Pork Tenderloin

I wrote this down on a piece of paper and can't remember where it came from, but it's a very good pork marinade.

1/2 c. olive oil
1/4 c. red wine vinegar
1 - 2 Tblsp. Worcestershire sauce
2 tsp. dry mustard
fresh pepper
4 cloves garlic, minced
1/3 c. soysauce
Juice of 1 lemon
1 - 2 fresh chopped parsley
1 - 1 lb. pork tenderloin (silver skin removed)

 Combine all ingredient and reserve 3 Tblsp.  Place in ziplock with pork and marinade at least 3 hours.  Sear all sides in hot skillet.  Cook for 30-40 minute in a 350 degree oven or till meat temp. is 160 degrees.  Let rest 5 minutes.

Pizza Sauce

I found this quick and easy pizza sauce when I was on my great search for a Fired Pie copycat recipe. This was very yummy and freezes well (it made more than I could use a one time).

2 T. Olive Oil
1 red onion, minced
3 cloves garlic, minced
1 small can tomato paste
1 quart crushed tomatoes (I used San Marzano and crushed them)
1 tsp. honey
1/2 tsp. sea salt
pepper to taste
2 Tblsp. fresh basil, minced (or 2 tsp. dried)

Heat oil and add onion for 5 min.  Add garlic and saute 1 more minute.  Turn down heat and add remaining ingredients.  Simmer 10 minutes longer.  Add basil at the end.

Garlic-Chili Pork Tenderloin

This is from Cooking with Paula Deen.  I always like to find a good marinade, and this one fits the bill. I marinaded my tenderloins for 24 hours and couldn't get the bbq lit, so I put them in foil and stuck them in a 300 degree oven for about 45min. to 1 hr. and I thought they were delish!
Makes 4-6 servings
1/4 c. soy sauce
3 Tblsp. firmly packed brown sugar
3 Tblsp. sesame oil
2 Tblsp. rice vinegar
2 Tblsp. garlic-chili sauce (I used Lee Kum Kee)
1 Tblsp. minced garlic
2 tsp. ground ginger
2 lbs. pork tenderloin

In a large resealable plastic bag, comgine soy sauce and next 6 igredients.  Add pork; seal bag, and chill for at least 8 hrs. or up to 24 hrs.  Spray grill rack with nonstick nonflammable cooking spray.  Preheat grill to medium-high heat (350 to 400 degrees).  Remove pork from bag, and discard marinade.  Grill tenderloin, covered with grill lid, for 10 min. per side or until a meat themometer inserted in pork reaches 145 degrees.  Remove from grill, and let stand for 10 minutes before serving.

My Spaghetti Sauce

This is the recipe I made up and have used for years.
Serves: about 10-12

Aunt Midges Squash Relish

(Aunt Midge gave this to me when we visited TN. It's very good on hotdogs and hamburgers)

10 c. ground yellow squash

4 large onions

2 large green peppers

1/2 c. salt

Grind 1st 3 ingredients together and mix salt in. Let stand overnight. Rinse in cold water. Squeese excess water out.

Mix together:

2 1/2 c. vinegar

4 1/2 c. sugar

1 tsp. nutmeg

1 tsp. tumerick

1 tsp. celery seed

3 Tblsp. cornstarch

1 jar chopped pimento (large)

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Pour over squash mixture. Bring to boil and put into sterile jars and seal and process in a water bath for 15 min.

Fresh Cranberry Sauce

I'm not a fan of cranberry sauce, but this is good.


1/2 lb. fresh cranberries
1 Tblsp. grated orange zest
1 tsp. grated lemon zest
1/4 c. fresh orange juice
1/2 c. sugar
1 tsp. vanilla
2 c. water
3 Tblsp. cornstarch


Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla and 1 1/2 c. water in a medium size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.
Dissolve the cornstarch in the remaining 1/2 c. of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
Remove from the heat and cool completely.

Aunt Midges Sweet Zucchini Relish

(I got this in TN from Aunt Midge. It's good on hotdogs and hamburgers.)
9 half pints

10 c. grated zucchini (about 5 lbs.)

4 c. chopped onion

1/4 c. salt

5 c. sugar

2 1/4 c. white vinegar 5 % acidity.

1 Tblsp. celery seeds

1 Tblsp. ground turmeric

1 Tblsp. pepper

Combine first 3 ingredients in a large bowl. Cover and refrigerate 8 hours or overnight. Transfer zucchini to a colander. Rinse under cold running water. Drain well and press between layers of paper towels.

Combine zucchini mixture, sugar and remaining ingredients in a large pot. Bring to a boil over medium-high heat. Reduce heat to medium and simmer 30 minutes stirring often.

Pack hot mixture into hot jars filling to 1/2 inch from top. Remove air bubbles. Wipe jar rims. Cover at once with metal lids and screw on bands.

Process in boiling water bath for 15 minutes.

Turkey Breast Marinade

This is one of my favorites. I got it from Echols back when we used to go to Lake Powell

2 cups 7-up
1 cup soy sauce
½ cup oil

Combine ingredients. Marinade turkey breast, chicken breasts or pork chops for at least 2 hours. Best if done , however 6-8 hours is preferable. Barbeque or can been cooked in oven.
Cook on the grill or in the oven.

Marinara sauce

This isn’t my regular spaghetti sauce, but it’s really good and fast

1 large onion, finely chopped
3 large cloves garlic, minced
1 carrot, finely chopped
1 stalk celery, finely chopped
2 Tbls. Extra-virgin olive oil
2 (15-oz.) Cans tomato sauce
1 Tbls. Tomato paste
1 cup beef broth
3 Tbls. Fresh parsley, finely chopped
1 Tbls. Basil
1 Tbls. Dried Italian seasoning
1 tsp. Sugar
½ tsp. Crushed red pepper (optional)
3 bay leaves
kosher salt and freshly ground black pepper

In a 4-quart Dutch oven cook onion, garlic, carrot, and celery in hot oil for 15 minutes or until vegetables are tender, stirring occasionally. Stir in tomato sauce, tomato paste, broth, parsley, basil, Italian seasoning, sugar, crushed red pepper (if desired) and bay leaves.
Bring sauce to boiling; reduce heat. Simmer, uncovered, for 45 to 60 minutes or until desired consistency, stirring occasionally. Remove and discard bay leaves./ Season to taste with salt and pepper.

Italian Tomato Sauce

I got this from the Bevelaquas in Boston

2 (28-oz.) cans crushed tomatoes
2 cans tomato paste
6 Tbls. Oil
6 cloves garlic, minced
2 bay leaves
1 tsp. pepper
2 tsp. oregano
1 ½ Tbls. Basil
1 Tbls. Sugar
1 Tbls. Salt

Brown onions in oil. Add garlic and let fizzle for 1 minute. Add tomato paste. Add 2 cans (tomato paste cans) of warm water. Put tomatoes in blender until smooth;, then add to the pan. Put in 1 can (crushed tomato can) of water. Add the rest of the ingredients. Bring to a boil, then cook covered for 25 minutes on low. S, stirring about every 5 minutes. Partially cover, andS simmer partially covered for a t least 1 hour, while stirring every 5 minutes.
For meat sauce:

Meat sauce variation: Partially cook meat (sausages, hamburger ground beef or meatballs), then add to sauce and cook for at least for 30 minutes.