1 beef rump or round roast (lean), about 3 lbs.
1 pkg. dry onion soup mix
1/4 cup water
dash of black pepper
PREPARATION:
Mix soup mix and water, pour over roast in crock pot. Cook on low about 8 hours, or until tender.
Variation: Add any peeled vegetables to this beef roast ...carrots, potatoes, whole onions, etc. to cook along with the roast, then make a gravy from the drippings if desired. (Thicken gravy with 2 tablespoons of flour mixed with a small amount of cold water.)
Serve leftover sliced beef on rolls with a bit of gravy...delicious! Good cold and sliced for sandwiches with mayonnaise, etc.
Monday, November 30, 2009
Parmesan Potatoes
Easy, but really delicious – my kids ask for these often!
4 potatoes
½ stick butter
Can of Parmesan Cheese
Seasoning salt, pepper
Peel (optional) and cut potatoes in ½” to 1” pieces. Melt the butter and dip potato pieces in the butter, then roll in parmesan cheese. Lighlty season with salt, and/or seasoning salt, pepper.
Bake at 400 degrees for 30 min.
4 potatoes
½ stick butter
Can of Parmesan Cheese
Seasoning salt, pepper
Peel (optional) and cut potatoes in ½” to 1” pieces. Melt the butter and dip potato pieces in the butter, then roll in parmesan cheese. Lighlty season with salt, and/or seasoning salt, pepper.
Bake at 400 degrees for 30 min.
Beef Stroganoff
(I love this dish and it takes only about 20 minutes!)
Put a pot of water up to boil before you start this recipe, so you can make noodles while the stroganoff is cooking. Carrots or green beans round out the meal.
1 lb. sirloin steak, well trimmed and cut into ¼” strips (tenderize if needed – place meat between pieces of saran wrap & tenderize with mallot or heavy pot)
½ lb. sliced white or brown mushrooms
1 can (10 ½ oz.) condensed French Onion soup
1 Tbs. cornstarch, dissolved in ½ cup cold water
1/8 tsp. dried thyme
½ cup sour cream
¼ cup white wine (optional)
Spray a large nonstick skillet with nonstick cooking spray and place over medium high to high heat to get pan hot. Add steak strips in 2 batches and cook 5 min. or until browned, stirring frequently. Remove meat from skillet and set aside.
Reduce heat to medium. Add mushrooms to skillet and cook 5 min. stirring until lightly browned and softened.
Add onion soup mixture, corn-starch mixture, dried thyme and wine (opt.). Bring to a boil over high heat, then reduce heat to medium and cook 5 min., until thickened. Add sour cream and heat through 1 minute. Return steak to skillet and heat through. Makes 4 servings.
Put a pot of water up to boil before you start this recipe, so you can make noodles while the stroganoff is cooking. Carrots or green beans round out the meal.
1 lb. sirloin steak, well trimmed and cut into ¼” strips (tenderize if needed – place meat between pieces of saran wrap & tenderize with mallot or heavy pot)
½ lb. sliced white or brown mushrooms
1 can (10 ½ oz.) condensed French Onion soup
1 Tbs. cornstarch, dissolved in ½ cup cold water
1/8 tsp. dried thyme
½ cup sour cream
¼ cup white wine (optional)
Spray a large nonstick skillet with nonstick cooking spray and place over medium high to high heat to get pan hot. Add steak strips in 2 batches and cook 5 min. or until browned, stirring frequently. Remove meat from skillet and set aside.
Reduce heat to medium. Add mushrooms to skillet and cook 5 min. stirring until lightly browned and softened.
Add onion soup mixture, corn-starch mixture, dried thyme and wine (opt.). Bring to a boil over high heat, then reduce heat to medium and cook 5 min., until thickened. Add sour cream and heat through 1 minute. Return steak to skillet and heat through. Makes 4 servings.
