KATHY KEENE’S CHATEAUBRIAND
- 3 T. butter
- 1 tsp. minced garlic or 1 clove
- 6 slices bacon, cut into 1 inch pieces
- 8 oz. can mushrooms, drained
- 1 large onion, chopped
- 2 T. Heinz chili sauce
- 1 tsp. marjoram
- 1 tsp. thyme
- 4 drops Tabasco sauce
- 1 T. Worcestershire sauce
- 2 tsp. beef granules
- 1-1/2 cups red wine (Cella Lambrusco)
- 3 to 5 lb. whole beef tenderloin, room temp.
Directions:
Melt butter in large skillet; add bacon and saute few minutes. Add onions and mushrooms plus 1/2 cup of the wine. Saute to10 minutes. Add remaining ingredients; simmer 20 minutes. Preheat oven to 450 degrees. Place whole tenderloin in shallow roasting pan. Pour mushroom mixture over top. Let stand 10 minutes. Cover pan with foil and bake 35 minutes for rare or longer for medium to well done. Slice meat and serve with sauce. I usually bake my tenderloin 50 minutes for a more done roast with just a little pink on the inside.
KATHY KEENE’S SLOW COOKER MEATBALLS
- 1 large bag (2 lbs.) frozen meatballs (Homestyle, not Italian flavored)
- 1 (12 oz.) Heinz bottle chili sauce
- ¾ cup packed brown sugar
- 1 (14 oz.) can whole berry cranberry sauce
- 1 (14 oz.) can sauerkraut, rinsed and drained well
Put all ingredients into large crock pot. Cover and cook on Low heat setting for 4 to 5 hours.
Santa’s Breakfast
- 1 lb. bag M&M’s
- 2 cups dry roasted peanuts, salted or unsalted
- 2 cups miniature pretzels
- 3 cups Corn Chex cereal
- 3 cups Cheerios
- 2 cups Fruit Loops
- 3 lb. slab white almond bark or Alabaster confectionary coating
- 2 (14 oz.) bag white chocolate chips
- 4 T. canola oil
Melt white chocolate, white chocolate chips and the oil in microwave, 50% power, stirring every 30 seconds. Combine all remaining ingredients in large bowl; pour the melted chocolate mix over and gently toss to coat. Place on waxed paper to set. Break into small pieces. Store in airtight containers.
