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Vegetable soup
In a large pot over medium heat combine the tomato juice, water, mixed vegetables,
oregano or Italian spices and salt and pepper to taste. Allow to simmer for 30 minutes.
Pork tenderloin
INGREDIENTS for 6
Combine salt and pepper; rub over pork. Place in a 13-in. x 9-in. x 2-in. baking pan
coated with nonstick cooking spray. Place one sprig of rosemary under the pork and one
on top. Bake, uncovered, at 425 degrees F for 10 minutes.
Meanwhile, in a saucepan, heat preserves and horseradish until preserves are melted;
stir until blended. Remove top rosemary sprig. Brush pork with 1/4 cup pineapple sauce.
Bake 10-20 minutes longer or until meat thermometer reads 160 degrees F. Let stand for
5 minutes before slicing. Serve with the remaining sauce.
INGREDIENTS for 50
• 1 tablespoon salt
• 1 tablespoon pepper
• 12-1/2 (1 pound) pork tenderloin
• 25 sprigs fresh rosemary
• 6-1/4 cups pineapple preserves
• 3/4 cup and 2 teaspoons prepared horseradish
INGREDIENTS for 5
Boil cut-up sweet potatoes or bake at 350 degrees F (175 degrees C) whole sweet potatoes
until tender. In a frying pan, melt the butter and brown sugar together until bubbly. Add the
orange juice and stir until smooth. Add the cut-up sweet potatoes and cook slowly, turning
occasionally until the sweet potatoes are caramelized, about 20 minutes. If syrup is too thin,
add a bit more brown sugar.
INGREDIENTS for 50
Avocados 6 50
Fresh peaches 3 25
INGREDIENTS for 6
Mix together the avocado, peach, and onion in a bowl. Pour the lime juice over the mixture
and season with salt and pepper. Toss the mixture until evenly coated.
INGREDIENTS for 50
Eggs 2 11
INGREDIENTS for 9
DIRECTIONS
1. In small bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased
8-in. square baking dish; set aside.
2. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla
just until blended; pour over crust. Bake at 350 degrees F for 15-20 minutes or until
almost set. Cool for 1 hour on a wire rack. Refrigerate for 8 hours or overnight. Serve
with fresh cherries.
INGREDIENTS for 50