ASIAN PORK TENDERLOIN (Page 32)

ASIAN PORK TENDERLOIN

1 pork tenderloin, about 3/4 lbs. tied with
string
1 tsp. dried mustard
1/2 tsp. sweet paprika
1/4 c. soy sauce
5 cloves garlic, minced
3 T. brown sugar
2 T. cilantro, chopped
1 tsp. cumin, ground
Mix all of the ingredients, except pork, in a large zip-lock bag. Add pork and seal well, squeezing out the air. Refrigerate 1-2 hours. (You could freeze for 2 months,just bring to room temp. before continuing). Grill, basting with marinade, until pink in center. Remove pork and allow to rest 5 minutes. We serve it with goat cheese for amazing sandwiches and cilantro rice as the side dish.

Note: A family favorite.We love this meal, but last year we walked away from the grill with the lid down, and set the grill ablaze. We learned and I hope you don't do what we did! Just stay nearby and keep the lid up as you grill.

Ham Loaf with Apple Glaze (Page 49)

1 1/2 lbs. ham ground in a food processor      

          

1 tsp. dry mustard

1 lb. mild pork sausage (Bob Evan's)         

             

 1 tsp. curry powder

1/4 c. brown sugar, packed      

                                   

1/8 tsp. cayenne powder

1/2 c. unsweetened  applesauce                                                   

1/8 tsp. paprika

2 eggs      

                                                                    

1/4 c. milk

1 small onion, chopped    

                                          

1 c. apple jelly

2 ribs celery, chopped 

                                            

1/4 c. cider vinegar

1 small green pepper, chopped

                               

1 tsp. yellow mustard

2 c. dry bread crumbs

                                            

1/8 tsp. cayenne pepper (optional)

Preheat oven to 350 degrees. Lightly spray 2 loaf pans. Mix next 14 ingredients well.
Shape into 2 loaves and place in the pan. Bake 45 minutes. While loaves are baking,
combine jelly, vinegar, mustard and pepper in a small saucepan. Heat until jelly has
smoothed. Remove from heat. Remove from oven and carefully drain fat. Pour glaze
over ham loaves. Bake an additional 30 minutes, with basting juices. Let it sit 15
minutes before serving.
Note: Great use for leftover ham. It makes 2 loaves. Freezes very well. I just make
extra glaze for the thawed, baked loaf. Mom asks for this when I ask her what she
wants for dinner ("but go easy on the cayenne pepper"). Another family favorite. Also
makes an awesome leftover sandwich with mustard.

Italian Meatloaf (Page 50)

ITALIAN MEAT LOAF

1 T. canola oil                                                     

1 onion, minced                                                 

4 cloves garlic, minced                                      

2 Portobello mushrooms, stemmed and   rough chopped            

3/4 lb. *ground beef

3/4 lb.*ground veal

1/2 lb. * ground pork 

1/4 bunch flat leaf parsley                               

10 fresh basil leaves                                            

1/4 c. balsamic vinegar, divided  
1 T. Kosher salt

2 eggs, beaten                                                    
3/4 c. dried bread crumbs                                   

4 T. Parmesan cheese
1/4 -1/2 c. milk
1 tsp. dried oregano
1 tsp. thyme
1 T. black pepper
3/4 c. ketchup, divided 1/4 and 1/2 cup
8 thin slices of pancetta or bacon

Heat the oven to 350 degrees. In a small sauté pan, over medium heat, heat canola oil.

Add the onions and sweat them until they are tender, about 5-7 minutes. At about 4 minutes into the onions being cooked, add the garlic, stir constantly. Transfer to a large mixing bowl and let it cool. In a food processor, add mushrooms and pulse until chopped (not pureed). Add parsley, basil, and 2 T. of the balsamic vinegar and process until minced. Add the mushroom mixture to the garlic mixture and stir. Mix in the eggs, breadcrumbs, cheese, milk, oregano, and thyme, until combined well. Add the meat salt and 1/4 cup of the ketchup. Transfer to a baking sheet and form either 1 large loaf, or 2 smaller loaves. (I make 2 and freeze 1 at this point OR you can freeze after baking, too). In a small bowl, mix the remaining ketchup and balsamic vinegar. Spread evenly over the meatloaves. Arrange the pancetta to lay over the loaves. Bake 55 min. for 2 loaves, 9 min. for 1 large loaf, or until inner temperature reaches 155 degrees. Let meat rest 10 minutes before slicing.

Note: You can just do 2 lb. all ground beef if you wish.

