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A to Z Recipes Newsletter
July 3, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
For Two
Publisher's Choice
Good morning to everyone. I am a little late in getting the issue out today. I wanted to go to Mass this morning. And, I wanted to go alone, so I woke up early,
worked on this issue and did everything for it except for this section. I needed to think about what I was going to say to you. You see, this is our Monthly
Theme issue. And, all month I have planned to tell you that it was going to be the last one. In order to thoroughly formulize what I was going to say, I
needed some "help". I am glad I went to church alone this morning because I am refreshed and ready to tackle just about anything. Including those kiddos of
mine who were still asleep when I got back, lol.
We have some great folks that subscribe to A to Z Recipes. For the most part, readers look at issues, select recipes they might enjoy trying, and go on about
their business. If the truth be known, those very readers comprise the majority of the readership. But, that's ok, as I do this to help people and if you get a recipe
or two, or a chuckle, then I have done a good job. There are some who are very active in this publication... they submit much of what you enjoy. Why do they do it?
Well, I believe it is because they enjoy doing what I do, sharing recipes and other items for you to enjoy. What happens, sometimes, is folks will send me stuff
because they like me. Hey, that is good but is it reason enough to participate? Because when they are upset with me, or I do something they don't like, they "cut me
off" so-to-speak, and stop sending in materials for you to enjoy. You end up losing because I have made someone unhappy (yes, I have aplogized but sometimes an
apology is not enough for people). That is not good because the materials you see in issues should be provided without regard to whether I like you or not, or am
unhappy with someone. This publication is the result of people working together for a common goal. That goal is a quality publication offered as a free service to its
readership (even if mistakes are made, it is very much worth the price). I have allowed these folks to upset the apple cart and I have been very wrong in doing so.
And I was thinking just like them and contemplating a mistake like theirs by discontinuing the theme issues. I found myself begging for participation for a couple of
weeks. I was mad. I got over it. I was wrong. So, if your only purpose in sharing things is to reward or punish, maybe you could use some "help", too.
Thanks.
The next Monthly Theme Issue topic is discussed in the Monthly Theme section. I encourage you to take a look and participate. But, do it for the right reason,
ok?
For fun:
Lady Liberty Fireworks
Help make us NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE !
NO Excuse
Shared by Angelique, TX
In order to make it possible for everyone to attend church services next week, we are planning a special:
"No Excuse Sunday".
1) Cots will be placed in the foyer for those who say; "Sunday is my only day for sleeping in".
2) Eye drops will be available for those whose eyes are tired from watching TV too late on Saturday night.
3) We will have steel helmets for those who believe the roof will "cave in" if they show up for church services.
4) Blankets will be furnished for those who complain that the church building is "too cold". Fans will be on hand for those who say, the church building is "too
hot".
5) There will be a special section with lounge chairs for those who feel that our pews are too hard.
6) We will have hearing aids for the members who say; the preacher doesn't talk loud enough. There will be cotton for those who say; the preacher talks too
loud.
7) Score cards will be available for those who wish to count the hypocrites!
8) We guarantee that some relatives will be present for those who like to go visiting on Sunday.
9) There will be TV dinners available for those who claim they can't go to church and cook dinner, too.
10) One section of the auditorium will have some trees and grass for those who see God in nature, especially on the golf course!
11) For the fishermen - we will stock the baptistry full of fish.
12) Doctors and nurses will be in attendance for those who plan to be sick on Sunday.
13) The auditorium will be decorated with both Christmas poinsettias and Easter lilies for those who have never worshipped without them.
14) We will have representatives from the finest clothing stores for our weekly give-away, that's right, "Free" clothes and accessories, for those of you who have
absolutely "nothing to wear"!
See you at church services Sunday!
Help make us NUMBER ONE !
Cook Once, Eat Twice
Do you sometimes feel like a juggler at the circus as you hurry to get dinner ready? Preparing a meal can be like keeping several balls in the air as you bustle back
and forth from task to task: Wash! Chop! Mix! Cook! Stir! Boil!
To keep from "dropping the ball" at dinnertime, try a technique of "cook once, eat twice."
Give yourself a break. By planning ahead you can make some of the dinner tasks you're constantly juggling easier. Spend a few extra minutes planning
complementary menus where you "cook once and eat twice." Here's how it works.
Plan meals based around key foods prepared in larger amounts for use in one recipe the first night and an entirely different recipe within the next night or two.
This is different from making large batches and eating leftovers. Follow these general guidelines to assure your food remains safe and of high quality:
Separate out and refrigerate the portion to be served for your next meal before you set the food on the table. This keeps your food quality higher by preventing
"planned-overs" from becoming "picked-overs."
Promptly refrigerate the food for the next meal to keep it safe. Perishable cooked foods, such as meat, poultry, fish, eggs and dairy products, shouldn't be at room
temperature longer than TWO hours TOTAL -- that TOTAL is the total of the first and second use.
Refrigerate the prepared-ahead food in shallow containers so it cools faster in the refrigerator. For thicker foods -- such as stews, hot puddings and layers of meat
slices -- limit depth of food to 2 inches. Loosely cover food. This allows heat to escape and protects from accidental contamination from other foods during cooling.
Stir food occasionally to help it cool; use a clean utensil each time. Cover tightly when cooled.
As a general rule-of-thumb, use the extra refrigerated food you cooked within one to two days. Freeze for longer storage. Thaw overnight in the refrigerator when
you're ready to use again -- never thaw at room temperature.
Examples of Two Day, Two Way Foods
Here are some quick and easy examples of "cook once, eat twice" to get you started. Adapt according to your family preferences and add your own ideas for the
different food categories. Think of these as "ACT 1" and "ACT 2" at the circus with something different for each performance!
Chicken/Turkey
ACT 1: Cook extra chicken breasts or turkey cutlets. Cover and refrigerate half the chicken or turkey. Top the remaining half with your favorite seasonings or sauce
for serving immediately.
ACT 2: The next night, slice the plain cooked chicken or turkey into strips and combine with lettuce and Caesar salad dressing for a main dish salad.
For More Poultry Recipe Ideas: Check the Web sites of the National Turkey Federation (www.turkeyfed.org) and the National Chicken Council
(www.eatchicken.com).
