Kat Food

Things we like to eat.

Random

  • Honey Dijon Sauced Pork Tenderloin

    Marinade:
    1/4 c olive oil
    1/4 c white wine
    1 T balsamic vinegar
    1 T honey
    1 T Worcestershire sauce
    1/4 t salt
    1/8 t black pepper
    1/4 t granulated garlic
    1 t Italian seasoning
    1 1/2 lbs pork tenderloin
    Sauce:
    3/4 white wine
    1 T chopped onions
    1 c whipping cream
    3 T Dijon mustard
    1 T honey
    1/8 t white pepper

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  • Shrimp Dip

    8 oz. cream cheese, softened
    1/4 c. fresh lemon juice
    1 lb. shrimp meat, boiled, &
    chopped
    2 c. finely chopped green onions
    1 c. mayonnaise
    Louisiana hot sauce or cayenne
    pepper to taste
    1 Tb. Worcestershire sauce
    Salt, to taste

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  • Fruit Medley Punch

    20 oz. frozen strawberries in syrup, thawed
    3 c. each apricot nectar & cold water
    1 c. lemon juice
    6 oz. frozen orange juice concentrate, thawed
    1 c. sugar
    36 oz. ginger ale, chilled

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  • Maple Pecan Pie

    9″ unbaked pastry shell
    3 eggs, beaten
    8 oz. bottle pure maple syrup
    1/2 c. firmly packed light brown sugar
    2 Tbs. margarine, melted
    1 tsp. vanilla extract
    1 1/4 c. pecan halves or pieces

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  • Taco Salad

    1 can kidney beans
    1 lb. ground beef
    1/4 c. chopped onion
    1 Tb. chopped green chilies
    8 oz. cheddar cheese, grated
    1 bag taco chips, crmbled
    8 oz. bottle Russian dressing
    2 tomatoes, diced
    1 head lettuce, shredded

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  • Black Forest Cheesecake

    1 graham cracker crust
    16 oz. cream cheese, softened
    2/3 c. granulated sugar
    1 tsp. vanilla
    2 eggs
    1 c. semi-sweet chocolate chips
    1/4 c. whipping cream
    21 oz. cherry pie filling

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  • Chocolate-Covered Cherries

    1 (14-ounce) jar of cherries, with stems
    Amaretto to cover
    1 (12-ounce) package semisweet chocolate chips
    1 ounce paraffin

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  • Crispy Chicken Wings

    1/2 c. margarine
    3 lbs. chicken wings
    1 c. unsifted all purpose flour
    1 tsp. onion salt
    1/2 tsp. pepper

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  • Classic Fresh Coconut Cake

    1 Fresh coconut to yield 1 cup fresh coconut liquid and 2 cups firmly packed grated fresh coconut meat (1 cup for cake batter and 1 cup for icing)
    Milk or cream (if coconut does not yield a full cup of liquid)
    Shortening and flour to coat pans
    3 cups (10 1/2 ounces) sifted cake flour or White Lily all-purpose flour
    1 tablespoon baking powder
    1/2 teaspoon salt
    4 large egg whites
    1 cup (2 sticks) unsalted butter, at room temperature
    2 cups granulated sugar
    1 teaspoon vanilla extract
    Seven-Minute Icing (recipe below)
    1/2 teaspoon coconut extract (optional)

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  • Thai Chicken Noodle Salad with Peanut Dressing

    1 lb. grilled or poached boneless chicken breasts
    1 lb. vermicelli
    1/2 lb. snow pea pods
    1 head red leaf lettuce, separated
    into leaves, washed & dried well
    1 red bell pepper, cut into strips
    2 small cucumbers, thinly sliced
    4 green onions, cut diagonally into thin slices
    Peanut Dressing:
    1/2 c. creamy peanut butter
    1/2 c. plain yogurt
    1 Tb. low sodium soy sauce
    1 clove garlic
    2 Tbs. Oriental roasted sesame oil
    3 Tbs. chopped cilantro
    2 Tbs. rice vinegar

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