3 Tbsp flour
1 3-4# pot roast
(beef chuck arm roast for example)
2 Tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1 medium onion sliced
1/2 cup water
1/3 cup red wine (I
use cabernet sauvignon or burgundy)
1/4 cup ketchup
1/4 tsp each dried
marjoram, thyme. rosemary
1 small bay leaf
1 can mushrooms (whole
or sliced)
1/4 cup cold water
2 Tbsp corn starch
Directions: Sprinkle
flour over all sides of the roast. In dutch oven, heat the cooking
oil, and brown the roast slowly on all sides. Season with salt and
pepper and add onion slices. In a bowl combine the water, wine, ketchup
and herbs. Carefully add this to the dutch oven. Cover and
cook on low heat for 2-2.5 hours or until meat is tender. (Don't
let the meat boil -- if it starts to do this turn the temp. down -- slow
cooking it this way is the key)
Add the undrained
mushrooms, heat through. Transfer the meat to a serving platter.
Remove the bay leaf from the cooking liquid and discard. (You may want
to skim any grease from the liquid as well) Mix water and corn starch
together and while stirring liquid constantly, add it to the cooking
liquid. Heat thoroughly. Slice meat thinly, and cover with
sauce and mushrooms mixture.
You can serve this
with steamed carrots and baby potatoes, your favorite salad, and a nice
crusty bread.
2 cans (6.5 ounces
each) Gortons Chopped Clams
3 tbsp olive oil
1 medium onion, peeled
and chopped
2 tbsp finely chopped
green bell pepper
2 tbsp flour
1/4 cup chopped parsley
(dry or fresh)
1/2 tsp basil
1 cup clam nectar
3 cloves finely chopped
garlic
1/4 cup dry white
wine
1 cup whipping cream
salt and pepper to
taste
dash of Tabasco
Dash of Worcestershire
Sauce
1/2 tbsp fresh lemon
juice
1 lb spaghetti noodles
Heat a frying pan and
add the olive oil. Saute the onion and green pepper until the onion
is clear. Stir in the flour, parsley, and basil and remove to a small
bowl.
Reheat the frying
pan and add the clam juice, along with the garlic and reduce by half.
Add the wine and cream and bring to a simmer. Stir in the veggies
with a whip, stirring as they cook so that the mixture can thicken.
Cook over medium heat for a few minutes to further reduce and thicken the
sauce. Add the remaining seasonings, including the lemon juice.
Stir in the clams and pour over freshly cooked pasta.
This is wonderful with
a big salad and crusty french bread
(also one of my families
favorite special meals!)
Beat cream cheese until
fluffy, add sweetened milk until smooth, stir in lemon juice and vanilla,
pour into pie crust.
Chill 3 hours or until
set. Top with pie filling before serving
Raspberry Truffle Brownies
1/2 cup butter
1 1/4 cups semisweet
choc. chips
2 eggs
3/4 cup brown sugar
1 tsp instant coffee
granules
2 tbsp water
1/2 tsp baking powder
3/4 cup flour
Frosting
1 c semi-sweet choc
chips
8 ounce package cream
cheese
1/4 cup confectioners
sugar
1/3 cup seedless raspberry
jam
Glaze
1/4 cup semi-sweet
choc chips
1 tsp shortening
Directions: In
a heavy saucepan, melt butter and 1 1/4 cup choc chips over low heat, cool
slightly.
In a large bowl, beat
eggs and brown sugar. Dissolve coffee granules in the 2 tbsp water,
and to egg mixture with melted choc/butter. Mix well.
Combine baking powder
and flour. Stir into choc mixture. Spread in 9 inch square
greased baking pan. Bake at 350 for 30-45 minutes or until brownies
test done. Cool.
For frosting: melt choc chips, cool. In a bowl beat cream cheese until fluffy; add confectioners sugar and jam. Stir in melted chocolate and spread over cooled brownies.
For glaze: melt
choc chips and shortening, drizzle over frosting.
Chill before cutting
Yield about 3 dozen
Store in refrigerator
Enjoy!!