Easy-to-Make Meal

This week, American Profile offers a menu that's quick to put together, nutritious and flavorful.

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Printed Recipes

Marie Pantalone of Fairfax, Va., sent us her recipe for Spinach Rice with Cheddar and Pimiento. “This has been a regular on my table for more than 30 years,” she says. “It is a particular favorite because not only is it delicious, it is colorful as well.” This dish can be prepared ahead of time, spooned into a casserole dish, and reheated in the oven.

The sauce and the marinade in the recipe for Grilled Pork Tenderloin with Gingered Jezebel Sauce, submitted by Janey Stubbs of Starkville, Miss., can be made ahead too. Stubbs says the recipe is a little different from traditional Jezebel sauce, which often includes dry mustard. Instead, she uses fresh ginger to boost the flavor.

As always, American Profile looks forward to receiving your recipes and sharing them with our millions of readers across the nation. To submit a recipe of your own, send it, along with the story behind it and a color photograph of yourself, to: Hometown Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Please note that recipes and photos will not be returned.

Spinach Rice with Cheddar and Pimiento

submitted by reader Marie Pantalone of Fairfax, VA

High Cotton Food Styling & Photography

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Find more recipes with:
spinach , rice , cheddar , pimiento , butter

Ingredients

3 tablespoons butter
3 cups cooked rice
½ cup chopped green onions
¼ cup sliced almonds
2 (10-ounce) cans condensed chicken broth
½ teaspoon pepper
2 (10-ounce) packages frozen chopped spinach, thawed, undrained
2 cups shredded Cheddar
½ cup chopped pimientos, drained

Instructions

1. Melt butter in a large skillet over medium heat. Add rice, green onions and almonds and cook until the onions are tender, about 4 minutes, stirring constantly.
2. Add broth and pepper. Bring to a boil; reduce the heat and simmer, covered, for 15 minutes.
3. Add the spinach and simmer, covered, for 10 minutes. Remove from the heat and stir in the cheese and pimientos. Spoon into a serving dish. Serves 8 to 10.

Tips from the Test Kitchen

Tips From Our Test Kitchen: For a thicker consistency, drain the spinach before adding.

Grilled Tenderloin w/ Gingered Jezebel Sauce (MS)

submitted by reader Janey Stubbs of Starksville, MS

High Cotton Food Styling & Photography

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Find more recipes with:
sauce , tenderloin , jezebel , grilled , gingered

Ingredients

Marinade and meat:
1/2 cup light soy sauce
2 tablespoons firmly packed dark brown sugar
2 green onions, chopped
2 tablespoons sherry (optional)
Fresh rosemary (optional)
3 pounds pork tenderloin

Jezebel sauce:
2/3 cup pineapple preserves
1/3 cup apple jelly
2 tablespoon prepared horseradish
1 tablespoon grated fresh ginger

Instructions

Combine the soy sauce, brown sugar, onions, sherry, and rosemary in a shallow dish or a zip-lock bag. Add the pork, and allow to marinate in the refrigerator for at least 20 minutes.
While the pork is marinating, prepare the sauce. Microwave the preserves and jelly until melted, or melt them over low heat in a saucepan. Stir in the horseradish and ginger.
Remove the meat from the dish, and discard the marinade. Grill the pork, with the grill lid closed, over medium-high heat (350 to 400 degrees) for 25 minutes, until the internal temperature reaches 155 degrees. Turn once, basting with 1/2 cup of the sauce. Grill for another 5 to 10 minutes, until center temperature reaches 160 degrees. Slice and serve with the remaining sauce and fresh rosemary.

Yield: 6 servings

Tips From Our Test Kitchen:
The Jezebel sauce can be made a few days ahead if desired. If pineapple preserves can’t be found, use crushed pineapple in very heavy syrup (well-drained).

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