Rice
ACT 1: Make a large batch of plain rice. The first night -- while the rice is cooking -- prepare a hearty sauce so your rice can be served as the main dish. For
example: Add cooked ground beef to tomato sauce flavored with Italian seasoning.
ACT 2: On night two, make fried rice with your favorite veggies and a can of shrimp from your cupboard.
You also can save leftover rice from one night and chicken/turkey from another night and put them together in any number of dishes for night three. Possibilities
include: rice-based casseroles, chicken or turkey rice soup and fried rice.
The USA Rice Council recommends you reheat leftover rice thoroughly before serving. Unless you use the rice in a dish with added liquid, you may need to add a
small amount of liquid to your reheated rice. For each cup of cooked rice, the Council advises adding 2 tablespoons liquid. Cover and heat on top of the range or in
the oven until heated throughout. In a microwave oven, cover and cook on HIGH about 1 minute per cup.
Rice also freezes well. After cooked rice has cooled in the refrigerator, transfer it to plastic freezer bags in quantities needed for future meals. Label with the
date and quantity.
For More Rice Recipe Ideas: Check the Rice Council's Web site (www.usarice.com).
Beef/Pork
ACT 1: Make a roast the first evening and enjoy part of it.
ACT 2: Slice the rest of your roast for delicious sandwiches or a hearty stew the next night.
For More Meat Recipe Ideas: Check the Web sites of the National Cattlemen's Beef Association (www.beef.org) , the Nebraska Beef Council (www.nebeef.org) and
the National Pork Producers' Council (www.otherwhitemeat.com).
Pasta
ACT 1: Cook macaroni for your favorite macaroni and cheese recipe the first night, plus extra for another recipe.
ACT 2: Extra pasta can be served in a cold dish, such as a pasta salad, at a later meal. You might add some cooked meat from a previous meal to your salad. Another
quick and easy pasta possibility for macaroni is to combine it with chili soup for Chili-Mac.
Thoroughly drain pasta that's prepared for IMMEDIATE use in a HOT dish such as macaroni and cheese; DO NOT rinse it. The National Pasta Association (NPA)
recommends rinsing cooked pasta under cold water ONLY if you plan to use it in a COLD dish, such as a salad, or if you want to save it for later use. The cold water
stops the cooking process.
Here are two examples of how to rinse pasta when you're cooking enough for another meal:
If you're preparing a COLD dish, such as a salad, for your first meal, rinse all the pasta.
If you're preparing a HOT dish, such as macaroni and cheese, for your first meal, drain the pasta. Then separate out the pasta for your second meal. Rinse just the
portion for your second meal under cold water.
NPA advises storing cooked pasta in an airtight container in the refrigerator. You may wish to add a little oil (1-2 teaspoons for each pound of cooked pasta) to help
keep cooked pasta from sticking.
For More Pasta Recipe Ideas: Check the Web site of the National Pasta Association (www.ilovepasta.org).
Eggs
ACT 1: Use a wide, deep pan to hard-cook enough eggs for two meals. Make egg salad sandwiches the first night.
ACT 2: For your second meal, peel, slice and serve hard-cooked eggs in a hearty main dish salad. Or make deviled eggs.
To Hard-Cook Eggs:
Here are some directions from the American Egg Board (AEB) for successfully making and storing hard-cooked eggs.
NOTE: Eggs stored for a week to 10 days before cooking usually peel more easily.
Place eggs in a single layer in a saucepan. Add enough tap water so water covers at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off heat. If
necessary, remove pan from burner to prevent further boiling.
Let eggs stand, covered, in the hot water, about 15 minutes for large eggs. (Adjust time up or down by about 3 minutes for each size larger or smaller.) Immediately
run cold water over eggs or place them in ice water until completely cooled. It's important to use proper cooking and cooling procedures. Otherwise, a harmless
greenish ring can occur around the yolk due to an iron and sulfur compound that
forms when eggs are overcooked or not cooled quickly.
To remove the egg shell, crackle it by tapping gently all over. Roll the egg between your hands to loosen the shell, then peel, starting at the large end. Hold the egg
under cold running water or dip it in a bowl of water to help ease off the shell.
Hard-cooked eggs in the shell can be kept in the refrigerator for up to one week.
For More Egg Recipe Ideas: Check the Web site of the American Egg Board (www.aeb.org).
Get A New Act!
To see how this works, here are some sample menus for five nights of "cook once, eat twice." Items enjoying two acts at your table are starred (*). Save your menus
when you find two-night combos that work well for you.
NIGHT 1:
Turkey Cutlets with Raspberry Glaze (top with a little raspberry jelly)*
Green Beans
Seasoned Rice*
Rolls (store bought)
Lemon Sorbet
NIGHT 2:
Tomato Soup
Hearty Caesar Salad with Turkey Strips (turkey from night 1)*
Garlic bread
Peach and Frozen Yogurt Parfait
NIGHT 3:
Fried Rice and Shrimp (rice from night 1)*
Broccoli
Mandarin Oranges and Fortune Cookies
NIGHT 4:
Beef Roast*
Boiled New Potatoes
Carrots
Whole Grain Bread
Fresh Strawberries
NIGHT 5:
Beef Sandwiches (beef from night 4)*
Fruit Cup
Frozen Yogurt
By cooking once and serving twice, you can ease your mealtime juggling act. Instead, become the ringmaster! And perhaps, enjoy a little more time to just clown
around!
Source: Alice Henneman, MS, Registered Dietitian and Extension Educator, University of Nebraska Cooperative Extension in Lancaster County
Help make us NUMBER ONE !
30 Minutes Or Less!
Here's the scoop on the current theme:
What we're aiming for this month is recipes that require 30 minutes or less to prepare, start to finish. But, let's not limit this to entrees only! Since most of us would
like to spend less time in the kitchen during the high summer heat, please send in any tasty recipes that may be prepared quickly. It would be great if this was an
entire meal, but any good and quick recipes will fit in perfectly with this month's theme. How about some yummy one-pot meals, or delish desserts? Send us those
family keepers for 30 Minutes Or Less! recipes for all to share here at A to Z Recipes. Make sure to drop by the rules section to ensure your
submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: 30 Minutes Or
Less!
