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One 1-pound pork tenderloin

½ large red bell pepper, finely chopped

4 green onions, finely chopped (white and green parts)

1½ teaspoons dried red pepper flakes, or to taste

1 teaspoon ground cumin

½ teaspoon salt

¼ teaspoon black pepper

4 teaspoons olive oil

1. Place the steel blade in a food processor and add the pork tenderloin. Process to the consistency of ground sausage.

2. Combine the ground pork, bell pepper, green onions, red pepper flakes, cumin, salt, black pepper, and 2 teaspoons of the olive oil in a medium bowl; mix well. Shape the mixture into 8 patties.

3. Heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Tilt the skillet to lightly coat the bottom of the pan. Add the patties and cook until no longer pink in the center, 10 to 12 minutes, turning frequently.

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TIPS FROM OUR TEST KITCHEN: Layer leftover uncooked patties between sheets of wax paper and freeze in a zip-top plastic bag.

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South-of-the-Border Breakfast Bake

Louise Thureen, Two Harbors, Minnesota

Serves 10 to 12

“As a volunteer hostess and cook for the John Beargrease Sled Dog Race in northeast Minnesota, I help keep the mushers, volunteers, and officials fed for three days each winter. The Sawbill Landing Checkpoint, high in the hills on the north shore of Lake Superior, is a mandatory layover place. I will have hot food, coffee, and cocoa ready, no matter what time they arrive. This recipe is especially easy.”

Butter

4 medium red potatoes, quartered and cut into ¼-inch slices

1 pound chorizo sausage, casings removed

1 medium red bell pepper, finely chopped

One 4-ounce can chopped mild green chiles, drained

One 6-ounce can French’s Original French Fried Onions

Salt and pepper

10 eggs, beaten

1½ cups shredded Cheddar

1. Preheat the oven to 350°F. Butter a 13 × 9-inch baking dish.

2. Bring 6 cups water to a boil in a large saucepan over high heat. Add the potatoes and return to a boil. Reduce the heat and simmer, uncovered, until just tender, about 8 minutes. Drain well and set aside.

3. Heat a large skillet over medium-high heat. Add the sausage and cook until lightly browned, stirring frequently. Add the bell pepper and chiles and cook for 2 minutes. Remove the mixture from the skillet and drain on paper towels. Return the sausage and vegetables to the skillet. Add the potatoes and 1 cup of the French fried onions. Season with salt and pepper. Stir gently to thoroughly blend.

4. Pour the sausage mixture into the prepared pan. Pour the eggs on top, stirring lightly with a fork. Top with the Cheddar and remaining French fried onions. Bake for 30 minutes, or until the eggs are set in the center. Remove from the oven and let stand for 15 minutes to allow the flavors to blend. Serve warm.

Fresh Strawberry French Toast

Carol Ann McClelland, Somers, Connecticut

Serves 10 to 12

“I worked at a bed-and-breakfast inn for a few summers. This was one of the most requested favorites on our breakfast buffet. It’s convenient, as most of the prep work is done the night before.”

3 tablespoons vegetable oil

16 slices day-old sandwich bread, white or light wheat, crusts removed, if desired

One 8-ounce package cream cheese, softened

½ cup sugar

½ cup coarsely ground pecans, optional

8 eggs

2 cups half-and-half

3 tablespoons butter, melted

½ teaspoon ground cinnamon

1 cup strawberry jam or preserves

1 quart ripe strawberries, sliced

1. Pour the vegetable oil into a 13 × 9-inch pan, tilting to coat the bottom. Arrange 8 slices of the bread in a single layer in the pan, trimming to fit as needed.

2. Combine the cream cheese and ¼ cup of the sugar in a medium bowl; beat until smooth. Stir in the pecans, if using. Spread the mixture evenly over the bread. Top with the remaining bread slices.

3. Mix the eggs and half-and-half in a bowl and blend well. Pour evenly over the bread. Cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.

4. Remove the pan from the refrigerator