Cabbage Casserole

I thought I had already posted this recipe, but when I looked for it tonight, I couldn't find it.  Anyway, I've made it one other time before and did it a little different tonight.  It is a recipe from The Dish Washer's Granny.

Cabbage Casserole

1 cabbage, cut up and spread in bottom of 9x13 casserole dish
1 onion, thinly sliced and layered on top of cabbage
6 slices of bacon, crumbled and grease reserved
salt and pepper to taste
1/4 c. mayo
1 can cream of chicken soup

In a small bowl, mix mayo, soup, salt and pepper, and bacon grease.  Spread the mixture on top of the layered cabbage and onion.  Top with crumbled bacon and cover with foil.  Bake at 350 for 40 minutes.

Pork Medallions with Mustard Cream Sauce

I have had my eye on this recipe since my latest Paula (Jan./Feb.) came in the mail.  I finally had the opportunity to make it last night for dinner.  DELICIOUS!!  I know you are never supposed to make changes to a recipe until after you try it the original way the first time, but I am notorious for not having a specific ingredient.  So here is the version I made.

1 pork tenderloin, trimmed and cut into 1-inch thick slices
salt
pepper
1/2 stick butter, divided into (2) 2 Tbsp. pieces
1 small onion, thinly sliced
1/2 c. white wine
1-1/2 c. heavy cream
1 Tbsp. coarse grained mustard

Sprinkle salt and pepper to taste on both sides of the tenderloin.  In a large skillet, melt 2 Tbsp. butter.  Add pork and cook on both sides.  Remove from skillet and keep warm.

Melt remaining 2 Tbsp. butter in skillet and add onion, stirring constantly, for 2 minutes.  Slowly add wine, and cook, stirring to loosen brown bits from the bottom, until the wine is reduced by half.  Add cream, and simmer for 4-5 minutes or until sauce is thickened.  Stir in mustard.  Serve immediately over pork medallions.

**Don't make this sauce ahead of time and plan to reheat to serve.  It separates.

Fancy Salad

I really have no clue what to call this exactly, but if I am having a "fancy" salad with my meal this is the one I prefer.  I've never been a HUGE fan of the spinach salad with mandarin oranges, but I will still eat it.  This one I love.

Fancy Salad

1 bag Spring mix salad
craisins
walnuts
crumbled feta cheese
bottle of Wishbone Salad Spritzers Balsamic Breeze

Can either serve in a large bowl sprinkled with craisins, walnuts and cheese allowing guests to spray as much salad dressing as they like or serve already on individual salad plates with about 10 spritzes of dressing.

Chicken, Green Bean and Rice Casserole

Mom always made this for us when we were growing up.  I can still remember it now.  In fact, I was so excited when someone from church made this casserole for us after The Bun was born.  It brought back such good memories of home for this overwhelmed Mama.  I always despised the water chestnuts in it while I was growing up, but found myself enjoying the crunch when we had it last year.  The difference was having whole chestnuts growing up and having them chopped later.  I was having some company over after church one Sunday and this is what I served.  Along with the Pecan Pie and Fancy Salad.  I'm going to give the whole recipe, but of course, omit things you don't prefer.

Chicken, Green Bean and Rice Casserole

3 c. cooked and diced chicken
1 onion, diced and sauteed
2 (14.5 oz.) cans French green beans, drained
1 can cream of celery soup
1 c. mayo
1 (6 oz.) box long grain and wild rice, cooked according to package directions
1 c. grated cheddar cheese
1 (8 oz.) can water chestnuts, drained and chopped (optional)
1 (4 oz.) can pimentos, drained (optional)
1 can french fried onion rings (optional)

Preheat oven to 300 degrees.  Mix all ingredients except onion rings together and pour into 3 quart casserole.  Bake for 25 minutes.  Add onion rings on top and continue baking until browned.

Pecan Pie

from Karo.com

Mom never made pecan pies when we were growing up because she just always assumed there was a lot to them.  Then she read the back of the Karo Syrup label and realized that pecan pies were a piece of "cake" to make.  This is the only pecan pie recipe I use.

Pecan Pie

Candy Dipped Grapes

HAPPY NEW YEAR!!

We stayed home and had a steak dinner and a side dish using our new Perini Ranch Steakhouse cookbook we received for Christmas.  We didn't celebrate with champagne, but we did have grapes.  And let me tell you, the picture doesn't do these justice.  They are so good...and SO ADDICTIVE!!  (And super simple!)  I think they would be a great addition to any tea I am hosting in the future.

Candy Dipped Grapes

white almond bark

grapes, washed and dried of any remaining water

No way for exact measurements since it depends on how many grapes you have.  Melt almond bark according to package directions.  Dip grapes into almond bark to coat and place on wax paper to cool.  Once almond bark is set, store in refrigerator and serve cold.