Recipes

Italian Pork Tenderloin

1 lb. pork tenderloin

2 eggs, beaten

fine bread crumbs

4 pieces of bacon

2 medium onions, thinly sliced and separated

1/2 lb. fresh mushrooms, sliced

olive oil

oregano to taste

1/2 can beef bouillon

Cut the tenderloin into 1-inch thick sections and pound until 1/3 inch thick. Dip in eggs and coat with bread crumbs. Fry in olive oil until both sides are brown and place in a large baking dish. Fry and crumble the bacon and place on top of the tenderloins. Brown the onions and mushrooms and add to the tenderloins. Top with oregano to taste. Pour beef bouillon over everything. Bake uncovered at 325 degrees for 40 minutes.

Dave Burger, Duluth

“I Tricked My Husband Into Eating Zucchini” Brownies

1/2 c. applesauce

1 c. white sugar

2 tsp. vanilla extract

1 1/2 c. all-purpose flour

1/2 c. unsweetened cocoa powder

1 1/2 tsp. baking soda

1 tsp. salt

1 c. shredded zucchini

1 T. cold coffee (if batter seems dry)

Topping:

1/4 c. nuts of your choice (pecans, walnuts or almonds are good), optional

1/4 c. chocolate chips (mini work great because they melt quicker)

Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan. In a large bowl, mix together applesauce, sugar and vanilla until well blended. Add zucchini. Combine the flour, cocoa, baking soda and salt; stir into the sugar mixture. Add the cold coffee if the batter seems too dry. Spread evenly into the prepared pan. Sprinkle with chopped nuts and chocolate chips and gently press them into batter. Bake for 25 minutes in the preheated oven, or until brownies spring back when gently touched.

Natalie Harris, Superior

The first time I made a batch, my husband snuck a few and commented on how good they were. I told him that there was zucchini in them and he thought I was trying to trick him! It’s a lighter brownie — there are no eggs and no frosting because the chocolate chip-nut topping acts like a frosting.

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