Creamy Egg Salad

Egg salad has been around forever. Just boil some eggs, peel and mix with mayo! How boring. Try this creamy recite to put some zing in your salad.

INGREDIENTS:

6 hard-cooked eggs, chopped
1/3 cup mayonnaise
2 Tbsp sour cream
1/2 small onion minced
1/3 cup finely chopped celery
1 tspn prepared Dijon-style mustard
1/4 teaspoon salt
1/2 tspn dried dill weed
1/4 teaspoon freshly ground black pepper
1/2 tspn paprika
1 tspn fresh lemon juice (optional)

PREPARATION:

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Chop the eggs into big chunks.

In a bowl, combine mayonnaise, sour cream, onion, dill weed, mustard, salt and pepper.

Gently stir in the eggs and celery. Cover and chill..

SERVING:

Sprinkle with the paprika. For each serving, spoon about 1/2 cup onto a lettuce leaf or spread on bread.

Old Fashioned Pot Roast

Pot roast, there's nothing better on a cold wintry day then to set down to a dinner of pot roast, vegetables and gravy just lake mom used to make. Here is Louisa's version of Old Fashioned Pot roast that she has been making for years.

INGREDIENTS:

1-1/2 lb Buffalo chuck roast or Beef
3 Tbsp Flour, divided
1 Tbsp Butter
1 Tbsp extra virgin olive oil
3 cups Hot water
2 cubes of chicken bouillon
1 medium Onion or shallot
2 Ribs celery
4  Carrots
4  medium potatoes
1/2 tspn Pepper
1 Tbsp dry parsley flakes
1 tspn Mrs. Dash "Table Blend"

PREPARATION:

Wash the roast and remove any excessive fat and connective tissue. Sprinkle the roast with 1 Tbsp. flour; or place the flour in a paper bag add the meat and shake it around a bit to cover with the flour. Peel and quarter the onion. Wash the celery and cut into 3" pieces. Wash the carrots and cut into 3" pieces. Wash and peel the potatoes, cut them in half.

COOKING:

In a Dutch oven, add the butter and olive oil then the meat, brown the roast on all sides. When it's brown, add the water, bouillon, onion, celery, parsley, Mrs. Dash and pepper to the Dutch oven and bring to a boil. Reduce heat; cover and simmer for 2 hour. Add carrots and potatoes; cover and simmer 45-60 minutes longer or until meat is tender. Pour off most of the cooking juices into a 2 to 3 qt pot. Then add 1/2 cup of water to the Dutch oven and lower the heat just to keep it warm.

Set the pot on a burner and bring the heat to medium low. While it is warming, mix the remainder of the flour with water to form a medium thick paste. Add the paste a little at a time thickening the gravy, cook and stir until bubbly and thickened; add additional flour paste as necessary to get the desired consistency. Remove the meat and slice across the grain and arrange on a serving platter along with the potatoes and carrots, pour some of the gravy over the meat and garnish with parsley sprigs. Pour the remaining gravy in gravy boat and serve on the side.

Lemon Chicken with Roasted Onions and Tarragon

It's lemon time again here in the desert south west so what better way to put them to use then roasting a whole chicken and adding onions as a side dish.

INGREDIENTS:

1 whole chicken (3 1/2 to 5 pounds)

3 lemons

4 small yellow onions

2 tsp dry tarragon (divided)

4 Tbsp unsalted butter, softened

2 Tbsp Dijon Mustard

2 Tbsp balsamic vinegar

1/2 cup low-sodium chicken stock

 freshly ground black pepper

Curly Parsley for garnish

PREPARATION:

Process the dry tarrigon with a spice mill. Peel and halve the onions horizontally.

Rinse the chicken, trimmed of excess fat, and patted dry. Sprinkle the cavity with t tsp of dry tarrigon. Cut one of the lemons in half and stuff one half into the cavity. Tie the legs together with butcher's string.

