The first pretzel was purportedly made in 600 A.D. by a monk in Northern Italy. During the Lenten season he was unable to use any milk, fat or eggs. When the monk used flour, water and salt, he came up with “pretzel” dough. He formed the dough into the shape of two arms crossed in prayer. Originally, he named it “pretiola” which is Latin for “Little gift.”
In the United States, a pound of potato chips costs two hundred times more than a pound of potatoes.
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.”
6 servings
When you want something easy yet elegant, this potato dish uses the convenience of instant potatoes.
INGREDIENTS
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
DIRECTIONS
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.
To thicken stews and casseroles try adding a few tablespoons of breadcrumbs.
6 to 8 servings
INGREDIENTS
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.
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.
Slice and dice a mixture of potatoes and vegetables, add a dab of butter and fold into a tightly-sealed aluminum foil packet. Place packets in with roasts during the last hour of cooking. Experiment with adding different herbs, salt and pepper for seasoning.
Beef…. its whats for dinner… click here
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Thanks to the National Beef Council that is an easy question to answer. Log on to this web site and you’ll find a free downloadable cookbook and many recipes and resources. My favorite feature? The downloadable wallet card that lists 19 cuts of beef and their nutritional information.
View the card by clicking here.
3/4 pound ground round
3/4 cup chopped green bell pepper
3/4 cup chopped celery
1/2 cup chopped onion
1 tablespoon minced garlic
3/4 cup water
3/4 cup ketchup
1 tablespoon brown sugar
1/2 teaspoon paprika
2 teaspoons Worcestershire sauce
1 teaspoon Dijon-style mustard
1/4 teaspoon hot pepper sauce
1 cup fresh mushrooms, chopped
4 hamburger buns, toasted (I like to use whole wheat)Heat a large nonstick skillet over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add bell pepper, celery, onion, and garlic; cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in water and next 7 ingredients (through mushrooms); bring to a boil. Reduce heat, and simmer 25 minutes or until mixture begins to thicken, stirring occasionally. Split buns and toast. Spoon 2/3 cup meat mixture onto bottom half of each bun; cover with top half of bun.