Whole Filet Mignon Roast

Choose a Filet Mignon tenderloin roast. Mine was 5+ lbs., silver skin removed.

Preheat-heat oven to Convection Roast @ 425 degrees Fahrenheit.

If you uses a non-convection oven preheat to 450. F.

Place the roast on a rack in a large roasting pan.

Using your hands, rub the roast with Canola Oil or Mild Olive Oil.

Make a dry rub of Garlic Powder, McCormick's Montreal Steak Seasoning or Kosher Salt crystals & Ground Black Pepper. Using your hands, rub the roast with Canola Oil or Mild Olive Oil. Then, using your hands, coat the entire roast with the above dry rub.

Place roast in oven with temperature probe set for 130 degrees internal temperature. Probe should be placed in center of roast halfway through meat. The ends should be medium while the center sections should be medium rare. Since we made this roast way in advance of dinner, we took it out when the probe reached 120 degrees internal temperature and let it rest. Then, placed it back into the 425 degree oven to let the temperature come up to 130 degrees. Before serving, you must let the roast rest for 15 minutes to allow the juices to be retained in the meat. We placed the cut slices of filet into a service warming tray next to heated gravy boat of beef au jus. Since the roast is cooked at such a high temperature, and we were feeding a large group, I opted for packaged au jus gravy to serve with it.

This was a collaborative effort with Kathy, Andy, & Christopher

Potato Casserole

serves 10

2 pounds frozen hash browns, julienne, thawed
1/2 cup butter, melted
1 can cream of mushroom soup
1/2 cup white or yellow onions, chopped
1 pint sour cream
10 ounces cheddar cheese, grated
1 teaspoon salt
2 cups Rice Krispies or Corn Flakes, crushed
1/4 cup butter, melted

Preheat oven to 350 F.
Combine completely thawed potatoes plus 1/2 cup butter.
Mix soup, onions, sour cream, grated cheese, salt/pepper
Combine with potatoes.
Place in greased 9" x 13" casserole pan.
Mix crushed Rice Krispies or Corn Flakes with 1/4 cup melted butter.
Place Rice Krispies or Corn Flakes mixture on top of potato casserole.

Bake 45-60 minutes (Check @ 45 minutes for doneness) dish should be bubbling and topping crunchy.
Submitted by Kathy Revak from a recipe of Anna Dos Santos

Watergate Jell-O Salad

1 large can of Crushed Pineapple
1 small package of Lime Jell-O
1 small package of Jell-O Instant Pistachio Pudding
1 small container of Small Curd Cottage Cheese
1 small container of Cool Whip

topping:
3-4 Tablespoons Mayonnaise (optional)
Toasted, chopped nuts such as Pecans, Almonds, Pistachios, or Cashews (optional)

Empty large can of crushed pineapple into a bowl. Add Jell-o into bowl, mixing thoroughly. Do the same with the pistachio pudding. Stir in cottage cheese, Fold in Cool Whip (reserving a little Cool Whip to stir into the mayonnaise and "frost" the salad later). Pour the Jell-o mixture into a 8"x 8" baking dish. Chill overnight. Frost with the mixture of the reserved Cool Whip and mayonnaise. Sprinkle with chopped, roasted nuts.
Submitted by Kathy Revak from a found recipe of Lani Yoshimura's

Red Bell Pepper Relish

6 red bell peppers (cored and cut into chunks)

1 cup Heinz plain or Nakano brand white vinegar
1 1/2 cups granulated sugar
1 tsp. salt

Place prepared chunks into blender with vinegar and chop. Add sugar and salt. Simmer all ingredients in a pot for 45 minutes.

In a separate cup, whisk together 2 teaspoons of corn starch and 2 teaspoons of water.
Slowly drizzle corn starch mixture into red bell pepper relish, stirring with whisk until the mixture coats the back of a spoon and thickens a little.

Makes 3 batches. Place cooled relish equally in three glass jelly jars. It's great for gift giving and freezes well. Just defrost in the refrigerator overnight when you want to use one. Pour cold relish over a block of cream cheese and serve with various crackers.

edited by Kathleen Revak