Rita's Toffee crackers (Page 88)

http://abouteating.com/toffee-crackers/

1 c. brown sugar, packed
11 oz. chocolate chips
2 sticks of butter
1 c. walnuts, chopped
1 sleeve of club crackers
Heat oven to 375 degrees. Grease a non-stick 9 x 13, or use quick release foil. In a small saucepan, combine butter and sugar and bring to a boil. Boil, stirring constantly with a wire whisk, for 2 minutes. The mixture will gradually combine and form a thick sauce. Be careful with this sauce; it can burn very easily. Carefully spoon the sauce over the crackers. You can gently spread the sauce to cover all the crackers with the tip of a spoon. Bake the mixture for 10-12 minutes, or until the sauce bubbles all over its surface. Pour over the crackers and spread evenly. Scatter the chocolate chips
over the dish and return to the oven for 1 - 2 minutes. Remove and spread chocolate evenly, scatter the nuts and chill for 30 minutes. Break into pieces, as you normally would toffee.
Note: I like this because I like salt club crackers. This gets an A+ for easy!

Bacon Jam

Bacon Jam
1 1/2 pounds sliced bacon, cut crosswise into 1 inch pieces (applewood smoked by Nueske's- thick sliced) was recommended. I used Jungle Jim's
2 medium onions, small dice
3 garlic cloves, smashed/rough chop
1 tsp. chopped chipotle pepper in adobo sauce (freeze the rest of the can -1 pepper/snack bag)
1/2 tsp. black pepper
1/2 cup cider vinegar
1/2 cup dark brown sugar (light is ok, but you lose the molasses level)
1/4 pure maple syrup (not pancake syrup)
3/4 cup brewed coffee

Cook the bacon over medium heat, stirring occasionally, until fat is rendered and bacon is lightly browned- about 15 minutes. With a slotted spoon, transfer the bacon to a paper towel and drain. Pour off all but a tablespoon of bacon grease. Add onions and garlic. Cook until onion are translucent, about 5 minutes. Add all the other ingredients and bring to a boil, stirring and scrapping up brown bits from the skillet with a wooden spoon. Add bacon and stir to combine.
You can transfer to a saucepan (I left it in the skillet) and cook uncovered over low heat until liquid is thick and syrupy. Place in a food processor and pulse until coarsely chopped. Cool and refrigerate in airtight containers, up to 4 weeks.
Makes a small amount - 2 1/4 cups but a little dab will do you!
It's good on crackers, hamburgers, omelet - Leigh suggested it on a baguette w/ goat cheese, bacon jam arugula and pecans as an appetizer. Goat cheese with this would be awesome. How about a chicken, goat cheese and bacon jam sandwich?
This recipe was from Leigh - Jungle Jim's "Gifts from the Kitchen" class 2012.

Chicken Tortilla Soup (Page 11)

8  6 inch corn tortillas 1 salt, for sprinkling tortillas
2 T. canola oil
1 medium onion, diced
4 oz. can of chopped green chilies
2 (14-oz.) cans of chicken broth
1 pkg. taco seasoning mix
2 c. cooked chicken, diced
1 T. lime juice
1 (15-oz.) can of whole kernel corn drained
Chopped cilantro
1 (15-oz.) can of black beans, rinsed and drained
1 (15-oz.) can of chopped tomatoes with juice
Shredded cheddar cheese
Sour cream

Preheat oven to 350 degrees. Spray a baking sheet and both sides of tortilla with nonstick cooking spray. Slice the tortillas in strips, sprinkle lightly with salt. Place on a baking sheet and bake 12-15 minutes, until crisp and lightly brown. Set aside. Meanwhile in a pot, heat canola oil over medium high heat. Add onions and saute until soft. Add chicken, corn, beans, tomatoes, chilies, and taco seasoning; stir to combine. Add chicken broth, stir. Bring to a boil, then reduce heat and simmer 10-15 minutes. Stir in lime juice. Place a few tortilla strips in the bowl and ladle soup over it. Sprinkle with cheese and cilantro. Top with remaining tortillas and garnish with
sour cream.

GINGERBREAD WAFFLES (Page 96)

IMPORTANT- the cookbook doesn't have the molasses (My error! Sorry!)
GINGERBREAD WAFFLES
3 c. flour
4 tsp. baking powder
2 tsp. cinnamon
2 tsp. ground ginger
1/2 tsp. nutmeg, freshly grated if you can
1/2 tsp. salt
4 large eggs
1 1/4 c. milk
1/2 c. molasses 
1 c. canned pure pumpkin puree (not pie filling)
2/3 c. dark brown sugar packed
1/2 c. butter, melted, plus extra for the griddle/iron

Preheat waffle iron. Sift all the dry ingredients and spices together, set aside. Mix
eggs, sugar,pumpkin,milk, molasses and melted stick of butter. Combine with dry
ingredients. Lightly butter waffle iron. Pour on batter as directed by the waffle iron
instructions. Don't overfill. Serve with syrup, whipped cream or fruit.
Fun holiday or winter breakfast.
I freeze these (flat) and they pop in the toaster nicely. Honestly I like them better frozen, then toasted.