This website looks best on browsers that support Web Standards, but its content is available on any browser or internet device.
Please download the latest versions of Internet Explorer (5.1 or higher) or Netscape Navigator (6.0 or higher).

Fall 2013

Gina's Kitchen

by Gina Rand

For all of you readers out there who like horseradish, this tenderloin recipe is one that my guys really like and it is easy, quick and yummy!

Horseradish - Crusted Beef Tenderloin
2 tbsp Prepared horseradish 2 lbs Trimmed beef tenderloin
1 tbsp Extra-virgin olive oil 1 tsp Kosher salt
1 tsp Dijon mustard 2 tsp Freshly ground pepper

Preheat oven to 400 degrees. Trim the silver skin, fat & chain off the meat. Combine horseradish, olive oil and mustard in a small bowl. Rub tenderloin with salt & pepper, then coat the meat with horseradish mixture. Tie with kitchen string in 3 places and transfer to a roasting pan. Roast until thermometer inserted into the thickest part of the tenderloin registers 140 degrees for medium-rare (about 35-45 minutes). Add 10 minutes to the roasting time for well done. Transfer to a cutting board and let rest for 5 minutes. Remove string, slice and serve with Creamy Horseradish Sauce.

Creamy Horseradish Sauce
1 cup Sour cream 1 tsp Kosher salt
1/3 cup Prepared horseradish 1 tsp Freshly ground pepper

Combine all ingredients and chill until ready to serve.


This Garlic Scalloped Potato recipe goes great with the tenderloin or any other meat dish you are fixing. The garlic and cream make them just a little bit better than regular scalloped potatoes.

Garlic Scalloped Potatoes
10 to 12 medium to large Red potatoes
5 tbsp Butter
1/2 cup Whole milk
1 1/2 cups Heavy cream
2 tbsp Flour
4 cloves Garlic - minced
salt & pepper to taste
12 oz. Queso Blanco Velveeta
1 cup Shredded cheddar cheese

Wash and slice potatoes, combine milk, cream, flour, garlic, salt, pepper and mix together well. In a large baking dish, put a thin layer of potatoes adding a few pats of butter and a few slices of Velveeta cheese. Keep layering until the pan is full with the top layer being potatoes. Pour milk mixture over potatoes and cover with foil. Bake at 400 degrees for 40 minutes. Then take foil off and bake another 30 minutes or until potatoes are done. Top with shredded cheddar cheese and bake for 5 minutes until cheese is melted.


Skillet Almond Shortbread
1 1/2 cups Sugar 1 1/2 cups Flour
1 1/2 sticks Melted butter 1/2 tsp Salt
2 large Eggs 1 tsp Almond extract

2 tbsp Sugar 1/2 cup Almonds (sliced)
Preheat oven to 350 degrees. Line a 10 inch cast iron skillet with aluminum foil. Spray foil with cooking spray. In a large mixing bowl stir 1 1/2 cups sugar into the melted butter. Beat in eggs one at a time and add to the mixture. Sift the flour and salt into the batter, add almond flavoring and stir well. Pour batter into the skillet and top with sliced almonds and 2 tbsp sugar. Bake until slightly brown on top or about 30-35 minutes. Cool shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet.


Explore The Legend Magazine