Squeeze the remaining lemons until you have ¼ cup of juice.

Melt the butter in a small pan and then add the lemon juice, stirring as it is added. Add 1 tsp of tarrigon and the mustard then mix well; set aside.

Brush some of the butter mixture over the surface of the chicken. Place the prepared chicken  breast side down on a rack in a shallow roasting pan. Arrange the onion halves around the chicken and also brush them with the butter mix.

Preheat oven to 375 deg. F

COOKING:

Place the roaster into the preheated oven and roast for 30 min. Pour the stock into the bottom of the roaster and spoon the vinegar over the onions. Then baste with the pan juices. Roast for another 30 min. Remove from the oven and turn the chicken breast side up. Baste with all the remaining butter mix and grind on some fresh pepper. Return the chicken and roast for an additional ½ hour or longer depending on the size of the chicken, until an instant-read thermometer inserted into thickest part of chicken thigh registers 165 degrees and juices run clear, about 1-1/2 hours total.

Remove pan from oven, and let chicken stand 10 minutes.. Arrange chicken and roasted onions on a platter. Garnish with the parsley. Carve chicken at the table. Serve with the pan juices along side.

Cod Roasted with Rosemary and Basil

Cod is a staple of the New England coast. Here is

a flavorful way to roast it with rosemary and basil along with a hint of China brought forth with the ginger and soy sauce.

 

INGREDIENTS:

2 cod fillets ½ to 3/4 lb total
4 leaves fresh basil or 1 tsp dry
1 Tbsp fresh chives or ½ Tbsp dry

2 small stalks celery

1 stem rosemary

2 tsp ginger
4 small shallots

4 cloves garlic

1½ Tbsp lemon juice

2 Tbsp soy sauce (reduced sodium)
black pepper to taste

PREPARATION:

Wash and chop the rosemary, basil, chives. Peel and mince the ginger, garlic and shallots. Finely chop the celery. Juice the lemon. Add the pepper, lemon juice, rosemary, basil, soy sauce and chives to a bowl. Wash the cod, checking for bones and cut it into serving size pieces. Add the cod to marinade  and let it marinate for about a half an hour.

COOKING:

Preheat the oven to 350ºF

Sauté the onion, leek, celery, garlic and ginger root in an oven-proof skillet with a lid, until the onion is translucent. Add the fillets to this mixture and sear all over until lightly browned.

Remove the skillet from the heat and cover. Bake for 20 to 30 minutes. Remove the cod to a waiting dish. Bring the rest of the marinade to the boil in the skillet and pour it over the cod fillets.

Buffalo Brisket for St. PATRICK'S DAY

St. PATRICK'S DAY has always been an important day for me as my father was Irish through and through. Well since we stopped eating beef, that left out corned beef also. That just wasn't acceptable, so here's my solution.

INGREDIENTS:

1 Lb. Buffalo Brisket

1-3/4 cups reduced sodium chicken broth

1 shallot

1 clove of garlic

1 rib of celery

1 tsp dried basil

black pepper to taste

3/4 cup red wine

1 Tbsp extra virgin Olive oil

PREPARATION:

Wash the brisket, pat dry and set aside. Peel the garlic and shallot, leaving them whole. Wash the celery rib, trimming and cut into 3rds.

COOKING:

Set a Dutch oven over medium heat, when warm to the touch, add the olive oil. Sear the brisket on all sides; then sauté the shallot, garlic and celery. Add the red wine and chicken broth, Basil and pepper. Braise the brisket simmering for 3 hours adding more broth if necessary.

            Serve with prepared horseradish and garnish with parsley sprigs

For St. PATRICK'S DAY

Additional INGREDIENTS:

1 small head of cabbage

3 carrots

6 small potatoes

1 cup reduced sodium chicken stock

4 oz. salt pork

PREPARATION:

Peel the outer leaves, wash and cut the cabbage in 4ths. Peel and wash the potatoes and carrots. Leave the potatoes whole, but cut the carrots in thirds. Score the rind of the pork.

