Nancy’s Fresh Tomato Soup - Serves 4

• 3 tablespoons butter
• 1 medium onion chopped
• 6 large tomatoes, peeled and chopped or 1 pound 12 ounce can whole tomatoes or diced       
  
• 4 cups chicken stock
  
• 1 teaspoon sugar
  
• 1 teaspoon salt
•  ½ teaspoon pepper
  
• 1 bay leaf
  
• 1/8 teaspoon thyme
  
• 3 springs parsley
• 1 can of cream of potato soup

Melt butter in a heavy pan. Add onion and sauté until golden. Add tomatoes, stock, sugar, salt, pepper, bay leaf, thyme, and parsley. Bring to a boil and simmer 30 – 4-0 minutes. Remove bay leaf and parley. Add 1 can of potato soup until blended. Pass through a food mill or blend.

Grilled Pork Tenderloin

Pork tenderloin are available at your supermarket and are packaged in a plastic sleeve. You can also use a pork loin. Plan about 1/3 lb. Per person. The tenderloins weigh about 1 pound each and there are usually 2 in a plastic sleeves.

• 3 tablespoon olive oil
• 2 tablespoons whole rosemary fresh or 1 tablespoon dreid
• 2 teaspoon leaf tarragon - 1 teaspoon dried
• salt and pepper
• 3 gloves minced garlic

Remove tenderloin from plastic sleeve. Rinse in cold water and pat dry. Marinate meat with all ingredients.  All day. Sear pork in frying pan on high heat. Either grill 20 minutes turning every 5 minutes or roast in 400' oven for 30 minutes.  Serve with applesauce or rhubarb sauce.

Applesauce
You can purchase a good applesauce and add 1 teaspoon cinnamon and (optional) saute 1 thinly sliced apple or 1/3 cup apple cider. Heat.  Spoon over sliced pork tenderloin.

Home Made Applesauce
5 lbs. of regular mackintosh,
1/4 cup water, apple cider, or apple juice.
1 tablespoon lemon juice
1/2 cup brown sugar.

Slice apples. Do not peel or remove cores. Put apples and liquid in large covered pot and cook over medium flame for about 1/2 hr. or until apples are tender. Put apple mixture through food mill. Great kitchen gadget especially for pureeing soups and vegetables. Add lemon juice and cinnamon. Applesauce can be frozen.

Jerry's Potatoes
Serves 4

• 2 good size baking potatoes
• 1/2 cup of beef, chicken or vegetable broth
• 2 tablespoons melted butter
• 3 teaspoon grated Parmesan cheese

Slice each potato in half. Place flat side down on cutting boeard and horizontally slice potato making about at least 10 slices. Carefully place each sliced potato in 8" square pan. Pour broth around potatoes and cover with aluminum foil. Bake at 400' for about 45 minutes or less. Remove from oven. Remove aluminum foil. Pour butter and sprinkle cheese over potatoes and return to oven for about 15 minutes. Serve 1/2 of potato sprinkled with chopped parsley.

Maple-topped Pumpkin Custard

This uses some of that expensive maple syrup that
was bought on your last visit.
Serves 8

• 1 cup chilled whipping cream
• 10 tablespoons pure maple syrup
• 1 15 ounce can of pure pumpkin
• ½ teaspoon vanilla extract
• 2 teaspoon pumpkin pie spice
• 6 large eggs
• 1 cup sugar
• 2 cups whole milk

Using electric mixer, beat cream and 2 tablespoon maple syrup to peaks. Refrigerate is separate container. Preheat oven to 325 degrees. Place 8 1 ¼ custard cups in roasting pan.
In mixer, beat pumpkin, eggs, vanilla, sugar, and pumpkin pie spice. Whisk in milk. Divide custard among the 8 cups. Fill pan with hot eater halfway up sides of cups. Bake until custard is softly set in center, about 50 minutes. Chill, uncovered at least 3 hours or up to a day. Drizzle each serving with 1 tablespoon of syrup and dollop of maple syrup and serve. Can freeze leftover cream.