Are you hungry?

so i thought this would be any easy way to do a recipe share...which could be on-going, and easy to find- since it's right here on your computer, instead of buried in a cookbook somewhere. (this has mostly selfish intent since I'm always looking for new recipes- but I'm hoping you are, too!)
I tried to fix the settings to allow others to post entries, once you login- just go to "new post" and type your entry. Feel free to pass this along and invite others who you think might be interested.
-vicki

Here's our menu for tonight- which I'm excited about b/c it's food that taste's good for once, instead of frozen pizza or burgers (-the rut we've seemed to hit since moving!)

Herb-Rubbed Pork Tenderloin
1 Tbs garlic powder
2 tsp brown sugar
2 tsp rubbed sage
1 ½ tsp dried thyme
1 tsp ground mustard
½ tsp cayenne pepper
½ tsp pepper
2 pork tenderloins (1 pound each)

In a small bowl, combine the first seven ingredients; rub over pork.
Place in a large ungreased shallow glass dish. Cover and refrigerate for up to 8 hours.
Place tenderloins on a rack in a shallow roasting pan. Bake at 400° for 35-40 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.

Servings: 8
Recipe Source Source: Country Woman Magazine
(to make this a freezer meal that you can pull out and thaw for use at a later time I mix the seasonings and put in a ziploc bag and then tape that to the pork tenderloin bag and freeze together.)

we're also having Paula Deen's Marinated Tomatoes:
3/4 cup vegetable oil
1/2 cup red wine vinegar
3 Tbs chopped fresh parsley
1 Tbs sugar
1 1/2 tsp garlic salt
1 1/2 tsp seasoned salt
3/4 tsp dried oregano
1/2 tsp pepper
10 plum tomatoes (about 2 1/2 pounds)

Combine vegetable oil and next 7 ingredients in a large zip-top plastic freezer bag.
Core and cut each tomato into 4 wedges; add to marinade in plastic bag. Seal and shake to coat tomato wedges. Chill 4 hours; let stand 30 minutes at room temperature before serving. Serve with a slotted spoon.

Yield: 6 to 8 servings
Preparation time: 10 minutes
Cooking time: 4 hours
Cooking Tips:
Once you have enjoyed all of the tomatoes, transform the leftover marinade into a quick and fresh vinaigrette by adding 1/4 teaspoon Dijon mustard.
Author: Paula Deen
Recipe Source Source: Southern Living, JANUARY 2006

and Onion Roasted Potatoes:
1 envelope Onion Soup mix
2 lbs potatoes, cut into slices about 1/4 inch thick (about 2 lbs.) **Can also cut into chunks, but I've found slices cook better
1/3 cup olive oil

Preheat oven to 425°. Combine all ingredients in large bowl, making sure potatoes are well coated. Pour into well-greased 11x9-inch baking or roasting pan.
Bake, stirring occasionally, 35 minutes or until potatoes are tender and golden brown

Author: Jonica W

I tweaked this and combined it with another recipe-
Campfire Potatoes
5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 Tbs butter
1/3 cup shredded cheddar cheese
2 Tbs Minced fresh parsley
1 Tbs Worcestershire sauce
salt and pepper to taste
1/3 cup chicken broth

Place the potatoes and onion on a large piece of heavy-duty foil; dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over meium coals for 35-40 minutes or until potatoes are tender.

Yield: 4-6 servings
Author: Cathy (Erin's cousin- who's last name I cannot spell, sorry Cathy!)

ok, now it's someone else's turn...anybody have any good ideas or recipes to share???