Noon Show Menu 12/12

Chef Benita McCoy Lyons

Roasted Pork Tenderloin with Fig Sauce

3 to 4 lbs. pork tenderloin 2 tbsp. lemon juice
3 garlic cloves, split, sliced 1 tbsp. butter or margarine
1 (10 oz.) jar Fig jelly 1-1/2 tsp. grated gingerroot or
1 tsp. shredded orange peel 1/4 tsp. ground ginger
2 tbsp. orange juice 1 tsp. Dijon-style mustard
1 package California Brown Turkey Figs

Place roasts fat side up, on a rack in a shallow pan, rub split garlic over surface. Insert a meat thermometer. Roast in 325 degree oven for 1-1/2 hours or until thermometer registers 165 degrees. Let stand 10 minutes, allowing internal temperature to rise to 170 degrees. Meanwhile, in a small saucepan, combine fig jelly, orange peel, lemon juice, butter, gingerroot, and mustard. Heat until sauce is smooth. Baste roast with fig sauce the last 1/2 hour of roasting. Serve warm with pork & Sliced Figs. Makes 4 servings plus leftovers!

Creamy Fruit Salad

6 c. assorted fresh fruit sliced or chopped
1 box instant pudding (vanilla)
1 bag frozen berries

Stir fruit together and sprinkle pudding over top and mix with spoon.

Sweet Potato Soufflé Pie

2 c. fresh Sweet Potatoes, cooked
1/2 c. sugar
1/4 c. molasses or ½ c. brown sugar
1/4 tsp. allspice
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 nutmeg
2 eggs, beaten
1/2 c. heavy cream

Stir all ingredients together well. Bake at 450 degrees for 15 minutes; reduce heat to 350 degrees and bake for 45 minutes.

Double Quick Rolls

2 pkgs. dry yeast 1 tsp. salt
2 tbsp sugar 2 eggs
1 c. warm water 2-1/4 c. flour
2 tbsp shortening

Dissolve yeast and sugar in warm water. Stir in shortening, eggs and salt. Work in flour. Let dough rise 30 minutes. Punch down. Shape into rolls. Place on baking sheet and let rise 20-30 minutes. Bake at 400 degrees till golden brown.

Christmas Tea

2 c. Tang 1 tbsp. cinnamon
2 c. sugar 1 tbsp. ground cloves
1/2 c. instant tea 1 pkg. lemonade mix

Mix all ingredients together.
Use 1-2 tbsp. per 1 c. boiling water.

Broccoli Balls

1 large onion, finely chopped 8 oz. Stove Top Stuffing (use canister)
20 oz. bag of frozen broccoli, chopped 1/2 Parmesan cheese
6 eggs 1 tsp. pepper
1/2 tsp. red pepper 1/2 garlic salt
3/4 c. melted butter

Cook and drain broccoli. Mix all ingredients and refrigerate overnight. Roll into balls and bake at 350 degrees for 20 minutes.

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