Hamilton Beach All-Metal Blender Ham and Swiss Strata, Hot and Spicy Pork Tenderloin, Success Tip

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Ham and Swiss Strata

4 slices bread

5 ounces Swiss cheese

2 eggs

1 cup milk

1 tablespoon prepared mustard

1⁄8 teaspoon pepper

2 to 3 slices ham (torn in pieces)

Spray an 8-inch square baking dish with nonstick cooking spray. Lay bread in the bottom of the dish overlapping if necessary. Cut cheese into cubes, place in blender jar; cover. Process on high for 60 seconds. Sprinkle cheese over bread. Place eggs, milk, mustard and pepper in blender jar and process on high speed for 15 seconds. Add ham to blender jar and pulse 3 or 4 times or until chopped to desired consistency. Pour over bread and cheese. Bake at 350°F for 40 minutes or until set. Yield: 2 servings.

Substitution: Egg substitute can be used in place of whole eggs. Generally, use 1⁄2 cup of egg substitute instead of 2 eggs. Check the egg substitute carton for the exact replacement amount.

Success Tip!

Purchase pre-shredded Swiss cheese to save time. Find it in the dairy case with the rest of the cheese selections.

Hot and Spicy Pork Tenderloin

2 tablespoons sliced jalapeno peppers

5 pepperoncini, stems removed (optional)

3 shallots

1 tablespoon ground allspice

5 whole cloves

1⁄2 cup vinegar

1⁄4 cup line

1⁄4 cup brown sugar

1 teaspoon ground black pepper

11⁄2 cups olive oil

1 pound pork tenderloin

Place all ingredients, except pork, in blender jar. Blend on low speed until smooth. Pour over meat and marinade for at least one hour. Remove meat from marinade and bake in 400°F oven for about 20-30 minutes, or until meat thermometer reaches 160°F. Yield: 4 servings.

Substitution: If fresh jalapenos or pepperoncini aren’t available, use canned or pickled. Rinse and drain before using.

Success Tip!

The compound in hot peppers that gives them their heat can also burn skin and eyes (think self defense pepper spray). Wear rubber or plastic gloves when han- dling hot peppers or wash hands thoroughly with soap and hot water before touching face.

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