Elegant Beef Party Tenderloin

1 (3lb.)Tenderloin
1/2 cup olive oil
1 cup Worcestershire
2 Cloves of Garlic
Rosemary pepper seasonings

Make marinade with olive oil and Worcestershire sauce. Make slashes in tenderloin and insert cloves of garlic. Sprinkle tenderloin with Rosemary pepper seasonings. Marinade approximately 4 hours at room temperature or refrigerate overnight, turning often. Pour off marinade. Turn oven on 350° degrees, uncovered. Use meat thermometer to test for desired doneness. If medium rare - cooking time is approximately 1 1/2 hours. Let sit 15 minutes before serving time.



Chocolate Chess Pie

1 1/2 c. sugar
3 Tbsp. cocoa
1/2 stick oleo
2 eggs
1 Tsp. vanilla extract
pinch of salt
small can of Pet milk
unbaked pie shell

Mix sugar and cocoa. Add melted oleo: then eggs. Beat 2 minutes. Add milk, vanilla and salt. Mix well. Pour into pie shell and bake at 350° for 35-45 minutes. Yield: 1 pie.



Sweet Potato Puffs

4 medium size sweet potatoes, cooked and mashed
1 tsp. vanilla extract
1 cup sugar
1 egg beaten
1/4 cup milk
3 Tbsp. all purpose flour
1 tsp. ground cinnamon
1/2 cup chopped pecans
1/2 cup raisins
All purpose flour
1 cup grated coconut
1/2 cup melted butter

Combine first 8 ingredients, mixing well. Dredge raisins in flour: add to potato mixture. Mixing well. Cool mixtures and shape into 8 balls, roll in coconut. Place on greased cookie sheet and drizzle with melted butter over puffs. Bake at 375° about 20 minutes or until browned and crisp.



Raspberry-Wine Salad with Cream Cheese Fluff Topping

1 (6 oz.) package raspberry flavored gelatin
2 cups boiling water
1 (16 oz.) can jellied whole cranberry sauce
1/2 cup dry red wine
1 (8 oz.) can crushed, undrained pineapple
1/3 cup chopped walnuts
Lettuce

Combine gelatin and boiling water; add cranberry sauce, stirring until sauce melts. stir in wine. Cover and chill until consistency of unbeaten egg white. Fold in pineapple and walnuts; spoon into a lightly oiled 6- cup ring mold. Cover and chill until firm. Unmold onto lettuce-lined plate.



Cream cheese fluff topping

1 cup frozen whipped topping thawed
1 (3 oz.) package cream cheese, softened
3 Tbsp milk
1/2 tsp. grated orange rind

Combine all ingredients; beat at medium speed with an electric mixer until well blended. Yield: 3/4 cup.



Butter Pecan Cake

3 Tbsp butter
1 1/3 cup chopped pecans
2/3 cup butter, softened
1 1/3 cup sugar
2 eggs
2 cups all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup milk
1 1/2 tsp. vanilla extract

Melt 3 tbsp butter in a 13 x 9 x 2 " baking pan. Stir in pecans, and bake at 350° for 10 minutes. Cool. Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and fluffy and sugar is dissolved. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla and 1 cup pecans, reserving remaining for frosting. Pour batter into 2 greased and floured 9' cake pans. Bake at 350° for 30 minutes or until cake tests done. Cool layers in pans 10 minutes; remove from pans, and cool completely. Spread Butter pecan frosting between layers and on top and sides of cake, Yield: 2 layer cake.



Butter Pecan Frosting

3 Tbsp butter softened
3 cups powdered sugar
3 Tbsp plus one tsp. milk
3/4 tsp. vanilla extract
reserved toasted pecans

Cream butter, add sugar, milk and vanilla, beating until light and fluffy. Stir in reserved toasted pecans.