The Red, White and Blue and Canada Day!

[Kitchen Witch]

Texas Pork Tenderloin

1 1/2 pounds pork tenderloins
5 teaspoons chili powder
1 teaspoon Tabasco sauce
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon thyme
3/4 teaspoon ground cumin
2 cloves garlic, crushed
1 tablespoon olive

In large mixing bowl, mix together the chili powder, Tabasco sauce, oregano, rosemary, thyme, cumin, garlic and olive oil. Rub the mixture over all surfaces of the pork tenderloin. Cover the mixing bowl and refrigerate for about 2 hours. Preheat grill to medium heat. Remove the pork tenderloin and place on the preheated grill grid and grill, turning occasionally, for 15 to 20 minutes, until thermometer inserted reads 155 to 160F. Pork is done when there is still a hint of pink in the center. Remove from grill and slice to serve. 4 servings.

[Kitchen Witch]

Why not grill some fresh ham???

One 4-pound boneless fresh ham (pork leg)
3/4 cup chili sauce
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon dry mustard
1 clove garlic, minced

Place ham on rotisserie of grill. If desired, make a foil drip pan about 1 1/2 inches deep and extending about 3 inches on each side of ham; place under rotisserie.

Insert meat thermometer in thickest part of ham, not touching fat or rotisserie rod. Close grill hood.

Grill over slow coals for 1 1/2 to 2 hours or until thermometer registers 155-160 degrees F.

For sauce, in a small bowl combine chili sauce, vinegar, lemon juice, mustard and garlic; mix well.

Brush ham frequently with sauce during the last hour of grilling time.

Let ham stand at least 10 minutes before carving to allow juices to set.

Servings: 12

[Kitchen Witch]

Margarita Glazed Pork Chops

1/3 C. orange marmalade
1 jalapeno pepper, seeded and finely chopped
2 T. tequila or lime juice
1 tsp. grated fresh ginger or 1/2 tsp. ground ginger
4 boneless pork loin chops, cut 1-inch thick (about 1 1/2 lb. total or use a pork tenderloin)
Snipped fresh cilantro
Lime and orange wedges (optional)

For glaze, stir together the orange marmalade, jalapeno, tequila or lime juice and ginger in a small mixing bowl.

Trim fat from the pork chops.

For a charcoal grill, place the chops on the grill rack directly over medium coals. Grill, uncovered, for 12 to 15 minutes or until juices run clear, turning chops once and frequently brushing with glaze during the last 5 minutes of grilling.

For a gas grill, preheat grill. Reduce heat to medium. Place the chops on the grill rack, cover and grill as above.

To serve, sprinkle with cilantro. If desired, garnish with lime and orange wedges.

Yield: 4 servings

[Kitchen Witch]

Original Canadian Tourtiere

1/2 lb Ground pork
1/2 lb Ground veal
1/3 c Chopped onion
1/3 c Water
1/4 ts White pepper
1 ts Salt
1/4 ts Ground cloves
1/4 ts Cinnamon
1/4 ts Celery salt
1/4 ts Savory
1 To 2 potatoes, boiled and mashed
1 Pastry for 8" double-crust-pie

Preheat oven to 425°F.
Place pork, veal, onion and water in a saucepan. Simmer until color changes. Adding seasonings; simmer for a little longer. Thoroughly drain meat.
Mix in mashed potatoes. Fit bottom pastry into 8" pie plate.
Fill with meat mixture. cover with top crust. Seal edges as desired and vent top to allow steam to escape.
Bake for 10 minutes; lower oven temperature to 400øF and bake for 20 to 25 minutes or until crust is golden brown and filling is hot.
Serves 6
Note: If you prefer a spicier tourtiere increase seasonings to your taste.

