A Friend's Recipe

I am planning a meal for a special guests coming to a Pilot meeting.  Earlier a friend had given me a recipe for pork tenderloins and I needed something good to go with it.  My cousin in law gave me her Marinated Vegetables.  I also decided for dessert to use the Coconut Pound Cake recipe that my brother in law gave me.  So I decided to share these recipes from family and friends. 

Pork Tenderloin, Honey-Roasted( Shared by Carolyn Carter)

1 pkg. (2 per pkg.) pork tenderloins

olive oil

Ca vender's Greek seasoning

Worcestershire sauce

soy sauce

Pickapeppa sauce

honey

1/2 c. beer

Rub tenderloins with olive oil and Greek seasoning. Place tenderloins in baking pan or dish,sides touching. Drizzle Worcestershire sauce, soy sauce, Pickapeppa sauce and honey over each tenderloin. Add beer to bottom of pan for moisture. Bake uncovered 1 hr at 325 - 350º. (I cook at 350º for 1 hr. and 15 min.)

Marinated Vegetable Salad(Shared by Harriet Kemp)

Ingredients:

·       1 cup sugar

·       ¾ cup cider vinegar

·       ½ cup vegetable oil

·       1 teaspoon ground black pepper

·       ½ teaspoon salt

·       1 (16 oz.) can French-style green beans, drained

·       1 (16 oz.) can Sweet English peas, drained, OR ½ cup of frozen English peas

·       2 (14 oz.) can SHOE PEG corn, drained

·       1 (4 oz.) jar diced pimento, drained

·       1 cup chopped celery

·       ½ green bell pepper diced

·       1 bunch green onions, chopped

Preparation:

Mix 1 cup sugar, ½ cup vinegar, vegetable oil, pepper, and salt in a saucepan; bring to a boil.

 Cool. Toss dressing with remaining ingredients.

MIX and chill for at least 8 hours

Serves 8 to 10

Grand Prize – Peggy’s Pound Cake  Mississippi Magazine, May/June, 2009(Shared by Harold Harris)

1 (18.25 ounce) Duncan Hines Coconut Supreme cake mix 

2/3 cup sugar

2/3 cup oil

1 cup sour cream

4 eggs

½ - 1 teaspoon vanilla (I use 1 teaspoon)

Preheat oven to 350 degrees.  Combine cake mix and sugar with mixer (I use a hand or stand mixer).  Add oil, sour cream, eggs, and vanilla and beat 2 minutes.  Pour batter into greased and/or floured heavy Bundt pan and bake for 45 minutes.  Do not open the oven.  Remove from oven to wire rack.  Cool 10 minutes and remove from pan.  May dust with confectioners’ sugar.  Yield 12-16 servings.   (Note: may sink a little in the middle.  In my oven, cooks better on upper rack.)  I have used other flavors like Orange Supreme or Strawberry Supreme.  They are good but Coconut Supreme is the best.

Preparation and cleanup time:  30 minutes

Blueberries are Ready!!!!

I have two blueberry bushes and I have been picking blueberries.  I freeze the blueberries in 1 cup bags.  Why because muffins and pancakes call for one cup.   If I need more I just get out more bags.  To freeze blueberries all you have to do is wash then spread berries out on a kitchen towel and dry them.  Then freeze.  Below are a couple of recipes that I use often.


Blueberry Muffins

• 2 cups Bisquick
• 1/3 cup sugar
• 2/3 cup milk
• 2 tablespoons oil
• 1 cup fresh blueberries

Directions:

Heat oven to 400 degrees. Grease bottoms of 12 medium muffin cups or line with paper cups. Beat egg slightly. Stir in remaining ingredients, (except blueberries), until moist. Carefully fold in blueberries. Divide batter evenly into cups. Bake 15-18 minutes.

Blueberry Fruit Salad

• 1 (20 oz.) can pineapple chunks
• 1 (15 oz.) can sliced peaches
• 4 cups fresh or frozen blueberries
• 3 med. Firm bananas sliced
• 1 cup green grapes, halved
• 1 cup strawberries
• 1 (3.4 oz) pkg. instant vanilla pudding mix
• 3 Tbsp. Orange Breakfast drink mix

 Drain pineapple and peaches, reserving juices; set aside.  Combine the fruit in a large bowl.  In another bowl, combine fruit juices with pudding and drink mixes; mix well.  Pour over fruit and toss to coat.

All American Trifle

(I made this with sugar free ingredients for a friend that is diabetic but you can you regular items if you don't need sugar free.)

• 1 quart fresh strawberries
• 2 cups of blueberries
• 1 Angel food cake(sugar free or regular)
• 1 8 oz pkg. of strawberry glaze(Sugar free or regular)
• 1 lge. pkg. of Jello vanilla pudding(Sugar free or regular)
• 1 16 oz. container of Cool Whip

Make up pudding according to directions. In a large bowl tear half of cake into bite size pieces and layer in bowl. Spread half of pudding over cake. Slice half of strawberries and layer on top of pudding. 1 cup of blueberries on top of strawberries.  Spread half of glaze over the berries. Spread half of Cool Whip on top of glaze.  Repeat the layers.  This is red, white and blue.  Keep refrigerated. 

My family loves this recipe.  It makes a lot so if you need something to carry to a special meeting this is perfect.

Blueberry Chess Squares

Ingredients:

• 2 cups fresh or frozen blueberries, rinsed, lst dry
• 1 tablespoons granulated sugar
• 2 tablespoons fresh lemon juice
• zest of 1 lemon, divided
• 1 box yellow cake mix, butter or lemon
• 4 eggs, divided
• 1 stick butter or margarine, softened
• 2 3/4 cups confectioners' sugar
• 1 package (8 oz.) cream cheese

Preparation:

In a bowl, combine blueberries with sugar, lemon juice and half of the lemon zest. Set aside.

Mix cake mix with 1 egg, softened butter and the remaining lemon zest. Pat into a buttered and floured 13- x 9-inch baking pan.

In a mixing bowl with electric mixer, beat confectioners' sugar with cream cheese and remaining 3 eggs until smooth. Gently stir in blueberry mixture; pour over cake. Bake in a preheated 325° oven for about 45 to 55 minutes, or until browned. Let cool completely; chill and cut into squares. Dust with Powder sugar