Pork Marinade

Place all ingredients in a large ziplock bag, add meat, shake and marinate for at least 1 hour in refrigerator.

Pork Tenderloin with Figs

Place pork tenderloin in zip lock bag with marinade.
Marinate 1 hour in refrigerator.
Brown tenderloins in oven-proof pan on stove, place in preheated, 350 oven for 20-30 minutes. Internal temperature of at least 160. Should be slightly pink inside. Remove from oven, place on stove. Remove pork to plate. Add consommé, wine, and figs cut in half to pan, reduce by 1/4th. Mix water and corn starch to make a slurry. Stir in cornstarch slurry and thicken. Return pork to pan for 2 minutes. Slice and serve, spoon gravy on top of pork.

Spaetzle

Bring a large pot of salted water to a boil. Mix the ingredients in a bowl; the dough will be very loose. Place a colander over the boiling water and pour the batter 1/4th at a time in to the colander and press through with a spatula. Allow spaetzle to cook until light and fluffy, a few minutes. Remove to a bowl filled with cold water. Drain spaetzle; heat butter in a frying pan, add spaetzle and toss to heat.

Italian Chicken

Salt and pepper chicken. Brown chicken in olive oil in oven-proof pan. Remove chicken, sauté onion and garlic, add spices, red wine, tomatoes, capers and currants. Return chicken to pan, place in 350-degree oven for 30 minutes. Remove from oven, immediately stir in spinach and sprinkle cilantro on top.

Bev's Broccoli Salad

Cut broccoli into bite-size pieces place in a bowl. Add onions, raisins and cooked, chopped bacon. Make dressing by combining Miracle Whip, sugar and vinegar in a separate bowl. Pour over salad, toss and let sit for 10 minutes before serving.

Easy Italian Beef

Combine all ingredients in a large crock pot. Cook on low for six to eight hours or until beef is very tender and falls apart. Serve on Italian rolls or bread.


Hint: During the last hour of cooking, you may add one or two sliced fresh green peppers.

Baked French Fries

Preheat oven to 450 degrees, bake for 10-15 minutes (for frozen fries), until brown. Salt and pepper immediately upon removing from oven.

Acorn Squash Risotto

Cut, peel and seed the acorn squash, dice into ¾” pieces. Heat ½ of the olive oil in a pot with 2/3rds of the butter; add squash and sauté until brown on all sides; add allspice and stir. Remove from pot and allow to cool. Add remaining oil to pot, heat pot to medium. Add onions; sauté until softened, add rice and stir constantly until rice is light brown. Transfer squash to food processor and process until just smooth. (add a little of the broth to loosen if needed). Lower heat; add broth ½ cup at a time, stirring constantly, until rice is just tender but not mushy. (15-20 minutes) Add white wine. Add squash, stir and add salt and pepper to taste. Add remaining butter; peel and cut pear into small dice; add to risotto. Plate and top off with grated Romano cheese.

This serves 4 as an entrée but will serve 6-8 as a side.

Ciabatta

Add flour, yeast and salt to a large mixing bowl; stir in warm (not hot) water. Mix until a a very soft, very sticky dough forms. Cover with plastic wrap and let sit in a cool, dry place for 18 hours. Place dough on a floured surface, punch down and fold into itself in thirds. Place a piece of parchment paper; a little bigger than the dough on a work surface, flour the paper. Place dough on the parchment and shape into a long loaf. Cover with a white cotton towel and let rise for 2 hours. Dough will spread out but not up.

Preheat oven to 425º. Cut off any excess parchment showing around the ciabatta. Slide a pizza peel or an upside down cookie sheet under the bread. Slide the bread, paper side down onto the pizza stone or preheated cookie sheet. Spray the bread in the oven with a spray bottle with just water every 2 minutes for the first 12 minutes; this will give you a good crust. Bake for 35 minutes, until lightly brown. Remove from oven and let it cool for 10 minutes before cutting. May be frozen.

Chicken Paprikash

Place oil in large pan, brown chicken, add onions and sauté for 3 minutes. Add broth to just cover chicken, sprinkle paprika on chicken. Reduce heat to simmer, cook for 20 minutes, until chicken is tender. Remove chicken to platter. Mix flour, sour cream and water in bowl, add some of the juice from the pan to temper, add to gravy to thicken. Salt to taste. Spoon over chicken and serve with dumplings.

Serve with a small side salad.

Dumplings

Mix flour, salt, baking powder and eggs in mixer or food processor. Add just enough water to make a loose dough. Drop teaspoonfuls into salted, boiling water. Cook for 3-5 minutes. Dumplings will float. Drain and serve.

• Meal Plans
  

• Quick Meals Planner
• Special Occasion Planner
• Create a Meal Plan
• View My Meal Plans

  Add to Meal Plan Box

Print This Meal Plan