RECIPES FOR A SPECIAL DINNER

It doesn't seem possible that another year has come and gone. Scott and I are celebrating our wedding anniversary for the eleventh time this Saturday. The days with our two children just seem to fly by, but in spite of that, we try to enjoy every minute.

One of Scott's favorite meals includes pork tenderloin. I use our favorite marinade and then grill the tenderloin for the beginning of a wonderful anniversary dinner.

Pork Tenderloin Teriyaki

2 (9 ounce) pork tenderloins

2 tablespoons soy sauce

2 tablespoons lemon juice

1/8 to 1/4 teaspoons ground ginger

1 tablespoon oil

1 tablespoon brown sugar

1/8 teaspoon minced garlic or 1 clove garlic, minced

5 strips bacon, uncooked

Place pork tenderloins in a zip-top plastic bag or non-metal container. Combine remaining ingredients, except bacon and pour over pork in bag. Zip closed and refrigerate at least 2 hours or overnight. When ready to grill, wrap bacon strips around the pork securing with toothpicks so that the pork tenderloin is covered. Grill over medium-hot coals for 18 to 25 minutes, brushing with marinade occasionally. When internal temperature reaches 160 degrees, remove from grill immediately and allow pork to rest for at least 5 minutes. Remove toothpicks and slice diagonally into medallions. If desired, you may bring the remaining marinade to a full boil and serve with sliced pork.

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There were several recipes sent in this week from an Altenburg, Mo., reader. It is a nice variety that I'm sure you will enjoy.

Eight Minute Cheesecake

1 (8 ounce) package cream cheese, softened

1/3 cup sugar

1 cup sour cream

2 teaspoons vanilla

1 (8 ounce) carton frozen whipped topping, thawed

1 graham cracker crumb pie crust

Beat cream cheese until smooth, slowly beat in sugar; add sour cream and vanilla. Fold in the whipped topping; blend well. Spoon into crust. Chill until smooth, about 4 hours. Garnish with fresh strawberries or your favorite topping.

Carmeled Sweet Potatoes

5 medium sweet potatoes

1 cup brown sugar

3 tablespoons flour

1 cup half and half

1 teaspoon salt

2 tablespoons butter

1/2 cup chopped pecans

Cook sweet potatoes until tender. Drain, cool, peel and cut in half lengthwise. Arrange in greased shallow baking dish. Mix salt, sugar and flour together. Sprinkle over potatoes. Dot with butter. Add nuts and pour half-and-half over all. Bake at 350 degrees for 45 to 50 minutes. Serves 5.

Ho-Bo potatoes

Irish potatoes

Onions

Butter

Salt and pepper

Peel and slice enough potatoes for a 2-quart covered casserole dish. Slice a few onions over top. Dot with butter and salt and pepper. Cover and bake in oven 20 minutes at 400 degrees or until done.

These potatoes were originally wrapped in several layers of foil and put on the barbecue grill. Also, if desired, you can add 2 tablespoons of water and microwave them until done. If really feeling adventurous, they may also be prepared in a skillet with a tight fitting lid. Other varieties you might like to try include lemon pepper, grated onions instead of slices, paprika or parsley. Play with them and add whatever suites your taste.

Breakfast Coffee cake

1 package yellow cake mix

1 package (3.4 ounces) instant vanilla pudding mix

4 eggs

1 cup (8 ounces) sour cream

1/3 cup vegetable oil

2 teaspoons vanilla extract

2/3 cup chopped pecans

1/3 cup sugar

2 teaspoons ground cinnamon

1/2 cup powdered sugar

2 tablespoons orange juice

In a mixing bowl, combine the first six ingredients. Beat on medium speed for 2 minutes. Pour into greased 9-by-13-inch baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through with a knife to swirl. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.

In a small bowl, combine powdered sugar and orange juice until smooth; drizzle over warm coffee cake.

Quick Banana Pudding

3 (3 ounce) French Vanilla instant pudding

3 1/2 cups milk

1 teaspoon vanilla

1 (6 ounce) carton frozen whipped topping, thawed

1 (8 ounce) carton sour cream

3 bananas or more, if desired

1 package vanilla wafer cookies

Beat milk and vanilla pudding mix. Add vanilla, whipped topping and sour cream and beat until smooth. Layer vanilla wafers, bananas and pudding. Sprinkle crushed vanilla wafers on top.

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Mrs. Melvin Fiedler of Altenburg shares a recipe for biscuits that you will find a different ingredient hidden in.

Mayonnaise Biscuits

1 cup self-rising flour

1 teaspoon baking powder

1/2 cup milk

1/4 cup mayonnaise

Blend milk and mayonnaise and add the flour. Mix thoroughly and spoon into greased muffin tins. Bake at 400 degrees for 12 to 15 minutes.

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We just have one request this week and it comes from a Jackson, Mo., cook who would like recipes for cooked cheese. She has eaten it a couple of times and would like to learn how to make it on her own. I'm sure we will get many responses to her request.

That will do it for this week. Have a great weekend and happy cooking.

Susan McClanahan, an administrator at Cape Senior Center, can be reached at Box 699, Cape Girardeau, Mo., 63702-0699. Recipes published are not kitchen-tested by the Southeast Missourian staff.