When the "Steaks" are high (Herbed Sirloin Tip Roast)

Talk about job pressure. As I'm leaving work Friday afternoon, my second level boss says, "Ken, what are you making this weekend?" I hope this meal is mentioned at my next performance review.

HERBED SIRLOIN TIP ROAST

2 lb sirloin tip rolled roast
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp oregano
Dash cayenne pepper
Salt
Black pepper
2 tbsp shortening

Rinse and pat dry the roast. Crush and mix the herbs and spices, then sprinkle and pat all over the roast.
If you do not have a cooking mortar and pestle it's time to get one.

It really is a great help in crushing spices, particularly rosemary.


In a cast iron skillet over medium high heat, melt the shortening and sear the roast 2-3 minutes on all sides until dark and crusted.


Place the roast on a rack in the skillet and put in a 325 F oven on the bottom rack until the internal temperature is 150 F (about 1 1/4 hrs). Let rest for 10 minutes and slice thin across the grain.


For a sauce, mix 1 package of McCormicks Au Jus with 2 cups of water and the deglazed drippings from the skillet.







ONION ROASTED POTATOES

1/2 pkg Lipton's onion soup mix
1 lb potatoes (4 medium or 6 small)
3 tbsp olive oil
Sour cream (optional)

Peel potatoes and cut into 1 to 1 1/2 inch chunks. Put onion mix in a plastic bag, add potato chunks and shake until potatoes are coated with the onion mix. Empty potatoes into a shallow baking dish, drizzle with olive oil and toss to coat. Bake for 30 minutes in a 425 F oven or until potatoes are tender and golden brown. Roll potatoes once or twice during roasting. Serve with sour cream if desired. Serves 4. (Rev. 11/5/93)

JELLO WITH DARK CHERRIES
1 pkg black cherry Jello
1 can (15 oz) dark cherries, well drained
1 cup boiling water
1 cup liquid, reserved syrup with water added
1/2 cup walnuts, chopped 1/4 inch

Prepare Jello according to directions in a 1 1/2 quart dish. Refrigerate for 45 minutes, and stir in cherries and walnuts. Refrigerate for a total of 4 hours.


The roast was incredibly tender.

I did the potatoes on the grill in a roasting pan using the indirect heating method.

Carol and are going to have the Jello with black cherries and walnuts for an evening snack.

On The Road Again (Breakfast Quiche)

Well, it's back on the road tomorrow. So I'll have to set this project aside until I get back home. This was a nice meal to have after church this morning.
I did substitute breakfast turkey sausage and used two eggs and one egg white.


BREAKFAST QUICHE

1/2 lb bulk pork sausage
1 3/4 cup unthawed Ore-Ida Country Style Hash Browns
3 eggs
1/2 cup milk
1/2 tsp Worcestershire sauce
1/4 tsp dry mustard
Pinch black pepper
1/2 cup shredded Cheddar cheese
1 tbsp grated Parmesan cheese

Thaw potatoes and dry on paper towels. Then salt and pepper and set aside. Crumble and fry sausage 4 or 5 minutes over medium heat or until lightly browned. Drain grease and transfer sausage to a buttered 1 quart casserole. Top sausage with hash browns, beat eggs with milk, Worcestershire, mustard and pepper and pour over potatoes. Sprinkle with Cheddar cheese and Parmesan. Bake in a 350 F oven about 35 minutes or until a knife inserted in center comes out clean. Serves 4.

Mom and Tamale Pie

This recipe really reminds me of having dinner with Mom and Dad and sitting around the 1950's yellow kitchen table in the very small kitchen.

TAMALE PIE

1 lb ground beef
3/4 cups water
1 can (8 oz) tomato sauce
1 can (8 oz) corn niblets, with liquid
1 pkg (1 1/4 oz) Old El Paso Taco Mix
1/2 tsp onion flakes
1/2 tsp ground cumin
1/4 tsp chili powder
1/4 cup sliced black olives (optional)
7/8 cup yellow corn meal
1 cup water
Sour cream (optional)

Brown ground beef in a 10 inch skillet and drain fat. Add 3/4 cup of water and stir in Taco Mix, onion flakes, cumin, chili powder, tomato sauce and corn including liquid. Bring to a boil, reduce heat and simmer for 10 minutes. Stir in olives and pour into an 8 inch round or square baking dish.
Sprinkle corn meal over meat mixture, and carefully pour 1 cup of water into a spoon and float it on top of the corn meal. Wrap in foil and either freeze at this point or bake wrapped in foil in a 400 F oven for 40 minutes. Then unwrap and bake for 10 minutes. A dollop of sour cream is a good addition.
If frozen, heat wrapped in foil at 425 F for 45 minutes, then heat an additional 15 minutes unwrapped.
If thawed, heat wrapped in foil at 400 F for 45 minutes, then heat an additional 10 minutes unwrapped.

