Recipe Category: Main Courses

Carol’s BBQ Pork Tenderloin

Thaw tenderloins (if not fresh).  Put together with marinade in large ziplock freezer bag.  Let marinate in fridge overnight or up to 24 hours (longer = more flavourful).

Cook on BBQ or bake in oven ’til done.  Rest, slice and serve.

 

 

 

Sesame Pork Tenderloin

Mix all ingredients together except sesame seeds.

Place in a large ziplock bag; add tenderloins & refrigerate overnight, or at least 4 hours. The longer it marinates, the tastier the meat is.

When ready to cook, take meat out of bag & save the marinade.

Place tenderloins on a greased rack in a foil-lined shallow roasting pan.

Sprinkle the sesame seeds over the top of the meat.

Bake uncovered, at 375 °F for 30 – 40 minutes, or until a thermometer reads 160 degrees. (The thermometer works well for doneness).

This marinade also works very well on chicken breasts.

ENJOY!

Erica’s Spaghetti Casserole

Cook spaghetti until soft.

Fry up ground beef, seasoning salt and onion.

Add tomato soup, mushroom soup, and water. Simmer for 10-15 minutes.

Mix spaghetti and ground beef mixture together. Put into greased casserole pan.

Layer top with shredded cheese and torn up bread crusts.

Cook at 350 °F for 1/2 hour.

Grandma Mildenberger’s Perogie Recipe

Make perogies:

Mix/prepare filling(s).  Mix dough ingredients.  Knead, then roll out to ~ ¼ inch thickness.

Cut dough into  4 – 5″ diameter circles (using a can or bowl as a template helps)

Add  2 Tbsp(?) of filling; fold and crimp.

Cook in boiling water until done.

Salt and pepper to taste; top with favourite garnish (e.g. mine is sour cream)

[Optional]

Melt  2 tbsp of oil, butter or margarine in a skillet and fry (some of the) boiled pirogies until they are turning golden brown.

Chicken & Baked Brie Ciabatta

Makes 4 Chicken and Baked Brie Ciabatta Sandwiches

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes

Preheat oven to 375 °F.
Place the split rolls on a baking sheet, cut side up.
On the top half spread the fig jam.
On bottom half; spread the mayo, top with the spinach, then with the chicken breast.
Season with salt and pepper, and top the chicken with the Brie slices.
Put in the oven for a few minutes, until the Brie begins to melt and the roll is warmed. Press the halves together and serve.

Note: You can add the spinach to the sandwiches after they are backed if desired.

Baked Fish Sticks with Dill Sauce

 Pre-heat oven to 425 °F.

Dill sauce : combine sour cream, horseradish, lemon juice, dill weed, and pepper in a small bowl.
Cover & refrigerate until ready to serve.

Crumb coating: mix bread crumbs, cheese, oregano, & paprika,& put onto a plate.

  • Rinse the fish & pat dry.
  • Dip the fish in buttermilk & then in the crumbs (both sides)
  • Place fish in a single layer in a shallow baking pan sprayed with pam.
  • Cook according to thickness of fish: 10 min./inch.
  • Remove from pan & spoon dill sauce over top.
  • Hint: You’ll get more juice out of a lemon by microwaving it on high power for 30 seconds before squeezing it!