Spiced Pork Tenderloin

1 tsp. whole cloves

1 pork tenderloin

3 Bay leaves

1 T. olive oil

½ tsp. whole peppercorns

1 tsp. dried sage

2 tsp. sugar

¼ tsp. salt

Directions:  Heat oven to 400 degrees.  Finely grind the cloves, bay leaves and 

whole peppercorns using a mortar and pestle.  Toss with sage, sugar, and salt.  Pat 

the spice mixture evenly onto all sides of the tenderloin.

Heat the olive oil in a large skillet over medium-high heat. Add the tenderloin and 

sear on all sides – about five minutes. Transfer to the oven and roast until the 

tenderloin’s internal temperature reads 140 degrees or about 20 minutes. Transfer the 

meat to a clean cutting board and let rest for 10 minutes before slicing.

Comment:  Ground cloves and pepper may substitute for whole cloves and 

peppercorns.  It may take a bit more olive oil to properly brown the tenderloin.  If 

you have a large tenderloin, you may need to double the spices.  Do not overcook!  It 

is important to let the meat rest prior to slicing.

Elizabeth's Meatballs

For each pound of ground beef:

½ cup bread crumbs

¼ cup Parmesan cheese

1 tsp. salt

¼ tsp. garlic salt

½ tsp. parsley

1/8 tsp. pepper

2 eggs

Directions:  Combine all ingredients with ground beer.  Mix together into meatloaf 

consistency.  Shape beef mixture into balls.  Place in greased baking dish.  Bake at 

350 degrees for 45 minutes.

Comment:

Spaghetti Casserole

Medium onion, chopped

1 lb. hamburger

1/2 box spaghetti

1 can cream of mushroom soup

1 jar spaghetti sauce

4 oz. shredded cheddar cheese

Directions:  Brown the hamburger and onion together; drain.  Prepare spaghetti; 

drain.  Mix all ingredients together.  Pour into greased casserole dish.  Bake at 350 

degrees for 30 minutes. 

Comment:  Simple and good.

Southern Fried Chicken

1 chicken cut in pieces

Buttermilk

House Seasoning:

1 cup salt ¼ cup black pepper

¼ cup garlic powder

Basic Recipe:

4 large eggs 1/3 cup water

1 cup hot sauce 2 cups self-rising flour

1 tsp. pepper

Oil for frying; preferably peanut oil

Directions:  Make the House Seasoning.

Soak chicken in buttermilk for at least 20 minutes…longer is better.  

In a medium bowl, beat eggs with water.  Add hot sauce so that the egg mixture is 

bright orange.  In another bowl, combine flour and pepper.  

Pat chicken dry.  Season chicken with House Seasoning.  Dip seasoned chicken in 

egg mixture, then coat well in flour mixture.

Heat oil to 350 degrees. Fry the chick in the oil until browned and crispy.  Dark meat 

takes longer than white meat.  It should take dark meat about 13-14 minutes; white 

meat takes about 8-10 minutes.

Comment:  Paula Deen Recipe

Chicken & Mushrooms in Phyllo

8 boneless, skinless chicken breasts, halved crosswise

1 lb. sliced mushrooms ½ cup chopped onion

¼ cup margarine 2 T. sour cream

2 T. Sherry ½ tsp. salt

1/8 tsp. pepper Dash ground nutmeg

16 slices phyllo dough ¾ cup melted margarine

8 slices Swiss cheese

Directions:  Pound chicken breasts until even thickness.  Saute sliced mushrooms 

and onion in margarine in large skillet.   Stir in sour cream, Sherry, salt, pepper, and 

nutmeg.  Divide mixture on chicken breasts and roll up. 

Place two sheets phyllo dough on work surface.  Brush one side with melted 

margarine.  Fold in half.  Brush exposed dough with margarine.  Place rolled chicken 

breast and one piece cheese at short end of phyllo; fold edges in and roll up.  

Repeat with remaining phyllo and chicken.  Place seam sides down in shallow, 

greased baking dish.  Brush tops with melted margarine.  Bake at 375 degrees for 35-

45 minutes.  Let stand 10 minutes before serving.  Serve plain or with gravy.

Comment:  Phyllo dough dries out quickly.  Be sure to keep dough covered with 

damp cloth while preparing other ingredients.  Feel free to add more cheese – 

whatever kind you like.  

Very good, very filling.  A Becky Sensky favorite.