Enjoy this delicious, elegant dinner with family or as a casual party with friends!
Bacon and Herb-Crusted Beef Tenderloin Roast
(6 servings)
- 2-pound beef tenderloin roast
- Salt and pepper to taste
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh oregano leaves
- 2 teaspoons chopped, fresh rosemary leaves
- 1 clove garlic, crushed
- 2 teaspoons vegetable oil
- 6 slices bacon
- Heat oven to 425°. Rub beef roast with salt and pepper. Mix parsley, oregano, rosemary, garlic, and oil in medium bowl. Press mixture onto top and sides of beef.
- Place beef on rack in shallow roasting pan. Place bacon strips over top of beef, tucking ends under bottom. Insert meat thermometer so tip is in thickest part of beef.
- Bake uncovered 35 to 50 minutes or until thermometer reads 140° for medium- rare or 155° for medium doneness.
- Remove beef from oven, cover with aluminum foil and let stand about 15 minutes before serving.
Potatoes Supreme
(yields 8-10 servings)
(yields 8-10 servings)
- 8 to 10 medium potatoes, peeled and cubed
- 1 can (10¾ ounces) condensed cream-of-chicken soup, undiluted
- 3 cups (12-ounces) shredded cheddar cheese, divided
- 1 cup (8-ounces) sour cream
- 3 green onions, chopped
- Salt and pepper to taste
Place potatoes in a saucepan and cover with water. Bring to a boil; cover and cook until almost tender. Drain and cool. Combine soup, 1½ cups cheese, sour cream, onions, salt and pepper; stir in potatoes. Place in a greased 13”x 9”x 2” baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Honey Mustard Marinated Vegetables
(8 servings)
- ½ lb. fresh whole green beans
- 1½ cups fresh baby carrots
- 1½ cups fresh cauliflower florets 1/3 cup purchased fat free honey mustard salad dressing
- ¼ teaspoon dried dill weed
- 1/8 teaspoon salt
- 1 cup fresh, small whole mushrooms
- 1 red bell pepper, cut lengthwise into thin strips
- Lettuce leaves
- Bring about 5 cups water to a boil in large saucepan. Add green beans; cook 3 minutes. Add carrots and cauliflower. Return to a boil; boil 2 to 3 minutes or just until blanched. Drain; rinse with cold water to cool.
- In small bowl, combine salad dressing, dill and salt; blend well.
- In large non-mental bowl, combine blanched vegetables, mushrooms, and bell pepper. Add dressing mixture; toss to coat. Cover; refrigerate at least 30 minutes or until serving time.
- To serve, line platter with lettuce leaves. Arrange vegetables over lettuce. Serve with cocktail forks.
Chocolate Silk Pecan Pie
(10 servings)
- 1 refrigerated pie crust (from 15-ounce package), softened as directed on package
- 1/3 cup granulated sugar
- ½ cup dark corn syrup
- 3 tablespoons butter or margarine, melted
- 1/8 teaspoon salt, if desired
- 2 eggs
- ½ cup chopped pecans
- 1 cup hot milk
- ¼ teaspoon vanilla
- 1 1/3 cups semisweet chocolate chips
- 1 cup whipping (heavy) cream
- 2 tablespoons powdered sugar
- ¼ teaspoon vanilla
- Chocolate curls
- Prepare pie crust as directed on package for a single-crust, filled pie, using 9-inch pie plate. Heat oven to 350°F. Beat granulated sugar, corn syrup, butter, salt, and eggs in small bowl, with electric mixer on medium speed one minute. Stir in pecans. Pour into piecrust in pie plate. Bake 35 to 45 minutes or until center of pie is puffed and golden brown. Cool 1 hour.
- While filled crust is cooling, place hot milk, ¼ teaspoon vanilla, and the chocolate chips in blender or food processor; cover and blend on medium speed about 1 minute or until smooth. Refrigerate about 1 hour 30 minutes or until mixture is slightly thickened but not set. Gently stir; pour over cooled filling in piecrust. Refrigerate about 1 hour or until firm.
- Beat whipping cream, powdered sugar, and ¼ teaspoon vanilla in chilled small bowl on high speed until stiff peaks form. Spoon or pipe over filling. Garnish with chocolate curls. Store in refrigerator.
