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Archive for April, 2010
Wednesday, April 7th, 2010
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Wednesday, April 7th, 2010
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Beef Pot Roast – Slow Cooker
Tuesday, April 6th, 2010This is an old-fashioned beef pot roast with vegetables and gravy. Feel free to add other vegetables to this pot roast, such as small white onions, parsnips, or sweet potato chunks.
Ingredients:
- 1 chuck pot roast, tender chuck, chuck arm, etc., 3 to 4 pounds
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- dash leaf thyme
- 2 bay leafs
- dash garlic powder
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 3 cups beef broth
- 5 to 6 medium potatoes, peeled, quartered (about 1 1/4 pounds)
- 1 cup carrots (peeled and cut in ¾” length.
- 2 medium yellow onion, cut in chunks
- 1/2 cup beef broth
- 3 tablespoons all-purpose flour
- 3 to 4 tablespoons cold water
Preparation:
In a food storage bag, toss pot roast with 1/4 cup flour, 1/2 teaspoon of salt, 1/2 teaspoon of onion powder, a dash of thyme, and a dash of garlic powder. Heat oil in a large covered Dutch oven; add the pot roast and brown about 15 to 20 minutes on all sides. Add beef broth and bring to a simmer. Reduce heat to low, cover, and simmer for 2 1/2 hours. Add 1/2 cup red wine or beef broth, along with the vegetables. Cover and simmer for 45 minutes longer, or until vegetables are tender. Strain juices into a saucepan and bring to a boil; reduce heat to a simmer. Simmer for 5 minutes. Combine 3 tablespoons flour with 3 to 4 tablespoons water and whisk to make a smooth mixture. Stir into the simmering broth, a little at a time, until thickened as desired.
Alternatively, place browned roast in Dutch oven in the oven set at lowest temperature setting.
Arrange sliced pot roast and vegetables on a platter. Drizzle some of the gravy over the sliced beef or serve gravy on the side.
Serves 6.
Heart Shaped Honey Rolls
Tuesday, April 6th, 2010
Rolls
1 C. 2% milk
¼ C. honey
2 ½ tsp. yeast
¼ C. butter melted
2 egg yolks, beaten
4 C. bread flour
2 tsp. salt
2 tbsp. granulated sugar
Glaze
2 tbsp. honey
½ C butter, melted
2/3 C Western Family powdered sugar
½ tsp. finely chopped lemon peel
Warm milk and honey slightly. Add yeast and let stand until foamy. Blend in melted butter and egg yolks. Transfer mixture to large bowl.
Blend together bread flour, salt and sugar; add to yeast mixture. Mix until mixture forms dough. Knead dough until smooth, about 10 minutes. Place dough in a large, oiled bowl and cover. Place bowl in a warm place until dough doubles in size.
Punch down and form into 12 evenly sized balls. Make a ½”-3/4” cut into center of the ball from one side to make the heart shape. Place on a greased cookie sheet. Cover loosely and rise until doubled in size.
Preheat oven to 400 F. Baking rolls until golden brown, about 15 to 20 minutes. While rolls are baking prepare glaze. Combine honey, melted butter, powdered sugar and lemon peel. When rolls are removed from oven, liberally brush with glaze. Serve warm. Makes 12.
Easy slow cooker breakfast casserole
Monday, April 5th, 2010Spring is “officially” upon us according to the calendar, but it seems Mother Nature may have different ideas. Across the country temperatures are remaining lower than usual, and weather patterns are baffling. Traditionally, the onset of Spring brings with it pleasant temperatures and the urge to work outside, cleaning up the traces of a hard winter. This year however, the yard clean up will have to wait through another storm or two, or ten!
Because of this crazy ongoing winter-like weather, soups and other warm comfort foods are craved by families everywhere. The right appliances, millions of online recipes and help in the kitchen make creating family favorites night after night less difficult. But, have you ever considered comfort food for…..breakfast?!?! I’m not talking about the instant ooey, gooey, paste-like hot cereals that taste like the package they came in.