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no
later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If
the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the
remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for
posting.
The rules are:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require
a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of
sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes
protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for 30 Minutes Or Less! has a deadline of July 29, 2005, and will be posted on August 7, 2005.
Please use this email link to submit a recipe for theme recipes: 30 Minutes Or
Less!
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
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Please send your request using this link. Tell us some basic
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You may include anything else you would like to share such as:
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This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests
and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
Help make us NUMBER ONE !
Our discussion forum at QuickTopic is where a2z??™ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is
expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser
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You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there.
NOTE:
Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again.
*Offensive postings will be deleted by the publisher.
Family Reunion Photos!
Our first one was
June 2004. Check out Leslie and Rusty's pics from
December 2004. The most recent gathering was held May
2005.
Help make us NUMBER ONE !
Never Believe Doctors
Shared by Aafrin, Pune, India
John went to the doctor because he had bulging eyes and a persistent ringing in his ears.
The doctor looked him over and suggested removing his tonsils.
The tonsillectomy resulted in no improvement, so John consulted a dentist who suggested that removing his teeth might eliminate the problem.
All of John's teeth were extracted but still his eyes bulged out and the annoying ringing in his ears continued.
A third doctor told him bluntly, "You have six months to live."
Feeling doomed and gloomy, John decided to treat himself right while he still had time, so he bought a flashy car, hired a chauffeur and a gardener, and got himself
measured by a tailor for some new suits. To go along with the new suits, he decided that even his shirts would be made to order.
"Okay," said the shirt maker, "let's get your measurements. Hmm, thirty-four sleeve, sixteen collar --"
"No, I wear a fifteen collar" John told him.
"Sixteen collar," the shirt maker repeated, measuring again.
"But I've always worn a fifteen collar," said John.
"Listen," said the shirt maker, "I'm telling you right now---if you keep on wearing a tight fifteen collar, your eyes will bulge out and you'll have ringing in your
ears."
Chuckle Time!
Shared By Larry Holmes, Ontario, Canada
Any woman can have the body of a 21-year-old, as long as she buys him a few drinks first.
My memory's not as sharp as it used to be. Also, my memory's not as sharp as it used to be.
I'm getting into swing dancing. Not on purpose...some parts of my body are just prone to swinging.
It's scary when you start making the same noises as your coffeemaker. People our age can still enjoy an active, passionate sex life! Provided we get cable or that
dish thing.
The good news is that even as we get older, guys still look at our boobs. The bad news is they have to squat down first.
These days about half the stuff in my shopping cart says, "For fast relief."
I've tried to find a suitable exercise video for women my age, but they haven't made one called "Buns of Putty."
Don't think of it as getting hot flashes. Think of it as your inner child playing with matches.
Don't let aging get you down. It's too hard to get back up.
Funeral Home
Shared by Pam, OH
Early one morning, my husband, who works in a funeral home, woke me, complaining of severe abdominal pains.
We rushed to the emergency room, where tests were performed to determine the source of the pain.
My husband decided not to have me call in sick for him until we new what was wrong.
When the results came back, the nurse informed us that, true to our suspicions, he was suffering from a kidney stone.
I turned to my husband and asked, "Would you like me to call the funeral home now?"
With a scornful look, the nurse turned to me and snapped, "Honey, he's not that sick!
Looking for a particular recipe, ingredient or submitter?
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~Submitted by Mary S., Houston, TX
Good morning, dearest Maggie! Hope all is well with you and yours. Cooking once, eating twice is wonderful for us working moms. Cooking once, eating three or
more times is better and this is one of our favorites at home. Hubby bbq'd a couple of briskets this past weekend and here's what we do. One brisket got sliced
and frozen and the other is being enjoyed now. Our lean, mean, eating machine son (he's 14 now) loves brisket week. He's 5'-11" already and eats like a horse.
Pretty soon it will take 1-1/2 briskets to stretch out for us. I hope all A to Z readers will enjoy these as much as we do.
BBQ Brisket
1 brisket, partially trimmed
1 package onion soup mix
garlic powder
onion powder
a few shakes of Mrs. Dash if desired
Wash the brisket well and trim some of the fattier areas. Leave some fat on for cooking. Rub the onion soup mix, garlic powder, and onion powder into the surface
of the brisket. Let the brisket sit for 15 minutes to give seasonings a chance to soak in. BBQ the brisket over prepared coals until done. Remove from source of
heat and let it sit. Now comes the good part:
Meal 1:
Sliced brisket served with potato salad, corn on the cob, baked beans, garlic bread
Meal 2:
Make a Stir Fry and use some of the BBQ brisket.
4-5 slices of the leftover brisket, cut in match-stick sized pieces
Fresh veggies for the stir fry:
1 head broccoli, broken into flowerettes
about 1/2 head of cauliflower, broken into flowerettes
1 medium onion, cut in half and thinly sliced
4 green onions, sliced into 1" pieces
2 or 3 carrots, julienned
2 or 3 stalks of celery, sliced
1 bell pepper, seeded and cut up as desired
1 package frozen sugar snap or snow peas and pods
3 T. olive oil
Heat oil in a large dutch oven or wok. Add onions and carrots to oil and stir fry for 3 minutes. Add celery to pot and stir fry for a couple more minutes. Stir in
broccoli, cauliflower, peas and pods, and bell pepper and stir fry until all veggies are crisp-tender. If desired, mix 3-4 T. soy sauce with about a cup of water and
drizzle over veggies. Steam over low heat for a few minutes, stirring every minute or so. Use salt and pepper as desired. I serve this stir fry over rice with a sweet
& sour sauce on the side.
Meal 3:
Make Chopped Beef Stuffed Baked Potatoes:
2 slices of brisket per person
Your favorite BBQ sauce
1 medium to large baking potato per person
Sour Cream
Butter
Chives
Grated cheddar cheese
Coarsely chop brisket and cover with enough BBQ sauce to moisten it. Bake potatoes in oven or microwave until done. Split potatoes down the middle and fill with
butter, sour cream, chives, grated cheese and brisket on top. Serve and enjoy. Makes a wonderful, quick meal.
