Madrigal Dinner and Trojan Diner Recipes from Mrs. Hopper-Henningsen!

Wassail Punch

• 2 quarts apple cider
• 2 c. orange juice
• 1/2 c. lemon juice
• 12 whole cloves
• 4 cinnamon sticks
• 1 pinch ground ginger
• 1 pinch ground nutmeg

Directions: In a slow-cooker or a large pot over low heat, combine apple cider, orange juice and lemon juice. Season with cloves, ginger and nutmeg. Bring to a simmer. If using a slow cooker, allow to simmer all day. Serve hot. Servings: 12

Herbed Mashed Potatoes

• 6 1/2 c. peeled and cubed potatoes
• 2 garlic cloves, peeled and halved
• 1/2 c. milk
• 1/2 c. sour cream
• 2 tsp minced fresh parsley
• 2 Tbs minced fresh oregano
• 1 Tbs minced fresh thyme
• 1 Tbs butter or margarine
• 3/4 tsp salt
• 1/4 tsp pepper

Directions: Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender; drain. Place potatoes and garlic in a large mixing bowl. Add the remaining ingredients; mash. Servings: 6

Sweet and Sour Dressing

• 1 c. vegetable oil
• 2/3 c. white sugar
• 1/3 c. distilled white vinear
• 1/4 small onion, finely diced
• 1 tsp salt
• 3/4 tsp dry mustard
• 1/2 tsp celery seed

Directions: In a blender or salad dressing shaker, combine oil, sugar, vinegar, onion, salt, mustard, and celery seed. Blend or shake until emulsified. Servings: 8

Beaker's Vegetable Barley Soup

• 2 quarts vegetable broth
• 1 c. uncooked barely
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 1 can diced tomatoes with juice
• 1 zucchihi, chopped
• 1 can garbanzo beans, drained
• 1 onion, chopped

Directions: Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving. Servings: 8

Apricot-Stuffed Pork Tenderloin

• 1 pork tenderloin
• 1/3 c. shredded Gruyere or Swiss chees
• 1/4 c. thinly sliced dried apricots
• 1 tsp minced fresh thyme OR 1/4 tsp dried thyme
• 1 small garlic clove, minced
• 1/4 tsp salt
• 1/8 tsp pepper
• Dash cayenne pepper
• 1 TBS butter, melted

Directions: Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2 in. thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne. Roll up jelly-roll syle, starting wth a long end. Tie at 1-1/2 inch to 2 inch intervals with kitchen string; secure ends with toothpicks. Transfer to an 11x7 inch baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375 degrees for 30-35 minutes or until a meat thermometer reads 160 degrees. Let stand for 5 minutes before slicing. Servings: 2

Snow Flake Cocoa

• 2 c. whipping cream
• 6 c. milk
• 1 tsp vanilla
• 1 packag white chocolate chips
• Garnish: Whipped cream, Candy canes

Directions: Stir together whipping cream, milk, vanilla, and white chocolate chips in a slow cooker. Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired. Servings: 10