__________________________________________________ N EW YEAR’S DAY PORK TENDERLOIN Valerie Kemp ___________________________________________________ 2 pork tenderloin 3 cup brown sugar 3 heaping T garlic 1-2 tsp hot sauce 4 tsp chili powder 4 tsp cinnamon 2 tsp each of salt and pepper 3 T olive oil DIRECTIONS: Preheat oven to 350°. Mix 2 cups of brown sugar, garlic, & hot sauce if desired. Set aside. Wash tenderloin, set aside. On a piece of wax paper, combined 2 tsp cinnamon, 2 tsp chili powder, 2 tsp cumin, 1 tsp each of salt & pepper & combined well. Roll each tenderloin in the spice mixture. Heat olive oil in an iron skillet. When oil is hot enough to smoke add tenderloin(s) & sear for four mins & turn. Sear second side for 3 mins. & then add garlic mixture - packing mixture over the entire tederloin(s). Sear for 1 more min & remove from stovetop Place iron skillet in 350 degree oven for 40 mins. Remove from oven & slice tenderloin. Place on a platter & pour remaining sauce from the iron skillet over sliced tenderloin(s). __________________________________________________ F RIED SALMON PATTIES Pamela Jones ___________________________________________________ 1 can 14.75 ounces pink salmon 1 small onion salt and pepper 2 eggs 1/2 cup cornmeal 1 T flour 1 c oil DIRECTIONS: Debone the salmon - cut in small pieces & add onion, eggs, cornmeal, flour, salt, & pepper. Mixed together. If too dry, add half tsp. of water & drop into hot oil & brown. __________________________________________________ P OTATO AND SAUSAGE CASSEROLE Suzanne Lockert-Mash ___________________________________________________ 1 lb kielbasa sausage, sliced 4 medium potatoes sliced 1c asparagus, sliced 2 cloves garlic, minced 1 small yellow onion, diced 1 c shredded cheddar cheese 2 T olive oil 1 tsp dried thyme Salt and pepper DIRECTIONS: Preheat oven to 375°. Lightly grease a 9 x 13 baking dish. Slice sausage & cook in skillet with olive oil over medium heat until brown. Remove from skillet & add potatoes. Cook until they soften. Add diced onions & minced garlic to the potatoes & continue to cook until the onions are translucent. Transfer the cooked potatoes, onions, & sausage to a baking dish & gently mix in the asparagus. Pour the chicken broth over the mixture. Sprinkle thyme, salt, & pepper over the mixture. Cover dish with aluminum foil & bake for 20 mins. Remove foil & sprinkle the cheddar cheese over the top. Bake for an additional 15 mins or until it is golden brown. Serve warm. 1 c chicken broth
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