COOKING:

Set a pot over medium heat, add 1 cup of chicken stock, the salt pork and ½ cup of the stock from the brisket. Bring to a gentle boil and add the vegetables. Add more broth or water to cover the vegetables. Simmer covered, until the potatoes and carrots are fork tender, about 20-30 min.

Golomki (Cabbage Rolls or Golabki) AKA "Pigs in a Blanket"

A family tradition for as long as I can remember has been Golomkis. In a "word" cabbage rolls. They are a traditional Polish dish and many other countries have variations on them… for instance the Croatians make almost the identical thing, but call them Halupkies.

  The Golomki has been traditionally served as part of a holiday meal, but we often enjoy them on no special occasion at all. Some recipes call for a tomato based sauce, however my grandparents emigrated from Poland and this is how they did it.

INGREDIENTS:  

1 lb. ground pork or chicken
1 large shallot

1 cup cooked rice (Minute)
1 Tbsp chopped dry parsley

½ tsp ground savory

1 egg
Salt and pepper to taste

1 medium head cabbage
4 oz. salt pork

parsley sprigs for garnish

PREPARATION:

Cook the rice according to directions. Mix the first seven ingredients together with your hands in a bowl and set aside.

Remove the core from the cabbage. Put the cabbage in a dutch oven, cover with water and bring to a boil with the pan covered. Simmer 'till the leaves are softened and pliable;  remove the leaves one by one as they soften. When you have 4 or 5 removed, you can start filling them. You'll need 15 to 20 leaves. Leave the head in the simmering water.

Toughen the soft leaves in cold water. Carefully slice off the thickest part of the thick central vein.

Place about 4 Tbsp. of the meat mixture near the core end of a cabbage leaf. Form an oval with the filling. Tuck the sides of the leafs and roll them into tight rolls. Continue removing the leaves from the water adding the filling and rolling until the fillings' all used up.

Put the meat filled rolls in a large dutch oven, add the salt pork and cover with water*. Simmer over low heat for 2 hours.

* Alternately the water from boiling the cabbage may be used for additional flavor.

For a Complete BOILED DINNER

  1 lb. container of Sauer Kraut.

   Peel and wash 3 carrots cutting into 3 pieces each.

   Peel and wash 4 medium potatoes and cut in half.

Skip the last sentence above, instead, place the Sauer kraut undrained in the bottom of a Dutch oven. Arrange the cabbage rolls on the kraut and add the salt pork. Gently add water* to the pot until the rolls are covered; Cover the pot and bring to a gentle boil. Turn the heat down and simmer for an hour.

After the first hour, add the potatoes and carrots to the pot. Allow the water to start a gentle boil and simmer for another hour.

Scoop out the vegetables and arrange in a serving dish. Gently lift the cabbage rolls with a slotted spoon and arrange on a platter. Garnish with parsley sprigs. Using the slotted spoon, remove the Sauer Kraut to a separate serving dish and present everything to the table.

New England Fish Chowder

Having been born in Massachusetts, I enjoyed many specialty dishes of the East Coast. The way they were prepared varied from state to state, and even town to town.
Here is a recipe for fish chowder that is my favorite. It isn't overly spicy, but has a delicate balance of flavors that allow you to enjoy the "fish". I should note, we don't use any thickeners and as such it won't hold a spoon upright as some do.

INGREDIENTS:  

1 to 1 ½  lbs cod, or other firm white fish

1-½ cups heavy cream

6 oz slice salt pork

1 shallot

1-½ cup of water from fish

1 cup of potatoes

1 bay leaf

½ tsp dried thyme, or 1 tsp fresh thyme

Fresh parsley for garnish

Fresh ground white pepper

PREPARATION:

Peel and chop the shallot. Peel and wash the potatoes and dice into ½" cubes. Wash the thyme shaking off the water, strip the leaves and chop. Wash the parsley shaking off the excess water, cut off the leafy tips and chop finely. Rinse the salt pork and cut into ¼ " slices.

