Since my parents were MIA this past week, B & I had a dinner party for my youngest brother's birthday. It was a success - as in no one left hungry. Here is the recipes for the menu as promised...
*** Note: pictures are unprofessional so don't hate on them. Donations will be accepted toward a purchase of a new professional camera to capture the pure awesomeness of my food.
Homemade Tenderloins
There isn't a recipe documented in my family for this so I'm giving you my best description on what to do.
You'll need:
Pork sandwich chops or boneless butterfly pork chops
Saltine crackers
Eggs
Hamburger buns
Olive oil
Cut pork sandwich chop into two (can be kept as one if you want a thicker, bigger, meatier sandwich). Tenderize your meat as desired (I use the meat tenderizer from Pampered Chef - it's divine - you need it). Set aside. Separate egg yolks from egg whites (p.s. it's healthier when you don't use the yolks!), add a bit of water and whisk. You only need 2-3 egg whites - this is your glue. Set aside. Crush as many saltines as needed using a rolling pin and a gallon Ziploc bag - this is your breading so make sure they're pretty fine. Take tenderized pork, coat in egg white/water mixture and cover in crushed crackers. Place olive oil in skillet pan (enough to cover the bottom) and heat over low setting. Add prepared tenderloin and fry until golden brown or desired color. While tenderloin is frying, put butter on hamburger buns and toast on a griddle until golden brown. Remove tenderloin from frying pan ensuring any excess oil has dripped off. Place cooked tenderloin on toasted hamburger bun, add condiments and enjoy.
Sour Cream Hash Browns
Can be cooked one of two ways: 3 1/2 - 4 1/2 hours on low in 4- to 6-qt crock pot or at 350 degrees for 1 hour in oven or until golden brown on top and potatoes are cooked through (I usually choose the latter).
Ingredients:
10 3/4 oz. can cream of mushroom soup or cream of chicken
1 cup sour cream, fat-free or regular
1 1/2 - 3 cups shredded cheddar or Monterrey Jack, cheese
30-oz. pkg. frozen cubed or shredded hash brown potatoes
1. Spray slow cooker or casserole dish with non-stick cooking spray.
2. Combine soup, sour cream, and cheese in medium bowl. Mix well.
3. Add 1/2 hash browns into soup, SC and cheese mixture. Mix well. Add other half of potatoes and mix until all ingredients are mixed well.
4. Put mixture into casserole dish or crock pot.
5. Cook as directed above.
Funny Cake
This is a family recipe...as in I've never had this cake made by anyone else than my mother or myself. I've never even heard of anyone who knows of this cake. It's extremely moist and muy delicioso.
Sift into ungreased cake pan (or mixer bowl as I do):
3 cups flour
2 cups sugar
1/2 cup cocoa
2 tsp. baking soda
1 tsp. salt
Make 3 holes in mixture: in the first hole put 2 tsp. vinegar, 2nd hole put 2 tsp. vanilla, and 3rd hole put 2/3 cup vegetable oil. Blend with fork or spoon. Over all mixture pour 2 cups cold water and mix well (I use my mixer which btw is a Kitchen Aid Artisan compliments of my parents as a wedding gift - you NEED one). Bake at 350 degrees for 35 minutes. Do not try to take the cake out of the pan.
French Silk Frosting
2 2/3 C. conf sugar
2/3 C. soft butter (10 2/3 T.)
2 oz. unsweetened chocolate
3/4 tsp. vanilla
2 T. milk
In small mixer bowl, blend sugar, butter, chocolate and vanilla on low speed. Slowly add milk; beat until smooth.
Happy Cooking!
(Ann - not Ray - although it may be confusing)
