Sugary Carrots

 2 pounds carrots, peeled and sliced

2 T butter melted

1 cup orange juice

1/3 cup brown sugar

salt and pepper to taste.

Melt butter in skillet.  Add carrots and cook 5 minutes til start to caramelize

Add OJ and brown sugar

Cook in glue 15 minutes, Salt and pepper to taste

Leczo or Margaret Melieux"s POLISH Stew

 Pronounced Lech'aa

Chopped Onions

Green Peppers

Zucchini

4-5 Tomatoes

Smoked Sausage

With a little oil in skillet, cook the onions a bit.  Add the other veggies and sausage with a little salt and cook on LO for about 30 minutes.  Allow the tomatoes to make a bit of sauce.

Serve plain or over rice, noodles, or mashed potatoes.

Easy Vegetable Medley

I was at a Lorain County Historical Society's Women's Association prep meeting last night for their annual High Tea fund raiser.  We had  a lovely dinner at the break and this is the salad that Earleen Helman brought.  It was so good.  Initially I just took a spoonful to be polite but went back for more.  It is served very chilled and was such a great accompaniment to the rest of the foods provided.

Easy Vegetable Medley

I used fresh red sweet pepper instead of pimentos and sweet onion.

1 can (15 oz.) small peas – drained

1 can (15 oz.) white corn – drained

1 can (15 oz) French cut green beans – drained

1 cup chopped sweet onion

1 cup chopped celery

1 large fresh red sweet pepper

Marinade (or dressing)

1/4 cup apple cider vinegar

1/4 cup olive oil

1/4 cup sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

Combine all and chill. 

Grilled Steak and Zucchini

1 pound baby red-skinned potatoes
1 clove garlic, smashed
kosher salt
2-1/2 T EVOO
2 t. chopped fresh rosemary
2 t. chopped fresh thyme
1 t. finely grated lemon zest
freshly ground pepper
2 medium  zucchini, sliced diagonally 1" thick
1-1/2 pounds beef tri-tip, cut lengthwise into 4 steaks
1 T fresh lemon juice
1 T finely chopped fresh parsley

1. Preheat a grill to medium high. Put the potatoes in a medium saucepan; add the garlic, 1/2 t. salt, and water to cover. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes; drain, discarding the garlic.

2. Meanwhile, mix the olive oil, rosemary, thyme, lemon zest, 1 t. salt, and pepper to taste in a small bowl. Toss the zucchini in a bowl with 1 T of the herb oil. Rub the steak with a tablespoon of the remaining herb oil

3.  grill the steak, turning once, about 10 minutes for medium rare (a thermometer inserted into the center of the steak should register 130-135 degrees).  Transfer to a plate to rest.  Meanwhile, grill the zucchini, turning once, until well marked and crisp-tender, about 10 minutes.  Transfer toa plate and prinkle with half of the the lemon juice.

4.  Toss the potaotes with the remaining herb oil and lemon juice, the parsley, and salt and pepper to taste.  Serve with the steak and zucchini.

Sunday dinner...thanx Emeril

Orange, Cumin and Cilantro Roasted Pork Loin

Ingredients

One 3 1/2-pound boneless pork loin

2 tablespoons olive oil

1 tablespoon kosher salt

1 1/2 teaspoons ground cumin

1 1/2 teaspoons freshly ground black pepper

1/2 cup freshly squeezed orange juice

1/4 cup freshly squeezed lime juice

1/4 cup white wine vinegar

2 tablespoons orange marmalade

2 tablespoons chopped fresh cilantro

Cooking Directions

Preheat the oven to 400 degrees F.

Heat a large skillet over medium high heat. Rub the pork loin well on all sides with the olive oil, and season it with the kosher salt, cumin, and black pepper. Place the pork loin, fat side down, in the skillet and cook, turning occasionally, until well-browned on all sides, 10 to 12 minutes. Remove the pork from the skillet and place it in a small roasting pan or baking dish that holds it snugly.

In a medium bowl, combine the orange juice, lime juice, vinegar, and marmalade, and whisk well to combine. Drizzle the citrus mixture over the pork.

Place the roasting pan in the oven, and cook until the pork reaches an internal temperature of 140°F, basting the pork with the pan juices occasionally. (Take care not to overcook the pork.) Should the pan juices evaporate and begin to scorch before the pork is done, add a bit of water to keep it from burning.

