Recipes

I have been out of touch due to some computer trouble. I am still in Vermont and had to get my DH to overnight another laptop up here from CT. Needless to say this laptop does not have my pics on it so I have nothing to show you. I have decided to post a few recipes as they do not require photographs.


First let me thank Brenda, Donna, Jen, and Pokua for participating in the PIF (pay it forward). I really do look forward to stitching something wonderful for each of you! I have started on the first but am also quite busy with upcoming exchanges so it may be a while. I have one more slot for a PIF participant, if you are interested just send me an email.

Now for those recipes...

For those that enjoy a good cookie here is a recipe for:

Snickerdoodles

1/2 C butter or margerine
1/2 C Butter flavored crisco shortening
1 1/2 C sugar
2 eggs
2 3/4 C flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
3 tbsp sugar
3 tbsp cinnamon

Preheat oven 400. Mix butter, shortening, 1 1/2 c sugar, and eggs thoroughly. Measure flour by sifting method. Blend flour, cream of tartar, baking soda, and salt. Add to butter mixture. Shape dough into 1" balls. Roll in mixture of 3 tbsp sugar and cinnamon. Place 2" apart on ungreased baking sheet. Bake 8-10 minutes. These cookies puff and then flatten out.

Yield: 6 dozen

For those that enjoy the "other white meat" here is a recipe for:

Pork Tenderloin

1 T Olive Oil
1 Clove garlic,minced
1 tsp dried rosemary
1 tsp dried thyme
1/4 tsp pepper

Mix all ingredients and coat pork - roast 375 for 35 minutes (use a meat thermometer ~ internal temp should read 160). Broil on top rack 5 minutes to brown, let stand 5 minutes before slicing.

For an easy and tasty breakfast dish:

Omelet for two

1/4 pound good thick-cut bacon
1 tbsp unsalted butter
1 cup medium-diced Yukon Gold potato
1/2 cup chopped yellow onion
1 T minced jalapeno pepper
5 extra-large eggs
2 T milk or cream
1 tsp kosher salt
1/2 tsp freshly groud pepper
1/4 cup chopped scallions, white and green parts
4 oz extra sharp ceddar, diced, plus grated for garnish

Preheat 350. Cut bacon crosswide in 1" pieces. Cook bacon in 8" ovenproof saute pan over medium-low heat 5-7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard fat from pan. Add butter to pan, then add yellow onion and potato. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.

Meanwhile, in a medium bowl beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced cheese. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15-20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated cheese and bake another minute. Serve hot directly from the pan.

Until next time...