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Include These Great Recipes For a Successful Party
Whether you are hosting a party this year, or attending one, you hope the food will be great. Below are some recipes that I have received from some of my co-workers that will help make your party a success. I like the light-tasting barbeque sauce in the grilled vegetables. The Israeli couscous is a small, round, pasta-like granule made from wheat and semolina flour, twice as big as regular couscous and is often used as a substitute for rice. I ordered the tri-color Israeli couscous off of Amazon.com. Matt's muffins with a kick will go great with baked beans and barbecued meats. Follow Anna's advice below and you'll always have tender, beef sandwiches to serve your guests.
How to Prepare Top Round Beef for Sandwiches
Place 20 to 24 pounds of top round beef in a shallow roasting pan. Season with salt, pepper, and garlic powder. Do not put any water in the pan. Bake at 475 degrees for 25 minutes. Lower temperature to 325 degrees and bake for 3 to 3 1/2 hours. Test with a meat thermometer. If reading shows meat is rare after time cooked, remove from the oven as the meat is still cooking. Remove meat from hot pan (save pan and juices for making au jus) and place meat in another pan to cool. When meat is cool, place in refrigerator over night or until thoroughly cooled before slicing.
Deglaze the roasting pan by placing pan with juices on stovetop on low to medium heat and scraping the browned bits from the bottom and sides of the pan while adding approximately three cups of water. Add 1 teaspoon of beef base (Knorr or any other type if fine) to 1 cup of water and pour in pan and continue deglazing. Add additional water, if needed.
Slice cold beef thinly and place on a large platter and cover with wrap until ready to heat for serving. At serving time, heat au jus so it is very hot and then turn off the heat, or leave on very low (do not boil). Add sliced beef only as long as it takes to get hot. Remove slices of beef and place immediately on rolls. DO NOT BOIL THE AU JUS WHEN THE MEAT IS IN IT OR THE MEAT WILL BE TOUGH.
On-the-Grill Sweet Baby Rays® "Good Stuff" Veggies
chunks of onion or green onions, or both
Place all of the vegetables in a saucepan, sprinkle with salt and drizzle on Sweet Baby Rays® Barbecue sauce. Place dabs of butter on top. Cover with foil. Steam on grill when you're out grilling. Ready in about 30 minutes. This recipe can also be adapted to the stovetop or microwave.Israeli Couscous with Veggies
2 tablespoons olive oil
Heat olive oil in saucepan over medium heat, add onion and red pepper and stir fry until crisp tender, mix in julienne-sliced carrot and minced garlic, and heat for a minute. Stir in beans and heat just until hot. Turn off heat, cover, and keep warm. In a separate pan, steam broccoli until crisp tender, drain, and add to vegetable mixture. Meanwhile, in a separate pan, heat 2 cups of water to boiling, stir in couscous and simmer about 8 to 10 minutes until water is absorbed. To serve, place couscous on a plate, then add veggie mixture on top.
"Jiffy" Muffins with a "Kick"
8.5-oz.box "Jiffy" corn muffin mix
In a large mixing bowl, combine the muffin mix, egg, milk, butter, Green Chiles, and Habanera sauce. Place 1/4-cup of batter in muffin liners, filling 1/2 full. Makes 8. Bake in 350 degree oven for 15 to 20 minutes or until a toothpick inserted comes out clean.
Send your favorite family recipes to Marcella Stockin, 5200 Riceville Road, West Valley, New York 14171 or e-mail me at firstname.lastname@example.org. Providing you with recipes to help make you the best cook in the neighborhood. Visit my website at cellascookbook.com for more recipes and archived newsletters.