It is fabulous to have a ward full of amazing cooks. Below are the recipes for the delicious food we ate at the Divine Destiny Dinner.
(Thanks Tonya!)
Pork Tenderloin 1/4 cup soy sauce
5 cloves garlic minced
1/2 tsp. ground ginger
2 TBS brown sugar
3 TBS honey
1 tsp. sesame oil (dark)
Marinade meat all day. Roast according to directions on tenderloin package. This is enough marinade for 2----3/4 lb tenderloin roasts.
Because we were on a tight budget, I use pork loin, it is a cheaper cut of meat. I also substituted cooking oil for the sesame oil because of cost. Because I purchased the meat at Sam's club, there are no directions on the package so this is how I cooked the meat. I cooked 19 pounds, therefore it had to cook longer than a small family meal. I placed the loin on a rack on a baking sheet uncovered. I cooked it at 450* for 15 min. then I turned the oven down to 325* for 1 hour 45 min. I made sure the loin had reached an internal temperature of 155* before I removed it. Then I allowed it to rest for 15 minutes before I sliced it. If you slice it too quickly all the natural juices will run out of the meat and it will be dry. I had cooked extra marinade and skimmed it previously. I place it in the roaster and then placed the sliced meat in the marinade to keep it from drying out, since this is usually served directly after slicing.
Spinach Strawberry Salad 2 bunches spinach (I like baby spinach)
1 pint strawberries
sliced almonds
Dressing:
1/2 cup sugar
2 TBS sesame seed
1 TBS poppy seed
1 1/2 tsp. minced onion
1/4 tsp Worcestershire sauce
1/4 tsp. paprika
1/2 cup cooking oil
1/4 cup cider vinegar
I have made the dressing without the sesame and poppy seeds, it is still great. This is a regular at our house in the spring when baby spinach and strawberries are in abundance in our garden.
Twice baked potato (Chris did all the work on these) baking potatoes
sour cream
butter
potato toppers (the only place I have found these is at Safeway)
shredded cheese
salt and pepper to taste
Bake potato, allow to cool, split, scoop centers, smash with extras, refill skins, reserve a bit of cheese to sprinkle on top. Bake just until hot.
Bread Rolls 4 1/2 cups luke warm water
2 large TBS yeast
6 large TBS sugar
2 large TBS salt
1/4 cup shortening
start with 7 cups of flour make knead in up to 11 depends on humidity and length of kneeding.
Kneed all together, place in large greased bread bowl to rise in a warm place. Allow to rise until doubled in size, punch down, allow to rise again. Place in pans in desired form and allow to rise again. Bake 400* for 15 min or until golden.
Glazed Carrots Steam 3/4 pound carrots for 8 min, until tender crisp. Melt 1 TBS butter and 1 TBS brown sugar in a pan. Allow this to start to bubble and caramelize add carrots back to this and stir until completely covered and glazed. (I was not please with how these turned out. I had too many for my pan at the church and they did not glaze properly. I should have done them at home, but I was concerned they would be soggy and I don't like over cooked carrots.)
