Tuesday, March 22, 2011
- Cameron put the raw corned beef in a pot of cold water and then stuck it on the stove.
- When the water got to boiling, Cameron took the roast out and put it in a pan and covered it 1/2 way with the water/juice it was just boiling in, and then placed it in the oven (at 325) for 1 1/2 - 2 hours.
1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions
MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.
BAKE at 350°F for 30 min. or until hot.
STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.
Wednesday, March 16, 2011
What you need:
Saturday, March 12, 2011
1 bag of cooked pork meat(see Pork Roast post)
buns or bread
Mayo, cheese, or anything else you want to dress this up with.
What to do:
I get my pork out of the freezer and thaw it in the microwave. Once it's thawed enough, I use a couple of forks and shred the meat pulled pork style. If you don't care if it's shredded, you could thaw your meat just enough to get it out of the bag and continue from here, letting it thaw during the rest of the cooking process. Put your meat into a saucepan or even a crockpot if you've planned that far ahead, and dump your favorite BBQ sauce over it. Stir it all up and heat it up good. Slap it on a bun and viola!, you have dinner.
Wednesday, March 9, 2011
What you need:
1 pork roast, I used a loin roast, but you can use whatever you want. I used to go for picnic roasts, but decided that I didn't want to pay for that much fat and bone, even if they are cheaper per pound.
1 pkg onion soup mix
What to do:
Place a sheet of tin foil big enough to wrap around your roast in a large baking pan (I used a 9x13 cake pan). Place your roast on the foil in the pan and rub the onion soup mix all over the outside of your roast.
Wrap your roast tightly in the tinfoil, using another piece if you feel like you need it. Put the roast in your oven (which should be preheated to 325) and bake for 20 minutes per pound, or until a thermometer stuck in the middle reads 155 degrees (If you use a thermometer, be sure it isn't touching any bones in your roast).
At this point, if you're going to eat this as a roast, then take the meat drippings from the bottom of your pan and make a gravy and enjoy your yummy meal.
Like I said, I almost never gobble mine up at this point. Instead, I wait for it to cool down enough for me to handle the meat, then chop it up into smallish pieces. I divide these into roughly 1 pound piles and put them in ziplock sandwich baggies. I also divide all the pan drippings between the bags.
Why do this? I freeze these bags of meat and then I have really yummy already cooked meat for use in a bunch of different meals. All I have to do is pull a bag out of the freezer and add it to whatever I decided to make that night. It's quick and easy and it's cheaper than ground beef and gives us a little variety. My next couple of posts will be some of the different meals I make with my pork meat.
Wednesday, March 2, 2011
10 oz. frozen peas and carrots (I use frozen peas and then just chop up a fresh carrot or two)
1/3 cup butter or margarine
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
Pastry for a two-crust pie
What to Do:
Rinse frozed veggies in cold water to separate; drain.
In saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and veggies; remove from heat.
Heat oven to 425 degrees.
Make pastry. Roll two-thirds of the pastry dough into 13 inch square. Ease into ungreased 9 inch square pan. Pour chicken mixture into pastry-lined pan.
Roll remaining pastry into 11 inch square. Place square over chicken mixtrue. Turn edges of pastry under and pinch to seal. Use a sharp knife to cut vents in the top of the crust.
Bake about 35 minutes or until golden brown.