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March 24, 2010

Skillet Pork Tenderloin Stroganoff

* 3 Tbsp vegetable oil
* 10 oz mushrooms, quartered
* 1 large pork tenderloin (about 1 lb), cut into 3/4-inch chunks
* salt and pepper
* 1 onion, chopped fine
* 1 Tbsp all-purpose flour
* 1/4 cup white wine
* 1 cup low-sodium chicken broth
* 1 Tbsp ketchup
* 1/4 cup sour cream

# Heat 1 Tbsp oil in large nonstick skillet over medium-high head until shimmering. Cook mushrooms until browned, 6-8 minutes. Transfer to bowl.
# Pat pork dry with paper towels and season with salt and pepper. Add additional 1 Tbsp oil to empty skillet and set over medium-high heat until just smoking. Add pork and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer pork to bowl with mushrooms.
# Add onion and remaining oil to empty skillet and cook until softened, about 3 minutes. Stir in flour and cook until golden, about 1 minutes. Whisk in the wine, broth, and ketchup, and simmer until slightly thickened, about 3 minutes. Stir in musroom-pork mixture and cook until heated through, about 1 minute. Let cool slightly, then whisk in sour cream. Season with salt and pepper. Serve over buttered egg noodles or steamed white rice.

Cat Head Biscuits

* 1 1/2 cups all-purpose flour
* 1 1/2 cups cake flour
* 1 Tbsp baking powder
* 1/2 tsp baking soda
* 1 tsp salt
* 8 Tbsp (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
* 4 Tbsp vegetable shortening, cut into 1/2-inch pieces
* 1 1/4 cups buttermilk (of 1 1/4 cups milk + 1 Tbsp lemon juice)

# Adjust oven rack to upper middle position and heat oven to 425°. Grease 9-inch cake pan. Combine flours, baking powder, baking soda, and salt in large bowl. Rub butter and shortening into flour mixture until mixture resembles coarse meal. Stir in buttermilk until combined.
# Use greased 1/2-cup measure or large spring-loaded ice cream scoop to transfer 6 heaping portions of dough into prepared pan, placing 5 around pan's perimeter and 1 in center.
# Bake until puffed and golden brown, 20-25 minutes. Cool in pan for 10 minutes, then transfer to wire rack. Serve. (Can store in airtight container at room temperature for 2 days.)

March 21, 2010


* 2 cups all-purpose flour
* 2 Tbsp sugar
* 2 tsp active dry yeast
* 1 cup warm water
* 1/4 cup (1/2 stick) sweet butter, melted and cooled
* 1/2 tsp salt
* 1 egg yolk
* 2 Tbsp sugar

Preheat the oven to 375°F. Mix 4 tablespoons of the flour with the sugar and dry yeast. Add the warm water and mix well. Put in a warm place for 5 minutes.

Add the yeast mixture and butter to the remaining flour and salt, and mix well. Knead on a floured surface for 5 minutes. Allow the dough to rise in a greased bowl in a warm place for 30 minutes. Divide the dough into 24 pieces. Roll, and form each piece into a pretzel shape.

Place on a greased baking sheet, mix the egg yolk with 1 tablespoon water, and brush the mixture onto the pretzels. Sprinkle with sugar, a sugar and cinnamon mixture, or coarse sea salt, and bake for 10 minutes, or until golden.

Cool on wire racks and store in an airtight container for 2-3 days.

Makes 2 dozen.

March 8, 2010


* 2 cups flour
* 1 cup salt
* 1 cup warm water
* food coloring
* 2 Tbsp oil

Mix flour and salt together. Combine water, food coloring, and oil. Add this to the flour mixture. Stir till you can handle it and then use hands.

(Can leave out oil if not using food coloring.)