The Daily Rush

Life is hard. Make cooking easy.

Archive for May, 2008

Side Dishes for a Festive Table

May 08, 2008 By: Brook Category: Kitchen Basics No Comments →

Be inventive with your side dishes. Try a new way to serve potatoes (such as our potato puff) with that favorite roast. Add a new twist to your vegetable dish (using often-over-looked parsnips). Add a make-ahead gelatin mold (combining two wonderful canned fruits plus some healthy cottage cheese). Today we offer these three side dishes to grace your table along with that “Spring Roast of Lamb.”

Potato Puff

May 08, 2008 By: Brook Category: Meatless, Potatoes, Recipe Categories:, Side Dishes No Comments →

6 servings

When you want something easy yet elegant, this potato dish uses the convenience of instant potatoes.

3 eggs, separated
2 cups instant mashed potatoes, prepared according to box directions and still warm
1/2 cup sour cream
1 teaspoon dried parsley
1/2 teaspoon season-salt
1/4 teaspoon white pepper

For garnish:
Chopped fresh chives at serving time

Beat egg whites until stiff but still moist; set aside. Beat egg yolks until smooth; set aside. Prepare instant mashed potatoes; set aside. Now fold the beaten yolks into the potatoes; next the sour cream and seasonings till blended; and lastly, gently fold in the egg whites to lighten the mixture. Transfer mixture to a buttered 2 -quart casserole or soufflé dish. Bake in 350º oven for 45 minutes. Garnish with a sprinkling of chopped fresh chives and serve as a nice alternative to traditional mashed potatoes.

Beef it Up

May 03, 2008 By: brooknoel Category: Kitchen Basics 1 Comment →

To thicken stews and casseroles try adding a few tablespoons of breadcrumbs.

Easy-Style Homemade Pot Roast of Beef

May 03, 2008 By: brooknoel Category: Beef, Dinners, Slow Cooker Recipes No Comments →

6 to 8 servings

2 to 3 pounds round steak, trimmed of fat and cut into cubes
3 to 4 tablespoons brown sugar
2 teaspoons salt
3 tablespoons Worcestershire sauce
1 tablespoon vinegar
¼ teaspoon each: dill, chives, parsley, sweet basil, dry mustard
1 cup water
1 tablespoon grape jelly
2 tablespoons cornstarch, dissolved in ½ cup water

Place cubed meat in slow-cooker crockery pot. Mix the rest of ingredients
together, stirring well and pour over meat. Stir again well to coat all. Cover with
lid and cook on low setting for 5 to 7 hours, or until meat is very tender. Serve
the meat and sauce on rolls. (Can shred the meat if desired.)

RUSH HOUR TIP… using dark brown sugar in your recipes adds depth and a nice caramelizing flavor to sauces and glazes.

Flavoring Soups and Stews

May 03, 2008 By: brooknoel Category: Kitchen Basics No Comments →

When cooking a soup or stew, replace water with wine, tea, broth or beer. Not only will experimenting with these liquids add a delicious flavor, they will also help tenderize meat.