Thursday, August 23, 2012

Recipe Randomness!

Yesterday I had a day off!  Well, I would call it a day off, some of you may call it more "work" than "work".  I got to spend my afternoon in the of my favorite things to do!
A friend had a baby so I prepared a meal to take to them and a meal for us while I was at it!  Taking food to another family always worries me!  "what do they like and not like" "what should I fix" "will it be done in time"??  So I went with good old fashioned Roast, Potatoes, and Carrots!  I tried a new recipe that I found here!  It's really close to one that I've been making for years.  I usually use Campbell's Golden Mushroom Soup, Lipton's Onion Soup, Seasonings, and a little water!  Mike said that this one was the best roast I had ever made!  Hmmm...maybe he was extra hungry!?!

Fall-Apart Roast

3 1/2 – 5 pound beef roast {I used Rump Roast}
2 small jars or one large jar of beef gravy
1 can sliced mushrooms {any size you like}
1 envelope onion soup mix
1/2 c. pre-made Italian dressing

Mix everything up, pour it over the roast, and cook (covered) at 300° for 4-5 hours depending on the size of the roast. {I cooked mine on 350° for the full 5 hrs.}
Delicious, and melt-in-your-mouth tender.
*Add some potatoes and carrots the last couple hours to bake alongside the roast.

{NO picture needed...everyone
knows what a roast looks like, besides,
we ate it before I thought about it!}

I also made Arkansas Green Beans!  The best side dish EVER!!  A great dish to take to a pot luck supper!!

Arkansas Green Beans
  • 5 (15-ounce) cans green beans, drained
  • 12 slices bacon {or the whole pkg. like I did}
  • 2/3 c. brown sugar
  • 1/4 c. butter, melted
  • 7 tsp. soy sauce
  • 1 1/2 tsp. garlic powder
Preheat oven to 350°. Place the drained green beans in a 9×13″ baking pan.
Cook bacon in a frying pan on your stove top until bacon strips are cooked enough to chop into large pieces (they should be done, but not real crispy) {I cut mine into smaller pieces BEFORE frying}. Sprinkle the bacon pieces on top of the green beans.
Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour this mixture over the green beans and bacon. Bake uncovered at 350° for 40 minutes. Remove from oven and serve.

Then for dessert, I made one of my family's favorite {and most requested by my youngest Sister}...

Peach Pie {delivered to the friend}

Rita's Pie Crust {makes one crust}:
1 c. all purpose flour {not level! Dip measuring cup in flour and shake off excess}
1/2 c. crisco shortening
1/2 tsp. salt

Cut the crisco into the flour and salt until thoroughly mixed in. Then add 1/4 c. COLD water and mix with a fork until all water is incorporated.  Smooth dough into a ball, flatten and place on a floured surface.  Sprinkle a little flour on top of dough and roll out to desired size.
Note: Rita is my Grandma's sweet neighbor lady and when my Grandpa passed away she brought over a couple of pies!  I couldn't get over how flaky and wonderful her crusts were! She so graciously shared her recipe!  I will forever use this crust recipe!!

4 c. peaches
1/2 c. sugar
1/4 c. brown sugar
pinch of salt
1 tsp. almond extract
3 T. corn starch

Mix together and pour into unbaked pie crust. Top with a few pats of butter and then sprinkle cinnamon over all {to your liking}.  Sometimes I use the cinnamon and sometimes I don't, depending on my mood!  I have to add that I worked REALLY hard on perfecting this filling!  Many flopped pies before getting it absolutely right for our family!

Crumb Topping:
1 c. flour
pinch of salt
1/2 c. sugar
1/2 c. butter {cold}

Work together with pastry blender then "crumble" on top of pie with hands.

Cherry Pie {kept here at home...Mike's favorite {YES, he's spoiled...peach is my all time favorite and I gave it up} I WILL BE MAKING ANOTHER PEACH!

2 c. flour
1/2 tsp. salt
1 c. crisco
1/2 c. COLD water
Cut the crisco into the flour and salt until thoroughly mixed in. Then add the COLD water and mix with a fork until all water is incorporated.  Divide dough into 2 balls, flatten one at a time and place on a floured surface.  Sprinkle a little flour on top of dough and roll out to desired size. Repeat for top crust after filling is added.

3 cans tart cherries in water 
4 T. cornstarch {not heaping but not leveled off either}
1 1/4 c. sugar
1/8 tsp. salt
1/2 tsp. almond extract
1/2 tsp. red food coloring
1/8 tsp. cinnamon

Mix up filling ingredients and let sit for 20-30 min. while you are making your pie crusts.  After placing your bottom crust in your pie pan, then pour in filling. {be careful not to let the RED cherry juice splatter on you}!  Put a few slits {or designs like I do and sometimes with small cookie cutters} in your top crust then place it over the filling.  In a small cup put about 1/4 c. sugar in it and add a little bit of milk stir until you have a smooth workable consistency! NOT too much milk or it will be too runny {it should still be grainy}!  Using a spoon, spoon it over your top crust covering it all then use the back of the spoon to smooth it around.  This will give you a sweet crunchy top crust!
*Bake for 20 minutes at 425° then lower the oven temperature to 375° {you may want to loosely lay a piece of foil over the top to protect the crust from burning} Bake for another hour or so, start checking on it after 45 minutes, until the crust looks nicely browned and the juices bubble up thickly.  Let pie cool for 3-4 hrs. before cutting it!

 I was going to squeeze in my HOMEMADE ROLLS too but...I ran out of time!  Oh well, there's always another "day off" for baking!

1 comment:

  1. I can understand how you ran out of time! Wow! You did spend the day in the kitchen. This all sounds so yummy!