Savory Roast Beef Dinner July 12, 2016

     This roast beef dinner epitomizes total comfort food for your family.  It’s easy to prepare, but tastes like you fussed for hours! 

Roast beef is so easy to make.  Chuck roasts are marbled with fat which makes them tender cut of meat, but I tend to avoid purchasing the one’s with large sections of fat in them. Simple seasoning is the best, and will give your roast full flavor.   

Directions:  Place your roast in a large baking pan.  Generously sprinkle the top with garlic powder, black pepper, and a little salt.  Cover the roast with foil, and bake at 350 degrees for approximately 1 1/2 hours or until roast is “fork tender”. Serve with mashed potatoes, and your favorite vegetable.  Enjoy the taste of home!

 

Mashed Potatoes Basic Recipe 

Peel & quarter your potatoes, and wash them.  Add potatoes to pot, cover with water, add a few shakes of salt to the pot, and put them on the stove to boil.  Boil until potatoes are tender (approx 15 minutes).  Drain potatoes, and add 1 tbsp butter & 1/4 cup milk.  This amount is approximated depending on how many potatoes you use.  This is what I use in a pot of 5 or 6 large potatoes.  Use a potato masher or electric mixer to make them smooth and creamy. Serve hot!

Beef Gravy

Put your roast drippings in your gravy pot, and add enough water to make approximately 3 cups.  Add 2 tbsp powdered beef bouillon.  Add 1/4 cup coffee to boost your bouillon & beef flavor.  Heat to boiling.  In a separate cup, mix 3 tbsp cornstarch and 3 tbsp water.  Stir with a fork until smooth. Reduce your heat to low, and slowly add the cornstarch mixture using only what you need to achieve the desired consistency for you gravy.  Make sure you continually stir your gravy mixture at the same time. Mushrooms are optional, but they make a nice addition to gravy.

 

Swiss Steak March 2, 2013

This is a simple dinner, but it adds up to a warm comfort meal for your family!  It's quick and easy too!

Fry your hamburgers in a large pan with a little water in the bottom. (I use the preformed patties that are at least 85% lean.   After you have fried your hamburgers, add a small or large can of mushrooms plus the water from the can into the pan.  Add additional water to make 3-4 cups for your gravy mixture.  Add 2 tbsp powdered beef bouillon (Orrington Farms Beef Bouillion.  Add 1/4 cup of coffee to boost your bouillon & beef flavor (optional, but it makes any gravy taste wonderful).  Heat to a slow boil with your burgers in the water.  Next, remove the burgers, and set them on a plate while you are making your gravy. Reduce your heat to low, and slowly add the cornstarch mixture using only what you need to achieve the desired consistency for your gravy.  Make sure you continually stir your gravy mixture at the same time. Serve with mashed potatoes and your desired vegetable.  A super simple dinner that will warm some tummies!  Enjoy!

 

Creamy Ham & Potato Vegetable Soup January 22, 2013

Filed under: Main Dishes,Recipes,Soups,Tasty Side Dishes — Susan @ 8:19 pm
Tags: , , , , , ,

 

Creamy Ham & Potato Vegetable Soup

      Save that ham bone & ham scraps from your holiday dinner, Folks.  It will make a wonderful hardy soup that will warm your tummy's on a cold winter evening!

Directions:

4 cups hot water & Ham Bone

2 cups ham chunks

3/4 cups powdered ham flavored bouillon

1 cup carrots

1 cup corn

1/2 cup celery

1 onion chopped

1 cup green beans

1 cup peas

5 large potatoes cut in 1 inch chunks

in at least a 10 cup pot, start by boiling your water, ham bone, & bouillon for for about 30 minutes.  Then add all of your vegetables (I use frozen) with the exception of about half the chopped potatoes.  You want to let those first potatoes get soft.  Cook for around 15 minutes to 1/2 hour to accomplish this.  Add the rest of your potatoes, and thickening agent (below).  Stir well, and then cover and remove the pot from heat.  Let it cook the rest of the way without your stove on.  This insures that your vegetables won't get to soft.    Enjoy!

 

For Cream Soups:

Mix 2 heaping tbsp corn starch in a cup or bowl.  Add cold water a little at a time until you have a thin paste, or milk like consistency.  Pour into hot soup broth and stir.  Pour mixture a little at a time into your hot broth to achieve the desired consistency for your cream soup.