Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.

So simple, yet so good. Lemon Salt Marinated Pork Tenderloin Recipe courtesy Michael Chiarello 6 lemons 1 1/2 tablespoons salt 2 tablespoons extra-virgin olive oil Freshly ground black pepper 2 pork tenderloins (about 1 1/2 pounds total) Honey Roasted Applesauce, recipe follows Preheat oven to 425 degrees F. Finely zest the lemons. Using a mortar and pestle, work the salt and lemon zest together. Add a few turns of black pepper and 1 tablespoon of olive oil. Stir to blend. Rub the lemon salt mixture all over the pork. In a large saute pan heat the remaining 1 tablespoon of olive oil until hot but not smoking, add tenderloins to pan and sear on all sides, about 5 minutes total. (If you have a small pan, sear 1 tenderloin at a time.) Move pan with pork to the oven and cook until a meat thermometer reads 155 degrees F, about 6 to 8 minutes. Remove pork from the pan and let rest on a cutting board for about 5 minutes. Slice the tenderloins against the grain on a diagonal bias, fan out on a plate, and serve with Honey Roasted Applesauce. Honey Roasted Applesauce: 6 apples, Gravenstein or McIntosh 2 tablespoons sweet butter 2 tablespoons fresh lemon juice 1/2 teaspoon finely ground sea salt, preferably gray salt 1/3 cup honey Preheat oven to 425 degrees F. Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks. Heat a medium saute pan on medium-high heat with the butter in it. When the butter begins to brown add the lemon juice and cook for 30 seconds. Stir in the apples and salt. Saute for 3 to 4 minutes until the edges just begin to color. Add the honey and put in oven for about 15 to 20 minutes until the apples are soft and lightly caramelized. Mash with a fork for a chunky version, or put in food processor for a smoother sauce. Serve warm, room temperature or cold. Yield: 4 to 6 servings Cook's Notes: Most applesauce recipes call for cooking the apples on the stovetop from start to finish. I prefer to start them on the stovetop and then finish them in a hot oven. The oven heat concentrates their flavors by drying and caramelizing them slightly. Although I have suggested a couple of apple varieties, you can use what good cooking apples are available in your area.

Butternut Squash Casserole 1 medium to large butternut squash cooked and mashed 3 large eggs 3/4 C sugar (I use brown) 1/3 C butter, softened 1/3 C milk 1 tsp. ground ginger Combine ingredients and put in 8" square baking dish. Bake 350 35 minutes. Sprinkle with crush corn flakes and bake 10 min. more. Spicy cranberries 1/2 C sugar 1/4 C water 2" stick finn. 1 C fresh cranberries orange zest In small saucepan, combine first three ingredients. Bring mixture to boil. Add cranberries and return to boil, boiling rapidly 2 min or until cranberries pop. Put in serving bowl, coll. Cover and chill thoroughly. Remove finn. before serving. Garnish with orange twist. Makes 3/4 cup. Green Beans with Roasted Onions 6 medium onions (2 1/2 lb.) peeled, cut vertically through root end into 12 wedges. 3 lb. greens beans, trimmed 2 cans low sodium chicken broth 6 T. butter 3 T. sugar 2 T. red wine vinegar Spray w large cookie sheets with pam. Arrange onions in single layer. Dot equally with 4 T. butter. Season with salt and pepper. Bake 450 until onions are brown (dark) on bottoms. (35 min.) Boil broth in heavy skillet over high heat until reduced to 1/2 cup (6 min.) Add sugar and vinegar whisking until sugar is dissolved and mixture comes to boil. Add onions, reduce to med.. low. Simmer about 5 min. Season with salt and pepper. Can be prepared to this point a day ahead. Cook beans until crisp tender. Reheat onion mixture. Drain beans, add remaining 1 T butter and toss beans to coat. Mound beans in large shallow dish. Top with onion mixture.

Yes, lpink, you may say it. My grandparents, father, aunts, etc., and I have never softened store bought dried noodles, and my grandparents emigrated in the 1890s. one aunt made her own pasta like Lars does, but she was the only one who did, I will add that we all make our own ricotta, though. it is very easy, doesn't take long, never grainy, and delicious! plus, in addition to sliced mozzarella, we make a bechamel and spoon it over the mozz slices.