Back-of-the-recipe-box tried-and-true favorite dishes

My husband Scott had his birthday this week. As I pondered what to prepare for him for his special day, I ran across these recipes in my card files. All of these have gotten pushed to the back of the box and nearly forgotten. I decided to pull them to the front and start using some of my older recipes. I found so many great recipes that I just have not made in a long time, so this summer, I plan to make some of those old tried-and-true favorites.

Pork Stroganoff

1 tablespoon vegetable oil

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

1 (1-pound) pork tenderloin, trimmed and cut into (3 x 1/4-inch-thick) strips

1 1/2 cups thinly vertically sliced onion

1 (8-ounce) package sliced mushrooms

1 1/2 cups dry white wine

3/4 cup reduced-fat sour cream

1 tablespoon Dijon mustard

1 teaspoon fresh lemon juice

1 tablespoon chopped fresh parsley

2 cups hot cooked medium egg noodles (about 4 ounces uncooked pasta)

Heat oil in a large heavy skillet over high heat. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over pork, tossing to coat. Add pork to pan; cook 4 minutes or until browned, stirring occasionally. Remove pork from pan. Reduce heat to medium-high. Add onion to pan; cook 2 minutes, stirring frequently. Add mushrooms; cook 6 minutes or until mushrooms release moisture, stirring occasionally. Add wine; simmer until wine is reduced by half (about 7 minutes). Reduce heat to medium-low.

Combine sour cream and mustard in a small bowl, stirring with a whisk. Stir sour cream mixture into wine mixture; add pork and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 3 minutes or until heated; stir in juice. Sprinkle with parsley. Serve over noodles. Makes 4 servings.

In thinking about warmer temperatures and family gathers that will be coming in the months ahead, I ran across this recipe that people young and not-so-young will really enjoy.

Monterey Chicken

Chicken, butter, garlic and cheese; what's not to love about this recipe? Trust me, you will and it may be one you pass down to your daughter when she leaves home. Be sure not to overcook as the chicken will be dry. Follow these directions and the chicken will be moist. This is a great prepare-ahead meal that will impress.

8 boneless skinless chicken breasts

Salt and pepper

1 (8-ounce) package Monterey Jack cheese

1/2 cup butter, melted

1 clove garlic, minced

1 cup breadcrumbs

1 cup Parmesan cheese, grated

Pound chicken breasts flat. Season with salt and pepper. Slice Monterey Jack cheese about 1/4-inch thick and roll chicken around cheese. Add garlic to the butter and combine breadcrumbs with Parmesan cheese. Dip chicken in butter, then in breadcrumb combination. Place seam side down in 9x13 baking dish. Bake covered for 30 minutes at 350 degrees in preheated oven. Uncover and bake for 15 minutes more or until browned.

Brown Sugar Baked Bologna

1 (6 1/2-pound) all-beef bologna

1/2 cup Dijon mustard

1 1/2 cups golden brown sugar

1 loaf sliced white bread

1 jar yellow mustard

Preheat oven to 250 degrees. Line a large roasting pan with foil to cover well. Using a small sharp knife score the top of the bologna, cutting about 1/4-inch deep, to create a diamond design.

Place the bologna, cut side down, in the foil lined pan and spread a thin layer of mustard on the exposed areas. Using your hands, press the brown sugar onto the Dijon mustard to create a coating. Carefully turn the bologna over, so that the cut side is facing up, and spread the top and sides with the remaining Dijon mustard. Press the remaining brown sugar onto the mustard to coat the entire bologna well. Place the bologna in the top third of the oven. Bake for 5 hours, rotating the bologna slightly during cooking to keep the bottom from burning. Remove the bologna from the pan and place it on a large platter. Slice the bologna 1/4 to 1/2-inch thick and make sandwiches on fresh white bread with yellow mustard.

Slow-Cooker Beef Short Ribs

If you have never tried short ribs, this just might be the time to give them a try. This is a simple yet delicious way to prepare short ribs.

1/3 cup flour

1 teaspoon salt

1/4 teaspoon pepper

2 1/2 pounds boneless beef short ribs

1/4 cup butter

1 cup chopped onions

1 cup beef broth

3/4 cup red wine vinegar

3/4 cup brown sugar

1/4 cup chili sauce

2 tablespoons ketchup

2 tablespoons Worcestershire sauce

2 tablespoons minced garlic

1 teaspoon chili powder

Combine flour, salt and pepper in a bag. Add ribs and shake to coat. Brown ribs in butter in a large skillet. Place in slow cooker. In the same skillet, combine remaining ingredients. Bring to a boil while stirring. Pour over ribs. Cover and cook on low for 9 hours. Serve over rice or noodles.

Lemony Lemon Brownies

One last recipe today for a dessert bar. These will tantalize your taste buds and just may be your new favorite spring recipe. They are bright with flavor and so refreshing.

Ingredients:

3/4 cup all-purpose flour

3/4 cup granulated sugar

1/4 teaspoon salt, sea salt if possible

1/2 cup (1 stick) unsalted butter, softened

2 large eggs

2 tablespoons lemon zest

2 tablespoons lemon juice

For the tart lemon glaze:

4 tablespoons lemon juice

8 teaspoons lemon zest

1 cup powdered sugar

Preheat the oven to 350 degrees. Grease an 8×8 inch baking dish with butter and set aside. Zest and juice two lemons and set aside. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.

Pour it into the flour mixture and beat for 2 minutes at medium speed until smooth and creamy. Pour into baking dish and bake for 23-25 minutes, should turn light golden brown around the edges. Do not overbake, or the bars will dry.

Allow to cool completely before glazing. Sift the powdered sugar and whisk with lemon zest and juice. Spread the glaze over the brownies with a rubber spatula and let glaze set.

Cut into bars and serve.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news-semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo., 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.