Wash the fish fillets, remove any pin bones, cut into 2 or 3 large pieces.

COOKING:

Set a medium size heavy sauce pan over medium heat, add 1-½ cups of water followed by the fish. Bring to a slow boil and cover. Simmer for 15 to 20 min. or until the fish flakes easily. Transfer to a plate. Strain the water and use for further cooking.

Again, Set a medium size heavy sauce pan over medium heat let it warm a bit then lightly brown the salt pork. Add the shallots and cook until they are soft. Add the water, potatoes, bay leaf and thyme cover and cook for 20 min until the potatoes are soft.

Remove the salt pork, add the cream and the fish, breaking it into med. size pieces (It will flake while it sets), bring to a low boil. Cover, reduce heat and simmer for 5 min. Remove from the heat and let sit for 3 hours for the flavor to develop.

Return the pan to the heat, bring to a slow boil just before serving.

Sprinkle a little chopped parsley garnish. Serve with a pepper mill full of white pepper corns.

Stuffed Portabella Mushrooms

We made too much stuffing, that's why there are five!

There are so many ways to prepare Portabellas that adding another seems redundant; however the interesting twist here is using cream cheese in the stuffing. The flavors blend beautifully, nothing overpowering, just a nice medley of flavors.

INGREDIENTS:

3 large portabella mushrooms

2 oz cream cheese

3 ounce dry stuffing mix

1 small shallot

1 garlic cloves

2 ½ Tbsp white wine

2 ½ Tbsp butter

¼  tsp red pepper flakes

1 Tbsp extra virgin olive oil

2 Tbsp Panko breadcrumbs

 dash Fresh ground pepper

PREPARATION:

Wash the mushrooms and pat dry, remove stems and chop. Peel and chop the shallot and garlic.

COOKING:

Preheat oven to 350 deg.

Melt the butter in a large saucepan, mixing in the cream cheese and white wine. Stirring constantly until it thickens. Add crushed red pepper flakes. Remove from the heat and let set.

Follow the package directions on the stuffing mix for preparing it.

Set a skillet over medium heat, add oil and sauté the shallot, chopped mushroom stems and garlic until translucent. Add to the stuffing, mixing thoroughly. Then add the creamy sauce and black pepper, stirring to combine.

When well mixed fill each mushroom cap heaping. Spray a baking sheet with non-stick spray (Pam) and add the stuffed mushrooms. Sprinkle breadcrumbs on top and Bake uncovered in the preheated oven 20 minutes, or until stuffing is lightly browned.

Add a fresh sprig of parsley for garnish

Roasted Creamy Kielbasa Stew

This recipe has been around for quite a while in one form or another, and is definitely in the "good 'n hearty" category. Louisa has made several changes to suit our tastes, but I think you will find it an excellent dish on these cold wintry nights.

INGREDIENTS:

1/2 lb Kielbasa (Polish sausage, If you can find it, Boar's Head is superb)

3 medium red potatoes

1 large shallot or small leak

1 small sweet red pepper

1 Tbsp extra virgin olive oil

1 Tbsp fresh basil or ½ Tbsp dried

¼ tsp fresh ground pepper

½ cup heavy whipping cream

½ Tbsp cornstarch

½ Tbsp water 

Parsley flakes and sprigs for garnish 

PREPARATION:

Rinse off the kielbasa and cut it into 1/4" rounds. Peel the potatoes and cut into 1" cubes. Rinse the pepper, cut it in half and then cut into 1" pieces. If using fresh, wash the basil shaking off the water and chop finely. Combine cornstarch and water. Peel the shallot or leak and slice into 1/4" disks.

Using a 3 qt. roasting pan, add the potatoes, onion peppers and kielbasa. Toss to mix being careful not to break  the shallots/leaks.

