Our Favorite Roast Beef

Roast beef - any size or cut you prefer

Brown the roast on all sides - preferably in the pan you will roast it in. As the roast browns, add 2 chopped onions and mushrooms so they take on color and flavor.

1 - 15 oz. can tomato sauce
1/2 cup red wine or red wine vinegar
1 can beef broth
2 Tablespoons Greek seasoning
2 tsp black pepper
Garlic - as much as you like in your main course dishes
2 tsp Italian seasoning

Flour for the gravy

After browning the roast and cooking the onions/mushrooms a bit, stir together all the ingredients except the flour. Pour over the roast. (I lightly oil the roaster before browning the roast)

Cover and cook to desired temp - we like ours med well.

Remove roast from pan and tent in foil.

Make gravy - using flour or cornstarch. I use Ro*in Hoo* Easy Blend Flour but all purpose is fine, also.

**I always buy a large roast, slice it all, have a couple meals now and freeze the rest. I slice the roast and dip each slice in the gravy. Freeze in the portion sizes you like, pouring the rest of the gravy over each freezer portion.

Hope you enjoy.

Greek Seasoning

On one of our many journeys to the States, I discovered Greek seasoning. Sad to say, I can't find the brand in Canada.

A dish I make often follows - it's a tradition now that I serve it as a side dish at Christmas dinner along with mashed potatoes.

Greek Rice

(This is not a recipe - I just made it up)

4 cups water/broth combo

1 Tbsp Greek seasoning

2 Tbsp mixed vegetable flakes

2 cups long rice (I mix wild rice and long grain)
2 Tbsp dried parsley

Mix all in a Corning dish, cover and cook 8 minutes High and 18 minutes medium in microwave.

Never stick - never fail.

(If you use Swans*n's Broth with Garlic, it's delicious.

Asparagus Mushroom Quiche

Quiche:

2 - 9" frozen pastry shells - let them thaw 15 minutes before filling. I don't pre-bake them. Use a brush and spread prepared mustard over the shells just before filling.

1 1/2 lb. asparagus
1 large onion - chopped
1 c fresh mushrooms - sliced

2 eggs - beaten a bit
2 cups mozzarella cheese

Spices: parsley, black pepper, garlic powder, Italian seasoning.

Chop vegetables and saute.
Combine the eggs, spices and cheese. Stir the vegs into the egg/cheese mix.

Bake at 375 for 25 minutes.

*****Double the ingredients to use 2 shells

I made both shells up - the quiche reheats beautifully in the oven. When reheating, sprinkle a bit mozzarella to freshen the look. Served with steamed carrots.


"Our" Romaine Salad:

Torn Romaine to fill 2 individual salad bowls
2 Kiwi - diced
Green Onion - cut in diagonal pieces
Green pepper - diced
Pineapple chunks - about 5 per salad

Dressing: Roasted red pepper from Kra*t

Tortellini Casserole

Tortellini Casserole

2 bags fresh tortellini

Pasta Sauce

Salsa

Parmesan and Mozzarella cheeses

Assorted fresh vegetables you like:
Zucchini, onions, red/green/yellow sweet peppers
Fresh mushrooms

(1) Cook the tortellini according to package directions.

(2) Saute all the vegetables while pasta cooks.

(3) Drain the pasta well and mix in the pasta sauce and salsa.

(4) Add the cheeses and toss. Then add the vegetables.

(5) Top with more mozzarella and bake about 20minutes at 350.

(6) Dice Roma tomatoes and sprinkle over the top to serve.

**This casserole is nice with cooked chicken strips added. It freezes very well so I always double my batch to have meals in the freezer.

Easy Applesauce

To make your applesauce cooking a snap, just peel, core and chop apples into a large microwaveable covered dish.

Add about 2 Tbsp. of water. cover and cook about 10 minutes.

Remove and stir the contents. (The is no sticking to the pot.)

***I never add spices, etc. so that lets me use it for various dishes. I freeze in pint jars.
Haven't made mine this year yet but when I do, I'll take a pic.

Cornbread Muffins or Bread - Our Favorite

Cornmeal Muffins or Bread

1 cup cornmeal
1 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

2 Tbsp chopped pickled jalapeño peppers
1 egg, lightly beaten
1 can (10 oz/284 mL) creamed corn
1 cup buttermilk
1/4 cup vegetable oil

1. In a large bowl, combine first 5 ingredients. Stir in the peppers.

2. In a separate bowl, mix egg, corn, buttermilk and oil. Pour into the flour mixture. Stir just to moisten.

3. Spoon into greased non-stick muffin tins. Bake 375 for 20-25 minutes.


*****I always add finely chopped green onion. This recipes doubles with no problems and freezes like a dream. At Christmas time I always have lots in the freezer and our company grabs them for snacks or toasted for breakfast. If you omit the peppers and green onions, they are lovely served with jam or syrup.

The pic is from a February supper this year. They are nice with chili. Sometimes I spread the cornmeal over hot chili and bake as a crust.

Coming Soon - - -

Well, September 1st so that means I have to pull out the favorite apple and pear recipes. I have several and will post probably this evening - I have to work outside for a few hours.

I'd rather blog:)

Annie, your Cornbread is next up!

Have a nice day in the sunshine and check back later -