Wednesday, June 14, 2017

Slow Cooker Shredded Italian Beef

from Mom:  "When Sharon Johnson came to visit a few weeks ago, she mentioned a shredded beef dish that was served at a funeral she had gone to.  I looked and looked for one and could not find one without a tomato sauce base, like BBQ.  Then I did a search for "shredded beef + Italian Salad dressing."  It showed up as "Shredded Italian Beef."  I called her and told her what was in it and she said it sounded just like the one she had tasted.  We tried it tonight, June 14, 2017, and it was really delicious.  She said the people had also added sour cream to it, but we just used provolone cheese as we didn't have sour cream."

3 cups beef broth (I used water and low sodium “better than bouillon”-- 3 teaspoons)
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt (I used thin sliced onions instead of the onion salt)
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 oz) package dry Italian-style salad dressing mix
1 (2 ½ to 3 pound) boneless chuck roast or boneless cross rib roast
Provolone cheese (or you could use sour cream or other cheeses)
Dinner rolls (I like the whole wheat dinner rolls at Winco)

     Combine broth and seasonings and dressing mix in a saucepan. Stir well, and bring to a boil. 
Place roast in slow cooker, pour salad dressing mixture over the meat.  Cover and cook on LOW for 10 to 12 hours, or on High for 4-5 hours (until the meat is really tender and falls apart).
     When very tender, remove the bay leaf.  Remove from the slow cooker and shred meat with a fork and place back into the broth.  Serve on buns.
TIP:  I prepare this the day before I want it.  I cook and shred and beef and place into a bowl and cover and put in the refrigerator.  I pour the broth into a bowl and cover and refrigerate.  The next day, I remove the fat from the broth.  Place the broth in a 2 to 3 quart saucepan.  Heat to boiling.  Make a “slurry” of a few tablespoons of cornstarch and cold water, and gradually add to the broth until it is slightly thickened.  Add the shredded beef into the broth and simmer on low for an hour to blend all the flavors.
     To serve:  Cut the dinner rolls in half, place them on a broiler pan.  Place the shredded beef on one half and place slice of cheese on the top.  Place under the broiler until the cheese is melted and the other half of the bun is browned.  Serve with a tossed salad or coleslaw.


This is delicious!

Tuesday, April 18, 2017

Pineapple Upside-Down Cake

I haven't made this in years but it was definitely time for a comeback! It's from my Betty Crocker's Cookbook, New and Revised Edition (1982).

1/4 cup butter
1/2 cup packed brown sugar
1 can (8 1/4 ounces) sliced pineapple, drained
7 maraschino cherries, if desired
6 pecan halves, if desired
Dinette Cake Batter (see recipe below)

Heat oven to 350 degrees.  Heat butter in round layer pan or square pan (9") in oven until the butter is melted.  Sprinkle brown sugar over the butter.  Fill the bottom of the pan with pineapple slices in any decorative way you want.  Place cherries in center of pineapple slices; arrange pecans around the pineapple.

Prepare Dinette Cake Batter and pour over fruit in pan.

Bake until wooden pick inserted in center comes out clean, about 45 minutes.  Invert onto heatproof plate.  Let pan remain a few minutes.  Lift pan.  Your pineapple cake is now upside-down and a thing of beauty!  Serve cake warm.  Makes 9 servings.

Dinette Cake Batter

1 1/4 cups all-purpose flour or 1 1/2 cups cake flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup shortening
1 egg
1 teaspoon vanilla

Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, for 30 seconds.  Beat on high speed, scraping bowl occasionally as needed, for 3 minutes.

Thursday, January 5, 2017

Creamy White Chili

I found this recipe on www.tasteofhome.com.  It was simple to make and really tasty! It really hit the spot on a cold wintry day.

1 lb. boneless skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon canola oil (I used olive oil)
2 cans (15-1/2 ounce each) great northern beans, rinsed and drained
1 can (14-1/2 ounce) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream
1/2 cup heavy whipping cream

Optional Toppings:
Tortilla chips
Corn tortillas, torn up
Grated cheese
Green onions, chopped
Jalapeno pepper, sliced and seeded

In a large saucepan or dutch oven, saute the chicken, onion and garlic powder in oil until chicken is no longer pink.  Add the beans, broth, chilies and seasonings.  Bring to a boil.  Reduce heat and simmer, uncovered, for 30 minutes.

Remove from the heat; stir in sour cream and heavy cream.  Spoon into bowls.  If desired, top with any of the optional toppings.

YIELD: 7 servings