FrOm NoRma D's KiTcHeN to YoUr'S: Pot Roast with Sour Cream-Horseradish Sauce

THE PIECE DE RESISTANCE

I used this recipe for many years while working in a Nursing Home as an Activity Director

Select one indididual with:

A caring heart

Helping hands

To this add:

2 cups love

1 cup humor

4 tablespoons understanding

1 teaspoon courtesy

And add a willingness to serve:

1 tablespoon thoughtfulness

3 teaspoons responsibility

2 teaspoons flexibility

1 pound patience

Mix well, blending in respect of their time. Sprinkle lavishly with gratitude for their availability and commitment. Place in service, well greased with appreciation and lined with friendliness. Garnish by using their name, adding "hello" and "thank you" for that extra touch. Serve to any person and they will find it an irresistible treat.

The blending of these ingredients transforms the individual, as well as the person, into a totally new creation with inexpressible joy. It is a doubly delightful and delectable experience. There is no other flavor like it in the world. it is the piece de resistance of life, one is never the same after tasting of such a loving service.

JUST FOR FUN!

ELEPHANT STEW:
1 medium sized elephant
1 ton salt
1 ton pepper
500 bu. potatoes
200 bu. carrots
4,000 sprigs parsley
2 small rabbits (optional)

Cut elephant meat into bite-sized pieces (this will take about two months). Cut vegetables into cubes (another two months). Place meat in a pan and cover with 1,000 gallons of brown gravy. Simmer for four weeks. Shovel in salt and pepper to taste. When meat is tender, add vegetables (a steam shovel is useful for this). Simmer slowly for four more weeks. Garnish with parsley. Serves 3,800. If more is expected, add two rabbits. This is not recommended, however, as very few people like hare in their stew.

1/28/09

Pot Roast with Sour Cream-Horseradish Sauce

Ingredients:

1 boneless beef chuck roast (3 pounds)

1 lb. baby-cut carrots

6 small red potatoes, cut in half

2 dried bay leaves

1 jar (5 oz.) prepared horseradish, well drained (1/2 cup)

1 envelope (1 oz.) onion soup mix (from 2-oz. package)

1 can (10-3/4 oz.) condensed golden mushroom soup

1/2 cup sour cream

Instructions:

If beef comes in netting or is tied, remove netting or strings. In 5 to 6 quart slow cooker, place carrots, potatoes and bay leaves. Rub horseradish over beef; place beef on vegetables. Sprinkle with dry onion soup mix. Pour mushroom soup over all. Cover and cook on low heat setting 8 to 10 hours. Remove beef from cooker, place on cutting board. Cut beef across grain into 1/4 inch slices or 2 forks to pull beef into servings pieces. Remove and discard bay leaves. Remove vegetables from cooker with slotted spoon. Place beef on serving platter with vegetables. Stir sour cream into cooking juices in cooker with wire whisk. Serve sauce over beef. Serves 8.

*If cooked for 8 hours, the pot roast will slice nicely. Cook if for 10 hours, and it can easily be pulled into pieces using two forks.

No comments:

Post a Comment

Other then my children; cooking is my joy in life. Always barefoot in the kitchen. Let me know what you think.

SOME TRICKS IN THE KITCHEN

When making a graham cracker crumb crust. I reduce the amount of crumbs by 1/4 cup and add ground pecans. it tastes great.

Instead of adding butter and cream to mashed potatoes, I add flavored cream cheese with chive and onion. This really enhances the patatoes.

After placing my soft cookies in my cookie jar. I place a half slice of white bread on top of the cookies and they stay soft longer.

I take left over meat loaf and layer slices of it on the bottom of a baking dish. I cover it with one can of condensed cream of mushroom soup. diluted with half a can of water. I top that with sliced mushrooms and shredded cheese, then heat until bubbly. Just before it starts to bubble, I add a can of Durkee Onions on top.

When I buy plastic wrap, foil or waxed paper, I take the roll out of the box and turn it over. The wrap, foil or paper always seems to come out of the top of the box more easily, making a cleaner cut.

Here's a wonderful way to cut brownies so you don't get a ragged edge. Just use a plastic knife, cut them when they're fresh from the oven for perfectly straight lines every time.

When making mashed potatoes. I like to reuse some the water the potatoes were cooked in. I mix it with milk, butter and crushed garlic. Heat it in a small pan and add it to the cooked potatoes and mash them. This way you have all the wonderful nutrients and have a better tasting dish to boot.

When grilling meat, salt it after cooking. If you salt meat or poultry prior to grilling, the salt will draw out the moisture and make it dry.

A bit of nonstick cooking spray on your grater prevents cheee from sticking to it.

To help cakes rise higher, have all ingredients at room temperature.

Instead of cooking fish in butter, use a little chicken broth; it is loss fattening.

Peel and dice leftover baked potatoes, then saute in butter with minced garlic and garlic pepper seasoning. These flavorful hash browns are great for breakfast or supper.

THE PIECE DE RESISTANCE

JUST FOR FUN!

1/28/09

Pot Roast with Sour Cream-Horseradish Sauce

No comments:

Post a Comment

FrOm NoRma D's KiTcHeN to YoUr'S

Welcome

Blog Archive

Time Of Day

You Are My Visitor

Visitors

Loves to cook

Followers

Contributors

Let's Share Recipes

Blogs I Follow

Cooking With Foil Packets

Drug Store Fold

SOME TRICKS IN THE KITCHEN

My Dog Muffin