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Pork Tenderloin Medallions

2 pork tenderloins
1 cup teriyaki sauce
½ cup orange juice
1/4 cup vinegar
1 T ground ginger
½ t garlic powder
4 T corn oil
1 red onion, sliced
¼ cup tomato juice
¼ cup honey
¼ cup orange marmalade
2 oranges cut in eights

The night before cooking, trim tenderloin of white skin. Whisk ½ cup teriyaki, with orange juice, vinegar, ginger and garlic. Place tenderloins in a roasting pan.

Pour teriyaki mixture over loins, turning to coat. Cover and refrigerate overnight.

Next day, preheat oven to 350. Remove pork from mixture and pat dry with paper towels. Heat oil in a large pan. Add tenderloins and onion, brown meat on all sides. Return pork and onions to roasting pan. Cook 20 minutes.

Combine remaining teriyaki sauce with tomato juice, honey and marmalade.

Remove pork from oven. Cut 4 slits ¼ inch deep along each tenderloin. Pour honey sauce in slits and over loins. Arrange sliced oranges over loins. Cook 15 minutes. Allow pork to stand 10 minutes before slicing.


Mashed Potato Casserole

5 pounds potatoes (9 large)
8 oz. cream of cheese
1 cup sour cream
1/2 stick butter
1 T finely minced onions
1 t salt
2 t pepper

Peel, wash and quarter potatoes. Place in a pot and cover with water. Cook till tender. Drain. Add butter; beat until smooth. Add cream cheese, sour cream, onions, salt and pepper. Beat with mixer until smooth and fluffy. Place in a
greased casserole. Dot with additional butter. Bake at 350 for 20 minutes. You can cover well, warm and serve the following day.


Mixed Veggies

1 cup carrots sliced ¼ inch
1 cup sliced onions
1 cup diced celery
1 head cabbage in one-inch slices
1 T sugar
2 cups water
Salt pork

Layer vegetables in a heavy saucepan. Begin with carrots, follow with onions, celery and cabbage. Add sugar, water and salt pork. Bring to a boil, reduce heat to medium. Allow to cook 45 minutes. Add two tablespoons butter and serve with cider vinegar on the side.


Lime Jello Salad

1 pkg. lime Jello
1 lb. pkg. miniature marshmallows
2 cups boiling water
1 (8 oz.) pkg. cream cheese, room temp.
1 small can crushed pineapple
1 cup whipping cream
1 cup chopped pecans

Cover Jello and marshmallows with boiling water, stir until dissolved. Allow to cool; beat room temp. cream cheese into Jello mixture. Refrigerate until mixture starts to congeal. Beat whipping cream until thick add with pineapple and pecans to mixture. Mix well and refrigerate.


4-Layer Chocolate Pie

1 cup plain flour
1 stick melted butter
1 cup chopped pecans
2 T sugar
1 (8 oz.) pkg. cream cheese
1 large pkg. instant chocolate pudding
3 cups cold milk
1 (12 oz.) tub Cool Whip
1 cup powdered sugar sifted

First layer: sift plain flour in with melted butter, 2 T sugar and pecans.

Combine; press into 9 x 13 casserole. Bake 15 minutes at 325. Allow to cool.

Second layer: cream together cream cheese and powdered sugar, add 1 cup Cool Whip. Mix this well and spread over cooled crust.

Third layer: Beat together instant pudding and cold milk until thick. Spread over cream cheese mixture.

Fourth Layer: Spread remaining Cool Whip over the top. Refrigerate.