Pour the oil, over meat and vegetables followed by the basil and grind on some pepper. Toss again to mix well and cover.

Preheat the oven to 350 deg.

COOKING:

Place in the oven and bake at 350 deg for 45 minutes. Remove from the oven and gently stir.  

Add the cream; re-cover and bake for an additional 30-40 minutes. Check the potatoes for done-ness then remove.

Stir in the starch mix and place the roaster on one of the burners on the stove top. Heat to a slow boil, stirring constantly as it thickens.

Sprinkle with parsley flakes and garnish with parsley sprigs

Roasted Turkey Breast with Herbs

You don't have to wait for a holiday to enjoy Turkey. With turkey parts readily available, this is an ideal way to prepare juicy, tender and flavorful meal. Needless to say this recipe will have lots of leftovers to snack on.

INGREDIENTS:

1/2 Turkey breast about 4 pounds bone-in, skin-on

4 Tbsp butter, softened

2 Tbsp fresh rosemary

1 Tbsp fresh thyme

1  tsp Ground black pepper

1 Tbsp extra virgin olive oil

Rosemary sprigs for garnish.

PREPARATION:

Wash the rosemary and thyme shaking off the excess water and finely chop. Add to the softened butter, stirring to make a smooth paste.

Wash the turkey breast and trim off any waste and excess fat. Pat dry with paper towels. Sprinkle underside of breasts with salt and pepper. Using your fingers, gently pull the skin apart from the breast meat to open up a cavity. Use a spoon to open up the cavity and spread the paste evenly over the meat under the skin. Replace the skin to cover the meat and rub the skin with olive oil and sprinkle liberally with pepper

Use a roasting pan fitted with a rack to allow circulation of heat. Place the breast on the rack skin side up and cover.

Move the oven rack to middle position to accommodate the roasting pan and cover then pre-heat to 450 degrees.

ROASTING:

Roast until thickest part of breast registers 165-170 degrees on instant-read thermometer, 60 to 75 minutes. Remove the cover after 30 min to brown the skin. Transfer the breast to cutting board, cover with a foil tent and let it rest 10 minutes before carving.

Go withes: Wrap a couple of sweat potatoes (yams) in aluminum foil, after washing and piercing the ends  potatoes with fork so the steam will escape. Pierce the sweet potatoes with fork so the steam will escape. Put them in the oven and bake about 35 minutes or until tender. Slit open and add a dollop of butter.

The pan drippings make excellent gravy if you are so inclined, but the turkey is tender and juicy so it really isn't necessary.
 

Note: the same recipe will work with a Chicken Brest, just use a whole breast and cook for about 30 to 40 min.

Crab Stuffed Portabella Mushrooms

Here we have a way to use up any leftover crab meat or you can substitute caned crab meat. The larger the caps the better.

INGREDIENTS:

2 large portabella mushrooms

½ - 1 cup crab meat

1 large shallot

1 Tbsp extra virgin olive oil
3 Tbsp sherry

1/3 cup fresh parsley
2 tsp (4-6 leaves) fresh basil
1 clove fresh garlic
2/3 cup soft breadcrumbs
1/4 tsp of pepper

PREPARATION:

Wash the Basil and shake off the water; Strip the leaves from the stalks, stack and chop finely. Peel and chop or squeeze the garlic. Wash the crab meat, checking for shells; then chop. Peel and finely chop the shallot. Wash the mushrooms and pat dry. Pop out the stems and chop for the filling.

Preheat the oven to 350 deg.

Line a 13x9x2-inch baking pan with foil; coat with nonstick cooking spray.

