These dishes will add flavor to your holidays Submitted by JNOW READERS
In our October edition, we put out the call for your favorite dishes for the holidays, and we appreciate those of you who responded. Try making one of these dishes to add to your holiday table, and we think you’ll be pleased. Thanks again for sending them to us. MARINATED BEEF TENDERLOIN
Ingredients: • 1 beef tenderloin (about 4-6 lbs.) • ½ cup reduced-sodium soy sauce • ¼ cup dry sherry • 1 tablespoon Worcestershire sauce • 1 clove garlic, minced • 1 teaspoon sugar • ½ teaspoon ground ginger • ¼ teaspoon black pepper Directions: Prepare marinade by mixing together all ingredients. Pour marinade over tenderloin. Cover and refrigerate 2 to 8 hours, or overnight. Preheat oven to 425 degrees. Remove tenderloin from marinade. Place tenderloin on rack in open pan. Tuck small end under so meat will cook evenly. Roast in 425 degrees Fahrenheit oven for 45 minutes to 1 hour, or until internal temperature of beef is 145 degrees Fahrenheit (medium-rare). NOTE: Cook longer, if you prefer tenderloin to be cooked to medium. Wait five minutes before slicing. — Charlotte Anne Temple
SWEET GARLIC SLOW COOKER CHICKEN
Ingredients: • 2 pounds organic chicken breast • Dash of sea salt and black pepper • 1 tablespoon coconut oil • 1 small yellow onion, chopped • 1 tomato, seeded and diced • 2 tablespoons chili in adobo sauce • 1 tablespoon chili powder • 1 tablespoon balsamic vinegar • 1 teaspoon ground cumin • ½ teaspoon sea salt • ¼ teaspoon ground cinnamon Directions: Rinse the chicken breasts and pat dry. Butterfly cut the chicken, opening each breast up like a book. Sprinkle both sides with salt and pepper. Place the chicken in a baking pan and set aside in the fridge as you prepare the sauce. Place the coconut oil in a skillet over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the remaining ingredients and continue to cook for about 10 minutes. Use a hand blender to puree the sauce until smooth. Coat the chicken with half of the sauce and marinate for 30 minutes. Preheat the oven to 350 degrees F. Cover the chicken with foil and bake chicken for 30 minutes in the preheated oven. Serve warm with a spoonful of the reserved sauce. Makes 8 servings. — Andrew Campbell
CLASSIC ANGEL FLAKE COCONUT CAKE
Ingredients: • 1 package (2-layer size) yellow cake mix • 2-2/3 cups Baker’s Angel Flake coconut (7-oz. pkg.), divided • 1 package (3.4 oz.) Jell-O Vanilla flavor instant pudding • ¼ cup powdered sugar • 1 cup cold milk • 1 tub (8 oz.) Cool Whip whipped topping, thawed Directions: Heat oven to 350 degrees. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, stirring 2/3 cup coconut into batter before pouring into prepared pans. Cool cakes in pans 10 minutes; remove from pans to wire racks. Cool completely. Beat pudding mix, sugar and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in Cool Whip. Refrigerate until ready to assemble cake. Stack cake layers on plate, filling layers with 1 cup pudding and ¾ cup of the remaining coconut. Frost top and side of cake with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate 1 hour.
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— Charlotte Anne Temple
