Marvelous Recipes

Put this pot roast recipe together in the morning and come home to a delicious dinner that’s ready and on the table in minutes!

1 tablespoon canola oil
1 (3 pound) boneless beef chuck roast
4 carrots, sliced
4 medium all-purpose potatoes, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 large onion, cut into 1-1/2-inch pieces
1 envelope onion soup mix
3/4 cup water

Heat oil in a large skillet; place roast in hot oil and brown on all sides. Arrange prepared vegetables in bottom of a 5-quart slow cooker. Cut the browned roast in half and place on top of vegetables.

In a small bowl, combine the onion soup mix and water; pour over the roast. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours. Remove the roast and vegetables; keep warm.

To thicken the gravy, combine 1/4 cup of water and 2 tablespoons all-purpose flour; stir into juices in slow cooker. Cook, uncovered, for 30 minutes on High or until thickened. Makes 8 servings.

Emily

You will love how easy this delicious apple crisp is to make. Surprise your family with this special treat tonight!

6 cups peeled, thinly sliced tart apples
1 tablespoon lemon juice
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 egg
1/2 cup butter or margarine, melted

Grease or butter an 8×8-inch baking pan; set aside. Sprinkle the apples with the lemon juice. Arrange in bottom of baking dish.

In a medium bowl, combine the flour, sugar, baking powder, salt and cinnamon; blend well. Add the egg and blend until crumbly. Sprinkle crumb mixture evenly over apples in baking dish.

Drizzle the melted butter or margarine evenly over top of crumb mixture. Bake at 350 degrees F for 30 to 40 minutes or until bubbly and topping is golden brown. Makes 8 servings.

Emily

Rich, creamy cheese sauce and tender bites of pasta sprinkled with cheddar and crushed salad croutons. Yum! Yum!

2 cups gemelli or spiral pasta
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1-1/2 cups milk
8 ounces process cheese spread (Velveeta), cubed
1/2 cup cheddar cheese
1/2 cup crushed, seasoned salad croutons

Cook the pasta according to the package directions; drain. In a large non-stick skillet, melt the butter or margarine over medium-high heat; stir in the flour until smooth.

Gradually add the milk; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; stir in the process cheese until melted.

Add the drained pasta to the cheese mixture. Cook and stir for 3 to 4 minutes or until heated through. Sprinkle with the cheddar cheese and crushed salad croûtons. Makes 4 to 6 servings.

Emily

Make dinner extra special tonight with this savory, fork-tender roast served with a creamy gravy!

1 (4 pound) lean boneless rump roast
2 tablespoons canola oil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 cup hot water
2 tablespoons Worcestershire sauce
1 teaspoon beef-flavored bouillon granules
2 tablespoons all-purpose flour
1 teaspoon lemon pepper seasoning
3/4 cup heavy whipping cream
1/4 cup plain yogurt*
1 teaspoon Dijon mustard

Trim excess fat from roast. Heat the oil in a Dutch oven over medium-high heat until hot. Add the roast and brown on all sides.

Sprinkle the garlic powder and salt over the roast. In a small bowl, combine the water, Worcestershire sauce and bouillon granules; stir well. Pour mixture over the roast. Bring to a boil; cover, reduce heat and simmer for 2 to 2-1/2 hours or until the roast is tender. Transfer the roast to a serving platter; set aside and keep warm.

Reserve 1/4 cup of the pan juices; discard the remaining juices. Return the 1/4 cup of juices to the pan. In a small bowl, combine the flour and lemon pepper seasoning; add to the juices in the pan, stirring until smooth. Gradually add the whipping cream, stirring constantly. Cook over medium heat, stirring constantly, until thickened. Combine the yogurt and mustard; add to the cream mixture, stirring just until blended.

Cut roast diagonally across the grain into 1/4-inch slices.  Spoon gravy over slices.  Makes 16 servings, (3 ounces roast and 1 tablespoon gravy), each containing 2 net carbohydrates.

* You may substitute 1/4 cup sour cream for the yogurt, if desired.

