Mitzi Gaynor's Pork in Pastry
1 package prepared pie pastry (double crust)
2 pounds boneless pork tenderloin
Salt and freshly ground black pepper
Dijon mustard
Dried tarragon leaves
Prepare pastry according to package instructions. Roll out pastry into a rectangular shape, large enough to cover sides and ends of roast. Spread mustard lightly and evenly on top of pastry. Salt and lightly pepper the roast and place in center of pastry. Sprinkle tarragon leaves over top of roast. Wrap pastry around roast to cover tightly and seal both ends closely. Place roll in baking pan and bake in preheated 400 degrees F. oven about 1 hour (or until pastry is browned). Cover with heavy paper (or aluminum foil) and cook about a half hour longer. Serve cold with endive-avocado-grapefruit salad with French dressing. Serves 6.
Mitzi Gaynor's Spaghetti Sauce
1 can (28 ozs.) plum tomatoes
1 rib of celery, chopped
1 carrot, chopped
4 teaspoons salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon fennel seeds
1/4 teaspoon oregano leaves
1/4 teaspoon basil leaves
1/8 teaspoon rosemary leaves
1 teaspoon sugar
3 quarts boiling water
1 pound spaghetti (or shells)
1/2 cup butter (or margarine)
3/4 cup hot milk
Freshly grated Parmesan cheese
Combine tomatoes, celery, carrot, 1 teaspoon salt, pepper, fennel, oregano, basil and rosemary in saucepan. Bring to boil; cover and simmer slowly about 1 hour, stirring often. Force through food mill (or blend in electric blender) and strain through a sieve. Return clear liquid to saucepan. Add sugar, cook slowly, uncovered, until sauce is reduced to about 3/4 to 1 cup. Add 3 teaspoons salt to boiling water. Gradually add spaghetti (or shells) so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Toss with 1/4 cup butter. Stir remaining 1/4 cup butter into tomato sauce; remove from heat. Stir in hot milk. Pour sauce over spaghetti and toss lightly in serving dish. Serve with freshly grated Parmesan cheese. Serves 4.
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