[Kitchen Witch]

Pork Tenderloin in Spiced Bourbon Sauce

1/4 cup Kentucky Bourbon
1/4 cup soy sauce
1/4 cup brown sugar
3 cloves garlic, minced
1/4 cup Dijon mustard
1 teaspoon fresh ginger root, minced
OR 1/4 teaspoon powdered ginger
1 teaspoon Worcestershire sauce
1/4 cup vegetable oil
2 (1-lb each) pork tenderloins

Combine all ingredients, except pork with a whisk or in processor. Place tenderloin and marinade in a ziploc bag in the refrigerator overnight.
Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165 degrees F. internally and has just lost its pinkness. Baste while cooking. Do not overcook or it will be dry. (The meat may also be broiled 6 inches from the heat for 16 to 18 minutes.) Baste often.
Slice in 1/2-inch thick slices to serve as a main course or slice in 1/4-inch slices to put on top of French bread for a picnic.
Serves 6.

[Kitchen Witch]

Pretzel Sparklers
Everyone likes chocolate covered pretzels and these are great for the summer months for kids of all ages!

long rod pretzels
white chocolate, melted
sprinkles (red, white and blue) or star cake decorations
or red sugar and blue sugar

Melt the white chocolate. Dip the pretzel rod halfway into the melted chocolate then sprinkle the sprinkles over the wet chocolate. Lay on waxed paper or place in a cup to dry.

[Kitchen Witch]

WILD CHERRY CORDIAL BARS

1 Box Cherry Chip Cake Mix
1/4 Cup Water
1/4 Cup Butter Flavored Shortening, Margarine or Butter - Softened
1/4 Cup Brown Sugar
2 Eggs
1 Cup Chocolate Chips

Mix all the ingredients except for the chocolate. When finished, add the chocolate. The dough will be thick. Spread out into a 9x13 pan. Bake at 375 degrees for 24-27 minutes or until toothpick comes out clean. Frost with cherry flavored frosting.

[Kitchen Witch]

Americana Dessert

2 boxes strawberry gelatin
1 (10 oz.) pkg. frozen strawberries, thawed
1/2 C. dairy sour cream
1 1/2 C. miniature marshmallows
1/2 C. heavy cream, whipped
1 C. blueberries (fresh or canned), drained

Dissolve gelatin in 2 cups boiling water; chill until thickened. Mix in thawed strawberries. Pour into 5 cup star mold. Mixture will fill mold about halfway. Chill until set.

Combine sour cream and all but five of the marshmallows. Mix well. Fold in whipped cream. Unmold gelatin. Frost top with marshmallow mixture; cover with blueberries. Garnish with Marshmallow Star. Makes 6 servings.

Marshmallow Star
Dip scissors in water, cut across fat side of a marshmallow to form petals; arrange 5 petals on top of dessert to form star.

[Kitchen Witch]

Americana Parfaits

8 oz. cream cheese, softened
1 16-oz. container vanilla yogurt
2 Tbsp. lemon juice
2 pints fresh strawberries, washed, hulled and sliced
2 pints fresh blueberries, washed
Whipped topping for garnish
8 parfait glasses or other clear glasses

Combine cream cheese, vanilla yogurt and lemon juice and mix well. Place 1/4 cup of cream cheese mixture in the bottom of each glass followed by 1/4 cup strawberries. Repeat with cream cheese mixture and blueberries. Top with whipped topping and serve. These desserts are tasty, colorful and right in keeping with the red, white and blue holiday. You could add a layer of sponge cake in each glass if you want to make the dessert a little more hearty.
The Skinny: Use fat-free yogurt, light cream cheese and low-fat whipped topping. For those of you that don't remember, whipped topping is prepared whipped cream-like topping that comes in a plastic container. It isn't as good as real whipped cream but is easy and you can get low fat or fat-free varieties.

[Kitchen Witch]

Best Canadian Butter Tarts
Makes 24 medium tarts

Pastry for double crust 9-inch pie shell
1 cup (250 mL) Thompson dark raisins
1/2 cup (125 mL) butter
1 cup (250 mL) brown sugar, packed
1 cup (250 mL) corn syrup (grease cup before measuring)
1/2 tsp (2 mL) salt
2 large eggs, lightly beaten
1 tsp (5 mL) vanilla

Line tart tins with pastry. Preheat oven to 450 F. In a heavy saucepan, combine raisins, butter, sugar, syrup and salt. Set over low heat until butter is melted and mixture is warm, stirring to dissolve sugar. Don't let mixture get hot. Remove from heat and stir in eggs and vanilla. Spoon filling into pastry-lined tart shells, filling each 2/3 full. Bake in 450 F oven for 10 minutes. Reduce heat to 350 F and bake five minutes more or until pastry is golden. Don't let filling bubble over pastry or you will have trouble getting the tarts out of the pans. Let cool before removing from pans.

