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Alphabet Soup "R"
"R" Is For ROAST
Recycle that Roast!
Ahhh! Can you smell it? Roast beef and potatoes cooking in the Crock-Pot. What a yummy smell and even yummier to eat -- but then what do you do with the leftovers? Here are some ways to help it taste just as good the second, third and fourth time around.
Purchase a large roast (5-10 lbs.) on sale. Slow cook it and eat it as-is the first night. Then use any of these ideas to make quick meals. If you want to freeze some, just put ½- 1 lb. per freezer bag in the freezer after it’s been cooked.
Roast Beef Sandwiches- with lettuce and mayo
Slow Cook Roast
1 beef roast, 3-5 lbs.
1 onion, sliced
1 can cream of mushroom soup
Place roast in pan. Pour cream of mushroom soup and onion on top. Cover tightly. Bake at 250 degrees for 1 hour. Then turn down to 225 degrees and cook for 15 or more hours. 10 hours for roasts smaller than 3 pounds.
*This is excellent for inexpensive roasts. It makes them so tender they fall off the bone and are almost impossible to lift out of the pan. Excellent for Sunday after church or for guests, because it can cook for 2 or 3 hours longer without overcooking. Since no meat is left on the bone you get more for your money. Serves 4.
* Use a meat thermometer to make sure internal temperature reaches 145 degrees.
1 cup cold water
2 Tbsp. flour or 1 Tbsp. cornstarch
salt and pepper
Add at least one or two cups of water to the roasting pan of your roast, pork or chicken while the meat is cooking. Remove the meat when done and skim off the fat. Put the pan on a stove-top burner on medium heat. Put flour or cornstarch in a jar. Add cold water (¼ cup dry milk could also be added), cap and shake until all the lumps are gone. Pour the flour mixture slowly into the simmering broth and stir constantly until thickened. If there is a lot of liquid you may need to use more flour. Salt and pepper to taste. Serves 4.
leftover roast beef
3 Tbsp. water
Put leftover beef in a saucepan and add water. Heat until warmed though on medium. Add enough barbecue sauce to coat beef and simmer for 3 minutes. Serve on buns, bread or toast.
Beef and Noodles
1 lb. leftover roast
salt and pepper (to taste)
1 cup water
1 tsp. garlic powder
¼ cup flour
1 lb. egg noodles, cooked
Mix water and flour in a jar and shake well. Pour into saucepan and boil until it starts to thicken. Add roast. Cook until roast is heated though. Add garlic powder, salt and pepper. Serve over cooked noodles or on toast. Serves 6.
Steak and Mushroom Gravy
1 Tbsp. margarine
2 cups water
½ onion, chopped
1-2 cups leftover beef
5 Tbsp. flour
1 small can mushroom pieces
salt and pepper (to taste)
1 tsp. beef bouillon powder
5 Tbsp. dry milk
Melt margarine in a large skillet and sauté onion. Mix flour, salt and pepper and dry milk in a jar. Add water and shake. Stir into onions until simmering and thickened. Add beef, bouillon powder and drained mushrooms. Reduce the heat. Simmer, stirring constantly, until heated through. Serve over noodles, rice or mashed potatoes or toast. Serves 4.
About the Author:
Tawra Kellam is the author of the frugal cookbook "Not Just Beans: 50 Years of
Frugal Family Favorites." "Not Just Beans" is a frugal cookbook which has over
540 recipes and 400 tips. For more free tips and recipes visit her web site at
www.LivingOnADime.com. In 5 years,
Tawra and her husband paid off $20,000 personal debt on an average income of
$22,000 per year.
RIGATONI WITH GARLIC CRUMBS
A Hot and Spicy Dish - halve the quantity of chile if you like a milder flavor. The bacon is an optional addition; you can leave it out if you are cooking for vegetarians.
These delicate doughnut-like puffs are simple to make, yet impressive. Serve them warm for a breakfast treat or for an indulgent dessert or late night coffee accompaniment.
Want to have rice as a side dish with dinner? Should it be long, medium or short grain? No matter which type of rice you prefer, rice is healthy...
Risotto is an Italian rice dish. The rice is fried in fat with chopped onions until golden brown, then cooked in stock. Butter and various garnishes are then added, such as vegetables, cheese, mushrooms, chicken, ham, seafood etc.
Arugula, also known as rocket, rucola, and roquette, is a spicy, bitter, and peppery salad green with diverse culinary uses. Arugula originated in the Mediterranean and has been a long time favorite in Italian cooking. The ancient Romans ate it for good luck. It was also an ingredient in various aphrodisiac potions throughout the ages.
by Bruce Weinstein and Mark Scarbrough
Jump back through time to an era when sitting at the counter in your neighborhood diner was sure to bring hearty made-from-scratch food,
friendly service, and an atmosphere all it own. Those sleek stainless steel eateries can still be found with lines of faithful and appreciative
customers waiting to scoot into a red leather booth and sink their appetites into true American comfort food. The waitress may holler out your
order in slang only a diner-phile may understand, but if you're a regular she probably remembers your name. Look! Here's that slice of Mile-High
Meringue Pie to top off your meal! The first luscious mouthful will take you away to where Elvis is on the nickel jukebox and friends walk in the door.
The crisp, pungent edible root of a garden plant.
Usually eaten raw.
A sweet dried grape.
A small dish in which food can be baked and
Cooked just slightly.
The small rounded red, black or pale yellow fruit
of a small bush.
Small, square envelopes of pasta filled with meat
A large food fish found in the Gulf of Mexico.
Something savory or appetizing such as a
sweet pickle of minced vegetables.
A meal, especially and enjoyable one.
To put aside for a future need.
A plant having thick, reddish leafstalks eaten in
pies or as stewed fruit.
A factor of the vitamin B complex essential for
growth, found in milk, fresh meat, eggs etc.
The starchy seeds or grain of a grass cultivated
in warm climates and used for food.
Containing much butter, sugar, spices etc.
A soft Italian cottage cheese.
Ready for reaping, gathering, eating or use.
To cook by dry heat in an oven or on a spit.
The paste which is the basis of all cream sauces,
white sauces and gravies; it is made by blending
melted fat and flour; in brown roux, the flour is
first browned in a hot pan.
A variety of lettuce having a cylindrical head
of long leaves.
A carbonated soft drink flavored with the
extracted juices of roots, barks and herbs.
A strong cheese made of sheep's milk and
veined with mold.
A small broiler with a motor driven spit.
An alcoholic liquor distilled from molasses or
some other fermented sugar-cane product.
A cut of beef from the fleshy hind part of
an animal's body.
A slice of sweet raised bread dried and
baked again in the oven - a light, soft
A turnip having a large, yellow edible root.
A widely cultivated cereal grass.
About once every week, pull out all your leftovers from the fridge.
Take all the vegetables, meat, sauces, and left over salad makings
and prepare for soup. Use a chick stock base or beef flavored base
combined with enough water to cover all ingredients. Simmer your
fridge soup ingredients for 3/4 of an hour or long enough to soften
ingredients that are raw. It is always a new soup and tastes much
better than you could imagine. Enjoy!
Read a play with your family! Find a play that is age appropriate.
Each family member can read a part. Mom and dad can help the
real little ones. Kids love this!
Let's Get Cooking!
While there are many reasons for teaching kids to cook -- less expensive than eating out, preserves family heritage, etc, the most important
reason is that by teaching your child to cook, you're giving him a better chance to be a healthy grown-up. Enabling your child with the ability
to appreciate freshness and to transform ingredients into tasty foods opens their eyes to making wiser choices about what to eat...