Roasted Beef Tenderloin with Basil-Curry Mayo

vegetable oil cooking spray
2 t. cumin seeds
2 t. coriander seeds
3 cloves garlic
1/4 t. kosher salt, plus 2 teaspoons
1 t. freshly ground black pepper
2 T. extra virgin olive oil
1 (3.5-4 pound) beef tenderloin, trimmed

Mayo:

1 c. mayonnaise
1/4 c. mascarpone cheese, at room temp
1/3 c. finely chopped basil leaves
1 T. curry powder
1 t. smoked paprika
kosher salt and freshly ground pepper

For the beef:

Arrange an oven rack in the center of the oven and preheat to 400 degrees. Spray a heavy baking sheet with the cooking spray. Set aside.

In a mortar and pestle, or spice grinder, finely grind the cumin and coriander seeds. Heat a small skillet over medium heat. Add the spices and cook for a few seconds until aromatic and toasted. Put the spices in a small bowl. Chop the garlic on a cutting board and sprinkle with 1/4 t. salt. Holding a chef's knife at 45 degrees angle, scrape the garlic and salt together to form a paste. Add the garlic paste to the bowl with spices. Add the remaining 2 t. salt, black pepper, and oil and stir until smooth. Put the meat on the prepared baking sheet and rub with the spice mixture. Roast for 35-40 minutes or until a meat thermometer in the thickest part reads 125 degrees for medium-rare. Remove from the oven and transfer the meat to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes.

For the mayo:

In a small bowl, whisk together the mayo, mascarpone, basil, curry, and paprika until smooth. Season with salt and pepper to taste.

To serve:

Slice the meat into 1/4 inch thick slices and arrange on a platter. Spoon the mayo mixture into a bowl and serve alongside the meat.

Individual Scalloped Potatoes

8 whole medium potatoes
1 stick butter
1 c. shredded cheddar cheese
1/2 c. scallions, sliced
12 t. half and half
salt and pepper

Pierce potatoes with fork, sprinkle with salt, wrap in damp paper towel and microwave for 15 minutes. Potatoes should be firm. Set aside and let cool until they can be handled, then slice.

Place 1/2 T. pats of butter in each mold of a muffin pan. Add a slice of potato, a pinch of salt and pepper, then cheese and scallions. Repeat layers once or twice. Top each mold with another pat of butter and drizzle each with 1 t. half and half.

Bake in the oven at 400 degrees for 20-25 minutes until cheese is melted and potatoes are brown.

Green Bean Casserole

Topping:

4 slices white sandwich bread, torn into quarters

2 T. unsalted butter, softened

1/4 t. salt

1/8 t. pepper

3 c. canned fried onions (6 oz. can)

Beans and Sauce:

salt

2 pounds green beans, ends trimmed and halved

3 T. unsalted butter

1 pound white mushrooms, wiped clean and broken into pieces

3 medium garlic cloves, minced

pepper

3 T. flour

1-1/2 c. chicken broth

1-1/2 c. heavy cream

For the topping: Pulse all ingredients in a food processor or blender until coarse crumbs. Set aside.

For the beans and sauce: Adjust oven rack to middle position and heat to 425. Fill large bowl with ice water. Bring 4 quarts water to boil. Add 2 T. salt and beans. Cook beans about 6 minutes. Drain in colander and plunge into ice water. Spread on paper towel lined baking sheet.

Add butter to the bean pan and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 t. salt, and 1/8 t. pepper. Cook about 6 minutes, stirring occasionally. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to a simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced, about 12 minutes. Season with salt and pepper to taste.

Add beans to sauce and stir until evenly coated. Arrange in a 9x13 baking pan. Sprinkle with breadcrumb topping. Bake until top is golden and sauce is bubbly, about 15 minutes. 

Jolene Collier's Chocolate Zucchini Bread

1/2 c. butter, softened
1/2 c. oil
1-3/4 c. sugar
2 eggs
1 t. vanilla
1/2 c. sour milk
4 T. cocoa powder
1 t. baking soda
1/2 t. baking powder
1/2 t. cloves
1/2 t. cinnamon

2 cups flour
2 c. shredded zucchini
1/2 c. chocolate chips
1 t. salt
1/2 c. nuts (optional)

Add together butter, oil, sugar, eggs, vanilla, and sour milk. Mix for 2 minutes at medium speed. Add zucchini. Sift all dry ingredients together. Mix dry ingredients with wet ingredients. Stir in chocolate chips and nuts. Bake at 375 degrees for 45-50 minutes in a greased and floured 9x13 pan.

