Here is a pic of the lovely spread, which included hashbrown casserole, pork tenderloin, broccoli salad, grilled asparagus and slaw:
HASHBROWN CASSEROLE
Source: Barb Frame
Ingredients:
- 2lbs frozen hashbrown potatoes
- 1 c. sour cream
- 1 c. milk
- 1 can cream of chicken soup
- 1 med. onion, chopped
- 2 c. grated cheddar cheese
- Salt and pepper
Directions:
1. Mix it all together. Bake at 375 F until heated through and onion is soft. Top with some extra cheese at the end.
Comments:
This is one of my all time favorite comfort food recipes. I could eat pounds of this stuff. We almost always double, if not triple this recipe when making it for a crowd!
Source: Barb Frame
Ingredients:
- 1/3 c. soy sauce
- 1/4 c. oil
- 1/4 c. sherry
- 1/4 c. ketchup
- 2 tsp white wine vinegar
- 2 green onions, chopped
- 2 cloves of garlic, minced
- 1 tsp ginger
- salt and pepper
- 2 pork tenderloins
Directions:
1. Combine marinade ingredients. Marinate pork all day.
2. Remove pork from marinade and grill.
3. Simmer leftover marinade over low heat.
4. Slice grilled pork and pour marinade over the sliced pork.
Comments:
This pork is AMAZING! It is my favorite way to do tenderloin. The reduced leftover marinade is so tangy and flavourful. With the right sides, you can defnitely fancy it up enough to serve to guests.
BROCCOLI SALAD
Source: Mary Lou Price
- 2 heads of broccoli
- 1 red onion, sliced
- 1/2 c. raisins
- 1 c. shredded cheese
- 1 c. mayo
- 1/4 c. white sugar
- 2 tbsp vinegar
Directions:
1. Chop broccoli, onions, raisins and cheese. Combine.
2. Combine mayo, sugar and vinegar. Pour over salad and mix.
3. Let sit for 2 hrs and serve.
Comments:
Another oldie but a goodie! This broccoli salad is always a hit. My old rommate used to add maderine oranges, which was pretty good too.
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