Emily

A wonderful recipe for using up left-over chicken! Quick and easy to prepare and tastes great!!

4 ounces cream cheese, softened
2 tablespoons butter or margarine, melted
2 cups cooked chicken, cut into small cubes
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon curry powder
2 tablespoons milk
1 (8 oz) can crescent shaped dinner rolls
1 tablespoon butter or margarine, melted

In a medium bowl, combine the softened cream cheese and melted butter. Add the cubed chicken, salt, pepper, garlic powder, onion powder, curry powder and milk; blend well.

Separate crescent rolls into 4 rectangles; seal the perforations. Spoon 1/2 cup chicken mixture onto each rectangle; fold over and seal the edges. Brush tops with melted butter.

Bake at 350 degrees F for 20 to 25 minutes or until golden brown. Makes 4 bundles.

Emily

A wonderful side dish that will compliment any meat entrée you choose to serve!

1 (10-3/4 oz) cream of potato soup
2 cups sour cream
1/4 cup dry minced onion flakes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup butter or margarine, melted
1 (2 pound) package frozen hash browns (cubed), thawed
2 cups shredded cheddar cheese.

In a large mixer bowl, combine the cream of potato soup and sour cream. Add the minced onion, salt, pepper and melted butter or margarine. Stir in the hash browns and cheddar cheese.

Spread mixture into a 9×13-inch baking dish. Bake, uncovered, at 350 degrees F for 45 to 55 minutes or until bubbly. Makes 8 servings.

Emily

If your family likes pecan pie, they will love these scrumptious dessert bars!

3 cups all-purpose flour
1/4 cup + 2 tablespoons sugar
3/4 cup butter or margarine, softened
3/4 teaspoon salt
FILLING (below)

Preheat oven to 350 degrees F. Grease a jelly roll pan, 15-1/2 x 10-1/2 x 1-inch. In a large bowl, beat the flour, sugar, butter and salt on medium speed until crumbly. The mixture will be dry. Press mixture firmly into bottom of baking pan. Bake until light golden brown, 20 to 25 minutes. Cool before adding the filling.

FILLING:

4 eggs, slightly beaten
1-1/2 cups sugar
1-1/2 cups light corn syrup
3 tablespoons butter or margarine, melted
2 teaspoons vanilla extract
2-1/4 cups chopped pecans

In a large bowl, combine all the ingredients except the pecans; blend well. Stir in the pecans. Pour over the baked layer, spreading evenly. Bake until filling is set; 25 to 30 minutes. Cool and cut into bars. Makes 36 bars.

Emily

There are so many wonderful spices and herb seasonings available on the market today, it might be a little confusing to know which ones enhance the flavor of which foods. With this guide,* I hope to clear up some of this confusion and help you to know which spices and herb seasonings go best with the foods you and your family enjoy most.

1. Adobo Seasoning—Sprinkle on fried eggs, use to spice up salsa or guacamole. Use as a rub on meats prior to grilling or frying. Use in taco meat mixtures; add 1/2 teaspoon per pound of chicken, beef, pork, ribs or cutlets and burritos.

2. Allspice, Ground—Use in cakes, fruit pies, cookies, French toast and spiced tea. Use in ground beef for Swedish meatballs. Also good in French dressing, squash, carrots, baked beans and beets. Adding just a pinch to chicken, asparagus or tomato soup will enhance their flavor.

3. Anise Seed, Ground—Add to cakes, breads, cookies, fruit pies, candy, beef stew, stewed fruits, cheese, sausages, salad dressings, hot or cold spiced beverages, fish dishes and appetizers.

4. Basil Leaves—Use in tomato sauces, sprinkle over sliced tomatoes and salads. Stir finely chopped basil into mayonnaise for a great sauce for fish. It can be used as a garnish for chicken, vegetables and egg dishes.

5. Bay Leaves—Add to water when stewing chicken. The flavor increases upon standing so remove from food after cooking. Use in vegetable soup, tomato soup and fish or seafood chowders. When steaming fish or shellfish, add bay leaves to the liquid. Great in marinades for chicken, beef, lamb and veal. Add to the liquid when preparing pot roast or stew made from beef, lamb or venison. Add to French or herb salad dressing and let stand for several hours to develop the flavor. Also good in barbecue or spaghetti sauce.