Meal 4:
...if there's anything left
Make a pot of Chili as usual except use remaining brisket, chopped, in place of the ground meat. Makes the best tasting chili as the brisket will impart it's smokey
flavor into the dish. You can then eat the chili as is or serve over hot dogs! Either way you eat it, it's gonna be good.
Please note the same meals can be done with BBQ'd chicken or pork.
Mary again with another round of multi-meals. We often have a supply of fish in the freezer, both freshwater and saltwater varieties. Another favorite at our
house is to broil or grill a good amount of fish fillets. As usual this is another of our son's favorites except he'd rather have the grilled fish first, followed by the
fish tacos, and then the salad last. No matter what order you serve it in, it's still a good, heart-healthy meal. Enjoy!!
First Night -- Broiled or Grilled Fish
Fish fillets, cleaned and patted dry
Melted butter
2 Lemons
Seasonings as desired:
--Salt
--Pepper
--Mrs. Dash
--Pinch of garlic powder
--Pinch of onion powder
--Sprinkling of paprika
Lightly spray a flat baking pan with cooking spray. Season fish on both sides and lay fillets in pan. Melt butter and drizzle over fish. Give each fillet a squeeze of
lemon juice. Bake or grill until fish flakes easily with a fork. Serve with tartar and cocktail sauce and pass extra lemon slices.
Second Night -- Fish Salad
Leftover fish fillets from the night before
Assorted mixed salad greens
1 Tomato, chunked up
1 Avocado, sliced or chunked up
1 Boiled egg, chopped finely
1 Carrot, julienned
1/2 Cucumber, sliced
Take fish fillets from the night before and warm them up slightly. Flake the fish with a fork and make sure there are no bones in it. For each serving, place salad
greens and tomato on a plate. Arrange avocado, chopped egg, carrots and cucumber around plate. Top with an ice-cream scoop of flaked fish in the center of the
salad. Drizzle Ranch dressing or whatever your favorite dressing is over the salad and serve. Makes a wonderful, filling meal. If desired mix flaked fish with a
little tartar sauce before putting on salad greens.
If there is any fish left after salad night:
Warmed up fish fillets
Warmed flour tortillas
Salsa - mild or hot
Grated cheese
Warm the fish up and again, flake it with a fork, making sure there are no bones in it. Wrap a portion of fish in a warmed flour tortilla and add salsa and grated
cheese as desired. Enjoy your own version of "fish tacos".
~Submitted by Lou, FL
You probably all do this or have done it at some time or another, but
maybe you forgot it. I forget recipes now that use to be second nature
to me. It's that darn low-carb thing I'm doing trying to keep that blood
sugar level at bay and not having a houseful of kids anymore.
Roast a beef roast anyway you like it. I prefer to sprinkle it with Au
Jus dry out of the package, pepper and garlic powder with some fresh
onion thrown in for good measure. Add a little water and let it roast
for as long as it takes your size roast to be done to your satisfaction.
Now make your mashed potatoes, vegetables or whatever. Makes lots of
gravy with the pan dripping. Enjoy the roast.
Couple of days later, diced up potatoes, carrots and onion and simmer
until al dente. You know how much you need according to how many you are
feeding. Drain of the water, saving about 2 cups of water. Add the
water to the leftover gravy heating until all stirred in together. Add
the beef and the cooked vegetables to the gravy. Pour into a casserole
and lay canned biscuits on the top or make your own dough using
Bisquick. Bake until biscuits are done about 35 minutes in a 350* oven,
Remember the biscuits have to cook from the bottom up also. You may add
any additional veggies to this.
Don't you just love the way I write recipes. They are a real challenge
to read, but at least you read them !!
For the bestest group of friends I know!!
This is things I do without a second thought and really had to try hard
to come up with what and how I do it. Hope it makes sense to everyone.
Chicken Once, Better Twice!!
6 chicken breasts or your favorite pieces
Coat with flour, garlic powder,some paprika, salt and pepper
Brown in skillet with enough oil to keep from sticking.
Lay chicken in casserole and make gravy with remaining flour. You want
about 3 cups of gravy. Lay sliced onions and the gravy on top of the
chicken Cover with foil and bake for about 45 minutes at 350*
Serve with your choice of noodles or potatoes with salad or vegetable.
Two days later:
Cube left over chicken, set aside.
Chop celery and onion to equal about 3/4 cup, saute in 1/2 stick of
butter. When soft, add pimentoes, 1 small can of drained mushrooms,
chicken and green peas Add 1 can of mushroom soup 1/4 can of water,
left over gravy and 1/2 cup sour cream. Blend well add more seasoning
such as salt and pepper.
While this is simmering on the stove, bake 1 box of Puff pastry shells,
remove the center of the shells and fill with the Chicken ala King.
Serve with a cool refreshing jello salad and make a huge chocolate cake
for dessert.
~Submitted by Robyn, Auckland, New Zealand
All recipes from Mrs. Beeton's Cookery & Household Management - 1960's version
FISH CAKES
Serves 3-7
1 lb cooked fish
1 oz butter or margarine
1/2 lb mashed potatoes
2 eggs
salt and pepper
breadcrumbs
Remove skin and bones and chop fish coarsely.
Heat the butter in a saucepan, add the fish, potatoes, yolk of 1 egg, salt and pepper.
Stir over heat for a few minutes, then turn on to a plate and allow to cool.
When cold, shape into round flat cakes, brush over with beaten egg, coat with breadcrumbs and fry in hot fat.
The fish may be made into one large cake instead of several small ones, in which case grease a fish mould or flat tin and shape the mixture as much like a fish as
possible.
Brush over with egg, cover with slightly browned breadcrumbs and bake for about 20 minutes in a fairly hot oven (375F)
BUBBLE AND SQUEAK
Thin slices of cold roast or boiled meat
Drippings
1 shredded onion
Cold mashed potatoes
Cold greens of any kind
Salt and pepper
Vinegar (optional)
Heat some fat in a frying pan and put in the meat and fry quickly on both sides until lightly browned.
Remove and keep hot.
Fry the onion until browned, add the potatoes and greens which have been mixed together and well seasoned.
Stir until thoroughly hot, add a little vinegar if liked, and turn on to a hot dish.