Remove the pork from the oven, add the cilantro to the roasting pan, and swirl it in the pan juices. Allow the pork to rest for 7 to 10 minutes before slicing. Serve the pork thinly sliced, drizzled with pan juices.

Oven Roasted Cauliflower with Roasted Shallot-Garlic Butter

Ingredients

4 large shallots, halved lengthwise

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

4 tablespoons unsalted butter (1/2 stick), at room temperature

1 teaspoon minced garlic

1/2 teaspoon freshly squeezed lemon juice

1 large cauliflower, cut into large florets

Cooking Directions

Preheat the oven to 450°F. Line a small baking dish with aluminum foil.

Place the shallots in the prepared baking dish and drizzle them with 1 tablespoon of the olive oil. Season with kosher salt and pepper. Roast until they are soft and caramelized, turning them if necessary to promote even browning, 15 to 20 minutes. Set the shallots aside to cool.

When they have cooled, finely chop the roasted shallots and transfer them to a small bowl. Add the butter, garlic, lemon juice, 1 /4 teaspoon kosher salt, and 1 /8 teaspoon pepper, and mix well to combine. Set the shallot-garlic butter aside while you grill the cauliflower.

Brush the cauliflower with the remaining 2 tablespoons olive oil and place the florets on a baking sheet. Place the baking sheet in the oven and cook until the florets are golden on the bottom edges, 4 to 5 minutes. Continue cooking, turning occasionally, until they are evenly browned around the edges and crisp-tender, 5 to 7 minutes longer. Transfer the cauliflower to a large bowl, and add the shallot-garlic butter. Toss to combine. Season to taste with kosher salt and pepper, and serve either hot or warm.

this was our RS holiday dinner recipes

Marie Pavic's Cheesecake recipe and Nissa Thompson's rolls should have been posted earlier.

Herb Marinated Pork Tenderloins

* 1 lemon, zest grated
* 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
* Good olive oil
* 2 tablespoons minced garlic (6 cloves)
* 1 1/2 tablespoons minced fresh rosemary leaves
* 1 tablespoon chopped fresh thyme leaves
* 2 teaspoons Dijon mustard
* Kosher salt
* 3 pork tenderloins (about 1 pound each)
* Freshly ground black pepper

Directions

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.


CRANBERRY RELISH-this was served over the pork

This was brought to the Falke Family by a delightful gal named Denise Houghton in Christmas 1999. We have all loved it ever since and doubt if it’s missed a holiday feast since. There’s no cooling and it will keep well in a Tupperware or freezer bag for up to a month n the refrigerator. It freezes well for up to four months.

Ingredients

1 Pound of fresh whole cranberries (When shopping, note most bags are only 12 ounces)
10 oz. Boysenberries and Raspberries... sometimes frozen raspberries and fresh boysenberries---(Can use frozen. Thaw and drain first)
2 Tart Granny Smith Apples (Peeled, cored and chopped)
1 Cup of Sugar (Opa prefers Splenda)
½ Cup of Orange Marmalade
1 Teaspoon of lemon juice (Lime juice provides an interesting kick)

Directions

Chop the cranberries in the food processor (Keep ‘em course, not too fine, imagine a chopped date texture.) Place in a pretty good sized bowkl

Next, place the peeled and cored apples in the food processor. Chop coarser than the cranberries about 3/16” chunks.

Mix in the remainder of the ingredients. Stir until the sugar (or Splenda) is dissolved.

Let rest at least a half hour before serving. Tastes best if served a little cooler than room temperature.


SAUTED CARROTS AND ONIONS

Rob and Robin Falke – a holiday favorite. This is served at our Thanksgiving meal and is wonderful with mashed potatoes and gravy.

Serves 8 to 12

1/2 to 1 lb butter

3 yellow onions – cut into onion rings

3 to 5 lbs carrots – sliced into round thin coin sizes

Salt and Pepper to taste

In large skillet place most of the butter and begin to melt. Add onion rings and begin to sauté’. After onions have cooked for a couple of minutes add Carrots and rest of butter, salt and pepper. Cover for 3 to 5 minutes, stir then cover and stir every 5 minutes. Done when some crunchy brown is on the bottom of some of the carrots.

Bon Appetite and Enjoy!