Herbed Garden Marmalade Food

HERBED PORK TENDERLOINS

Steps:

• Preheat the oven to 450 degrees F.
• Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
• Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.

ANNA'S ORANGE MARMALADE

Steps:

• Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
• The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)
• Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.

STRAWBERRIES & CREAM BREAD (STRAWBERRY OR BLUEBERRY)

Steps:

• Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
• In small bowl, beat butter until creamy. Gradually add sugar, beat 1 minute or until light and airy. Add brown sugar. Beat in eggs, one at a time. Beat in sour cream and vanilla.
• Stir into flour mixture only until dry ingredients are moistened.
• Fold in strawberries and nuts.
• Pour into a greased 8 x 4 inch loaf pan.
• Bake at 350°F for 60 to 65 minutes or until toothpick comes out clean.
• Let stand 10 minutes in pan.
• Turn out on rack to cool.

HERBED GARDEN MARMALADE

Steps:

• Prepare home canning jars and lids according to manufacturer's instructions. (*See tips below).
• Place prepared tomatoes in large saucepot; cover and simmer 10 minutes.
• Combine cooked tomatoes, lemon peel, lemon juice, garlic, herbs and pectin in a large saucepot.
• Bring mixture to a boil, stirring constantly. Add sugar, stirring until dissolved.
• Returrn to a rolling boil. Boil hard one minute, stirring constantly.
• Remove from heat and skim foam, if necessary.
• Carefully ladle hot marmalade into hot jars, leaving 1/4-inch headspace.
• Adjust caps.
• Process 10 minutes in a boiling water canner.
• Yield: about five 8-ounce jars.
• TIPS:.
• *PREPARING JARS AND LIDS: Visually examine jars and sealing surfaces for nicks, cracks and sharp edges. Wash and rinse jars and lids. Heat jars and lids in a saucepot of simmering water (180 degrees F). Leave the jars and lids in hot water until ready to use. When preparing jelly, jars must be boiled 10 minutes to sterilize. Do not boil lids. Note: A dishwasher may also be used for heating jars. Jars should be washed and dried using a complete regular cycle. Keep jars in the closed dishwasher, removing one at a time as needed.
• *ADJUSTING CAPS: Wipe rim and threads of jar with a clean, damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly, just until a point of resistance is met---fingertip tight.

FRESH TUNA (OR SALMON) SALAD

Steps:

• Make vinagrette by mixing all ingredients well. Set aside.
• POACHED FISH: In a medium skillet, bring 1-2 quarts water to simmer. Cut fish into 1" cubes and drop into water. Simmer 1-2 minutes. Drain carefully and allow to cool.
• BROILED FISH: Cut fish into 1" cubes and place on a parchment lined baking sheet. Spray fish with butter flavored cooking spray if desired and sprinkle with lemon seasoning (such as Greek seasoning blend or Mrs. Dash). Broil 1-2 minutes watching so as not to burn. Remove from broiler and allow to cool.
• Arrange salad greens onto a serving platter or individual salad plates. Carefully place the fish onto the greens. Gently spoon the vinagrette over top and serve.

GOOD OLE' SUMMERTIME CASSEROLE

Steps:

• Brown ground chuck in a skillet. Add garlic and onion and cook till tender. Stir in the corn and tomato sauce. Heat till bubbly. Stir in zucchini, squash, mushrooms and chilies. Simmer on medium low until the vegetables are tender. Season with salt and pepper. Serve topped with grated cheese.
• I want some now!

EGG AND HAM SALAD

Steps:

• Mix all in bowl and refrigerate 30 minutes before use.

HERB GARDEN VEGETABLES

Steps:

• In a small skillet over medium heat, cook beans and peas in oil for 3 minutes. Add the zucchini, squash, herbs and pepper flakes; cook and stir 3-5 minutes longer or until vegetables are crisp-tender. Sprinkle with cheese just before serving.