Dear Reader,
I'd love to hear the story behind one of your favorite recipes, or maybe a quick and easy recipe that when it's finished, looks like you spent all day cooking in the kitchen. And how do you keep track of all of your favorite recipes? You can reach me at: Suzanne@DearReader.com
Tess C., a book club reader wrote...
"Suzanne, growing up, there were those recipes my parents made all the time. When you are little, you think that everyone else must have these recipes in their house too. As an adult, I am rediscovering a few recipes that are hallmarks of my childhood.
My husband and I have been married for 10 years now and together for about 16 years. I have been cooking for him for the entire time we have been married. About five years ago, I suggested I make meat pie for him. He had no idea what I was talking about. I had to explain to him what it was because growing up, we had it all the time. To make meat pie, you take the leftovers of a roast; pork or beef, onions, carrots, potatoes, etc. Mix with one can of cream of mushroom soup. Get a pack of Pillsbury pie crust dough (2 rolls) and bake the mixture in between the pie crusts. If you want, you can dust the crust with melted butter to make sure it turns out golden brown.
Anyways, it is a way to stretch that pot roast from one meal to two and growing up, I thought everyone knew about it, but I guess it was just a family thing. My husband is hooked and requests it anytime we make pot roast. Have a great week. What is one of your family favorites?"
Tess, your story about making a meat pie made me think of my pot roast recipe. So guess what my husband and I are having for dinner?
SUZANNE'S FAVORITE POT ROAST RECIPE
(The first time I read the recipe, it sounded complicated, but now it's one of my easy recipes that looks so inviting, it looks like I spent all day making it.)
1 cup chopped onion
1/2 cup orange juice
1 tablespoon orange peel
1/3 cup frozen orange juice concentrate, thawed
1/3 cup water
1 teaspoon salt
1 teaspoon sugar
1 teaspoon ground coriander
1/2 teaspoon pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1 - 3 1/2 pound beef chuck roast
1 tablespoon cooking oil
1 tablespoon butter
1/4 cup water
2 tablespoons cornstarch
1/4 cup Madeira
Combine onion, orange peel, orange juice, orange juice concentrate, 1/3 cup water, salt, sugar, coriander, pepper, cloves and cumin in a blender or food processor. Cover and blend until nearly smooth.
Trim fat from the meat. Put the meat in a shallow baking dish and pour the mixture over it. Cover and marinate in the refrigerator for 4 to 6 hours, turning the meat occasionally to distribute the marinade evenly.
Drain the meat, reserving marinade.
In a Dutch oven, heat the oil and butter on medium heat. Add the meat and brown well on all sides. Drain off excess fat and discard.
Pour the marinade over the meat and bring to a boil. Reduce the heat, cover and simmer for 2 to 2 1/2 hours or until the meat is tender. Take the pot roast out but keep warm in a dish.
Stir together the 1/4 cup water and the cornstarch, and stir the mixture into the cooking liquid. Add the Madeira. Cook, stirring constantly until the sauce is thickened. Cook for a couple minutes more and serve the sauce over the meat.
Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
Suzanne@DearReader.com
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