Pork Tenderloin with Creamy Mustard Sauce

    This is another non vintage. ( I promise there will be many more vintage in the future.) I am trying to put in some healthy recipes too! 

    This recipe comes from a Holiday 2008 Nestle Very Best Baking booklet. 

     Pork Tenderloin with Creamy Mustard Sauce

  Makes 4 servings.

1 pound pork tenderloin 

1 teaspoon vegetable oil 

1/2 cup Carnation Evaporated Fat Free Milk 

2 tablespoons Dijon mustard 

2 to 3 green onions, sliced 

    Cut pork into 1-inch-thick slices. Place pork between two pieces of plastic wrap; flatten to 1/4-inch thickness using meat mallet or rolling pin. Season with salt and ground black pepper, if desired. Heat oil in large, nonstick skillet over medium-high heat. Add half of the pork; cook on each side for 2 minutes or until browned and cooked thruogh. Remove from skillet; set aside and keep warm. Repeat with remaining pork. Reduce heat to low. Add evaporated milk; stir to loosen brown bits from bottom of skillet. Stir in mustard and green onions. Return pork to skillet. Cook for 1 to 2 minutes or until sauce is slightly thickened, turning pork to coat with sauce.  

    I served this dish with broccoli and the mustard sauce was equally good on the vegetable as it was on the pork. The tenderloins turned out exceptionally...well...tender. Very nice. Good flavor. Good for you.

Pop Corn with Peanut-Butter Butter

    This next recipe comes from a vintage pamphlet which had no date. It is a fold-out entitled Smith Family Treasury of Favorite Pop Corn Recipes. It features "Jolly Time" pop corn. It's probably not easy to create a wide variety of recipes with a product like popcorn. 

    I notice that the Jolly Time folks make some unusual suggestions such as adding popcorn to your barbecue menu: "Bring out your imagination when you bring out the grill. Serve herbed pop corn as a delightful and different accompaniment to ribs, chicken and hamburgers." Delightful and different indeed! 

    Of course, there are your stand-bys like "baked caramel corn" and "pop corn balls", but also there are recipes like "pop corn with bouillon butter" and "pop corn with chicken-flavored butter". I chose the less bizarre "pop corn with peanut-butter butter". Dig in! 

     Pop Corn With Peanut-Butter Butter 

2 quarts popped Jolly Time Pop Corn 

1 tablespoon peanut butter (creamy or chunky) 

2 tablespoons butter or margarine 

In small saucepan, melt butter or margarine and peanut butter until smooth. Pour over popped corn and mix well. Salt to taste. 

    

    This was another successful recipe. The peanut butter wasn't at all overwhelming, probably because there is more butter than peanut butter. This was actually the first time I have ever made popcorn of the non-microwave variety. It was quite fun. I did take the lid off too soon towards the end and had to dodge some hot projectiles! All in all, a thumbs up from me!

Raisin-Walnut Bars

Well, these first few entries aren't going to have any pictures because I don't have my digital camera yet. Still, I want to share the recipes. This first one is from a booklet from Gooseberry Patch called Family Favorite Recipes with Sun-Maid Raisins and Dried Fruit. This was a free booklet I got online. Date 2006, not vintage, I know.

Raisin-Walnut Bars 

1 c. plus 2 T. all-purpose         1 t. vanilla extract 

  flour, divided                       1/2 t. baking powder 

1/2 c. butter, sliced and          1/4 t. ground ginger 

  softened                             1 c. walnuts, coarsely 

1-1/4 c. brown sugar, packed      chopped and divided 

3/4 c. Sun-Maid Natural           1/2 t. salt, divided 

  Raisins                               2 eggs 

    Blend one cup flour, butter, 1/4 cup brown sugar and 1/4 teaspoon salt with a pastry blender or 2 knives until mixture is evenly combined. Pat into bottom of a 13"x9" baking pan. 

    Bake at 325 degrees for 15 minutes or until golden. Mix remaining brown sugar, eggs, remaining flour, vanilla, baking powder, ginger and remaining salt in a medium bowl. Stir in walnuts and raisins. Pour raisin mixture over hot crust. 

    Bake an additional 20 to 25 minutes until top is golden and set. Cool completely and cut into bars. Makes 2 dozen.

These bars turned out fantastic! I had to cook them a bit longer than the directions stated; maybe it's my oven. In any case, these are very buttery and delicious and I definitely recommend them to anyone who is not on a diet. Ha ha.

In the beginning...there were vintage cookbooks

Hi! I love vintage cookbooks, booklets, and pamphlets. I don't just love to look at them...I love to cook from them. The weirder sounding, the recipes are, the more intrigued I am. I thought I would start this blog as a way of keeping track of the new (or old) recipes I try. Maybe I am not the only one? I would also like to add a shout-out to James Lileks. I love his website and I own all his books. They are hilarious and inspirational, hee hee!