Hint: If you don't want to make your own pastry, buy the 3-inch size frozen tart shells in the foil cups.

[Kitchen Witch]

Red, White, & Blue Chocolate Cupcakes

2 C. granulated sugar
1 3/4 C. all-purpose flour
3/4 C. Hershey's cocoa or Hershey's European style cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 C. milk
1/2 C. vegetable oil
2 tsp. vanilla extract
1 C. boiling water

Vanilla Buttercream Frosting
5 T. butter or margarine
4 C. confectioners' sugar
1/4 C. milk
1 tsp. vanilla extract
Fresh blueberries and strawberries

In medium bowl, cream together the butter and confectioners' sugar. Add the milk and vanilla extract, beating until frosting is of spreading consistency. Makes about 2 cups of frosting.

Preheat oven to 350ºF. Line (2 1/2 inch diameter) muffin cups with paper bake cups.

In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

Add eggs, milk, oil and vanilla extract; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be very thin).

Fill muffin cups 2/3 full with batter.

Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.

Frost cupcakes with Vanilla Buttercream Frosting. Garnish with blueberries and strawberries.

[Kitchen Witch]

Cape Breton Scones

2 c Flour
1 c Raisins or currants
2 tb Sugar
1/2 c Sour cream
1 tb Baking powder
1/4 c Oil
1 ts -salt
1 Egg - slightly beaten
1/4 ts Baking soda
3 tb Milk

Sift together dry ingredients and stir in the raisins. Blend the remaining ingredients and stir in the flour mixture until the dough is all together.
Toss on a lightly floured surface until no longer sticky. Knead a few times. Divide the dough in half then pat each ball of dough into a 6 " circle with the top slightly rounded. Brush the tops with milk and sprinkle with sugar. Cut each circle into 6 wedges. Place 2 inches apart on a cookie sheet. Bake at 425F for 10 to 12 minutes or till golden. Serve hot with butter and jam or flavoured butter or honey.

[Kitchen Witch]

APPLETS

2 cups grated apples
4 cups sugar
4 envelopes plain gelatin, softened in 10 tablespoons cold water
2 teaspoons vanilla extract
2 teaspoons orange extract
2 teaspoons almond extract
1-1/2 cups broken walnuts

Boil apples and sugar over low heat, 20-25 minutes. Add gelatin and water,
vanilla, orange, almond and nuts. Pour into a 9x13 inch pan and cool. Turn
out onto wax paper when thoroughly cooled. Cut into squares and roll in
powdered sugar.

[Kitchen Witch]

GRAHAM CRACKER DATE NUT ROLL

30 graham crackers (single squares)
1/2 pound miniature marshmallows
1 cup chopped dates
1 cup chopped nuts
1 cup evaporated milk
Powdered sugar
Whipped cream

Crush graham crackers to make 1 1/2 cups crumbs. Add marshmallows, dates, nuts and milk and gently mix until all crumbs are moistened. Form into a log and roll in powdered sugar. Wrap in waxed paper or plastic wrap. Chill in refrigerator for several hours. When ready to serve, cut into 10 slices and top with whipped cream.

[Kitchen Witch]

HAM STEAK WITH LEMON

2 slices fully cooked ham (1/2-inch thick)
1 lemon, halved
3 tbs brown sugar
2 tsp prepared mustard

Broil or grill ham slices 5 inches from the heat for 5 minutes. Meanwhile, slice 1 lemon half; set aside. Grate peel from the other half and squeeze 1 tbs
lemon juice into a bowl. Add peel, brown sugar, and mustard to juice. Turn
ham over; brush with the lemon mixture. Top with lemon slices. Broil or grill 3 to 4 minutes more or until ham is heated through. Yield: 2 servings.

