Brown Sugar Glazed Pork

3 fresh garlic cloves
6 tbsp brown sugar
6 tsp Montreal steak seasoning
1 pork tenderloin (about 1 lb)
4 tbsp butter, divided
1/2 cup red wine

1. Crush garlic using garlic press, into medium bowl. Stir in brown sugar and steak seasoning until well-blended.

2. Preheat large saute pan on medium 2-3 minutes. Cut pork diagonally into about 8 3/4"-thick slices. Place pork slices in bowl and press into mixture. Turn and press again to lightly season both sides.

3. Place 1 tbsp butter in pan; swirl to coat. Add pork; cook 5-6 minutes on each side or until well-browned. Add a second tablespoon of butter about halfway through cooking to keep pan well lubricated.

4. Remove pork from pan. Stir in wine and remaining 2 tbsp butter; simmer 1 minute, stirring continually. Serve wine sauce with pork.

Notes: We have found that the pork cooks more quickly, all the way through, without drying out, if we cover the pan with its lid, removing it only to turn the meat and occasionally check that the butter is browning in the pan, but not burning--you don't want your wine sauce to taste burnt! For the wine, I have used a Merlot and a Cabernet, both of which have worked well.

Serves 4.

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New England Clam Chowder

4 6.5oz cans chopped clams
1 tbsp olive oil
2 cups chopped onion
2 cups chopped potatoes
2 chicken bouillon cubes
2 tsp Worcestershire sauce
1/2 tsp dried thyme
1/4 tsp pepper
4 cups milk
2 cups light cream
3 to 4 tbsp cornstarch

1. Drain clams, reserving the juice. In a large stockpot, saute the onion in olive oil until golden brown. Add the reserved clam juice, potatoes, bouillon cubes, Worcestershire sauce, thyme and pepper. Bring mixture to boiling and reduce heat. Cover and simmer for about 10 minutes or until potatoes are tender.

2. Using a spatula, mash the potatoes against the side of the pan until slightly mashed. Combine the milk, cream and cornstarch in a separate container until well blended. Add the potato mixture and stir until bubbly and thickened. Add the clams and cook until heated through.

Serves 8 to 12.

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Shepherd's Pie

3 lbs potatoes 

1.5 pounds ground beef 

1 can of corn, drained 

1 can of green beans, drained

1 jar of beef gravy 

shredded cheddar

1. Preheat oven to 350. 

2. Peel potatoes and cut into chunks. Boil 15-20 minutes or until fork tender. Drain. Add 1/4 cup of milk and 1/4 cup of margarine or butter, salt and pepper to taste, and mash thoroughly. Set aside. 

3. Cook ground beef in skillet breaking into small pieces until cooked thoroughly. Drain. Pour in gravy with ground beef and stir over heat until warmed through. 

4. Spread ground beef mixture into the bottom of a baking dish. Top with corn and green beans, spread evenly over ground beef. Top with mashed potatoes, making sure vegetables are completely covered. 

5. Bake uncovered for 20 minutes or until potatoes are golden brown. 

6. Top with shredded cheddar and return to oven until melted.

Serves 4-6.

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Peanut Butter Blossoms

48 Hershey's Kisses
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch (or 1-1/2-inch) balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes (10 to 12 minutes for 1-1/2-inch balls) or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. After 1 minute, remove from cookie sheet to wire rack. Cool completely.

Makes about 3-4 dozen cookies, depending on size.

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Tuna Cakes

2 cans (6oz each) light tuna in water, drained, flaked
1 pkg (6oz) Stove Top Stuffing for Chicken
1 cup shredded Cheddar cheese
1/2 cup shredded carrots
1/3 cup mayo
2 tbsp sweet pickle relish
3/4 cup water

1. Mix tuna, stuffing mix, cheese, carrots, mayo, relish and water in a bowl. Cover the bowl and refrigerate for 10 minutes.

2. Heat a large non-stick skillet sprayed with cooking spray on medium heat. Scoop tuna mixture, using about 1/3 cup for each cake. Gently flatten cakes using a spatula. Cook 3 minutes on each side or until golden brown on both sides, turning cakes over carefully.

Serves 6 (2 cakes each).

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