My Blog: April 2008

Nancy's Luncheon April 2008

Nancy

Nancy’s Special Cake with Grandsons help

1 box cake mix

1 package lemon pudding

Frosting

Make cake….cool

Mix up lemon pudding

Put lemon pudding between layers

Frosting

1 cube butter (1/4 lb)

8 oz cream cheese

1 pound powdered sugar

Add a little lemon juice

And lemon zest

Nancy’s Raspberry Congealed Salad

1 can (8 ounces) crushed pineapple

1 package (10 ounces) frozen unsweetened

raspberries, thawed

1 package (3 ounces) raspberry gelatin

1 cup applesauce

¼ cup coarsely chopped pecans

Mayonnaise, optional

Nancy used mint leaves to decorate!

Drain pineapple and raspberries, reserving juices.

Place fruit in a large bowl: set aside.

Add enough water to the juice to measure 1 cup.

Pour into a saucepan; bring to a boil. Remove from

the heat; stir in gelatin until dissolved. Pour

over fruit mixture. Add the applesauce and pecans.

Pour into a 1-quart bowl. Chill until set.

Spoon into individual dessert dishes: top with a

Dollop of mayonnaise if desired

Yield: 6 servings.

Nancy’s Sugared Walnuts

1 and ½ cup granulated sugar

¼ cup honey or light corn syrup

½ cup water

3 cups walnut halves

1 teaspoon vanilla

Optional ½ teaspoon cinnamon

Boil to soft ball stage using candy thermometer. At this point add

1 teaspoon vanilla and 3 cups walnut halves. Stir until mixture starts to turn white and

Coat the nuts. Turn out onto waxed paper and separate with two forks and allow

to cool. Store the sugared walnut’s in an airtight container like a quart jar or Tupperware etc, as the candy will dry out.

Onion Apple Cream for the Pork

Asparagus

Carrots

Golden Mashed Potato Bake

8 medium to large potatoes peeled and cubed

1 8 oz package cream cheese, cubed

2 eggs

2 Tablespoon flour

2 Tablespoon parsley, minced

2 Tablespoon minced chives (I use 2 green onions minced)

2 teaspoon salt

½ teaspoon pepper

1 can (2.8 oz) French fried onions

Cook potatoes (boiled) until very tender and drain well. Beat potatoes and cream cheese until smooth.

Add the eggs, flour, parsley, chives, salt & Pepper. Beat well.

Transfer to a greased 3 quart baking dish. Bake uncovered 325 degrees for 4 5 minutes.

Sprinkle with onions; bake 5-10 minutes longer, or until golden brown.

Yield 12 servings.

Nancy’s Pork Tenderloin with Onion-Apple Cream

Baste small whole pork tenderloin with sherry-flavored cream as it roasts. The same basting sauce flavors

slow-cooked apples and onions. I served with asparagus and carrots, mashed potato bake and bread.

1 whole pork tenderloin (about 12 oz.)

Sherry Baste (recipe follows)

1 large onion, thinly sliced

1 small Golden Delicious apple, thinly sliced

2 tablespoons butter or margarine

Parsley springs

Place pork tenderloin on rack in a broiler pan: insert meat thermometer

into the thickest part. Brush pork with sherry baste. Cook in a 425 degree oven for 25 to 30 minutes or until meat thermometer registers 170 degrees, baste frequently during roasting.

Meanwhile, melt butter in a wide frying pan over medium heat. Add onion and apple and cook, stirring frequently, until limp and golden (about 20 minutes). Add remaining sherry baste and bring to a boil: place in a small serving bowl. Garnish meat with parsley springs and pass onion-apple cream to spoon over port.

Sherry Baste

Mix together 6 tablespoons whipping cream

2 tablespoons cream sherry

1 teaspoon Dijon mustard

½ teaspoon each salt

½ teaspoon prepared horseradish.