Travel Bug Dog Tag Geo Recipe Swap

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Owner:
geos of the jungle Send Message to Owner Message this owner
Released:
Wednesday, September 7, 2005
Origin:
Massachusetts, United States
Recently Spotted:
In GOTJ's TB Graveyard

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Current Goal

Travel the world collecting geocachers' favorite recipes. Please post a favorite recipe then drop me into another cache so I can continue my mission.

About This Item

Geo Recipe Swap TB

The Geo Recipe Swap TB is a means for geocachers around the world to share their favorite recipes with other geocachers who follow this TB.

This is a test.

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Tracking History (16108.8mi) View Map

Dropped Off 9/11/2005 g-o-cashers placed it in Callahan Extreme Massachusetts - 18.67 miles  Visit Log
Retrieve It from a Cache 9/10/2005 g-o-cashers retrieved it from Tour de Equus Massachusetts   Visit Log

Marbled Cheesecake

Crust
1 c. crushed graham crackers
3 Tbs. melted butter
2 Tbs. sugar

Filling
3 oz. bitter or semi chocolate
1 lb. cream cheese
3/4 c. sugar
3 eggs
1/2 c. sour cream
1 tsp. vanilla

Crust: Mix butter, cracker crumbs. Pat into 9in sprinform. Bake 325F for 8 min.

Filling: In food processor: Mix cheese and sugar, add eggs, sour cream, vanilla 3/4 cup of mixture and melted chocolate for marbling.

Bake 325F 25 min. Turn oven off and leave door ajar and let cool for 1 hour. Chill.
Dropped Off 9/10/2005 geos of the jungle placed it in Tour de Equus Massachusetts   Visit Log

"Crunchy Baked Pork Tenderloin"

  • 1 1lb pork tenderloin
  • 1 tbs. Mayonnaise
  • 1 tbs. Mustard (spicy, stoneground, or Dijon)
  • few shakes of Worcestershire sauce
  • pepper and salt to taste
  • 1 cup (approx) dry stuffing mix (Pepperidge Farm Herb is good)
  1. Preheat oven to 425-450 degrees.
  2. Trim the tenderloin of silverskin and large pieces of fat.
  3. Crush stuffing mix by placing it in a ziplock bag and rolling it with a rolling pin, or you can use a food processor. You want it to be fairly fine, but not powder.
  4. Mix together mayo, mustard, Worcestershire sauce, salt and pepper in a small bowl.
  5. Slather the tenderloin with the mayo mixture, then roll in the stuffing crumbs until coated as much as possible.
  6. Place tenderloin on a rack that has been placed on a cookie sheet or pan.
  7. Place in oven for approximately 25-30 minutes, or until coating is browned and instant read thermometer reads 140 degrees if you like it a little pink; 160 if not. Delicious alone or with a bit of your favorite bbq or hot sauce. A glass of chardonnay goes nice with this too!
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