COOKING:

Heat a skillet over medium heat, add 1 Tbsp. olive oil and continue heating. When the oil is hot, add the chopped mushroom stems, shallot, and garlic, sauté for 3 minutes. Stir in crab and parsley; heating through. Remove the skillet from the heat; stir in bread crumbs, sherry, basil, and pepper, incorporate by stirring and mashing. Fill each cap with the mixture. Arrange mushroom caps in prepared pan. . Cover the pan with foil

Bake at 350 degree F. for 15 minutes. Remove the foil and Bake for 12 minutes longer or until mushrooms are heated through.

Remove from the pan, arranging them on a serving dish. Garnish with fresh basil or parsley.

Stuffed Clams (Baked)

Updated 12/28/11

As I promised, we've been diligently working on stuffed clams. Two of our East Coast friends were experts at making them. Our first attempt was TOO hot so we reduced the "Heat" and also the amount of salt. This is the result and as always, some changes will be tried as time goes by. Until then they are worth a try, are easy to make.

INGREDIENTS:
  

12 hard shell clams

1 cup water
1/4 cup Chardonnay or other dry white wine

1 cup bread crumbed (fresh bread shreaded)
1/4 cup crumbled saltine crackers (No Salt)
1 large egg
2-3 Tbsp butter
1 medium shallot
2 small scallions
3 Tbsp fresh parsley
1/2+ tsp Bell's seasoning
1/2+ tsp Old Bay seasoning (Reduced Sodium)
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
Paprika (Hungarian) for dusting

Our second batch 2/21/11

PREPERATION:

Wash off the clam shells, checking for signs of life - Any that don't close when touched about the open shell are dead and should be discarded. In a 3 quart sauce pan bring the water and wine to boiling, add the clams, cover the pot. Continue heating until the water/wine returns to a boil, then reduce heat to a slow boil and cook for 3 for minutes.

Check the clams and remove all that have opened. Continue to "steam" the rest until they open, another 3 or 4 min. By then any that haven't opened should be discarded. Remove the remaining open clams to a dish to cool. After the clams have cooled enough, break off the top shell and scrape the meats from the shells. Mince the clam meat. Rinse and dry the bottom shells. Alternately, use a 6.5 oz can of Clam meat (drain and reserve).

Preheat the oven to 400°F.

Roll the saltines with a rolling pin between wax paper to make crumbs. Crack the egg a beat with a fork. Peel and mince the shallot. Clean the scallions wash and mince, including 2 inches of light green tops. Wash the parsley, shaking off the water and chop finely.

Combine the minced clams, panko, saltines, and egg in a bowl and mix well. Set a skillet over medium heat, when warn, melt the butter. Add the shallot and sauté until lightly browned. Then add the sautéed shallots to the clam mixture along with the scallions, parsley, Bell's seasoning, Old Bay seasoning, black pepper, and cayenne pepper. Mix well, adding about 1/4 cup of white wine or clam juice (all in the can).

Spoon the clam mixture into the clam shells, dividing it evenly between 12 bottom shell for h'orderves, or overstuff 6 shells for an entrée. Sprinkle a dusting of Paprika over the top, then put the stuffed clams on a baking sheet.

COOKING:

Bake for about 20 minutes, or until the tops are lightly browned. Serve hot.
A nice tossed salad and a glass of chilled white wine are fine accompaniments to the clams.


Notes: Both Bell's seasoning and Old Bay seasoning are primarily East Coast items, but can be ordered from Amazon.com along with other places..

Note 2: In fact we used "Chopper Clams" for this recipe. My recommendation is to purchase "Bar Harbor" brand or from as they are outstanding and about as close to fresh as you can get.

