Pork Tenderloin

2-3 pork tenderloins (4 long skinny ones at costco)

Marinade
1 1/4 cup vegetable oil
3/4 cup soy sauce
1/4 cup horcestershire sauce
2 Tbs dry mustard
1 Tbs pepper
1/2 cup red wine vinegar
1 1/2 Tbs chopped, fresh parsley
1/3 cup lemon juice (Fresh)
2 cloves of garlic, minced
8 oz of fresh mushrooms

Blend the above ingredients, except mushrooms, in a blender. Pour over tenderloins and marinate for 3-4 hours (or overnight)

Grill Pork on the BBQ grill at medium heat for 20 min. Turning and basting occasionally. (cook ten min than turn) Add the mushrooms to remaining marinade and heat. Slice tenderloins and pour marinate over top to serve.

*Debbie Cusicks Recipe

White Rolls

1/2 c. hot water
1/2 c. sugar
2 tablespoons yeast

*let above ingredients sit for a minute so that the yeast has a chance to go to work

1 stick softened margarine
2 eggs
1 1/2 c. hot milk
3 c. flour
2 tsp. salt

*mix then change mixing hook to kneading hook and add:
2 to 3 cups flour
*knead for 10 minutes

Spray a separte bowl with pam and place dough inside. Set bowl in a warm place and let rise, atleast till dough has doubled. Next, punch down the risen dough and separate into equal pieces (it'll make 35 rollls - 7 rows of 5). Neatly form rolls and place on a large greased cookie sheet. Let rise.

Cook at 400 degrees for 10 minutes. Watch rolls while cooking. When tops of rolls begin to golden, usually after about 10 minutes of cooking, cover with tin foil and continue cooking.

Gwyn's High Alpine Chicken Stew

Ingredients

¼ cup butter
2 Pounds chicken breast
1 cup onions, sliced
1 large potato, chopped
2 carrots, sliced
1 stalk celery, sliced
2 Zucchini, sliced
1 ½ cups mushrooms, sliced
1 TBS fresh parsley, chopped
½ tsp basil
½ tsp celery salt
¼ tsp marjoram
¼ tsp pepper
¼ tsp thyme
1/8 tsp nutmeg
1 TBS cider vinegar
2 cups white wine
2 cups creamed corn
¼ cup butter
1/3 cup flour
¾ cup half-and-half


Method
In a large stock pot, sauté chicken in butter and remove. Add the onions, potato, carrots, celery, zucchini, mushrooms, and seasonings. Saute until just tender. Add the vinegar, wine, corn, and browned chicken.

In a small sauce pan, melt the butter and stir in the flour. Cook for 2 minutes. Slowly whisk in the half-and-half, sittring constantly until thickened, Blend into chicken-vegetable mixture and simmer for 15 min.

Serves eight: Suggested wine, Parducci, Chablis

(When we made this we also added yellow squash and more of the vegetables that we like. Also I don’t think we had the celery salt and it was still delicious. Use a mild wine)

French Onion Soup

2 1/2 lbs yellow onions, halved and sliced 1/4 inch thick (8 cups)
1/4 lbs unsalted butter
1 bay leaf
1 1/2 cups good dry white wine
4 cups beef stock
4 cups chicken stock
1 Tbs kosher salt
1/2 tsp fresh ground pepper
Grated Parmesan Cheese

(Also calls for 1/2 cup of medium-dry sherry and brandy or cognac but not needed)

In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 min. Add the white wine and simmer uncovered for 15 more minutes.

Add the beef and chicken stock plus S&P. Bring to a boil, then simmer uncovered for 20 min. Remove the bay leaf, taste for S&P, and serve hot with grated parmesan cheese.

Molten Chocolate Cake

4 Tbs unsalted butter at room temperature
1/3 cup sugar plus more for tins
3 large eggs
1/3 cup flour
1/4 tsp salt
8 oz bittersweet chocolate, melted
confectioners sugar for dusting
whipped cream

Preheat oven to 400*. Butter muffin tins (Pam works) and dust with granulated sugar

In an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time and beat well. With mixer on low speed, beat in flour and salt just until combined. Mix in Chocolate (Do NOT over mix) Divide into muffin tins

Place muffin tin of cookie sheet and bake until tops of cakes no longer jiggle when pan is slightly shaken. 8-10 min. Remove from oven and let stand.