I made guacamole dip, too. Salsa is good with it, also.

The Doctor Will See You Now (Lemon Baked Chicken Breasts)

Carol discovered this recipe while waiting for a dermatologist appointment. It came out of Gourmet magazine. She wrote it down on the back of a receipt.
We got home tonight at 5:30 and sat down for dinner at 6:30.

LEMON BAKED CHICKEN BREASTS

4 split chicken breasts
1 tbsp butter
1 tbsp vegetable oil
1 cup dry white wine
2 tbsp lemon juice
1/2 tsp thyme, crumbled
Salt and pepper

In a cast iron skillet heat butter and oil over medium heat till foam subsides. Add chicken and sauté, turn till golden brown.

Remove chicken to baking dish and pour off excess fat. Add wine and thyme to hot skillet and deglaze. Pour the pan juices over chicken and salt and pepper. Sprinkle with lemon juice and bake in lower 1/3 of oven at 400 F for 30 minutes or until tender. Baste the chicken with the juices.

We served this with brown rice and green beans.







We had dessert, too! My niece, Leah, helped make the brownies.

5th Grade Chef Class ( Lemon Cheescake)

I remember taking a "Chef" class in 5th grade. One of the elementary school teachers gave the class. It met on Friday afternoons and it was just for the boys. I volunteered to make cheescake.


LEMON CHEESECAKE

8 oz Philadelphia cream cheese
1/2 cup milk
1 pkg instant lemon pudding mix
1 1/2 cups milk
9 inch graham cracker pie crust

Slowly blend 1/2 cup milk into cream cheese and stir until smooth. Add 1 1/2 cups milk and pudding mix; beat with egg beater for 1 minute. Pour at once into graham cracker crust. Chill 1 hour until set.

Cara me a way (Kielbasa and Cabbage)

I did a word search in Mom and Dad's cook book. I only have four more recipes that call for caraway seeds. Of course, I didn't have any caraway. So it was off to the store. Now I'm set for the next decade. This was very good. I'd cut back the red pepper to 1/8 tsp next time, though.
KIELBASA AND CABBAGE

6 slices bacon
1 head cabbage (2 lb) cut in 8 wedges
1 large onion, chopped
2 tsp sugar
1/2 cup water
2 tsp caraway seed
1 tsp minced garlic
1 tsp seasoned salt
1/4 tsp red pepper, crushed (optional)
1 lb Polish Kielbasa, cut in 6 pieces (3 inches each)

Fry bacon until crisp in a large skillet and set bacon aside. Secure outer leaves of each wedge with a toothpick. Add cabbage wedges, onion, water, sugar and all the spices to the bacon drippings. Cook covered 15 minutes, turning cabbage wedges at least once. Add Kielbasa and continue cooking covered an additional 10 to 15 minutes or until cabbage is at desired tenderness.


Do not allow to cook dry, add water as needed. Top with crumbled bacon. Serve with salt water potatoes and a pat of butter. Serves 6.

I Found A Leek(Cream of Broccoli Soup)

I made soup for dinner. Carol did all the chopping. This was the first time we'd ever cooked with leeks. They are a lot bigger than I imagined.

I used light butter, only 3 Tbsp of flour and fat free half and half. It cuts the calories in half and it still tasted great. I also pureed the soup before serving.


CREAM OF BROCCOLI SOUP

1/4 cup butter or oleo
2/3 cup diced leek, white and some green tops
1/2 cup diced onion
1 1/2 cups diced celery
3 to 3 1/2 cups chopped broccoli flowerets
6 tbsp flour
2 cans (10 oz ea) chicken broth
1/2 cup water
1 cup half and half
1/4 tsp thyme
1/4 tsp salt
Pepper to taste

In a 4 quart pot, melt butter over medium heat. Sauté leek, onion and celery 5 minutes or until vegetables are tender-crisp. Add broccoli, reduce heat to low, cover and continue to cook for 10 minutes or until broccoli is almost tender. Blend in flour until evenly distributed, and cook for 1 minute. Gradually stir in broth and water. Add thyme, salt and pepper. Bring to a boil and simmer for 3 minutes, stirring constantly, until slightly thickened. Continue to cook until broccoli is tender. Slowly stir in half and half and heat until soup is hot. Do not boil. Makes 1 1/2 quarts. May be frozen.