6. Black Pepper, Ground—Used to flavor all types of dishes. Add to meats, poultry, fish, vegetables, soups, stocks and meat sauces.

7. Caraway Seed—Use in potato salad, sauerkraut, cheese dishes and pastry for meat pies. Sprinkle on cucumbers, omelets, squash, tuna casseroles and green beans. Also good in meat marinades, lamb stew and poultry stuffing.

8. Cardamon, Ground—This is a delightfully aromatic and sweet spice. Use in cheesecake, sweet potato casserole, gingerbread, butter cookies, hot cross buns, spice cake, chicken, meat sauce, soups and boiled rice.

9. Celery Seed—Add to coleslaw, macaroni salad, potato salad, meat loaf, salmon loaf, egg salad, fruit salad dressing and chicken dishes.

10. Chili Powder—Use in chili, corn, corn bread, tomato sauce, bean dip, pinto beans, guacamole, enchiladas, tamale pie and Spanish rice. Use to season chicken wings, beef, chicken stews and hamburgers. Toss with cheddar cheese and melt over tortillas for nachos.

11. Chives—Chives are the smallest species of the onion family. They can be found fresh at most markets year-round and can also be found freeze-dried in the spice section. Use as condiment for soups, potatoes and fish. Sprinkle on salads or over baked beans or baked potatoes for a light onion flavor.

12. Cilantro Leaves—Use in tacos, enchiladas and fajitas. Add to gazpacho, guacamole, salsa and chicken soup. Stir into corn and corn bread batter. Sprinkle on beef roast and vegetables. Add to cheddar cheese and melt on tortilla chips. Add to melted butter and brush on chicken before baking. Use in Mexican omelets.

13. Cinnamon, Ground—Use in apple crisp, stewed apples, pies, chocolate or vanilla pudding, chocolate cake, brownies, pancake mix and hot chocolate. Sprinkle on hot cereal, eggnog, French toast, beets, carrots, pork, ham, sweet potatoes and yams. Combine with butter and honey and spread on biscuits, rolls or toast.

14. Cloves, Ground—Use in gingerbread, applesauce cake, chili sauce, baked beans, green vegetables, cranberry relish, cookies, stewed fruits, plum pudding, dessert sauces and spiced nuts.

15. Cloves, Whole—Add to marinades, soups, glazed pork, beef pot roast and onions. Stick in ham before baking. Add to hot tea and hot chocolate.

16. Cumin, Ground—Use in lentil soup, black bean soup, chicken soup, pea soup, fajitas marinade, Mexican style rice, tomato sauce, chili, beef stew, meat loaf, cabbage, tacos, chili and enchiladas.

17. Curry Powder—Use with chicken, beef, lamb, shrimp, vegetables, stuffed eggs, chicken salad and shrimp salad.

18. Dill Weed—Use with eggs, potatoes, tomatoes, carrots and salad dressings.

19. Fennel Seed, Crushed—Use in soups, sautéed mushrooms and marinades. Add to salad dressing or mayonnaise for potato or macaroni salad. Use in broccoli, beans, Brussels sprouts, pickles and spaghetti sauce.

20. Garlic Powder—Use for beef, pork, lamb, barbecues, marinades, tomato soup, chicken, spaghetti sauces, gravy and vegetables.

21. Ginger, Ground—Add to sweet potatoes and sliced carrots. Use in chicken dishes, salad dressings, cakes, cookies, gingerbread, steamed puddings, oriental dishes, beef, pork, veal and lamb.

22. Italian Seasoning—Stir into cooked vegetables, meat marinades, tomato sauce and spaghetti sauce. Sprinkle on fresh tomatoes, pizza, baked potatoes or toasted French bread. Use with chicken, veal, pork and beef.