By using your slow cooker, you can create amazing breakfast dishes with minimal fuss. Below is a fail proof recipe for a breakfast casserole you can toss in the slow cooker after dinner clean up is done. Just turn your slow cooker on the low setting, add ingredients, and go to bed. By morning, you’ll have a lovely complete breakfast requiring no prep time, which will give you more time to get ready for your busy day.
Your family will give you top ratings for sparing them the “just add water” breakfast of yesterday, and you will rest assured knowing this meal will be filling and nutritious, while also being tasty and pleasing to the eye.
Easy slow cooker breakfast casserole
serves 6
1 32oz package frozen hash brown potatoes
1 pound fried and drained bacon, cut into small pieces
1 pound sausage, crumble cooked and drained
½ c diced onion
1 diced green pepper
¾ pound diced cheddar cheese
1 dozen eggs
1 c milk
salt and pepper to taste
Create layers in slow cooker with first 6 ingredients, ending with cheese. Whisk eggs, milk, and salt and pepper together in a bowl, then pour over the layers in the slow cooker. Turn slow cooker on to low setting. Cook for 10-12 hours. May be served with sour cream and salsa, if desired. Once you begin to use recipes such as this for your slow cooker, you will find that you are able to adapt other recipes for slow cooking as well. Discovering new family favorites is a common side effect of using a slow cooker. Please use freely!
GRAHAM CRACKER PIE CRUST
Thursday, April 1st, 201016 GRAHAM CRACKERS (1 ½ CUPS CRUMBS)
2 TABLESPOONS SUGAR
1 TEASPOON FLOUR
¼ CUP MELTED BUTTER OR MARGARINE (MAY SUBSTITUTE RECONSTITUTED POWDERED BUTTER OF MARGARINE)
Lay crackers between two sheets of waxed paper and crush with a rolling pin to make fine crumbs. (If times get tough don’t use the waxed paper. Lay crackers on bread board and crush with a rolling pin.) Add remaining ingredients and mix well. Press firmly into a 9-inch buttered pie pan to make an even layer of uniform thickness and rim with a symmetrical shape. If pie is to be topped with meringue, spread on meringue and bake as usual. Chill for at least 45 minutes in refrigerator before filling with a cooled pre-cooked or chiffon filling. Makes one 9-inch crust.
FRENCH CREAM PIE
Thursday, April 1st, 20102 CUPS MILK
(may substitute reconstituted powdered milk or canned milk diluted with 1 cup water.)
½ CUP SUGAR
½ TEASPOON SALT
2 TABLESPOONS CORNSTARCH
3 EGGS, SEPARATED
(may substitute reconstituted powdered eggs whites & reconstituted egg yokes or whole eggs.)
1/3 CUP SUGAR
½ TEASPOON RUM OR VANILLA
CHILLED GRAHAM CRACKER CRUST (RECIPE TO FOLLOW)
Scald 1 ½ cup of milk in top of double boiler. Blend the ½ cup sugar, salt and cornstarch with the remaining cold milk to for a smooth paste, and add gradually with constant stirring to the scalded milk. Cook over boiling water until thickened and smooth, stirring frequently, about 10 minutes. Beat egg yolks slightly and add part of the hot mixture, stir well, then return to double boiler. Cook 2 minutes longer with constant stirring. Keep hot. Then beat egg whites until stiff. Gradually add the 1/3 cup sugar, 1 tablespoon at a time, and continue to beat until thick and smooth. Fold ½ of this meringue into the hot cream filling and add the flavoring. Turn into the chilled crust. Top with remaining meringue, piling it lightly and quickly on the filling, and being sure to touch edges of crust all around. Bake in moderate oven (350 degrees F.) 12 to 15 minutes or until delicately browned. Cool on cake rack before serving. 5 to 6 servings.
