Sheer
elegance describes this week's menu.
What more can I say?
This entree is made with a small amount of orange juice,
but don't let the idea keep you from trying it. It adds
just the right amount of extra flavor, but doesn't cause
it to be too sweet.......
Try this recipe out on family or friends and it's
guaranteed to be a hit.
There are a couple of ingredients you may not normally
keep around the house, but venture out this week.... be daring!!!! You
won't regret it, I promise...
Entree
Garlic Roast Pork
1 3-4 lb. roast pork loin
1-1/2 teaspoons garlic powder
2 tablespoons orange juice
1 tablespoon vegetable or canola oil
1 tablespoon wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano, crumbled
1 large onion, sliced
Ingredients for gravy:
4 cups water
1/4 cup flour
1/3 cup orange juice
2 tablespoons wine vinegar
1 tablespoon sugar
Preheat oven to 350 degrees.
Using a sharp knife, make shallow cuts across the roast in a diamond-like pattern.
In a blender, puree the garlic
with the orange juice, oil, wine vinegar, salt, pepper and oregano. Rub the mixture
all over the roast. Put the onion in the center of a roasting pan, place a rack on
top of the onion, and place the roast on the rack. Roast the pork loin in the oven,
covered with lid or foil, for 2-1/2 to 3 hours or until done. Transfer to a carving
board. Cut the roast into serving-size slices, arrange slices on a platter and keep
warm, covered.
Make the gravy:
Transfer 2 tablespoons of the
fat from the roasting pan to a saucepan and pour off the remaining fat from the pan
juices. Add the water to the roasting pan, and heat over a high heat, scraping any
of the brown bits. Add the flour to the fat in the saucepan, cook over low heat,
whisking, for 2 minutes. Whisk in the orange juice, vinegar and sugar, simmering and
whisking for five minutes and season with salt and pepper.
Serve the pork with the gravy
and garnish with fresh parsley sprigs, if you wish.
Side
Dishes
Scalloped Corn
1 1-lb. bag frozen corn
4 tablespoons butter
1 small onion, chopped
1/3 cup chopped green pepper
2 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dry ground mustard
Dash of black pepper
3/4 cup milk
1 large egg, slightly beaten
1/3 cup fine dry cracker crumbs
1 tablespoon butter, melted
Cook corn according to package
directions.
Heat oven to 350 degrees.
Melt 4 tablespoons butter in a saucepan over medium heat.
Saut� onion and green pepper in butter for about 2 minutes, stirring
occasionally, until onion is tender, then remove from heat.
Gradually stir in milk. Heat to boiling, stirring constantly.
Boil and stir for one minute, then stir in corn and egg.
Pour into an ungreased 1 quart
casserole dish.
Mix cracker crumbs and 1
tablespoon melted butter.
Sprinkle over corn mixture. Bake uncovered for 30-35 minutes or until
bubbly.
Bow Ties with Bacon, Onion,
& Tomato (mmmm...........)
8 slices of bacon, chopped fine
4 tablespoons oil
2 large onions, chopped
1 lb. bow-tie pasta
2 large tomatoes, chopped
1/2 cup water
1/2 teaspoon dried hot red pepper flakes (or to taste)
3 tablespoons dried parsley
1/2 cup grated Parmesan cheese
In a large skillet, cook the
bacon over moderate heat, until crisp and transfer each piece to a bowl.
Pour off all but 2 tablespoons of the fat from the skillet, add the oil, and
then saut� onion over moderate heat, until golden brown.
In a pot of salted boiling water, cook the pasta until done.
While the pasta is cooking, stir the tomato into the onion mixture with the 1/2
cup water, red pepper flakes and salt to taste. Simmer the sauce, stirring, for 5
minutes and stir in the parsley and the bacon.
Drain the pasta well, add to the sauce and toss it well.
Add the parmesan cheese and toss the pasta again.
Serves 4, but may be doubled for a larger crowd.
Dessert
Cherries & Berries on a
Cloud
For the crust:
1-1/2 cups flour
1 cup butter, softened
1/2 cup powdered sugar
Heat oven to 400 degrees.
Beat all ingredients with electric mixer for 1 minute, scraping bowl constantly.
Continue beating for 2 more minutes or until creamy.
Spread in an ungreased 13X9X2
inch pan. Bake 12-15 minutes or until edges are golden brown.
Cool completely, then put filling on top:
Filling:
1 8-oz. package of cream cheese,
softened
3/4 cup sugar
1 teaspoon vanilla
2 cups heavy whipping cream
2-1/2 cups miniature marshmallows
1 can cherry pie filling
1 teaspoon lemon juice
2 cups sliced strawberries or 1 package (16 oz.) frozen strawberries, thawed
1 cup sliced peaches
Prepare and then bake pastry
crust.
Beat cream cheese, sugar and vanilla in large bowl with
electric mixer on medium speed until smooth.
Beat whipping cream in chilled medium bowl on high speed until stiff. Fold
whipped cream and marshmallows into cream cheese mixture; spread over the crust.
Cover and refrigerate for at
least 8 hours, but no longer than 48 hours.
Mix pie filling, lemon juice,
strawberries and peaches. Cut dessert into serving pieces and serve with fruit
mixture.
Cover and refrigerate any
remaining dessert.
Beverage Suggestion: After
dinner, try this:
Brandy Alexander:
2 tablespoons brandy
2 tablespoons dark creme de cacao
2 tablespoons heavy cream
freshly grated nutmeg to taste (or McCormick's seasoning)
In a cocktail shaker, combine
the brandy, creme de cacao, and 1 cup ice cubes. Shake the mixture well and strain
it into a stemmed cocktail glass. Sprinkle the Brandy Alexander with the nutmeg.
Makes 1 drink.
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