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May newsletter

We have completed our stats for April 1, 2013 to March 31, 2014, and we found we cooked less this year than last. The good news is that this is probably due to fewer people needing our services, as we have lost one of our original kitchens this past year.

The Honeymooners in Honeymoon Bay have folded, and this was due to the fact that the last remaining participants were there for the social benefits and then found their calendars too full so they opted to leave the kitchen. This kitchen served the community for almost 20 years providing many seniors and young mothers with extra meals to help stretch their budgets. It was sad to see it close.

We did prepare 5101 meals compared to 5834 for 2012 – 2013, so there is not a great difference. Not all kitchens had a Christmas Bake this year. Those of us who did baked a combined total of 1640 pieces of baked goods.

My kitchen strted out our new year with a new recipe. This is one I discovered on the Bisquick web site after a friend told me about some of the recipes she had tried. I happened to notice this one the same week that pork tenderloin was on sale at Country Grocer and since we are always looking for recipes involving something other than ground beef this one looked perfect, and it turned out great. I hope you enjoy it also.

CORN-TOPPED PORK POT PIES
Serves 8

2 Lb. Pork Tenderloin, cut into 1-inch cubes
½ Tsp. Salt
¼ Cup Flour
1 Tbsp. Olive Oil
1 Large Sweet Onion, chopped
2 Poblano Chiles, seeded, diced
3 Cloves Garlic, finely chopped
1 Tsp. Dried Oregano Leaves
½ Tsp. Ground Cumin
1 Cup Chicken Broth
1 Can Black Beans, drained,rinsed
2 Pkgs. (10 oz. each) frozen Cream-Style Sweet Corn,thawed
2 Eggs, slightly beaten
½ Cup Bisquick Heart Smart
½ Cup Milk

1. Heat oven to 425ºF. Spray 8 (8 oz) ramekins with cooking spray.
2. Sprinkle pork with salt; coat with flour.
3. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil, in batches, 5 minutes or until browned.
4. Return all pork to skillet. Stir in onion, chiles, garlic, oregano and cumin. Cook 3 minutes.
5. Gradually stir in broth, loosening particles from bottom of skillet. Cook 3 minutes, stirring constantly, until mixture begins to thicken. Heat to boiling; stir in beans.
6. Remove from heat. Divide mixture among ramekins.
7. In medium bowl, stir corn, eggs, Bisquick mix and milk with wire whisk until combined.
8. Spoon over pork mixture in each ramekin. Place ramekins on cookie sheet. Bake 20 minutes or until golden.

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