23. Mace, Ground—Use in pound cake, fruit pies, puddings, Danish pastries, cakes, cookies, brownies, nut breads, spinach, asparagus and sweet potatoes. Mix in with creamed sauce for chicken or turkey.

24. Marjoram Leaves—Add to barbecue sauce, stewed tomatoes, green beans, lasagna, pizzas, spaghetti sauces, salad dressings, chicken, beef, turkey and pork.

25. Mustard, Ground—Use in baked beans, cheese spreads, sauces, stuffed eggs, chicken curry, potato salad, egg salad, deviled ham, meat loaf, macaroni salad, seafood crepes, creamed onions, barbecue sauces, cheese soufflé, ham glaze and shrimp salad.

26. Nutmeg, Ground—Use in cakes, cookies, fruit dishes, puddings, meatloaf, creamed chicken and spinach.

27. Onion Powder—Use for vegetable chowders, casseroles, stews, soups, pasta, potatoes, salads, egg dishes, dips, salad dressings, cheese sauce, fish, veal, pork, beef, chicken, ham and tuna.

28. Oregano—Add to spaghetti sauce, barbecue sauce, pizza sauce, chicken, stew, fish, beef, pork and lamb.

29. Oregano Leaves—Sprinkle over pizza, add to spaghetti sauce, tomatoes, rice, potatoes, sautéed zucchini, eggplant, mushrooms, squash, tomato soup and minestrone soup.

30. Paprika—Sprinkle on potatoes, fish and eggs. Add to sour cream to make a chicken or beef sauce.

31. Parsley Flakes—Mix with butter and pour over vegetables or fish. Sprinkle on top of fish after cooking. Use in stuffed eggs, potatoes, cauliflower, yellow squash, soups, carrots and chicken dishes. Toss with buttered noodles or rice. Use to top creamed dishes. Roll cheese balls in the flakes. Also makes a great garnish.

32. Poultry Seasoning—Use in stuffing for chicken, turkey, veal, lamb or pork. Add to barbecue sauce, meat loaf, herb bread, chicken and casseroles.

33. Pumpkin Pie Spice—Use in pumpkin for pies, cookies and breads. Use in sweet potatoes and acorn squash. Add to struesel topping and to sugar for spice toast.

34. Rosemary Leaves—Use in ground beef for spaghetti, barbecue, pizza and lasagna sauces. Use on chicken, pork, lamb, zucchini, eggplant, stewed tomatoes, green beans and marinades.

35. Salt—Brightens food flavors and balances sweetness and acidity by decreasing the sourness of acid and increasing the sweetness of sugar. Use 1 teaspoon per quart for soups and sauces, 2 teaspoons per pound of raw meat, 1 teaspoon per 4 cups flour for dough, 1 teaspoon per 2 cups liquid for cooked cereal, 1 teaspoon per 3 cups water for boiled vegetables and 1 tablespoon per 2 quarts water for pasta.

36. Sage, Ground—Use in stuffing for chicken, turkey, beef, pork or fish. Use in pot roast, beef stew, venison, vegetable soup, chowders, cheese spreads and eggplant.

37. Tarragon Leaves—Add to chicken soups, spinach, peas, yellow squash, cauliflower, mushrooms, corn, salad greens, potatoes, tuna, chicken, egg salad, pasta salads and sauces for chicken or fish.

38. Thyme, Ground—Add to pot pies, barbecue sauce, beef stew, green beans, carrots, zucchini and eggplant. Use in sauces and cheese spreads.

39. Thyme Leaves—Mix into spaghetti sauce, barbecue sauce, pot pies, cheese spreads and sauces. Use in green beans, zucchini, carrots, eggplant, tomato soups, beef stew and lamb.

40. Turmeric, Ground—Add to seafood and chicken casseroles and to rice to give a yellow color. Use for making relishes, chow-chow and pickles. Use to add color to cream sauces and scrambled eggs.

41. Vanilla Extract—Use in cakes, pies, whipped cream topping, pancakes, sour cream frosting, cream cheese frosting and rice pudding.

* Please note that this is just a guide. You may find uses for a particular spice or herb seasoning that have not been listed here.

Emily