From 
Del.icio.us
Digg
Reddit
Facebook
StumbleUponMom's Portable Beef
Mom's Portable Beef is recommended by reader Lorene S. from Belleville, Ontario. "This tender beef has been a favorite in sandwiches since I was a girl," Lorene says. "Pickling spices add a unique taste."
You Will Need
1 can (14 1/2 ounces) beef broth
1 medium onion, chopped
1/4 cup cider or red wine vinegar
2 tablespoons minced fresh parsley
1 bay leaf
1 tablespoon mixed pickling spices
1/2 teaspoon dried marjoram
1/2 teaspoon dried savory
1/2 teaspoon salt
1/4 teaspoon pepper
1 eye of round roast (about 3 pounds)
12 to 14 sandwich rolls, split
Lettuce, tomato, and onion (optional)
What to Do
In a Dutch oven, combine the first 10 ingredients; add roast. Cover and bake at 325°F for 1 1/2 hours or until meat is tender. Remove the roast and cool completely. Meanwhile, skim fat and strain cooking juices. Thinly slice the beef. Serve on rolls with warmed juices and lettuce, tomato and onion if desired.
Serves: 12-14.
Garden Bean Salad
Garden Bean Salad is a refreshing mixture of beans and colorful garden vegetables. Says field editor Mildred S. of Bay City, Texas, "Since the salad must be refrigerated awhile for the flavors to blend, it's a super make-ahead dish for any gathering."
You Will Need
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) garbanzo beans, rinsed and drained
2 medium carrots, grated
1 small zucchini, diced
5 medium radishes, sliced
2/3 cup olive or vegetable oil
1/3 cup cider or red wine vinegar
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup shredded Swiss cheese
What to Do
In a bowl, combine the first five ingredients. In a small bowl, combine the oil, vinegar, Italian seasoning, salt, garlic powder and onion powder; mix well. Pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 2 hours. Top with cheese. Serve with a slotted spoon.
Serves: 18-20.
Raspberry Lemonade
Raspberry Lemonade is a lovely, lively beverage. With bold, tart flavor, it's a real thirst-quencher. The recipe was shared by Waterloo, Iowa, field editor Dorothy J.
You Will Need
2 cans (12 ounces each) frozen lemonade concentrate, thawed
2 packages (10 ounces each) frozen sweetened raspberries, partially thawed
2 to 4 tablespoons sugar
2 liters club soda, chilled
Ice cubes
What to Do
In a blender, combine lemonade concentrate, raspberries, and sugar. Cover and process until blended. Strain to remove seeds. In a 4 1/2-quart container, combine raspberry mixture, club soda, and ice cubes; mix well. Serve immediately.
Yield: 3 1/2 quarts.
Cream-Filled Cupcakes
Cream-Filled Cupcakes, from field editor Edie D. of Logan, Utah, have a surprise inside. "The light filling tempts kids of all ages," Edie says.
You Will Need
3 cups all-purpose flour
2 cups sugar
1/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup vegetable oil
1 cup water
1 teaspoon vanilla extract
Filling
1/4 cup butter or margarine, softened
1/4 cup shortening
2 cups confectioners' sugar
3 tablespoons milk
1 teaspoon vanilla extract
Pinch salt
Chocolate frosting
What to Do
In a mixing bowl, combine the first five ingredients. Add eggs, milk, oil, water, and vanilla. Beat until smooth, about 2 minutes. Fill paper-lined muffin cups half full. Bake at 375°F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely. In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla, and salt; beat until fluffy, about 5 minutes. Insert a very small tip into a pastry or plastic bag; fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Frost tops with chocolate frosting.
Yield: 3 dozen.
Advertisement 
Your Comments
See all
...