INGREDIENTS:
1 tablespoon butter, room temperature
1 teaspoon finely grated lemon peel
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic cut in half
2 to 3 pounds beef roast - eye of round or rump roast
thinly sliced red onion and tomato slices for garnish
PREPARATION:
In a small bowl combine butter, lemon peel, thyme, salt, and pepper. Rub garlic halves over surface of beef roast. Spread butter mixture over roast, coating thoroughly on all sides. Place meat on rack in a shallow roasting pan. Roast at 450°, uncovered, for 20 minutes. Reduce temperature to 300°; roast beef about 20 minutes longer for medium well. A meat thermometer should register about 140°. Remove roast from oven, cover loosely with foil, and let stand for 10 minutes before slicing. Place slices on a serving dish, and place onion and tomato slices around the edge. Serve immediately. Roast beef serves 6 to 8.
Saturday, October 22, 2005
Applebee's Mashed Potatoes
2 lbs red potatoes
1/2 cup milk
1/4 cup heavy cream
3 tablespoons butter
salt and black pepper, to taste
1/4 cup garlic (whole cloves)
1. Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly.
2. Roast in 400F degree preheated oven for approximately 45 minutes or until soft.
3. Unwrap and let cool until touchable.
4. Peel cloves and mash with potatoes when they are ready.
5. Wash and rinse potatoes under cold water.
6. It is not necessary to peel potatoes, unless you desire.
7. In large sauce pan (or pot), bring red potatoes to a slow boil for approximately 20 minutes.
8. Remove from heat and drain in colander.
9. In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher.
10. Keep warm.
1/2 cup milk
1/4 cup heavy cream
3 tablespoons butter
salt and black pepper, to taste
1/4 cup garlic (whole cloves)
1. Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly.
2. Roast in 400F degree preheated oven for approximately 45 minutes or until soft.
3. Unwrap and let cool until touchable.
4. Peel cloves and mash with potatoes when they are ready.
5. Wash and rinse potatoes under cold water.
6. It is not necessary to peel potatoes, unless you desire.
7. In large sauce pan (or pot), bring red potatoes to a slow boil for approximately 20 minutes.
8. Remove from heat and drain in colander.
9. In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher.
10. Keep warm.
Slow Cooker BBQ
INGREDIENTS:
• 3 pound beef chuck roast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 18 oz bottle bbq sauce
• salt and pepper
METHOD:
1. Put roast into slow cooker, cutting as necessary to fit. Sprinkle with seasonings; pour bbq sauce over top. 2. Cook on low for 10 to 12 hours until very tender. 3. Remove meat, shred, return to slow cooker and cook for one more hour.
• 3 pound beef chuck roast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 18 oz bottle bbq sauce
• salt and pepper
METHOD:
1. Put roast into slow cooker, cutting as necessary to fit. Sprinkle with seasonings; pour bbq sauce over top. 2. Cook on low for 10 to 12 hours until very tender. 3. Remove meat, shred, return to slow cooker and cook for one more hour.
Witches Brew
INGREDIENTS:
• 1 (10 ounce) package frozen raspberries, thawed
• 2 1/2 cups cranberry juice
• 2 envelopes unflavored gelatin
• 2 liters ginger ale
• 2 liters sparkling apple cider (non-alcoholic)
• 6 gummi snakes candy
METHOD:
To make the frozen hand: Wash and rinse the outside of a latex dish-washing glove. Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice. Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup. Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible. To serve: Carefully cut latex glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.
• 1 (10 ounce) package frozen raspberries, thawed
• 2 1/2 cups cranberry juice
• 2 envelopes unflavored gelatin
• 2 liters ginger ale
• 2 liters sparkling apple cider (non-alcoholic)
• 6 gummi snakes candy
METHOD:
To make the frozen hand: Wash and rinse the outside of a latex dish-washing glove. Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice. Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup. Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible. To serve: Carefully cut latex glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.
Baked Spaghetti
1 med. onion
1 lb. ground beef
3 tbsp. olive oil
3 (8 oz.) cans tomato sauce
1 c. Burgundy wine
1/4 tsp. oregano
1/4 tsp. rosemary
1/4 tsp. marjoram
1/4 tsp. basil
1 tbsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
Dash of garlic salt
Brown onion and ground beef; add all other ingredients. Cook for 1 hour. Cook 1/2 pound spaghetti until tender. Drain. Add sauce. Pour in baking dish, sprinkle with 1 cup grated cheese. Bake at 350 degrees, covered for 15 minutes and uncovered for 20 minutes more. Serves 4 to 6.
1 lb. ground beef
3 tbsp. olive oil
3 (8 oz.) cans tomato sauce
1 c. Burgundy wine
1/4 tsp. oregano
1/4 tsp. rosemary
1/4 tsp. marjoram
1/4 tsp. basil
1 tbsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
Dash of garlic salt
Brown onion and ground beef; add all other ingredients. Cook for 1 hour. Cook 1/2 pound spaghetti until tender. Drain. Add sauce. Pour in baking dish, sprinkle with 1 cup grated cheese. Bake at 350 degrees, covered for 15 minutes and uncovered for 20 minutes more. Serves 4 to 6.
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