Place the meat on top and serve.
NOTE: The name Bubble and Squeak is often given to a dish of re-heated vegetables without meat.
SHEPHERD'S PIE
1 lb cold cooked beef or mutton
1 small onion
1/2 pint gravy
2 lb cooked mashed potatoes
Egg or milk
Salt and pepper
Remove any skin, gristle or bone and cut the meat into small dice.
Parboil and finely chop the onion and place in a pie-dish with the meat and the gravy. Season well.
Cover with mashed potatoes and smooth and decorate the top to look like pie-crust.
Glaze with beaten egg or milk if liked.
Bake in a moderate oven (350F) for about 1/2 hour until thoroughly warmed and the surface well browned.
SAVOURY FRITTERS
Cold meat
Mashed potatoes
Salt and pepper
Milk
Coating batter or egg and breadcrumbs
Frying fat
This dish can be varied in many ways: thin slices of veal and ham put together; under-done beef seasoned with ketchup or Worcester sauce; mutton with slices of
tomato, etc.
Whatever meat is used, it must be cut into rounds of 1 1/2 -1 3/4 inch diameter.
Season the potatoes liberally with the salt and pepper, and stir over heat, adding a little milk gradually until moist enough to be easily spread.
Cover both sides of the meat with potato, smoothing it with a hot wet knife.
Dip in batter or coat with egg and breadcrumbs and fry in hot fat.
BEEF HASH
Serves 6
1 lb cold roast beef
2-3 oz streaky bacon
2 onions
1 oz butter or fat
3/4 pint mixed Spanish and tomato sauce
Trim and cut the meat into thin slices.
Dice the bacon, slice the onions; melt the fat and fry them until light brown.
Add the sliced meat and pour the mixed sauces over.
Heat thoroughly without boiling for about 1/2 hour.
If liked this dish can be prepared and served in a casserole and heated in the oven.
Serve neatly garnished with croutes and parsley.
CURRY OF COLD BEEF
Serves 6
1 1/2 lb cold cooked beef
1 oz butter or fat
1 onion
1 sour apple
1-2 teaspoons curry powder
1 oz flour
1 pint stock or coconut infusion
1 teaspoon curry paste
Salt and pepper
4-6 oz rice
2 teaspoons lemon juice
1 teaspoon jam or jelly
GARNISH:
Parsley
Gherkins
Paprika
Trim the meat and cut into small neat pieces.
Heat the fat and fry the finely-chopped onion and apple for about 7 minutes without browning too much.
Add the curry powder and flour and cook for at least 5 minutes.
Add the stock or coconut infusion, curry paste and salt, and whilst stirring bring slowly to the boil.
Put in the meat and simmer very gently for 20-30 minutes until the meat is thoroughly heated and blended with the curry.
Cook the rice and arrange as a border on a hot dish and keep hot.
Add the lemon juice and jelly to the curry, season if required.
Pour into the centre of the rice border, garnish with chopped parsley, paprika and slices of gherkin.
CHICKEN AU GRATIN
1/2 lb cold cooked chicken
1/2 pint white sauce
1 teaspoon lemon juice
1 teaspoon chopped parsley
1 tablespoon breadcrumbs
1 tablespoon grated cheese
Dice the chicken; add to the sauce and heat thoroughly.
Add lemon juice and parsley.
Turn into a shallow fireproof dish.
Mix together the breadcrumbs and cheese, and sprinkle over the sauce.
Brown under a hot grill.
Serve from the dish with fingers of toast or (to make a main course) with potatoes baked in their jackets.
If liked, the dish may be lined or piped with creamed or duchess potato mixture before the chicken is put in.
Green peas or French beans may be used up with the chicken in this dish.
CHICKEN CROQUETTES
8 oz cold chicken or fowl (boned)
1 truffle (optional)
1 tablespoon cream or milk
1 teaspoon lemon juice
Salt and pepper
6 button mushrooms
2 oz cooked ham or tongue
1 oz butter
1 oz flour
1/4 pint stock
Egg and fresh breadcrumbs
Serves 6
Chop the chicken and ham or tongue finely.
Melt the butter in a saucepan, stir in flour, stir in stock slowly, boil 3-5 minutes.
Add all other ingredients, chopping the mushrooms and truffle, turn on to a plate to cool.
Form into cork-shapes, coat with egg and fresh breadcrumbs, fry until golden brown in hot deep fat.
Drain and serve.
HASHED TURKEY
Serves 4-6
3/4 lb - 1 lb cold roast turkey
3/4 pint turkey stock
1 1/2 oz butter
1 1/2 oz flour
Salt and pepper
Toasted bread or mashed potato
Cut the turkey into neat pieces.
Make turkey stock with water, turkey bones, vegetables, bouquet garni, seasoning.
Melt butter in a saucepan, stir in flour, cook without browning for 3 minutes; stir in strained stock, boil 10 minutes; correct seasoning.
Add pieces of turkey, allow to heat thoroughly - 15-20 minutes.
Serve on hot buttered toast or in a border of mashed potato.
KEDGEREE
1 lb cold fish (smoked is generally preferred)
1/4 lb rice
2 hard boiled eggs
2 oz butter
Salt and pepper
Cayenne pepper
Serves 5-6
Boil and dry the rice. Divide the fish into small flakes.
Cut the whites of the eggs into slices and sieve the yolks.
Melt the butter in a saucepan, add to it the fish, rice, egg whites, salt, pepper and cayenne and stir until hot.
Turn the mixture on to a hot dish.
Press into the shape of a pyramid with a fork, decorate with egg yolk and serve as hot as possible.
~Submitted by Patti the non-cook, Charlevoix, MI
Maggie, the following is from a very old cookbook - "Kitchen Guide" - from my MIL's collection. No publishing date, but the pages are so brittle and yellow that I
handled with extreme care. The forward states "This book on cookery is not designed to be of the novelty recipe type. Primarily, it is complied to provide a
practical and reliable guide."
