The Cook's Corner

Welcome to my kitchen! Today I am getting ready for a New Year's Eve buffet.

Now I wouldn't call myself a gourmet chef but I do love to cook.

I am a huge fanof Sandra Lee (Semi-Homemade Cooking)

and if I can save time and still end up with a

wonderful dish, then I'm all for it! Next to interior decorating, cooking is one of my favorite past-times. I love to try new foods and enjoy making up my own dishes. Sometimes they turn out great, other times not so good.

Watch my blog for THE COOK'S CORNER on Wednesdays where I will share some of my favorite recipes as well as new creations.

Yesterday I promised to share with you my menu and some of the recipes

I will feature tonight.

So let's take a look at the menu:

• Beef Tenderloin with Horseradish Spread
• Cocktail rolls
• Royal Seafood Casserole
• Strawberry-Romaine Salad
• Assorted fresh vegetables with Creamy Dill Dip
• Double Cheese Wafers
• Cool Mocha Pie in Pecan Crust

Most of these items are easy to prepare and can be fixed ahead of time and stored in the refrigerator for a day or two. The beef tenderloin is sliced very thin and makes a wonderful little sandwich when served on a cocktail roll with horseradish spread.

The seafood casserole is absolutely delicious if you like and can eat shrimp. Fortunately, I do not have any shell fish allergies so shrimp is one of my favorites!

The Mocha Pie is heavenly. If you don't try any of the other recipes, you should try this one.

Happy Cooking! And may you have a Happy & Safe New Year's Eve!

BEEF TENDERLOIN with HORSERADISH SPREAD

1. 3/4 cup vegetable oil
2. 1/2 cup soy sauce
3. 1/2 cup firmly packed brown sugar
4. 1/4 cup red wine vinegar
5. 2 cloves garlic, crushed
6. 2 teaspoons ground ginger
7. 1/2 teaspoon ground coriander
8. 1 (5 to 6 pound) beef tenderloin, trimmed
9. 2 teaspoons cracked black pepper

Combine first 7 ingredients; stir well. Place tenderloin in a large shallow dish; add marinade. Cover; refrigerate up to 8 hours, turning occasionally. Remove tenderloin from marinade, reserving marinade. Place marinade in a saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Place tenderloin on a rack in a roasting pan; sprinkle with pepper. Insert meat thermometer into thickest portion of tenderloin. Bake at 425 degrees for 30 minutes. Reduce heat to 375 degrees, bake 25 min. or until the thermometer registers 140 degrees for rare or 160 degrees for medium, basting frequently with marinade. Cool.

To serve, thinly slice tenderloin across grain. Serve warm or cold with cocktail rolls and Horseradish Spread. Garnish if desired. I like to lay the meat out on a serving platter arranging in an "S" formation. Then tuck curly leaf lettuce around the edges for added color and to "pretty-up" the platter. I usually purchase a prepared horseradish spread and chill it a few hours before serving.

Royal Seafood Casserole

1. 6 cups water
2. 1 1/2 pounds of cooked, peeled and deveined shrimp (You can buy these in your local fish market or grocer's fresh seafood department)
3. 1/2 package thin spaghetti or vermicelli
4. 1/3 cup butter
5. 1/3 cup flour
6. 2/3 cup chicken broth
7. 2/3 cup whipping cream
8. 3/4 cup shredded Swiss cheese
9. 2 1/2 tablespoons dry cooking sherry
10. 1/2 teaspoon salt
11. 1/8 teaspoon ground white pepper
12. 1 (4-oz) jar diced pimiento, drained
13. 2 tablespoons grated Parmesan cheese
14. 2 tablespoons slivered almonds
15. Chopped fresh parsley for garnish

Cook thin spaghetti or vermicelli according to package directions; drain well, set aside. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and cream; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add Swiss cheese, sherry, salt, and pepper stirring until cheese melts. Remove from heat; add shrimp, thin spaghetti or vermicelli and pimiento, stirring gently. Spoon mixture into a lightly greased2-quart casserole dish. Sprinkle with Parmesan cheese and almonds. Bake, uncovered, at 350 degrees for 20 minutes or until thoroughly heated. Broil 6 inches from heat for 6 minutes or until top is lightly browned. Garnish with fresh chopped parsley if desired.

Cool Mocha Pie in Pecan Crust

1. 6 (1-oz) squares semisweet chocolate
2. 1/2 teaspoon instant coffee granules
3. 2 eggs, beaten
4. 3 tablespoons Kahlua or other coffee-flavored liqueur
5. 1/4 cup sifted powdered sugar
6. 3/4 cup whipping cream, whipped
7. 1 teaspoon vanilla extract

Place chocolate squares and coffee granules in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly. Gradually stir in 3 tablespoons of Kahlua and powered sugar. Cook, stirring constantly, until mixture reaches 165 degrees on a candy thermometer. Cool to room temperature. Fold whipped cream into chocolate mixture. Stir in vanilla. Spoon mixture into Pecan Crust (see recipe below).

Just before serving top each slice with a spoonful of whipped cream and chocolate curls.

Pecan Crust

1. 1 3/4 cups finely chooped pecans
2. 1/3 cup firmly packed brown sugar
3. 3 tablespoons butter, melted
4. 2 teaspoons Kahlua or other coffee-flavored liqueur

Combine all ingredients, stirring well. Firmly press mixture evenly over bottom and up sides of a 9-inch pieplate. Bake at 350 degrees for 10-12 minutes. Press sides of crust with the back of a spoon to flatten. Cool.