Road Kill

CLASSIC BROWN SAUCE

2 tablespoons butter 1 onion, finely chopped 1 clove garlic, finely chopped 1/2 cup chopped carrots 1/2 cup chopped celery 2 tablespoons flour 4 cups beef broth 1 bay leaf 1/2 teaspoons thyme 3 sprigs parsley 1 teaspoon peppercorns salt & pepper

Heat the butter and saute’ the onion, garlic, carrots, and celery over low heat for 10 minutes. Add the flour and stir in the beef broth gradually. Add all the remaining ingredients. Simmer over low heat for one hour until the sauce is reduced to about 2-1/2 cups. Season with salt & pepper. Strain the sauce before serving.

POTATO AND MUSHROOM CASSEROLE

2 pounds small new potatoes, peeled 3 tablespoons butter 1/2 pound button mushrooms 6 scallions, cut into 1/2” pieces 3 tablespoons flour 2-1/2 cups milk salt & pepper 1/8 teaspoon nutmeg 1/4 cup whipping cream 2 tablespoons chopped chives CAKE MIX COOKIES

2 packages cake mix (2-layer size, pudding type) 2/3 cups margarine, melted 2 eggs 1 (12oz) package chocolate chip pieces 1/4 cup water 1 cup walnuts or pecans (if desired)

Combine cake mixes, eggs and water; mix well (dough will be stiff). Stir in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes or until done. Makes about 7 dozen cookies.

PORK TENDERLOIN WITH APPLES

2 tablespoons butter 1 tablespoon oil 3 pounds pork tenderloin, cut into 1” cubes 6 scallions, finely chopped 2 medium sized cooking apples, peeled, cored and sliced 1 teaspoon paprika 2 tablespoons flour 1-1/2 cups apple cider 2 tablespoons apple brandy 1/3 cups whipping cream 1 tablespoon butter 1tablespoon sugar

Heat the butter and oil until hot. Add the pork and saute’ over moderate heat until lightly browned. Add the scallions and one of the sliced apples, and continue cooking until the apple slices have softened. Stir in the paprika and flour.

Add the apple cider, stirring to form a sauce. Cover the skillet and simmer over low heat for 30 minutes until the pork is very tender. Season with salt and pepper, in necessary. Stir in the apple brandy and whipping cream. Heat the remaining butter, add the apple , sprinkle the apple with sugar and saute’ over moderate heat until lightly browned. Garnish the pork with apple slices.

Boil the potatoes for 20 minutes. Drain, remove from casserole, and leave to one side. Heat the butter in the casserole and saute’ the mushrooms and scallions for five minutes. Add the flour and stir in the milk gradually. Season with salt, pepper and nutmeg. Add the drained potatoes. Simmer over low heat for 10 minutes. Stir in the cream and garnish with chopped chives.