Left Over Meat and Macaroni
1 pkg cooked macaroni
2 cups stewed tomatoes or 1 can tomato soup
2 slices of fried bacon, cut up
1 1/2 cups left over meat, cut up fine
1 onion, chopped fine
1 small green pepper,chopped fine
left over gravy
seasoning
Add onion to fried bacon and saute brown, then add tomato and pepper;
when hot, remove from fire. Butter baking dish, put in half
macaroni,then meat; remainder of macaroni on top. Pour tomato mixture
on top, dot with butter and bake until brown
Also from my MIL's recipe box -
Roast Beef Makeover
2/3 cup chopped roast beef
1 cup left over mashed potatoes
chopped onion
dash of pepper
Mix ingredients together & shape into patties. Coat with cornmeal and
fry in a bit of oil until brown.
~Submitted by Lou's sister, Jean, OH
This list is for ideas only:
Roast beef:
Dice meat and add to a stew or potpie
Slice and heat in gravy for open-face sandwiches,
seasoned to suit. Try pepperoncini peppers
Slice in thin strips and make Stroganoff
Roast Pork:
Slice for sandwiches
Grind with a little onion, pickle relish and mayo for
sandwich filling
Dice and use in stews and Mexican posole
Dice fine and make Indian Curry
Use to make fried rice
Meat Loaf:
Mash up and make sloppy joe sandwiches
Cut in small dice and use in Spaghetti sauce
Potatoes:
Use mashed potatoes as a base for soup
Make potato patties and fry them
Use as topping for potpie
Pasta:
If not sauced already
Use for mac and cheese ( who says it must be elbows ?)
Fried long pastas , with butter and parmesan cheese and any
other you have
And my beloved comfort food, hot elbows with butter and milk
and coarse black pepper !
Rice :
Hot, like the comfort food
As a base for curries, pilafs,and mexican dishes.
There, some ideas, and recipes for all these foods are easily available
in the archives. Also, I give you permission to send my special e-mail
to anyone who might be in dire need !
~Submitted by Leasa, IA
I know it's not "soup" season, but this is a good one. I always make a few extra baked potatoes when having steak or such. You can always use them for potato
salad or hashbrowns. But I enjoy this recipe.
Baked Potato Soup
4 med baked potatoes, skinned if desired
2 slices bacon, fried crisp and crumbled (reserve 1/2 t drippings)
1/2 C chpd celery
1/2 C chpd green onions with tops
1 1/2 C milk
1 14 1/2oz can chicken broth
1 garlic clove, pressed
salt and pepper to taste
1 C sour cream
1/2 C shredded cheddar
Coarsely mash potatoes. Place in dutch oven, add reserved drippings, celery, onion, milk, broth, garlic, salt and pepper. Bring to a boil. Reduce heat and simmer 10
mins. Stir in sour cream and crumbled bacon. Ladle into 4 bowls. Shred 2 T cheese over each serving. Serve with crisp breadsticks.
Source: Pampered Chef Cookbook
4 Servings
Serving size: 1 3/4 C. Calories: 340, Fat 15g, Sodium 970mg, dietary fiber 2g
You can use low fat milk and sour cream, along with low sodium broth if desired.
~Submitted by Leslie, Pittsburgh, PA
I think I got this recipe from the cookbook pamphlet that came with my first crockpot.
1st day
Make a ham, your favorite way.
2nd day
HAM AND SCALLOPED POTATOES
(Amounts of all ingredients are forgiving in this recipe)
6-8 slices of ham, cubed
8-10 medium potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
2 cups (I use more) grated cheddar or American cheese
2 cans cream of mushroom soup
paprika
Put half of ham, potatoes, onions and one can cream of mushroom soup in crock pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half
of ingredients, ending with cream of mushroom soup. Sprinkle with paprika. Cover and cook on low 8-10 hours, high 4 hours.
~Submiited by Pats, AZ
Everyone has their favorite recipes for this dish. I usually find the meatballs are gone at the end of the meal but sometimes I do have spaghetti left over.
Original Meal: Meatballs and Spaghetti, garlic bread, salad, ice cream.
Leftovers: Turn oven or grill on to about 350. Spray casserole dish with cooking spray. I like to use olive oil spray for this.
Leftover Spaghetti
1 package of frozen mixed veggies (large or small) depending on the amount of spaghetti
two eggs that you have hand whipped or same amount of egg product
bread crumbs
parmesan cheese
Mix spaghetti and veggies together. Wisk eggs and mix in thoroughly Place in prepared casserole. Top with mixture of bread crumbs and parmesan cheese. Bake
for 25 to 30 minutes.
I usually add peas as they are my hubby's favorite. I don't mix the bread crumbs together unless I want to get another container dirty. I cover with bread crumbs
then cover real well with parmesan cheese. Another thing is I like to serve this with cornbread. It seems to separate this dinner a little more from the previous one.
Hope that makes sense. My mind kind of fogged up for a moment. ( A senior moment?) If it seems to dry before baking I add a little milk maybe a 1/2 cup or so.
No hard and fast rules here. Kick back and do whatever sounds good to you at the time.
~Submitted by Jessica, Corfu, Greece
Chicken in Garlic & Oil
Olive oil
2 Chickens cut in pieces
Red Potatoes cut in 1/2" wedges
Carrots cut in chunks
Small Onions halved
Head of garlic peeled and smashed
Lemon
Salt and pepper to taste
Preheat oven to 350F.
Pour olive oil in bottom of a large roasting pan. Dip chicken pieces into oil, turning to coat. Turn chicken skin side up. Arrange potatoes, carrots and onions around
chicken. Sprinkle garlic and lemon juice on top. Season with salt and pepper. Bake for 1 hour, basting about every 15 minutes. Remove from oven and serve.
(I make TWO chickens so I have enough left to make Chicken Tetrazzin!!!)
Chicken Tetrazzini
2 Spaghetti squash halved
2 c Chicken Stock (or stock cubes)
1 md Onion; finely chopped
1 c Mushrooms; sliced
White Pepper
3 tb Flour
1 c Half and Half
Bay leaf
2 tb Yogurt
2 tb Minced parsley
Lemon juice (squeezed from half)
2 c Chicken (cooked, baked, or roasted chopped)
2 tb Bread crumbs
Grated Parmesan cheese
Preheat oven to 350F.