Italian Sausage Stew

Here's a very satisfying meal in one dish, quick and easy to prepare. In fact we just enjoyed it for the umpty-umpth last night (3/12/11)

Italian Sausage Stew

INGREDIENTS:  

¾ pounds Italian sausage links (Anything BUT Johnsonville)

1-½ cups water

1/2 large sweet red pepper

2 medium red potato

1 medium carrot

1 celery stalk

1 shallot

2 Tbsp Worcestershire sauce

1 tsp fresh oregano

1/2 tsp each fresh basil, thyme and rosemary

1 bay leaf (leave whole)

Pepper to taste

1/3 cup ketchup

½ Tbsp minced fresh parsley

½ Tbsp cornstarch

1 Tbsp cold water

PREPARATION:

Remove the sausage from the casing and cut into 1” chunks. Wash and peel the potatoes, cut into chunks. Wash and peel the carrots, cut into chunks. Wash the celery and cut into chunks. Peel the shallot and cut lengthwise into strips. Wash the herbs, shaking off the water, strip from stalks and chop finely. Wash the parsley shaking off the water and mince

COOKING:

Sat a soup kettle or Dutch oven over medium heat, brown sausage; drain off any rendered fat. Add water, potatoes, carrots, celery, onions, Worcestershire sauce and seasonings. Bring to a boil reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender.

Add the ketchup, pepper and parsley; cook 12-15 minutes longer or until peppers are tender. Find and discard bay leaf.

Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir until thickens about 2 min.

Adapted from: Italian Sausage Stew published in Country Woman January/February 2000, p29

Sausage and Macaroni Cocotte

Here's a nice way to enjoy Italian flavors with a minimum of attention. Simmering the sauce with the HOT sausage and fresh basil add just the right touch of spiciness.

INGREDIENTS:

1 lb. Hot Itilian Sausage (Anything BUT Johnsonville )

24 oz. jar Bertolli Tomato &Basil Spaghetti Sauce

2 Tbsp fresh basil

6 oz. Macaroni (Fusilli, Ziti, Shells, Penne or Angel hair)

Shredded Parmesan cheese

Basil sprigs for garnish

PREPARATION:

Wash the basil, shaking off the water and strip leaves from stalk. Chop finely. Wash the sausages and pat dry.

COOKING:

Set a 3 quart sauce pan over med to low heat. Add the sauce, fresh basil and sausages. Cover and bring to a slow simmer. Simmer for 3 to 3- 1/2 hours. Stir occasional to keep it from sticking to the bottom of the pan.

Cook Macaroni according to package directions. Transfer to a colander and flush with hot water. Let drain a few minutes, then spread over a serving dish. Ladle most of the sauce over the macaroni and arrange the sausages on top. Ladle the remaining sauce over the sausages and sprinkle with the Parmesan cheese.

Garnish with basil sprigs and serve.

Pork Tenderloin with Stuffing

The tenderloin is a delightful cut of pork, so versatile in that there are so many ways to prepare it. Here is another of my wife’s creations. Almost a meal in itself, just add a vegetable or salad and enjoy.

INGREDIENTS:

¾ to1 Lb. pork Tenderloin

¼ cup butter

1 med. Shallot

1 celery stalk

2 cups water

1 Tbsp fresh marjoram

1 can Cream of Chicken soup (low Sodium)

6 oz box “Stove Top” pork stuffing mix

5 slices cooked bacon (optional)

PREPARATION:

Wash and trim the tenderloin of any fat or waste. Cut into 1 inch thick slices across the grain.

Peel the shallot and chop. Wash the celery, trim and chop. Wash the marjoram shaking off the water, strip the leaves and chop finely.

Spray an oven proof baking dish with non-stick spray. Arrange the tenderloin in a row in the center of the dish.

Preheat oven to 350 deg.

COOKING:

Set a 2 quart sauce pan over medium heat, add the butter and melt. Then add the shallots, celery and bacon and simmer until soft. Add the water and bring to a boil mixing to combine. Add the stuffing mix, remove the pan from the heat, and mix well. Cover and let rest for 5 min.

Scoop the dressing mix and arrange it around the tenderloin. Pour the soup over the dressing and pork, spreading to cover the entire top. Sprinkle the marjoram over the soup and cover with foil.

Place the dish in the center of the over and bake for 50 to 60 min. Remove from the oven, garnish with marjoram sprigs and serve.