Archive for March, 2010

Kind of a yucky day here in the neighborhood. Gray skies, off and on rain, that has turned into torrential downpours. A good day to lay in bed all day long and either read great books, or watch some of those DVR’d programs that I’ve been meaning to get to.

Instead of napping, I studied for my cardiovascular system test tomorrow and I made myself a wonderful meal of Pork Tenderloin with a brown sugar wine reduction sauce laced with dried prunes and dried apricots which fluff up nicely in the sauce while roasting (I didn’t use any dried apple rings, mainly because I didn’t have any). I served mine with a side of yummy mashed potatoes with a dab of butter.

Pork Tenderloin with Dried Fruit

2 lbs. lean pork tenderloin
1 cup dried apricots
1 cup dried prunes
1 cup dried apple rings
1 cup white wine (add more if you want more sauce)
2 cups brown sugar
Place pork tenderloin into baking pan. In a large ziplock bag, place the apricots, prunes, apples, white wine and brown sugar. Seal and mix until brown sugar has dissolved. Pour mixture over the tenderloin, arranging fruit around the tenderloin in the sauce.
Cover with foil and bake at 350° for 1 ½ – 2 hours or until pork is no longer pink.

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It’s been a while since I’ve posted on my blog. I’ve been really busy with school, and then I got the spring time bug. The weather for the past five days has been gorgeous here in UpState NY. Mid to upper 60’s, and lots and lots of sunshine. And because the weather is so beautiful, I can’t wait to get the grill going and have me a yummy grilled hamburger. There is nothing, absolutely nothing, like a hamburger fresh off the grill and the only thing that makes it even better is having some homemade macaroni salad with it.

Many years ago, when I first got married, I wanted a mac salad that was both flavorful, and something different than what everyone else was making and with a few tweeks to standard recipes, I have a winning combination. I’ve been making my mac salad for over 35 years, and when we have a family gathering that requires a picnic salad, of course everyone wants this salad.

It makes a ton, so it’s great for pot lucks, family gatherings, and such…

Mmmmmm, doesn’t this look yummy!!!

Macaroni Salad ~ ala Anna

1 lb. elbow macaroni, cooked per package directions (I’ve used elbows, wheels, shells, any smaller pasta will do)

6 hard boiled eggs, peeled and mashed with fork

1 large green or red pepper, diced

1 bunch of scallions, diced

2 large carrots, shredded

1 quart of Hellman’s mayonnaise

1 package Good Seasons Italian seasoning

Mix all ingredients together in a large bowl, chill for at least 3 to 4 hours before serving. I chill mine overnight so that all that great seasoning melds together nicely.


Printable Recipe

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