Bake squash, pierced in several places, on an ungreased baking sheet, about an hour or until it can be easily pierced with a fork. Set aside to cool. Cook onion,
mushrooms and pepper in a butter and/or olive oil until soft, about 5 minutes. Add flour and stir 1 minute. Add stock, cream and bay leaf and cook, stirring
occasionally, about 20 minutes. Remove bay leaf and add yogurt, parsley and lemon juice. Remove from heat and set aside. Remove the seeds from the halves of the
squash. Scrape "spaghetti" into an ungreased casserole dish. Cover with chicken and sauce. Sprinkle with bread crumbs and cheese; bake 30 minutes or until
bubbly. (May also be made with pasta should you not have any squash available!)
Four Recipes from one!
Infamous Basic Barbecue Sauce
(As almost per Williams Sonoma Kitchen Library)
2 T vegetable oil
1 onion finely chopped
3 cloves of minced garlic
1 1/2 cups (16 oz/500 grams) catsup (tomato sauce)
1/2 c (4 fl oz/125 ml) cider vinegar
1/4 c (2 fl oz/60 ml) Worcestershire sauce
1/3 c (3 oz/90 g) sugar
1 T chili powder
1/2 t, more or less cayenne pepper (makes it spicy hot)
Heat the oil in a saucepan over moderate heat and add the onion and garlic. Cook gently, stirring, for about 5 minutes. Add the catsup, vinegar, Worcestershire
sauce, sugar, chili powder and cayenne to taste (the more cayenne you use, the hotter it will be). Reduce the heat and simmer partially covered until the sauce has
thickened slightly, about 20 minutes. Makes about 2 1/2 cups (20 fl oz/625 ml)
I make this sauce and use it with all sorts of things... it's excellent for making sloppy joes AND it's absolutely fantastic with "barbecued beef".
Sloppy Joes
1 1/2 lbs ground beef
1 small onion (chopped)
1 stalk celery (chopped)
Olive oil
Salt and Pepper
Heat pan and saute chopped onions and celery. Add ground beef and brown. Add BBQ Sauce. Heat through for about 30 minutes. (best when re-heated the next
day!) Put on hamburger buns and yum.
BBQ Beef
Basically I buy a chuck roast (around 2 lbs/ 1 kilo) and put it in my pressure cooker with about 6 cups of water and an onion and a carrot, for an hour. When it's
done the meat falls apart. I shred it and add the the barbeque sauce. Then I either use it for sandwiches (hot or cold) or serve it hot over mashed potatoes for real
comfort food. (truck stop heaven!)
I strain the broth and freeze it and use it for a soup base or use it to make risotto. (it tastes wa-ay better than the beef boullion cubes or event the canned
stock.)
Milanese Risotto (My Version)
3 T olive oil
2 + 2 T butter
1 large onion, diced
1/4 cup white wine
1 cup Arborio rice
5 cups beef stock (from pot roast)
1/2 cup Pecorino Romano cheese grated
1/2 cup Parmigiano-Reggiano, grated
1/4 cup Italian Parsley, chopped
Heat stock to slowly simmering in a sauce pan. Heat a large, heavy skillet over medium heat. Add olive oil and 2 T butter. When butter is just melted, add onions, stir
to coat and saute for 5 minutes. Add Arborio rice, stir to coat well. Add wine and allow to be absorbed. Reduce heat to low and add enough stock to just cover the
rice. As rice is uncovered, keep adding warm stock as needed to maintain covering. Continue this process for about 20 minutes, until rice is tender. Allow last stock
added to reduce until about 90 percent absorbed, then add remaining 2 T butter. Stir in well, then add Pecorino Romano and stir it in well.
Remove from heat and let rest for 5 minutes while final liquid is absorbed. Your risotto Milanese should be rich and creamy. Rice should be tender. Serve with
Parmigiano-Reggiano and chopped parsley.
Now for dessert:
Pound Cake
1/2 cup shortening
1 cup butter
2 1/2 cups white sugar
5 eggs
1 teaspoons almond extract
1 cup half milk / half yogurt (mixed til smooth)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 cups cake flour
Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour a 10 inch Bundt pan. Cream shortening, butter and sugar until light and fluffy (for best
results use an electric mixer). Add eggs one at a time, beating well after each addition. Beat in almond extract. Combine baking powder, baking soda and flour. Stir
into creamed mixture alternately with the milk/yogurt, starting and ending with flour. Pour batter into prepared pan. Bake in the preheated oven for 1 to 1 1/2
hours, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool
completely.
American Trifle
(recipe by Kraft Kitchens with my addition)
4 cups boiling water
1 (6 ounce) package JELL-O Brand Gelatin, any red flavor
1 (6 ounce) package JELL-O Brand Berry Blue Flavor Gelatin
2 cups cold water
1 (10.75 ounce) loaf frozen pound cake, thawed and cut into cubes (4 cups) (or the homemade one!!)
1 (8 ounce) container COOL WHIP Whipped Topping , thawed
Strawberries, sliced
Blueberries
Stir 2 cups of the boiling water into each flavor of gelatin in separate bowls at least 2 minutes until completely dissolved. Stir 1 cup cold water into each bowl. Pour
into separate 13x9-inch pans. Refrigerate 3 hours or until firm. Cut each pan into 1/2-inch cubes. Place red gelatin cubes in 3-1/2-quart bowl or trifle bowl. Layer
with cake cubes, 1/2 of the whipped topping and strawberries and blueberries. Cover with blue gelatin cubes. Garnish with remaining whipped topping. Refrigerate
at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.
Help make us NUMBER ONE !
HERBED BAKED CHICKEN
4 servings (plus leftovers that serve 4)
5 lbs whole chickens, cut up
3 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon dried ground rosemary
1/2 teaspoon ground marjoram
Place chicken pieces in baking dish. Brush with oil and sprinkle with seasonings. Bake at 450?? for 30 to 35 minutes.
Serve as desired or with a vegetable and side a salad.
Refrigerate leftovers.
Source: Adapted from a recipe found in the NY Times Cookbook.
