Today's date: May 24, 2013
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| Country Cooking |
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February 14, 2013 |
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| by Dorothy Bloemendaal | |
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Onion Beef Au Jus l boneless beef rump roast (4 pounds) 2 tablespoons vegetable oil 2 large sweet onion, cut into 1/4 inch slices 6 tablespoons butter, softened, divided 5 cups water 1/2 cup soy sauce l envelope onion soup mix l garlic clove, minced l teaspoon browning sauce, optional l loaf (l pound) French bread l cup (4 ounces) shredded Swiss cheese In a Dutch oven over medium-high heat, brown roast on all sides in oil; drain. In a large skillet, saute onions in 2 tablespoons butter until tender. Add the water, soy sauce, soup mix, garlic and browning sauce if desired. Pour over roast. Cover and bake at 325º for 2-1/2 hours or until meat if tender. Let stand for 10 minutes before slicing. Return meat to pan juices. Slice bread in half lengthwise; cut into 3-inch sections. Spread remaining butter over bread. Place on a baking sheet. Broil 4-6 minutes from the heat for 2-3 minutes or until golden brown. Top with beef and onions; sprinkle with cheese. Broil 4-8 inches from the heat for 1-2 minutes or until cheese is melted. Serve with pan juices. Yield: 12 servings. Spinach Slaw 8 cups shredded iceberg lettuce 5 cups shredded spinach 4 cups shredded red cabbage 3 cups shredded green cabbage l cup mayonnaise 1/4 cup honey 3/4 to 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon pepper In a large bowl, toss the lettuce, spinach and cabbages; cover and refrigerate. In a small bowl, combine remaining ingredients; cover and refrigerate. Just before serving, pour dressing over the salad and toss to coat. Yield: 12-16 servings. Two-Berry Crisp with Pecan Streusel Topping 1/4 cup quick-cooking oats 1/2 cup all-purpose flour 1/2 cup packed brown sugar 1/2 cup butter, cut into pieces 1/4 cup chopped pecans l can blueberry pie filling 2 cups frozen unsweetened raspberries 3 tablespoons granulated sugar l tablespoon all-purpose flour Heat oven to 400º. Spray 8 inch square glass baking dish with cooking spray. Mix oats, 1/2 cup flour and the brown sugar. Cut in butter, until crumbly. Stir in pecans; set aside. Mix remaining ingredients. Spread in baking dish. Sprinkle oat mixture over top. Bake 30-40 minutes or until fruit mixture is bubbly and topping is golden brown. 6 servings. Happy Cooking! |
©Fulda Free Press 2013