Filet Mignon with Portobello Mushrooms
1 T. butter or margarine
1 T. olive or vegetable oil
½ lb. fresh mushrooms, sliced
2 4-oz. filets mignons,
each about 1 inch thick
1/2 c. beef broth
¼ c. Madeira wine
1 T. fresh thyme or 1/4 tsp. dried leaves
1/4 tsp. salt
Freshly ground black pepper
In heavy skillet over medium heat, heat half the butter and half the oil. Add mushrooms and saute quickly until lightly browned, about 5 min¬utes. With slotted spoon, remove and set aside. Add remaining butter and oil to skillet and heat over high heat. Pat filets dry on paper towels. Place filets in hot fat and brown well, about 3 to 4 minutes a side for medium-rare. Remove from skillet to platter and keep warm. Pour fat from skillet and add beef broth. Boil rapidly over high heat while scraping any brown bits from pan. Continue cooking broth until reduced to 2 table¬spoons. Stir in Madeira, thyme, salt and pepper. Over high heat, heat to boiling. Add mushrooms and heat through. Serve mushrooms next to or on top of steaks. Makes 2 servings.
TWO OTHER EXOTIC MUSHROOMS TO TRY:
There are hundreds of varieties, but these are the ones you are most likely to see in the market: chanterelles - they can be as quite small or grow to 3 to 4 inches in diameter, the texture is firm and velvety. Shiitake (pronounced she tah kee), are much larger and are generally reddish brown to brownish black on top. Many people think they taste like lobster. Both mushrooms will last about a week, refrigerated. Place in a single layer on a barely damp cloth and fold to cover.
1 T. olive or vegetable oil
½ lb. fresh mushrooms, sliced
2 4-oz. filets mignons,
each about 1 inch thick
1/2 c. beef broth
¼ c. Madeira wine
1 T. fresh thyme or 1/4 tsp. dried leaves
1/4 tsp. salt
Freshly ground black pepper
In heavy skillet over medium heat, heat half the butter and half the oil. Add mushrooms and saute quickly until lightly browned, about 5 min¬utes. With slotted spoon, remove and set aside. Add remaining butter and oil to skillet and heat over high heat. Pat filets dry on paper towels. Place filets in hot fat and brown well, about 3 to 4 minutes a side for medium-rare. Remove from skillet to platter and keep warm. Pour fat from skillet and add beef broth. Boil rapidly over high heat while scraping any brown bits from pan. Continue cooking broth until reduced to 2 table¬spoons. Stir in Madeira, thyme, salt and pepper. Over high heat, heat to boiling. Add mushrooms and heat through. Serve mushrooms next to or on top of steaks. Makes 2 servings.
TWO OTHER EXOTIC MUSHROOMS TO TRY:
There are hundreds of varieties, but these are the ones you are most likely to see in the market: chanterelles - they can be as quite small or grow to 3 to 4 inches in diameter, the texture is firm and velvety. Shiitake (pronounced she tah kee), are much larger and are generally reddish brown to brownish black on top. Many people think they taste like lobster. Both mushrooms will last about a week, refrigerated. Place in a single layer on a barely damp cloth and fold to cover.
San Antonio Sweet & Sour Chicken
4 Servings
1 (20-oz.) can pineapple chunks in heavy syrup
2 TBSP. cornstarch
2 TBSP. soy sauce
2 TBSP. vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
2 medium green or red peppers, trimmed, seeded and cut into 1-inch pieces (about 2 cups)
1-1/2 cups Pace Picante Sauce
4 cups hot cooked rice
Drain pineapple, reserving syrup. In cup, mix cornstarch, syrup and soy sauce until smooth; set aside. In medium skillet over medium-high heat, heat 1 TBSP. oil. Add chicken in two batches and cook until browned, stirring often. Set chicken aside.
Reduce heat to medium. Add remaining oil. Add peppers and cook until tender-crisp. Add Picante sauce and pineapple. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan and heat through. Serve sweet-and-sour mixture over rice.