Stuffed Jalapeno Tortilla Bites

1 large package of flour tortillas
1/4 c. butter
1/2 c. finely diced onion
1 -8 oz. cream cheese
8 slices bacon, cooked and crumbled
1 small tomato, finely chopped
1/3 c. jalapeños, finely chopped

Saute onions in butter until soft. Add cream cheese and and blend with a mixer until creamy. Fold in bacon, tomato, and peppers. Stuff into tortillas and fold over. Cut into wedges and serve.

Pot Pie

3 c. chopped meat of choice (chicken, beef, turkey)
veggies of choice (potatoes, carrots, broccoli, peas, onions, etc.)
1 T. worchestershire sauce
salt and pepper to taste

Combine all in a saucepan. Cover with water and cook until veggies are soft and meat is tender. Drain water. Pour all into a 9x13 pan. Combine with gravy flavor of choice (chicken, turkey, brown, mushroom).

Crust:
1 c. flour
1/4 t. salt
1 t. baking powder

Mix and cut in 1/2 c. shortening.

1 egg, beaten
3 T. milk

Mix with a fork and add to flour mixture. Stir gently until combined. Roll out like a pie crust. Top the chicken and veggie mixture. Bake at 375 degrees for 35-40 minutes.

Lime Slush

12 oz. can minute maid limeade
2 c. sugar
7 c. water
4 drops green food coloring

Mix all and pour into freezer bag. Freeze. When ready to use, remove from freezer and let sit for 5-10 minutes. Break it up in bag and put in a punch bowl. Add 1/3 of a 2 liter bottle of sprite.

Janalee's Macaroni Salad

1 lb. small macaroni, cooked and drained
2 c. (or less) chopped celery
1- 4 oz. jar chopped pimentos
1/2 c. green onions
3 hard boiled eggs, chopped
1 c. mayo
1/2 c. sour cream
1 T. lemon juice
1/4 c. sweet pickle relish
salt and pepper to taste

Combine all. Serve warm or chilled.

Nicole's Broccoli Salad

chopped broccoli
shredded cabbage
chopped celery
craisins
toasted slivered almonds

Eyeball the ingredients according to how much you want to make.

Dressing:
Start with 1/3 c. greek yogurt and add mayo to make a full cup. Add 2 T. vinegar and 1/8 c. sugar. Mix well. Gently toss with the salad. Add the almonds right before serving.

Courtney's Rice

You have to follow this recipe exactly as written.

4 c. rice (cooked in a rice cooker)

1/2 c. butter
1/4 c. olive oil
2 chopped onions (saute in the butter and oil)

Add:
2 t. season salt
8 chicken boullion cubes
1/2 c. lemon juice

Mix gently with rice and serve.

Spiced Wedding Punch

2 lbs. sugar
16 cups water
1 bengal spice tea bag*
1 apple spice tea bag*
2 cups lemon juice
2 cups orange juice (not concentrate)
8 cups ginger ale
sliced oranges and lemons

Heat sugar with 1/2 of the water. Add tea bags and steep for 10-15 minutes. Add everything else except oranges and lemons and stir well. Serve warm with lemon and orange slices floating on top.

*these are herbal teas. You can use a sweet & spicy one or an orange spice one as well.

Grandma Stahle's Caramels

4 cups sugar
1/2 lb. butter
2 cups white corn syrup
2 tall cans evaporated milk
2 t. vanilla

Stir sugar, butter, and syrup in a heavy pan. Cook over medium heat until mixture boils well. Add evaporated milk a little at a time so mixture doesn't stop boiling. Stir constantly with a wooden spoon. Cook to 230 degrees. Remove from heat and add vanilla. Do not scrape sides or bottom of pan into finished caramel. Pour into buttered pan and cool. Cut into small squares and wrap each piece in waxed paper.