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sea salt and kosher salt




Source of Recipe


The Capital-Journal


Recipe Introduction


Herbed Beef in Salt Crust






Recipe Link: www.mortonsalt.com:

List of Ingredients




Herbed Beef in Salt Crust

1/3 cup olive oil
1/4 cup grated onion
1 teaspoon Morton Garlic Salt
1 teaspoon dried basil leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 2 1/2- to 3-pound beef eye of round roast
1 3-pound box Morton Coarse Kosher Salt
1 1/4 cups water

Combine oil, onion and seasonings in a heavy plastic bag, mix well. Add roast; coat well with marinade. Marinate in refrigerator 2 hours or overnight. Line roasting pan with aluminum foil. Combine kosher salt and water to form a thick paste. Pat 1 cup paste to a 1/2 inch thick rectangle in pan. Pat roast dry with paper towels; insert meat thermometer. Place roast on salt layer; pack remaining salt paste around meat to seal well.

Bake at 350 degrees until thermometer registers 140 degrees, approximately 1 hour, 20 minutes. Steam may cause salt crust to crack slightly during roasting. Remove from oven; let stand 10 minutes. Remove and discard salt crust.

Makes 8 to 10 servings.



Recipe



Scalloped Carrots

3 pounds carrots, peeled and sliced (9 cups)
1 cup chopped onion
1/4 cup margarine
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon celery salt
1/8 teaspoon pepper
2 cups milk
8 ounces Velveeta cheese

Herb stuffing (Pepperidge Farm)

Cook carrots 7 to 9 minutes until crisp-tender. Drain. Cook onion in margarine until tender. Stir in flour, salt, mustard, celery salt and pepper. Add milk. Cook and stir until bubbly. Add and melt cheese. Add carrots and pour into 9- by 11-inch baking dish. Sprinkle stuffing over carrots. Bake at 350 degrees for 30 minutes.