Homemade Chicken Noodle Soup

From Grandma Pat Billington.

1 whole chicken
1 lg onion, chopped
1 C chopped celery
1 C chopped carrots
2 Tbsp chicken bouillon granules
1/2 tsp black pepper, salt to taste
2 quarts water
1 pkg frozen noodles, cut in half
2 Tbsp parsley flakes
1/2 tsp lemon thyme

Wash chicken and place in a large kettle with onion, celery, carrots, bouillon, salt and pepper. Add enough cold water to just cover. Simmer 1 1/2 hours until chicken is tender. Remove chicken from broth. When cool, debone and discard skin. Return cut chicken to broth. Add parsley, lemon thyme and noodles. Simmer until noodles are tender. Add more salt and pepper if desired. Makes 3 quarts.

*The secret is the lemon thyme. If you can't find lemon thyme mixture, use lemon pepper and add thyme.

Grandma's Oatmeal Cookies

3 eggs, beaten
1 C raisins
1 tsp vanilla
Combine and let stand one hour.

1 C shortening
1 C brown sugar
1 C sugar
2 1/2 C sifted flour
1 tsp salt
2 tsp soda
1 tsp cinnamon
2 C oats
1/2 C chopped nuts

Cream shortening and sugars. Sift dry ingredients into sugar mixture and combine. Blend in raisin mixture--then the oats and nuts. (dough will be stiff) Roll into balls, flatten between hands, and place on baking sheet. 350* 10-12 minutes.

Maple Glazed Pork Tenderloin

From Miquelle Mickelsen

 2 pork tenderloins, abut 1 1/4 lb each (tenderloins are usually sold 2 in a package)
3/4 cup maple syrup (the real stuff)
1/4 cup molasses
1/8 tsp cinnamon
1/8 tsp ground cloves
pinch of cayenne
1/4 cup cornstarch
2 Tbsp sugar
1 Tbsp salt
2 tsp ground black pepper
2 Tbsp vegetable oil
1 tsp whole-grain mustard

Preheat oven to 375*. Stir 1/2 cup maple syrup, molasses, cinnamon, cloves and cayenne together in a small bowl and set aside. Whisk cornstarch, sugar, slat and pepper in a small bowl. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with a paper towel, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture.

Heat oil in 12-inch nonstick skillet over med-high heat. Reduce to medium heat and place both tenderloins in skillet, leaving at least 1 inch between. Cook until well browned on all sides, 8-12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet.

Return skillet to medium heat. Add syrup mixture to skillet, scraping up browned bits with a wooden spoon and cook until reduced to 1/2 cup, about 2 minutes. Transfer 2 Tbsp of glaze to a small bowl and set aside. Using remaining glaze, brush each tenderloin with about 1 Tbsp glaze. Place in oven and cook until meat thermometer reads 140 degrees (15-20 min). Brush each tenderloin with another Tbsp of glaze and continue cooking until meat thermometer reaches about 155 degrees. Remove tenderloins. Brush each with remaining glaze and let rest 10 minutes.

While tenderloins rest, stir remaining 1/4 cup maple syrup and mustard into reserved 2 Tbsp glaze. Serve with tenderloin.