It’s the holidays, and that means delicious food!
Before the 1950s, everyone used lard, which made the best pie crusts. My mom used it all the time and she also used bacon grease. My dad’s fried eggs had to be fried in bacon grease. My relatives down in Kentucky made their country gravy with their leftover bacon grease.
I want to make an overnight blueberry french toast bake. It is so delicious especially with a scoop of whipped cream on it. If you are having a breakfast brunch during your holiday, I know everyone will surely tell you how delicious it was. I took it to a friend’s church brunch — they rave about it. A little boy around three or four had his mom get him some three times. She said he is a very picky eater but he loved it. (I do have to tell you it is very rich and fattening.)
I love sauerkraut. I like it way better when I fix a pork roast with my seasonings and onions. Halfway through I’ll put the sauerkraut in (I rinse it in water first), then finish baking the roast. I love it over mashed potatoes or with kielbasa. New Year’s Eve parties always serve sauerkraut at midnight. Each holiday has its own favorite food.
I hope you all will have a nice Christmas. If you need a recipe, just reach out and I can find whatever you want to make. Enjoy shopping for your family and friends!
Until next time, enjoy these recipes.
Herb and Onion Pork Tenderloin
• 1 lb. pork tenderloin, well-trimmed
• 2 cups sliced onions, separated into rings
• 2 cloves of minced garlic
• 1 tbsp. water
• 1/2 tsp. rosemary
• 1/4 tsp. thyme
• 1/4 tsp. salt
• 1/8 tsp. pepper
Heat oven to 375 degrees. Spray rack from broiling pan with vegetable oil spray. Cut a lengthwise slit down the center of the tenderloin but not through the bottom. Open tenderloin so it lays flat (cut side down); placed on prepared rack. In a medium saucepan, over medium high heat, saute onions and garlic in one tbsp. water until tender; stir in seasonings. Spread onion mixture over tenderloin. Bake at 375 degrees for 40 minutes or until meat is done.
• 7 eggs
• 4 cups of milk
• 1 tsp. dry mustard
• 7 oz. package herb cubed stuffing
• 2 tbsp. minced parsley
• 2 1/2 cups grated sharp cheddar cheese
• 3 cups cubed ham
Beat eggs, milk, and dry mustard. Stir in stuffing, parsley, cheese, and ham. Pour in oblong glass baking dish, bake at 325 degrees for one hour, uncovered.
• 1 lb. ground beef
• 1 package dry onion soup mix
• 2 (16 oz.) cans pork and beans
• 2 (16 oz.) cans kidney beans
• 1 tbsp. prepared mustard
• 1 cup brown sugar
• 1 (16 oz.) can tomato sauce
Saute the ground beef until it loses red color. Put in large casserole. Add remaining ingredients. Do not drain the beans. Mix well. Bake at 350 degrees for 60 to 90 minutes until brown on top.
Surprise Scalloped Potatoes
• 1 (2 lbs.) package frozen hash browns (partly frozen)
• 1 (16 oz.) carton sour cream
• 2 cups shredded Colby or sharp cheese
• 1 cup shredded Monterey jack cheese
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1 (2 oz.) jar pimento, drained
• 1 tbsp. chicken bouillon
• 1/8 cup margarine
Combine all ingredients except half cup Colby and mix. Turn into buttered baking dish. Bake at 350 degrees for 55 to 60 minutes. Top with remaining cheese. Bake five minutes. Let stand another five minutes.
Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at firstname.lastname@example.org.