SANTA FE CHICKEN SALAD
4 servings
15 minutes
15 minutes prep
Dressing:
1/4 cup reduced fat Italian dressing (creamy or regular)
1/4 cup chunky salsa (hot or mild)
2 tablespoons lime juice
Salad:
2 cups cooked chicken, shredded
1 (15 ounce) can black beans, drained & rinsed (2 cups)
1 1/2 cups corn (canned or frozen & thawed)
4 cups mixed salad greens (American blend-the one with radish, carrots,red cabbage, and lettuce)
4 cups reduced fat tortilla chips, approximately
4 teaspoons low-fat sour cream, to taste (or regular)
4 teaspoons low-fat cheddar cheese, to taste (or regular)
Mix dressing together in a large bowl. Add chicken, beans, corn, and salad greens and toss well to coat.
Place about a small handful of tortilla chips (approx 1 cup) onto 4 serving plates, then portion out the salad on top. Place a dollop of sour cream on top of each and
sprinkle with some shredded cheese.
Calories 396
Calories from Fat 124 (31%)
Amount Per Serving %RDA
Total Fat 13.8g 21%
Saturated Fat 3.0g 15%
Polyunsat. Fat 5.8g
Monounsat. Fat 3.9g
Cholesterol 54mg 18%
Sodium 266mg 11%
Potassium 709mg 20%
Total Carbohydrate 41.8g 13%
Dietary Fiber 10.4g 41%
Protein 29.2g 58%
Vitamin A 305mcg 6%
Vitamin B6 0.4mg 20%
Vitamin B12 0.3mcg 4%
Vitamin C 8mg 13%
Vitamin E 1mcg 5%
Calcium 57mg 5%
Magnesium 105mg 26%
Iron 3mg 19%
Source: Adapted for low fat from a Woman's Day Magazine recipe
Help make us NUMBER ONE !
MASHED POTATOES
Serves 2 (plus leftovers for 2 servings)
3 medium potatoes (1 pound)
2 tablespoons butter
4 tablespoons milk
Salt, pepper to taste
nutmeg, optional (I do not use)
Peel and quarter potatoes. Cook covered in a small amount of boiling salted water for 25 minutes. Drain. Beat with an electric mixer on low speed. Add butter.
Salt and pepper or nutmeg to taste. Beat in enough milk to make potatoes light and fluffy.
OVEN-STYLE POTATO CAKES
Serves 2
1 cup mashed potatoes (leftovers)
butter
corn flakes, crushed (I used Shake 'n Bake Coating mix)
Roll the potatoes into balls and flatten them. Dip them in Melted butter. Roll them in crushed cornflakes. Place them in a greased pan. Bake the balls until they are
well heated.
Great served with catsup, or as a side dish or served with gravy.
Help make us NUMBER ONE !
COLA BASTED BAKED HAM
Serves: 10 to 12
Ingredients:
1 seven to nine-pound Ham, rind removed
Whole cloves
1 pound dark-brown sugar
1 twelve-ounce can Coca-Cola
1 fourteen-ounce can pineapple rings, drained and juice reserved
1 cup sweet Concord grape wine
10 to 12 maraschino cherries
Fresh bay leaves, for garnish
Heat oven to 325 degrees. Using a sharp knife, score surface of ham crosswise
and lengthwise, forming a crosshatch pattern about 1/4-inch deep and 1-inch
apart. Place 1 clove in the center of each square.
Place ham, fat side up, in a double-layer disposable aluminum roasting pan. Pat
the brown sugar onto the surface of the ham. Expect some sugar to fall into the
roasting pan. Transfer to oven, and bake until brown sugar just begins to melt,
about 30 minutes.
Pour Coca-Cola over ham, mixing with melted sugar in bottom of roasting pan.
Baste ham with sugar mixture. Return to oven, and bake for 20 minutes.
Meanwhile, combine 1 cup reserved pineapple juice and wine in a small bowl.
Baste ham with pineapple mixture. Bake ham for a total of 16 minutes per pound,
basting every 20 minutes. During the last 20 minutes of baking time, decorate
ham with pineapple rings. Use 2 to 3 toothpicks to hold each ring in place.
Center a cherry in the center of each ring, and adhere with a toothpick.
Transfer ham to a platter, removing all toothpicks. Garnish ham with fresh bay
leaves.
Refrigerate leftovers.
EASY HAM AND CHEESE MUFFINS
2 eggs
3 cups baking mix (such as BISQUICK)
1 cup milk
3 Tablespoons vegetable oil
3/4 cup cooked ham (4 ounces) chopped
1 cup shredded Cheddar cheese
Preheat oven to 400 degrees F. Spray bottom and sides of 12 regular-size muffin
cups with cooking spray (this works better than greasing the cups or using paper
muffin liners).
In a medium bowl, beat eggs slightly with a fork. Add baking mix, milk and oil
and stir just until moistened.
Stir in ham and 3/4 cup of the cheese. Divide batter evenly among muffin cups.
Sprinkle remaining 1/4 cup cheese evenly over muffin tops.
Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan.
(Run a knife around the muffins' edges, then use it to pop them out.) Serve
warm. Wrap and refrigerate any leftovers.
Makes 12 muffins.
EASY POT ROAST
3-4 lb. roast
1 can cream of mushroom soup, undiluted
1 pkg. onion soup mix
1 tbsp. steak sauce
Heat oven to 325 degrees.
Put meat in a heavy Dutch oven pan. Mix remaining ingredients in a small bowl. Spread over top and sides of roast.
Cover and bake for 3 hours, until tender. Lift meat to cutting board. Let stand 5 minutes; cut roast in half. Seal and refrigerate half for leftovers. While remaining
half is on cutting board, slice thin. Pour gravy into sauce boat to spoon over each slice when served.
LEFTOVER ROAST BEEF STEW
1 1/2 to 2 c. diced roast beef (or pork)
1 c. chopped onion
1 c. thinly sliced carrots
1 c. diced potatoes
1 pkg. brown gravy mix
1/2 tsp. salt
1/2 tsp. celery salt (opt.)
2 tsp. instant beef bouillon dissolved in 1 1/2 c. HOT water
1 bay leaf
Combine all ingredients in 2-quart casserole. Cover.
Microwave 10 minutes on HIGH, stir, microwave on HIGH another 10 minutes. Remove bay leaf.
Serve over rice or noodles, if desired.
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