POT ROAST BEEF 美式鍋燜牛肉

POT ROAST BEEF 美式鍋燜牛肉


• 1 Tbsp. smoked paprika

• 3 Tbsp. olive oil

• 3 red bell peppers, sliced

• 2 onions, chopped

• 5 cloves garlic

• 1 carrot, sliced

• 1 cup red wine OR beef stock

• 8 oz. can tomato sauce

• 2 tablespoons red wine vinegar

• 2 tablespoons Worcestershire sauce

• 2 teaspoons sugar

• 1/2 tsp. salt

• 1/8 tsp. pepper

• 1 tsp. dried marjoram leaves

• More salt as needed for gravy

• 5 Pounds chuck roast beef

Preparation:

Preheat oven to 300 degrees F. Heat olive oil in heavy pan over medium high heat. Sprinkle roast with paprika and brown, about 15 minutes total. Place in Dutch oven or any large oven proof casserole dish with a lid and add bell peppers, onions, carrot, and garlic.

In the same skillet used to brown roast, add wine or beef stock, tomato sauce, vinegar, Worcestershire sauce, sugar, and salt, scraping 刮，削to loosen any brown bits; add pepper and marjoram. Pour over the meat and vegetables and cover. Bake in a 300 degree oven for 4-5 hours.

When the meat is tender, remove and cover it with foil to keep warm. Remove vegetables from the pan with a slotted spoon and puree in a food processor. Place in a saucepan, add the meat juices and drippings left in the pan and cook over medium heat until thickened, about 10-15 minutes, adding salt as needed until the flavor comes alive.

Slice the roast and spoon the gravy over it. Serves 8-10

Au Gratin Potatoes

  Au Gratin Potatoes 

  3 cups diced cooked potatoes

  6 tablespoons butter or margarine

  3 tablespoons flour

  1/8 tsp. pepper

• 1 tsp. dried marjoram leaves

• More salt as needed for gravy

• 5 Pounds chuck roast beef

Preparation:

Preheat oven to 300 degrees F. Heat olive oil in heavy pan over medium high heat. Sprinkle roast with paprika and brown, about 15 minutes total. Place in Dutch oven or any large oven proof casserole dish with a lid and add bell peppers, onions, carrot, and garlic.

In the same skillet used to brown roast, add wine or beef stock, tomato sauce, vinegar, Worcestershire sauce, sugar, and salt, scraping 刮，削to loosen any brown bits; add pepper and marjoram. Pour over the meat and vegetables and cover. Bake in a 300 degree oven for 4-5 hours.

When the meat is tender, remove and cover it with foil to keep warm. Remove vegetables from the pan with a slotted spoon and puree in a food processor. Place in a saucepan, add the meat juices and drippings left in the pan and cook over medium heat until thickened, about 10-15 minutes, adding salt as needed until the flavor comes alive.

Slice the roast and spoon the gravy over it. Serves 8-10

Italian-Style Meatballs With Fettucine 肉丸意麵

Italian-Style Meatballs With Fettucine

肉丸意麵

1. 1½ pounds lean ground beef

2. 1 egg or the equivalent of 1 egg in egg substitute 代用品

3. ½ to 3/4 cup chopped peeled onion

4. 1/3 cup Italian-style seasoned bread crumbs

5. 1/4 cup milk or reduced-fat or skim撇去浮沫 milk

6. 1 tablespoon Worcestershire sauce

7. 1 teaspoon dried Italian herb seasoning or to taste

8. ½ to 1 teaspoon minced peeled garlic

9. Salt and freshly ground black pepper to taste

10. 1 tablespoon extra virgin olive oil or non-caloric olive oil-flavored vegetable cooking spray

Sauce:

• 1 (10 3/4-ounce) tomato soup or 1 (11 1/8-ounce) can Italian tomato soup with basil and oregano, undiluted 没有搀杂

• 1 (6-ounce) can tomato paste

• 1 (1½-ounce) package spaghetti sauce mix

• 1 3/4 cups water

• 1 teaspoon finely snipped剪去 fresh basil leaves or to taste (optional)

• ½ teaspoon minced peeled garlic (optional)

• 1 to 2 (9-ounce) packages refrigerated or dried fettuccine

• Freshly grated Parmesan or Romano cheese for garnish

Prepare meat balls. In a medium bowl, combine all meat ball ingredients, mixing well. Shape mixture into balls, about 3/4 to 1-inch in diameter, dividing evenly. In a large heavy skillet or electric fry pan, heat oil or liberally coat pan with non-caloric vegetable cooking spray; add meatballs and brown each well on all sides. Remove meatballs with a slotted spoon and set aside. Drain off any pan drippings. Add sauce ingredients to skillet or fry pan, blending混合 well. Bring mixture to a simmer用文火熬 ; return meatballs to pan, coating each well with sauce. Simmer, partially covered for about 20 minutes or until sauce is bubbly hot. Cook fettuccine according to package directions just before serving; drain 放干well. Arrange fettuccine on a heated platter or individual dinner plates大浅盘; top with meatballs and sauce. Sprinkle洒；撒 cheese as desired over meatballs and sauce, garnish装饰 with sprigs幼枝 of fresh basil and serve immediately立即

PANCAKE AND SAUSAGE

CHOCOLATE BROWNIES

FRESH TOMATO SALSA墨西哥蕃茄沙律醬

FRESH TOMATO SALSA墨西哥蕃茄沙律醬


Ingredients

• 1/2 sweet onion, chopped

• 1/2 green bell pepper, coarsely chopped

• 1/4 cup fresh cilantro

• 5 slices pickled jalapeno peppers, or to taste

• 6 fresh tomatoes, quartered

• 2 teaspoons olive oil

• 2 teaspoons red wine vinegar

• 1/2 lime, juiced

• 1/8 teaspoon salt

Directions

1. Place onion, bell pepper, cilantro, and jalapeno peppers into a food processor. Pulse until finely chopped. Add tomatoes, and pulse just a few times until the tomatoes are coarsely chopped. Transfer to a bowl with a tight-fitting lid.

2. In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, and salt.

3. Pour dressing over tomatoes, and stir well. Cover, and refrigerate for at least 1 hour.

PEACH PIE GLAZE

GLAZED PEACH PIE


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□ 3 tbsp. cornstarch
□ 1 c. sugar
□ 1 c. water
□ 3 tbsp. lemon juice
□ 1/4 c. butter
□ 2 c. fresh peaches
□ 1 (9 inch) pie shell, baked

Mix cornstarch and sugar, add water and simmer until mixture is thick and clear. Remove from heat and add lemon juice and butter. Stir until butter is melted and let cool. Stir sliced peaches into glaze. Pour into pie crust and chill until firm. Garnish with Cool Whip. Makes one pie.