Some recipes have stood up to changing times and are favorites that remain in our cookbooks and recipe files year after year. Jodi Thompson of Jackson let me borrow a cookbook of hers that looks at old familiar favorites and compares many of them to upgraded new versions using today's modern food trends. It was fun reading the book and reading about all of the recipes from days gone by, how they got started and when they were popular. I hope you enjoy these few I pulled out to pass along to you today.

Jalapeno-Honey Pork Tenderloin

When households across America were buying their first outdoor grills in the 1950s and learning to hickory smoke meats at home, a common recipe would have been a hickory smoked pork loin. This is a present-day version of that old classic.

2 (12-ounce) pork tenderloins

1/3 cup honey

3 tablespoons light soy sauce

1 tablespoon toasted sesame oil

2 fresh jalapeno chili peppers, seeded and finely chopped

1 tablespoon grated fresh ginger

1/4 to 1/2 teaspoon crushed red pepper

Hot cooked rice, optional

Fresh cilantro sprigs, optional

Fresh whole chili peppers, optional

Trim fat from meat. Place meat in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine honey, soy sauce, sesame oil, the chopped jalapeno peppers, the ginger and crushed red pepper. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator for at least 12 hours or up to 24 hours, turning bag occasionally. Drain meat, reserving marinade. In a grill with a cover, arrange hot coals around a drip pan. Test for medium-high heat above the pan. Place meat on grill rack over the pan. Cover and grill for about 40 minutes or just until juices run clear, brushing once with reserved marinade after 15 minutes of grilling. Discard any remaining marinade. Remove meat from grill and cover with foil and let stand for 10 minutes before slicing. If desired, serve with hot cooked rice and garnish with cilantro sprigs and whole fresh chili peppers. Makes 6 servings.

To oven bake this pork tenderloin, follow directions above for marinating. Drain meat and place meat on a rack in a roasting pan. Roast meat in a 425-degree oven for 25 to 35 minutes or until juices run clear, brushing with reserved marinade after 10 minutes.

Green Bean Gratin

The beloved green bean casserole is a family favorite, especially around the holidays. This recipe is an attempt to upgrade the popular side dish.

1 (16-ounce) package frozen cut green beans

1 pound sweet onions, such as Vidalia, Maui or Walla Walla, halved and thinly sliced

1/4 cup butter or margarine

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon ground nutmeg

1 cup chicken broth

1 cup half-and-half, light cream, or milk

1 1/2 cups soft bread crumbs, 2 slices

3 tablespoons grated Parmesan cheese

2 tablespoons olive oil

Fresh thyme sprigs, optional

Preheat oven to 325 degrees. Cook frozen green beans according to package directions, drain well and set aside. Meanwhile, in a covered medium saucepan, cook onion slices in a small amount of boiling water for 4 to 5 minutes. Drain in a colander; set aside. For sauce, in the same saucepan, melt butter. Stir in flour, salt, pepper and nutmeg. Add broth and half-and-half. Cook and stir until mixture is thickened and bubbly. In an ungreased 2-quart baking dish, layer half of the beans, all of the onions, and the remaining beans. Spoon sauce over all. In a medium bowl, toss together bread crumbs, Parmesan cheese and oil; sprinkle over vegetables. Bake uncovered, for 30 to 35 minutes or until bubbly. Let stand for 10 minutes before serving. If desired, garnish with fresh thyme sprigs. Makes 6 servings.

To make this dish ahead of time prepare as directed, except do not top with bread crumb mixture. Cover dish; chill for up to 24 hours. Store bread crumbs separately. Chill. To serve, preheat oven to 325 degrees. Sprinkle casserole with bread crumb mixture. Bake, uncovered, for 50 to 55 minutes or until heated through.

Oil-Free Herb Dressing

For more than a century a classic vinegar-and-oil dressing has reigned supreme among all dressings. It wasn't until the 1990s that Americans began to watch fats in their diets, thus a new version of an old classic.

2 tablespoons powdered fruit pectin, such as Sure-Jell

1 1/2 teaspoons snipped fresh oregano, basil, thyme, tarragon, savory, or dill, or 1/4 teaspoon dried herb, crushed

1 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon dry mustard

1/8 teaspoon pepper

1/2 cup water

2 tablespoons vinegar

1 clove garlic, minced

In a small bowl, stir together pectin, desired herb, sugar, salt, dry mustard and pepper. Stir in the water, vinegar, and garlic. Cover and chill for 30 minutes before serving. Makes about 3/4 cup.

For an oil-free creamy dressing, prepare as directed, except increase the sugar to 2 tablespoons. Stir in 1/2 cup thinly sliced green onions and 1/2 cup plain yogurt with the water, vinegar, and garlic. Makes about 1 1/2 cups.

Mixed Bean Salad with Herbs

During the 1960s three-bean salad became popular and remains so today. However, this recipe is an updated three-bean salad recipe with the addition of fresh herbs to brighten up flavors.

1 (15-ounce) can black beans or red kidney beans, rinsed and drained

1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

1 (10-ounce) package frozen cut green beans, thawed and drained

1/4 cup olive oil

1/2 cup chopped onion

1/2 cup red sweet pepper, cut into strips

2 tablespoons snipped fresh basil

2 tablespoons snipped fresh cilantro

2 tablespoons snipped fresh tarragon or oregano

1/4 cup red wine vinegar, or use white or cider vinegar

1 tablespoon Dijon-style mustard

1/4 teaspoon ground black pepper

1/8 teaspoon salt

In a large bowl, combine black beans, chickpeas and green beans. In a large skillet, heat oil over medium heat. Add onion and sweet pepper. Cook about 5 minutes or just until tender. Add to beans. Stir in basil, cilantro and tarragon. In a small bowl, whisk together vinegar, mustard, black pepper and salt. Pour over bean mixture. Toss gently to coat. Cover and let stand at room temperature for 30 minutes. Makes 8 to 10 servings. To make this recipe ahead, prepare as directed above. Cover and chill for up to 24 hours. Let stand at room temperature for 30 minutes before serving.

I hope you have enjoyed these updated recipes. Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.