Marys Community Corner

2 pounds beef stew meat, cut into 1 inch cubes 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 clove garlic, minced 1 bay leaf ...

1 (2 pound) pork tenderloin 1 (1 ounce) envelope dry onion soup mix 1 cup water 3/4 cup red wine 3 tablespoons minced garlic 3 tablespoons soy sauce freshly ground black pepper to taste Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus

1 tbsp. oil 2 (6 to 8 oz.) salmon steaks 3 tbsp. butter 1 tbsp. soy sauce Dash garlic powder 4 slices lemon  In a small pan melt butter and combine with soy sauce and garlic powder. Heat oil in skillet; add salmon steaks.  Cook about 5 minutes or until browned on one side. Baste salmon steaks with sauce. Turn, baste, place lemon slices on steaks and baste salmon until it flakes easily when tested with a fork.

What she doesn't discuss is the beauty of the stars she remembers that night, the shock of the house that exploded from friendly fire during the attack (with the resident in the home), and the sheer terror that drove her to shake in her boots, sleep with her parents, and her deep sense of her lost innocence.  But she does tell a damn good story of what happened that day... Lest we forget.

Ingredients 1/2 cup extra-virgin olive oil 6 garlic cloves, minced 1 tablespoon butter, melted 1 tablespoon minced fresh sage 2 teaspoons minced fresh rosemary 1 4-pound center-cut bone-in pork loin (rib) roast 4 large russet potatoes (about 3 pounds), peeled, cut into 1-inch pieces Preparation Preheat oven to 375°F. Whisk 1/4 cup oil, garlic, butter, sage and rosemary in small bowl to blend. Place pork in large roasting pan. Sprinkle with salt and pepper. Rub herb mixture over pork. (Can be made 1 day ahead. Cover and chill.) Cover pork loosely with foil and roast 2 hours. Divide remaining 1/4 cup oil between 2 heavy large skillets. Heat oil over medium-high heat. Divide potatoes between skillets. Sprinkle with salt and pepper. Sauté until potatoes are golden but not tender, about 15 minutes. Transfer potat...

Ingredients * 1/2 teaspoon paprika * 1/2 teaspoon salt * 1/4 teaspoon pepper * 3 large boneless, skinless chicken breasts, cut into 2-inch pieces * 2 eggs, slightly beaten * 1 cup Italian seasoned bread crumbs * 1/2 cup sugar * 1/2 cup lemon juice * 1 1/2 teaspoons curry powder Directions 1. Preheat oven to 400 degrees F (200 degrees C). 2. In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan. 3. Bake in preheated oven for 15 minutes, turning once. 4. In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes. 5. Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.

Ingredients 1 side fresh salmon, boned but skin on (about 3 pounds) For the marinade: 2 tablespoons Dijon mustard 3 tablespoons good soy sauce 6 tablespoons good olive oil 1/2 teaspoon minced garlic Directions Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. Transfer the fish to a flat plate, skin...