DINNER - 27 Easy Recipes (2 page)

1 C. beef stock or consommé

6 med-Large carrots, peeled and quartered

6 medium potatoes, peeled and cut into 3” cubes

Procedure

Pre-heat oven to 325º F (170º C)

Heat oil in heavy, lidded roasting pan or Dutch oven,

Coat roast with flour on both sides.

Place floured roast into hot oil and brown on both sides - salt and pepper generously.

Turn off heat.

Pour beer and stock over top

Combine next 4 ingredients in a small bowl, spread mixture over roast and layer with onions.

Cover with tight lid or heavy-duty foil and place in pre-heated oven for 2 hours.

Add vegetables around beef, sprinkle lightly with salt and pepper - cook covered for another 1½  hours, or until roast is tender.

Increase oven temperature to 350º F. and remove lid for last 20 to 30 minutes to brown roast.

Remove beef and vegetables to serving platter

Thicken juices with 1 T. cornstarch blended with cold water. Bring to a boil stirring to thicken into gravy - season to taste.

Serve gravy on the side.

Fresh crusty French bread and crisp green salad make this a complete meal.

Servings: 8

             
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Nutrition Facts

BAKED PORK CHOPS WITH APPLES

The combination of tender pork chops and caramelized apples and onions in a sweet buttery sauce is too good to be true. When served over creamy mashed potatoes it is a perfect – and an “Oh, so easy” dish for entertaining.

Ingredients

4 thick loin chops with bone (at least ½” thick)

3 whole tart green apples, peeled, cored, and sliced very thin

2 small onions, sliced very thin

¼ to 1/3 C. brown sugar (packed) – adjust to taste

2 T. Butter

Salt and freshly ground pepper – to taste

Procedure

Preheat the oven to 325º F.

Place the onion slices in a layer over the bottom of the dish.

Top the onion slices with the sliced apples.

Sprinkle the brown sugar evenly over the apples and onions.

Dot the layers with the remaining 1½ T. of butter.

Arrange the pork chops on top of the apples and onions.

Season the pork chops with salt and pepper – be generous but not excessive.

Cover the dish tightly with foil and bake in the pre-heated oven for three hours.

Do not open the oven and lift the foil - the pork chops, apples and onions need to be tightly covered the entire time to cook to perfection – moisture and tender.

Serve each pork chop with Garlic Mashed Potatoes
(Side Dishes, Volume VI, Mama’s Legacy Series)
and top with the caramelized apples and onions.

Servings: 4

Preparation Time: 10 minutes

Cooking Time: 3 hours

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BALSAMIC PORK CHOPS

These pork chops are so scrumptiously delicious and easy to prepare, you will want to serve them all the time. For a complete meal, serve with rice pilaf
(Side Dishes, Volume VI, Mama’s Legacy Series)
and steamed and buttered fresh spinach – YUM!

Ingredients

8 boneless pork chops

1½ C. balsamic vinaigrette dressing (12 oz) – I recommend Paul Newman’s.

Procedure

Place chops in large, re-sealable bag; pour vinaigrette dressing over. Seal bag and refrigerate for 2 to 24 hours.

Prepare medium-hot grill (or use your oven broiler).

Remove chops from marinade and pat dry. Discard remaining marinade. Grill chops directly over heat for about 8 to 10 minutes, turning once.

Serve desired number of chops for dinner – garnish with chop green onions.

Wrap and refrigerate remaining chops for up to three days.

Servings: 8

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Nutrition Facts

BEEF BOURGUIGNON WITH FETTUCINI

For the very busy mom or dad who needs an exceptionally delicious dinner that takes little time to prepare! This is a contemporary take on a traditional recipe.

Ingredients

12 oz fettuccini, uncooked

1 lb fresh baby carrots

1 lb beef tenderloin tips or steak, cut into ½” strips

¼ C. all-purpose flour

½ tsp salt

½ tsp freshly-ground pepper

2 T. butter

2 tsp garlic, minced

1 can (10 ½ oz) double-strength beef broth, undiluted

1/3 C. dry red wine such as cabernet sauvignon

1½ tsp dried thyme leaves

Chopped fresh parsley or Italian parsley (optional)

Procedure

Cook pasta according to package directions.

Add carrots during last 5 minutes of cooking time.

Combine flour, salt and pepper in a plastic bag. Add half of beef to bag; shake to coat.

Melt 1 tablespoon butter in a large, deep nonstick skillet over medium-high heat; add floured beef.

Brown the beef quickly, turning once, about 2 minutes. Transfer to plate and set aside.

Melt remaining tablespoon of butter in skillet; repeat browning with remaining beef, reserving any flour mixture in bag.

Transfer beef to same plate.

Add garlic to drippings in skillet; cook 2 minutes, stirring occasionally. Add any remaining flour; mix well, and cook stirring constantly until bubbly.

Add beef broth, wine and thyme to the skillet – whisking constantly with wire whisk; bring to a boil. Stir in reserved beef.

Simmer uncovered about 4 minutes or until beef is pink in center and sauce has thickened slightly.

Drain pasta and carrots; arrange in shallow soup bowls.

Toss pasta with beef mixture; sprinkle with fresh thyme or parsley if desired.

Servings: 8

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Nutrition Facts