Main Meals
Approximately 3 lb. roast
1 large onion, sliced
1 large bag of carrots, sliced
6 large potatoes, quartered
Now this is where it gets tricky...lol... I use a roasting bag with all the seasonings in it. To this I add minced garlic (to taste) salt & pepper.
1 - 15oz. can of tomato sauce.
Mix with the seasonings from the roasting bag along with the water that the bag calls for. To this I usually add 2 cups more of water.
Use baking directions on the roasting bag.
Don't forget to put 3 slits in the bag before putting it in the oven.
Be very careful when opening this bag. It is full of steam.
Place Roast in the center of a platter with the vegetables all around it.
Pour the juice over the top.
Serve
1 6 oz. can of tomato juice
1/2 cup uncooked quick oats
1 large egg
1 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/2 teaspoon dried sage
1/8 teaspoon pepper
Combine all ingredients in a medium bowl
When well combined, shape into loaf and place in an 8X4 loaf dish
Cover with waxpaper....Microwave at High for 13 to 18 minutes, or until meatloaf is firm
Let meatloaf stand covered for 5 minutes before serving
Serves 4 to 6 people
1 - 2 packages of fresh carrots, peeled and cut into chunks
1 small head cabbage, quartered
2 small wax turnips, peeled and cut into large chunks
6 - 8 medium potatoes, peeled and cut quartered
For those of you who do not have a pressure cooker this can be cooked in a large pot on top of the stove.
Cooking time in pressure cooker is approximately 20 minutes after the pressure has come up.
Directions for cooking in pressure cooker or pot are the same, only the cooking times change.
Place meat in pot and cover with water. Cover pot and boil.
Let cook til meat starts to break apart
Remove meat from pot.
Place all the vegetables in the juice in the pot. Cover and boil until completely cooked.
This is also great as leftovers. Can be re-heated and served.
2 tablespoons all- purpose flour
2 teaspoons vegetable oil
2 large yellow onions, thinly sliced (about 3 cups)
2 cups mushrooms (optional)
2 cloves garlic, minced
2 teaspoons tomato paste
2 cups beef broth
4 cups sliced carrots
2 medium russet potatoes, thinly sliced (about 2 cups)
1 cup 1 - inch green bean pieces
1 tablespoon cornstarch
1 tablespoon cold water
½ cup chopped fresh parsley
1. Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef, sauté until browned. Place on a plate.
2. Add onions and mushrooms to pot; sauté for 6 minutes. Add garlic stirring for 1 minute. Pour off fat. Return beef to pot; stir in tomato paste then broth. Add enough water to just cover; bring to a boil. Reduce heat to low; simmer until beef in tender….about 1 ¼ hours. Skim off any foam.
3. Add carrots, potatoes and green beans. Cover partially simmer for 15 minutes.
4. In a small bowl, mix cornstarch and cold water’ stir into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.
4 chicken cutlets ¼ inch thick
2 tablespoons all-purpose flour
½ teaspoon black pepper
1 tablespoon unsalted butter or margarine
½ cup chicken broth
¼ cup dry white wine
¼ teaspoon dried oregano
Chopped fresh parsley and fresh oregano sprigs for garnish
1. Cut each cheese slice in half; place 1 half on top of each cutlet. Starting with a short end, tightly roll up cutlets, jelly-roll style. Tie securely with string.
2. On wax paper, combine flour and pepper. Mix well. Add cutlets; toss gently to coat.
3. In a large non-stick skillet, melt butter over medium heat. Add cutlets; cook, turning frequently, until golden, about 3 minutes.
4. Add broth, wine and dried oregano to skillet. Increase heat; bring to a boil. Reduce heat to medium-low; simmer until sauce is slightly thickened, about 10 to 12 minutes. Place on a serving plate; remove string. Garnish with parsley and oregano sprigs.
More Recipes To ComePlease Check Back
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