redravin40

Baked Chicken with Cherry Sauce

Ingredients

1 whole chicken (2-1/2 to 3-1/2 pounds)
1 stick butter
2 cups seasoned bread stuffing
Salt
Paprika
Sage
1/2 cup apple sauce
1/2 cup chopped onion
1 stalk of celery, chopped

Cherry Sauce:

1 cup cran-cherry juice
2 Tablespoons cornstarch
6 ounces canned black cherries
Melt butter in saucepan. Salt inside of chicken. Sauté onions with butter in skillet. Add chopped celery, apple sauce, salt, pepper, sage, and sautéed onions to bread stuffing.

Put foil in baking pan and place stuffed chicken in pan with melted butter. Rub margarine over entire chicken. Liberally sprinkle paprika over chicken. Place raw chicken fat atop breast bone -- this aids in assuring that top of chicken will not overcook and in basting. Place in oven at 350 degrees for approximately 2 hours.

Cherry Sauce: Mix cornstarch with juice; cook until thick. Add canned cherries and serve over chicken.

Serve with glazed carrots, fresh baked rolls, and salad.

Serves: 2 to 4

Marinated Pork Tenderloin in Orange Sauce

Ingredients:

3 pork tenderloins
1/2 cup lemon juice
1/2 cup soy sauce
1/2 cup Marsala (or red) wine
1/2 teaspoon roasted garlic
2 teaspoon fresh ginger
2/3 cup sugar
1 Tablespoon cornstarch
1/2 teaspoon salt
20 whole cloves (tied in cheesecloth)
1/2 teaspoon cinnamon
1 Tablespoon orange rind
1 cup orange juice
Prepare marinade by combining lemon juice, soy sauce, wine, garlic, and ginger. Marinate the pork overnight.

Prepare orange sauce by combining in a pot the sugar, cornstarch, cloves, cinnamon, orange rind and orange juice. Cook over medium heat until thick and clear. Remove cloves and orange rinds and remove from heat. Cover pot.

Barbecue the pork tenderloins on hot fire, about 12 to 20 minutes depending on thickness and desired doneness. Top with orange sauce and garnish with orange slices.

Goes well with fresh green beans and ww rolls.

and last but not least...

Grilled New York Black Angus Steak with Pear Sauce

Ingredients
1/4 cup minced shallots
1/4 cup minced carrot
1/4 cup minced celery
1 Tablespoon unsalted butter
1 bottle dry red wine
4 to 6 thyme sprigs
4 to 6 parsley stems
4 to 6 whole black peppercorns
1 bay leaf
1 cup veal demi-glacé
2 cups Pear nectar
2 fresh Enjou Pears sliced and cored
salt and pepper to taste
2 Tablespoons unsalted butter
8 roasted garlic cloves per serving
1 Tablespoon extra-virgin olive oil
12-ounce New York steaks (sea salt and freshly ground pepper to taste)
Sauté shallots, carrot, and celery in 1 Tablespoon butter until caramelized. Add wine, herbs, and spices; reduce to one quarter. Add demi-glacé and pear nectar.
Reduce until the sauce is the consistency of heavy cream. Strain; adjust seasoning with salt and pepper. Add remaining 2 Tablespoons unsalted butter and pear slices. Makes about 3 cups.
Remove all excess fat and silver skin from steak. Season with sea salt and pepper, grill to desired doneness. Serve on hot plates with pear sauce and garnish each plate with roasted garlic cloves.