[Kitchen Witch]

INDONESIAN CHICKEN BREASTS

1/2 cup orange juice
1/4 cup peanut butter
2 tsp curry powder
4 boneless, skinless chicken breasts halves
1 medium red bell pepper, cut in half
1/4 cup shredded coconut
1/4 cup currants
Hot cooked rice if desired

Beat orange juice, peanut butter, and curry powder in medium nonmetal bowl,
using wire whisk. Add chicken, turning to coat with marinade. Cover and
refrigerate , turning once, at least 1 hour but no longer than 24 hours.
Heat coals or gas grill. Remove chicken from marinade; discard marinade.
Cover and grill chicken and bell pepper 4 to 6 inches from medium heat 15 to
20 minutes, turning once, until is no longer pink in center. To serve, cut
chicken breasts diagonally into 1/2-inch slices and bell pepper into
1/2-inch strips. Top chicken and bell pepper with coconut and currants.
Serve with rice. Yield: 4 servings.

[Kitchen Witch]

Pate aux Patates (Potato Pie)

5 Potatoes; to 6 hot
Milk
2 ts Butter
2 Egg yolks
1 Onion; finely chopped
1/4 c Celery stalk; & leaves -finely chopped
1 tb Parsley; chopped, fresh
1 pinch Savory, dried OR Chives, fresh
-Salt & ground pepper
Pastry for double crust 9" -pie

This potato pie makes a warming supper dish. It was a Friday favorite in the days when the meatless rule was observed in French Catholic families, says Nicole Kretz.

Line a 9-inch pie plate with pastry, Mash potatoes with enough milk to make a smooth puree; add butter and 1 egg yolk. Combine potatoes with onion, celery, parsley and savory; season with salt and pepper to taste. Sprinkle potato mixture in pie shell. Cover with top crust, trim and crimp edges to seal and cut steam vents. Brush top crust with remaining egg yolk. Bake pie in a preheated 400F oven for 30 to 40 minutes or until pastry is golden.
SERVES: 6-8

[Kitchen Witch]

Lemony Veggies

1 medium to large zucchini, cut in half lengthwise, then into 1/2-inch slices
1 medium to large yellow squash, cut in half lengthwise, then into 1/2-inch slices
1 pint cherry tomatoes, washed and tops removed
1 lemon, juiced
2 tablespoons balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper
16 stems fresh rosemary, 6 to 8-inch lengths

Preheat grill pan over high heat.

Combine zucchini, yellow squash and tomatoes in a bowl. Dress veggies with lemon, vinegar and oil, salt and pepper. Wet rosemary in a bowl of water for 5 minutes. Thread veggies on rosemary from the bottom of the stems. Fill rosemary stems and place them on the hot grill. Cook 3 or 4 minutes on each side. Transfer to a serving plate.

Yield: 4 servings

[Kitchen Witch]

Cape Breton 'Pork Pies'

TART SHELLS
1 c Butter
2 c Flour
4 ts Icing sugar; confectioner's

FILLING
2 c Dates; chopped
1 c Water
1 1/2 c Brown sugar
Lemon juice

Tart Shells: Cut the butter into the flour; add the sugar and knead until well blended. Press small amounts of dough into small muffin tins. Press small amounts of dough into small muffin tins. Bake in a 425F oven for 10 minutes. When cool fill with the following:

Filling: Simmer the above ingredients until the dates are of soft consistency. Cool; then fill the tart shells. Ice with butter icing.

[Kitchen Witch]

Pork with Honey

1 Pork loin roast
6 Cloves garlic, minced
1/2 cup honey
1/3 cup water
2 t. oil
Salt & pepper, to taste
4 tb Fresh rosemary, or more

Place all ingredients (except the roast) in a blender and blend. Pierce roast on all sides and place in a zip-lock with the marinade. Chill, turning frequently about 12 hours.
Grill one & one half hours, covered. Start roast on a hot grill, about 15 minutes, to char outside; turn heat to low.
Baste frequently with marinade. Remove from heat, allow to rest 10 minutes, slice & serve.
If you have fresh rosemary throw a couple sprigs on the coals as you grill.