Ingredients

• 5-6 pound beef tenderloin
• slivers of garlic
• salt and pepper

Instructions

1. Use at least a 3 pound beef tenderloin and if too large for pan, can cut in half.
2. Trim tenderloin to your liking.
3. Bring to room temperature.
4. Cut slits into meat on all sides and insert slivers of garlic, as many as you like.
5. Sprinkle all sides with salt and pepper.  
6. Place tenderloin on a meat rack in large turkey type pan.
7. Preheat oven to 500 degrees.  ****Very important to have it this hot.
8. Put beef into oven and immediately turn temperature down to 350 degrees.
9. Cook for 21-23 minutes…No longer.  ***I cook mine for 24 minutes because my oven doesn't seem as hot. 23 minutes seems to work for medium rare.
10. Turn oven off and leave beef in oven for 4 hours.  DO NOT OPEN THE OVEN DOOR!
11. (Nancy has left meat in oven all day.)
12. When you remove the beef, cover with foil until ready to slice. 

 You can do it ahead…I usually do it the day of.   Once cooled you can wrap in foil and put in the refrigerator until the next day when you need to serve.  Bring cooked tenderloin to room temperature and slice.  I did this with 2 tenderloins for our party for 20 and had plenty.  Also sliced and covered with foil right before guests arrived.

By KathyMillerTime via Nancy Jones

Ingredients

• 1 package (32 oz) frozen hash brown potatoes
• 1/2 cup chopped onion
• 2 cups grated sharp cheddar cheese
• 1 can cream of chicken soup
• 1/2 (1 stick) butter, melted
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 pint sour cream
• 2 cups crushed corn flakes

Instructions

1. Defrost potaotes.
2. Mix all ingredients except butter and corn flakes.
3. Put in a greased casserole dish.
4. Top with crushed corn flakes.
5. Drizzle with the melted butter
6. Bake 1 hour inn a preheated 350 degree oven.

   

By KathyMillerTime an old tradition

INGREDIENTS

• 1 tablespoon butter for greasing baking dish, 1/2 cup butter, melted for casserole, plus 1 tablespoon , melted, for topping
• 2 (10-12 ounce) packages frozen chopped spinach
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon fresh lemon juice.  I use a quarter of a lemon
• 1 (14 ounce) can artichoke hearts, chopped
• 1/2 cup coarse Ritz cracker crumbs (about 15 crackers)

INSTRUCTIONS

1. Preheat oven to 350 degrees.  Butter a 2 quart casserole.
2. Cook the spinach according to package directions, drain well and place in a mixing bowl.  Add 1/2 cup melted butter, the cream cheese and lemon juice and blend well with a fork.
3. Scatter the artichoke quarters evenly over the bottom of the casserole dish.  Cover with the spinach mixture and smooth the top.
4. Cover with Ritz crumbs, drizzle with 1 tablespoon melted butter and bake until bubbly in the center and lightly browned on top, about 25 minutes.  Cool for 5 minutes and serve.

NOTES

I double for 12-20 people and use one large casserole dish.  I also add a little more lemon juice.

By KathyMillerTime
Julia Reed

Here is the new favorite salad in our family.  The Scala Salad, made famous by the iconic Beverly Hills restaurant...yes La Scala.  I added the olives and pomegranate seeds...because I wanted to!

INGREDIENTS

• 1 head Iceberg lettuce
• 1 head Romaine lettuce
• 6 ounces Italian Salami, finely chopped
• 6 ounces mozzarella cheese, freshly grated
• 1 (15 ounce) can garbanzo beans, drained and coarsely chopped
• green olives, Castelvetrano if you can find them
• pomegranate seeds to garnish (I love these especially at Christmas time and they are extremely healthy for you!)

SALAD DRESSING

• 1/2 cup olive oil (the original recipe calls for 1/4 c. vegetable oil and 1/4 c. olive oil but I only use olive oil....some of those other vegetable oils are not healthy)
• 4 tablespoons red wine vinegar or part lemon juice...I am partial to lemon juice
• 1 1/2 tablespoons minced fresh basil
• 1 teapsoon salt
• pepper to taste
• 1 small clove garlic
• 1/2 cup grated parmesan cheese

INSTRUCTIONS

1. Combine salad ingredients in a large bowl and keep in refrigerator until time to serve.
2. Combine salad dressing ingredients in a mini food processor if you have one. Taste.  Can make the dressing a day ahead to allow the flavors to combine.
3. Toss right before serving.

KATHY'S NOTES

I added the olives and pomegranate seeds because I had just made a delicious charcuterie cheese board with those 2 at Christmas....I thought they added another dimension of flavor.  I do think the garbanzo beans make this super crunchy and healthy.

By KathyMillerTime adapted from Sandra Sallin via Instagram

Ingredients

• 1/2 cup bacon fat
• 2 cups thinly sliced 
shallots or sweet onions (I like to use sweet onions)
• 3 lbs. fresh green beans, strings removed, snapped into 1½-inch pieces and well rinsed
• 1 quart chicken broth
• Salt and ground black pepper to taste

Instructions

1. In a heavy-bottomed pot over moderate heat, heat bacon fat until shimmery.
2. Add shallots or onions, stirring to coat. Sprinkle with salt.
3. Cook until almost translucent, about 8 to 10 minutes.
4. Add beans and broth, making sure that broth covers beans. Bring to a boil and reduce to a simmer. Cook the beans until the stock is almost gone, about two hours. Add salt and lots of fresh
 black pepper.

Recipe from chef Kevin Callaghan of Acme Food & Beverage Co. in Carrboro, North Carolina via KathyMillerTime