New Year's Day Dinner

For New Year's Day, we will have Pork Tenderloin, Greasy Rice, Green Beans, Turnip Greens, Black Eye Peas, Rolls, Lemon Meringue Pie & Chocolate Cake.

Here are the recipes.

Easy Lemon Rosemary Pork Tenderloin

Recipe By : Cherylann
Serving Size : 8
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
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1 medium onion -- finely chopped
2 Tablespoons olive oil -- or canola oil
lemon pepper -- generous amounts
1 Tablespoon dried rosemary
1 Tablespoon dried thyme
1 Tablespoon garlic powder
1/2 teaspoon salt
2 pounds pork tenderloin

Preheat oven to 400°.

Combine the onion, olive oil, lemon pepper, rosemary, thyme, garlic powder and salt; rub over tenderloin.

Place on a rack in a shallow roasting pan.

Bake, uncovered, for 45-50 minutes or until a meat thermometer reads 160°.

Cover with foil; let stand for 10 minutes before slicing.



Greasy Rice

Recipe By :Cherylann
Serving Size : 6
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
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2 cups pork broth -- from broiling a pork roast
1 cup long-grain rice
salt and pepper -- to taste

Boil rice in broth according to package directions.

NOTES : Can also use chicken broth.


Skinny Seasoned Green Beans

Recipe By : Cherylann
Serving Size : 5
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
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28 ounces green beans
1 small onion
1 can chicken broth
salt and pepper -- to taste

Empty beans into strainer and rinse thoroughly. Place in a medium pot.

Add remaining ingredients. Cook on medium heat for 10-12 minutes.


Self-Rising Flour Yeast Rolls

Recipe By : Cherylann
Serving Size : 42
Categories : Biscuits & Rolls

Amount Measure Ingredient -- Preparation Method
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1 cup milk
1 cup hot water
1/2 cup vegetable shortening
1/2 cup sugar
2 medium eggs
1 package dry yeast
6 cups self-rising flour

Dissolve the yeast in 3 tablespoons of warm water and set aside.

Beat the eggs in a small bowl and set aside.

Melt the shortening in a small saucepan on low heat and set aside.

In large bowl, combine the milk, water, shortening, sugar and mix well.

Allow to cool until lukewarm.

Add eggs and yeast, and mix well again.

Slowly add the flour to the liquid mixture and mix thoroughly. The mixture will be somewhat loose and spongy.

Leaving the dough in the bowl, cover with a cloth, allow the dough to rise at room temperature.

When the dough has doubled in size, remove the dough from the bowl. Beat the dough down to its original size, then return the dough to its bowl.

Cover the dough again with a cloth, and refrigerate for at least 4 hours, or preferably overnight.

Remove the dough from the refrigerator, and transfer it onto a lightly floured smooth surface. Knead the dough until smooth. Divide the dough piece in half.

Make sure you have lightly floured your rolling surface and your rolling pin. Working with 1/2 of the dough at a time, roll the dough out to a thickness of 1/2 inch. Cut the dough into 2 inch circles, exactly as you would a biscuit.

Brush the tops of the rolls with melted butter. Fold the rolls in half (semicircles) and pinch them closed. Again brush the tops with butter.

Transfer the rolls onto a lightly greased baking pan, and cover. Allow the rolls to rise until their size has doubled. While the rolls are rising, preheat the oven to 400°.

Bake the rolls at 400° for 8 to 12 minutes, or until golden brown.

Yield: "3 1/2 dozen"

NOTES : If you would like to store some rolls in your freezer, bake the rolls for only 5 to 6 minutes, allow to cool, then wrap, and place in the freezer compartment.

When ready to use, preheat oven to 400°; bake for 5 to 6 minutes, or until golden brown.


Lemon Meringue Pie

Recipe By : Cherylann
Serving Size : 8
Categories : Pies & Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sugar
5 Tablespoons cornstarch
2 egg yolks
1 Tablespoon unsalted butter
2 teaspoons lemon peel -- finely shredded
1/3 cup fresh lemon juice
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 Tablespoons sugar
1 9 inch pie crust -- baked

Preheat oven to 350°.

For filling, in a medium saucepan, combine 1 1/2 cups sugar, cornstarch and a dash of salt. Gradually stir in 1 1/2 cups water. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat. Cook and stir 2 more minutes. Remove from heat. Lightly beat egg yolks with a fork. Gradually stir about half of the hot filling into the beaten yolks. Return egg yolk mixture to the remaining hot filling in saucepan. Bring to a gentle boil. Cook 2 minutes more. Remove from heat. Stir in butter and lemon peel. Gently stir in lemon juice. Keep warm while preparing meringue.

In large mixing bowl, combine egg whites, vanilla and cream of tartar. Beat with electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add 6 Tablespoons sugar, 1 Tablespoon at a time, beating on High speed about 4 minutes more or until mixture forms stiff peaks and sugar is dissolved.

Pour warm filling into baked pie crust. Immediately spread meringue over warm filling, sealing to edges. Bake 15 minutes. Cool for 1 hour on a wire rack. Chill 3-6 hours before serving.



All-American Chocolate Cake

Recipe By : Cherylann
Serving Size : 10
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
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4 ounces unsweetened chocolate
1 cup shortening -- or 1/2 pound butter
2 teaspoons vanilla
2 cups cake flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
4 eggs

Preheat oven to 350°. Grease and flour two 9" cake pans.

In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla.

In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth.

Spread mixture into two cake pans. Bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes before turning out onto wire rack.