Trim fat from meat. Using a sharp knive, make a lengthwise cut down the center of the roast, cutting to, but not through, the other side. Spread the meat flat and place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8 rectangle (if necessary, use a portion of a second tenderloin to make 18 oz by overlapping and pounding the two pieces together). Fold in the narrow ends as necessary to make an even rectangle. Spread mustard evenly over tenderloin. Stir together spinach, herbs, bread crumbs, and egg white and spread over tenderloin. Roll tenderloin up jelly-roll style, beginning at narrow end. Tie meat with string, first at center, then at 1 inch intervals. Places meat on rack in a shallow roasting pan. Brush oil over meat and sprinkle with pepper. Roast, uncovered, at 375 degrees for 50-60 minutes. Transfer to a warm platter. Remove strings and keep warm while preparing sauce. Serve by slicing into 12 pieces. Spoon Mustard Sauce over each serving and sprinkle with chives.

Mustard Sauce:

In a small saucepan combine sour cream, mayo, dijon-style mustard, and honey. Cook over low heat for 2-3 minutes (Do Not Boil). Serve immediately with pork slices.

(Deb Morgan)

Friday, December 17, 2010

Strawberry Slush

Had this the other night. Yummy!

Tuesday, September 14, 2010

Macaroni Ham and Cheese

2 ½ cups uncooked pasta

¼ cup butter

1 garlic clove, minced

¼ cup flour

½ tsp salt

2 cups milk

½ tsp Dijon mustard

2 cups Colby cheese

4 oz thinly sliced ham, cut into strips

1/3 cup Parmesan cheese

Bread crumbs

Heat oven to 350. Cook and drain pasta. While pasta is cooking, melt butter in saucepan over low heat. Cook garlic in butter for 30 seconds, stirring frequently. Stir in flour and salt. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in mustard and Colby cheese. Cook, stirring occasionally, until cheese is melted. Stir pasta and ham into cheese sauce. Pour into a 2 qt. casserole. Sprinkle with Parmesan cheese and bread crumbs. Bake uncovered for 25 minutes.