January Cooking Group - 2009 - 30 minute meals

Honey Barbeque Pork Tenderloin

Alisha Jeppesen

 

½ Pork Tenderloin, cut into thin slices or large chunks

½ Onion thinly sliced

2 TBS butter or olive Oil

¼ Cup BBQ sauce

2 Tsp. Lemon juice

3 TBS honey

¼ cup water

 

Melt butter in pan, add onion and cook until tender (5 min)  Then add your pork, season with salt and Pepper.  Cook pork until done and has a nice brown color.  Mix BBQ sauce, Lemon Juice water and honey in a bowl.  Add to pork and onion.  Also this to gently boil and reduce down (about 10 minutes).  We like to eat over mashed potatoes but it would also be good over rice.

 

Chicken and Rice

 

4-6 chicken breasts (or chicken pieces)

2 cups rice

2 cups milk

2 cans cream soup

1 pkg dry onion soup mix

cheese (optional)

 

Mix milk and soups in a bowl. Add rice and chicken and pour into a

large pan. Cover with foil and bake at 350 degrees for 1 to 1 1/2

hours. Stirring it a couple times while it is cooking will help keep

the outside from being more done than the inside. Top with cheese the

last 15 minutes if desired. This can also be cooked in a crockpot on

low for 7-9 hours or on high for 3-4 hours.

 

Cranberry Salad

 

1 pkg fresh cranberries

4-5 apples, cored

4-5 oranges, peeled

2 cups sugar

1-2 cups miniature marshmallows

1 8 oz container thawed whipped topping

1 cup chopped walnuts

 

Grind cranberries, apples, and oranges using a meat grinder (I use the

grater part of my food processor. I think that pulsing it in the

blender would work also as long it wasn't blended too much. You want

small pieces). Strain out the juice and throw away. Stir the sugar

into the fruit mixture and put in refrigerator overnight (since this

makes a lot, I usually freeze 1/2 of it here). Just before serving,

add whipped topping, marshmallows, and chopped nuts.

 

Chipper Trout/Fish

 

2 lbs. of trout or other fresh fillets

1/2 cup Caesar salad dressing

1 cup crushed potatoe chips

1/2 cup shredded cheddar cheese

 

Dip filets in salad dressing and place in greased casserole dish.  Combine chips and cheese and sprinkle over fillets. Bake at 500 degrees for 15 minutes.  Serves 4.

 

Buttery Dill Carrots

 

bagged baby carrots - whatever your desired amount

1-2 Tbsp butter

dill

 

In microwave covered bowl, put the carrots and a little water in and cook for 5 minutes.  Drain and add the butter and sprinkle dill on the carrots.  Mix it enough to coat the carrots and serve warm.