1 (20-oz.) can pineapple chunks in heavy syrup
2 TBSP. cornstarch
2 TBSP. soy sauce
2 TBSP. vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
2 medium green or red peppers, trimmed, seeded and cut into 1-inch pieces (about 2 cups)
1-1/2 cups Pace Picante Sauce
4 cups hot cooked rice
Drain pineapple, reserving syrup. In cup, mix cornstarch, syrup and soy sauce until smooth; set aside. In medium skillet over medium-high heat, heat 1 TBSP. oil. Add chicken in two batches and cook until browned, stirring often. Set chicken aside.
Reduce heat to medium. Add remaining oil. Add peppers and cook until tender-crisp. Add Picante sauce and pineapple. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan and heat through. Serve sweet-and-sour mixture over rice.
Texas Pecan Bars
2 Tbsp. butter
1 c. chopped pecans
1 c. brown sugar
2 eggs
5 Tbsp. flour
1 tsp. vanilla
dash of baking soda
powdered sugar
Melt butter in an 8-inch square pan in a 350 degree oven. Mix brown sugar, flour, soda and pecans. Beat eggs until frothy in a medium mixing bowl. Add vanilla. Stir brown sugar mixture into eggs and care fully pour batter over melted butter. Do not stir. Bake at 350 degrees for 20 to 25 minutes. Let cool. Sprinkle with powdered sugar and cut into bars.
1 c. chopped pecans
1 c. brown sugar
2 eggs
5 Tbsp. flour
1 tsp. vanilla
dash of baking soda
powdered sugar
Melt butter in an 8-inch square pan in a 350 degree oven. Mix brown sugar, flour, soda and pecans. Beat eggs until frothy in a medium mixing bowl. Add vanilla. Stir brown sugar mixture into eggs and care fully pour batter over melted butter. Do not stir. Bake at 350 degrees for 20 to 25 minutes. Let cool. Sprinkle with powdered sugar and cut into bars.
Chocolate Nut Toffee Bars
1 cup margarine or butter, softened
1 cup powdered sugar
1-1/4 cups unsifted flour
½ cup Hershey's cocoa
1 - 14 oz. can Eagle Brand Sweetened Condensed Milk
2 tsp. vanilla extract
1 cup chocolate chips
½ cup chopped nuts
Preheat oven to 350. Reserve 2 TBSP. margarine. In large mixer bowl, beat remaining margarine and sugar until fluffy. Add flour and cocoa; mix well. With floured hands, press into greased 13x9 pan. Bake 15 minutes. Meanwhile, in medium saucepan, combine reserved margarine and sweetened condensed milk; cook and stir until mixture thickens slightly, about 15 minutes. Remove from heat; stir in vanilla. Pour over crust. Bake 10 to 15 minutes longer or until golden brown. Remove from oven; immediately top with chips. Let stand 1 minute; spread while warm. Top with nuts. Cool. Cut into bars, Store covered at room temperature. Makes 24 to 36 bars.
1 cup powdered sugar
1-1/4 cups unsifted flour
½ cup Hershey's cocoa
1 - 14 oz. can Eagle Brand Sweetened Condensed Milk
2 tsp. vanilla extract
1 cup chocolate chips
½ cup chopped nuts
Preheat oven to 350. Reserve 2 TBSP. margarine. In large mixer bowl, beat remaining margarine and sugar until fluffy. Add flour and cocoa; mix well. With floured hands, press into greased 13x9 pan. Bake 15 minutes. Meanwhile, in medium saucepan, combine reserved margarine and sweetened condensed milk; cook and stir until mixture thickens slightly, about 15 minutes. Remove from heat; stir in vanilla. Pour over crust. Bake 10 to 15 minutes longer or until golden brown. Remove from oven; immediately top with chips. Let stand 1 minute; spread while warm. Top with nuts. Cool. Cut into bars, Store covered at room temperature. Makes 24 to 36 bars.
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