Where’s the BEEF? LOL!


The other night, I put a 13 pound sirloin tip beef roast in the oven and cooked it all night. Using a covered oval
roaster, I added 3 cups of water with 3 tablespoons Kitchen Bouquet, and seasoned the roast with salt, pepper,
and Mrs. Dash. I also covered the top of the roast with a sliced onion. This is what I did the next morning.

After the roast cooled, I removed it to a large platter. I left the wonderful stock in the oval roaster. Using plastic
kitchen gloves, I pulled the fat from the roast, and separated it.

1) BARBECUED BEEF One portion I put into a sauce pan, and added a bottle of Kraft Sweet Molasses Barbecue
sauce, and brought it to a slow simmer. I freeze this for later. Served on buttered toasted buns with
macaroni and cheese and Cole slaw, this keeps me from eating out.

2) ROAST BEEF FOR HOT ROAST BEEF SANDWICHES Another portion I placed in different freezer containers.
Using the stock in the roaster, I brought it to a boil on the stove, and slowly added gravy flour until I
had nice smooth gravy. I then ladled an ample amount over the beef, saving the rest of the gravy for other
dishes. I also freeze this for later. I love this on bread, with mashed potatoes, and buttered peas and carrots.
Use an ice cream scoop for the potatoes and you have an authentic “blue plate special” from scratch. And for a
fraction of the cost.

3) ROAST BEEF HASH I took another portion and chopped it fine. In a heavy saucepan using a cup of the
gravy, another cup of water and a teaspoon of Kitchen Bouquet, I added the chopped beef, 5 finely diced
rinsed potatoes (for quicker results, use a bag of diced frozen hash browns - perfect size!), ½ cup finely diced
chopped celery, and ½ cup finely diced onion. Bring to a boil, simmer for 45 minutes. I serve this over biscuits
with a green salad. This will stay good for 2 weeks in the refrigerator.

4) HOMEMADE VEGETABLE SOUP Using a cup of chopped roast beef, I add a cup of diced potatoes, frozen
peas, carrots, black-eyed peas, a can green beans, a can of whole kernel corn, a can of diced or crushed tomatoes,
a tiny bit of diced celery and ½ cup minced onion. In a heavy saucepan, I cover this with water; add 3
tablespoons of Kitchen Bouquet and a can of tomato paste. Add salt and pepper; simmer for an hour or more.
You can add more or less water, depending on how “soupy” you like it. This is wonderful with a grilled
cheese, or better yet, a slab of corn bread. You can freeze this, but it also stays good for 2 - 3 weeks in the refrigerator.


5) BEEF STEW Using the last of my beef, I add it to the rest of the gravy in the oval roaster, along with
chopped potatoes, carrots, frozen peas, a little onion, and simmer until the vegetables are tender. I do not
freeze this. I don’t like the texture of the potatoes after it has been frozen. This stays good for 2 weeks in the
refrigerator,

Make sure when you start this; you have a whole bottle of Kitchen Bouquet. It is the most wonderful stuff. Using
Kitchen Bouquet and water, you can make your own juice, regardless of how much you need.

If there is something you do not like, you can always take a can of diced tomatoes, a little onion, and simmer it
with the beef, making Swiss steak. My family does not care for this, so I don’t make it. My mother did however,
and served it with hot buttered noodles.


I feel like CHICKEN TONIGHT, like Chicken TONIGHT!


Chicken for Everyday — I am on a roll again – this time using all breast chicken.

For this, you can use either boneless or bone in. I used the boneless, because I was able to get it for $1.66 a
pound. I bought 2 bags at Aldi’s, they were 3 lb bags for $4.99. So I started with 6 pounds of boneless
chicken breasts.

I cooked it the way I cook most meats in large quantities. In a large oval roaster, with a tight fitting lid. I put
it in at 2 pm, and it was ready to use at 9 pm. I cooked it on 300 degrees, with a cup of water, salt and pepper.
That was it. Halfway through the cooking time, I took it out, and using a spatula, I broke it up in pieces
and let it continue to cook in the wonderful juice it had in it.

When it was done, I let it cool slightly. Then using the freezer plastic ziplock bags, I separated it into 6
packages. At this point you can leave out what you want, and freeze the rest for easy meals. Don’t forget to
also distribute the juice – it will need juice to thaw it out so it does not become dry. If for some reason you
do not have enough juice, you can always make a cup of stock using bullion or my personal favorite,
chicken base. Then just add the juice to the freezer containers.

Here are some ideas:

Chicken Lasagna

2 cans spaghetti sauce
Oven ready noodles
Ricotta cheese with an egg and Mozzarella cheese mixed all together.

Spoon some of the sauce in a casserole dish. Lay noodles on top. Distribute thawed chicken breast meat
over noodles. Cover with sauce. Add more noodles, then all of the ricotta cheese mixture. Add more noodles,
and cover with the rest of the sauce. Top with fresh Parmesan cheese and bake at 400 degrees for 45
minutes or until bubbly.

Cream of Chicken

Add the chicken to a saucepan. Add half a cup of stock, which has 2 teaspoons of flour whisked in (stock
make from bullion or base), cook until hot. Add 1/3 cup heavy cream, give a quick stir, and serve over
toast, biscuits, or buttered noodles. Good side dishes with this are steamed broccoli, glazed carrots, or a
tossed salad. You can also stir in some mushrooms.

Chicken Tettrazini

This could not be easier! Take the Cream of Chicken, and instead of serving, stir in a can of mushrooms,
pimento’s and a handful of cooked spaghetti. Pour into greased casserole dish, smother with cheddar
cheese, and bake until bubbly. This is one of our favorites!

Chicken Barbecue

Thaw the chicken, add bottled barbecue of your choice, and serve. What is easier?
No secret here. All you need is a crockpot, chicken and your bar-b-que sauce.


More CHICKEN TONIGHT, More Chicken TONIGHT!


Chicken and Dumplings

Bring to a boil 6 cups of chicken stock made from bullion or base. While that is cooking, take a can of 10
biscuits, flour each biscuit and flatten out until each one is thin. Using a pizza cutter, cut each biscuit into
strips, turn and cut again to make small squares. Drop each piece individually into boiling stock. When
you are through dropping the biscuits in, give it a quick stir, and simmer gently uncovered and stirring frequently.
After 10 minutes, add a bag of the thawed chicken. Simmer an additional 10 minutes and serve.

Chicken Fajita’s

Put chicken in crock-pot with a sliced onion, sliced green pepper, salt and pepper. Cook on low 2 hours.
Serve in warm tortillas with sour cream, lettuce, and salsa.

Chicken and Dressing

Prepare boxed cornbread style stuffing mix, using 2 cups of water and a whole stick of margarine. When it
is done, pour into a greased casserole dish. Top with chicken, a cup of stock (made from…well you know
by now…bullion or base), dot with margarine, and bake until bubbly, about 30 minutes.

White Chili

Take 2 cans of Northern beans; add chicken and a can of sliced green chilies. Bring to a boil, reduce heat
and simmer. Serve in bowls with a sprinkle of cheddar cheese, a dollop of sour cream, and a spoonful of
salsa. This is so good and easy it is a sin.

__________________
Always be a first rate version of your self instead of a second rate version of someone else.[SIGPIC][/SIGPIC]
What the country needs is dirtier fingernails and cleaner minds.