Pork Cassis

Carolyn Jones Dougherty

This recipe was given to us by a chef in a restaurant in New York. It was an outstanding dish and the waiter asked the chef to come to our table. I asked him for the recipe and he was gracious enough to give it to me. I served it at one of our gourmet dinners and everyone loved it.

Peal and trim pork tenderloin; roll in crushed pecans (I used walnuts because I like them better). Place pork in oiled pan and bake at 400 degrees until done.

Cassis Sauce --
To be poured over pork before serving, reserving some for individual pouring.

2 Tbs. chopped shallots
8 oz. red wine
6 oz. reduced beef glaze
3 cinnamon sticks
12 oz. cassis
8 oz. tomato juice
3 oz. honey
2 cups whole grain mustard
2 cups cold beef stock

Mix and simmer for 10 min.

(Adjust the above portions according to the size of tenderloin use use and how much sauce you want.) ENJOY

Carolyn

Chicken Parisian

Nori Brown Theiler

A very good and easy recipe for chicken.

4-6 skinless chicken breasts
1 can cream of mushroom soup
3 oz. mushrooms (with liquid) (canned)
1 cup sour cream
1 cup cooking sherry
paprika

Preparation:

Combine soup, mushrooms (with liquid), sour cream & sherry -mix well.

Pour ingredients over chicken

Shake paprika on top

Bake at 350 degrees for 1-1/4 hrs.