Roast Beef and Gravy (2003)
Source of Recipe
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Recipe Introduction
Taste of
Home's Quick Cooking cookbooks (2002 & 2003)
List of Ingredients
1 boneless beef chuck roast (about 3 lbs)
2 cans (10 3/4 oz each)condensed cream of mushroom soup, undiluted
(I used Campbells Cream of Wild Mushroom)
1/3 cup of sherry, wine or beef broth
1 envelope onion soup mix
Put roast in slowcooker. In a bowl combine other ingredients and
pour over roast. Cover and cook and low for 8-9 hours or until meat
is tender. Serve with mashed or roasted potatoes.
*Mine was done after 7 hours.
Garlic Carrots (2002)
1 lb baby carrots
2 garlic cloves, minced
1-2 tablespoons olive oil
1/4 cup hot water
1/2 tsp salt
1/4 tsp dried thyme
dash pepper
In a skillet, saute carrots and garlic in oil for 5 minutes. Add
remaining ingredients and bring to a boil. Reduce heat; cover and
cook for 8-12 minutes or until carrots are tender.
No-Knead Casserole Bread (2003)
5 1/2 cups all purpose flour, divided
2 tbsp sugar
2 packages (1/4 oz each)quick-rise yeast
1 1/2 tsp salt
1/2 tsp pepper
2 cups water
2 tbsp buter
3/4 cup plus 2 tbsp shredded cheddar cheese, divided
1/4 cup finely chopped onion
In a large mixing bowl, combine 2 1/2 cups flour,sugar, yeast, salt
and pepper. In a saucepan, heat water and butter to 120-130 degrees.
Add to dry ingredients and beat just til moistened. Stir in 3/4 cup
cheese, onion and remaining flour; beat until smooth. (At this point
I had to mix it with my hands.) Shape into a ball and place in a
greased 2-qt round casserole dish. Cover and let rise in a warm
place until doubled, about 20 minutes.
Bake at 350 for 40-45 minutes (depending on oven)or until golden
brown. Sprinkle with remaining cheese. Bake 5 minutes longer or
until cheese is melted. Remove from dish to wire rack.
Recipe
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