Dust with powdered sugar and top with whip cream or ice cream.

Homemade Refried Beans

For every lb of beans use 1 yellow onion and 1 garlic clove

Soak Pinto Beans over night

Add onion and garlic to beans
Add at least 2 inches of water above beans, garlic, and onions
Cook in a crock pot on high for about 8 hours

Drain bean mixture
Blend in blender (do not add too much)
Cook on stove top and add Kosher Salt slowly according to taste.
Cook until desired consistency

*Also great with Black beans
*Serve with tortillas, cheese, or as a bean dip.
* You can also freeze the means.

Magelby's Chocolate Cake

CAKE

1 Cup Boiling Water
4 Tbs cocoa
1 Cup Butter

Take off of heat and whisk in one at a time the following below
2 Cups of sugar
2 tsp vanilla
2 eggs
1 tsp salt

Add 1 tsp of baking soda to 1/2 cup of sour cream

Add 1 cup of flour to ingredients above and whisk
Add 1/4 cup of sour cream/soda mixture and whisk
Add 1 cup of flour and whisk
Add 1/4 cup of sour cream/soda mixture and whisk.

*Total of 2 cups of flour and 1/2 cup of sour cream. Just alternating.

Bake at 325* for 45 min (One 9" round pan)

FROSTING

1/2 cup butter, softened
1/3 cup cocoa (whip together)

Add 1/3 cup heavy cream
1 1/2 tsp vanilla

Slowly mix in 2 2/3 cup powdered sugar.

* too thick add more whipping cream.

French Bread

2 Tbs Sugar
2 1/2 Cups Warm Water
2 Tablespoons Yeast

Mix- 3 Cups flour, yeast mixture, 1 Tbs salt, and 2 Tbs vegetable oil.

Beat well. Add 3 more cups of flour, mix well and let stand for 10 min. Mix again and let stand for ten min. Repeat a total of 4 times and let stand 10 min. Divide into half and shape into 2 rectangular loaves.

Spray sheet with pam.

Let rise 30 min. Make 3 slashes on each loaf, brush wiht 1 beaten egg and sprinkle sesame seeds on top.

Bake at 400* for 30 min.

*Becky Nyman's Recipe

Black Bean Sweet Potato Burritos

3 C. Sweet Potatoes (peeled and diced
1/2 onion
* Saute in large pan in 1 Tbs. oil till tender. Add water to prevent sticking

2 C. Black beans
1 tsp. cumin
3/4 tsp. cinnamon
1/2 tsp salt
* Add and cook till heated through

8 tortillas (Flour)
1 1/2 C. Cheddar Cheese
Red Enchilada sauce

Directions:
1- Place in a 9x13 in pan
2- Spray with olive oil and cover with foil
3- Bake at 350 Degrees for 20-25 min.

*Add sour cream, lime, and cayenne to taste.
*Tastes delicious with Cafe Rio Pork

Chocolatey Pudding Cake

Recipe:

1 Devil’s Food box cake mix

2 chocolate instant pudding packages, the smaller packages: 3.9 oz (1 for the cake, 1 for the topping)

3 eggs

1/2 cup vegetable oil (I used canola oil)

3/4 cup water

1 cup sour cream (I used Daisy brand light)

Cool Whip, 8 oz container

2 cups cold chocolate milk (use vitamin D)

Mix the cake mix, 1 pudding package, eggs, oil, water, and sour cream in a medium bowl with a hand mixer. Mix at high speed for 2 minutes until it is smooth and combined. Pour batter into a 9x13 inch baking pan. I like to use one of these, so I can cover and refrigerate the finished product with ease. Smooth batter evenly. Bake at 350 degrees for 40-45 minutes. When toothpick comes out clean, the cake is done. Cool completely on a wire rack.

Preparation for topping: With the wire whip attachment of your hand mixer, mix 1 pudding package, 2 cups cold chocolate milk. Whip for 2 minutes. Now whip in Cool-Whip. Whip until Cool-Whip is all combined and there are no traces of it.

When cake is cooled, pour your moussey pudding over the cake. Smooth evenly with a rubber scraper. You could serve the cake right now, but I like to refrigerate mine for at least a 1/2 hour before serving. Any leftovers must be refrigerated. Enjoy!

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