This is a nice meal for Sunday dinner or any day
when everyone can be together.
Country Beef Ragout
Ingredients:
2-3 pound boneless beef chuck roast, cut into cubes
2 tbsp. olive oil
3 onions, each cut in 8-10 pieces
4 cloves garlic, minced
1 (28 oz) can diced Italian style tomatoes, drained
5 tbsp. fresh chopped parsley, divided
2 tsp. fresh thyme, minced or 1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper
1 cup red Burgundy wine
1 cup beef broth
1/2 pound fresh mushrooms, quartered
Hot cooked noodles, drained or rice
Trim the excess fat from beef as you cube. Brown
the cubes in the olive oil in a Dutch oven over high
heat. When browned, add onions and brown lightly.
Add the garlic, then stir in tomatoes, 3 tbsp. fresh
parsley, thyme, salt and pepper. Add wine and beef
broth to just cover; bring to boil.Reduce the heat and
cover. Simmer 1 hour. Add the mushrooms, cover
and simmer 1 to 1 1/2 hours more or until beef is
tender. If desired, simmer, uncovered the last 10
minutes to reduce the liquid. Stir in the remaining
parsley. Serve ragout over hot cooked noodles or
rice. Makes 4 to 6 servings. Note: You can use
double the broth and leave out the wine. I add a little
bit of herb vinegar in this case.
Cabbage Sauté
Ingredients:
1 tablespoon olive oil
1 sweet onion, thinly sliced
2 cups chicken broth
1 cabbage, cored and cut into wedges
1 tablespoon fresh minced, thyme leaves
3 tablespoons butter or margarine
Salt and pepper to season
In a large skillet heat olive oil over medium heat. Add
onion and cook until golden, about 10 to 12 minutes.
In a large pot bring chicken stock to a boil. Add the
sautéed onion, cabbage, thyme, butter, and salt and
pepper to season. Reduce the heat and simmer,
covered, until cabbage is tender, 15 to 20 minutes.
Apple Nut Salad
Ingredients:
2 cups Granny Smith or other tart apples, cubed
1/4 cup lemon juice
1/2 cup dates, halved and pitted
1/4 chopped walnuts or pecans
1/2 vanilla lowfat yogurt
1/2 cup light mayonnaise
1/4 cup orange marmalade
1/2 teaspoon salt
In a large bowl, place the apples and lemon juice to
combine. Add the dates and nuts. In a small bowl whisk
or mix the mayonnaise into the yogurt. Pour over the
apple mixture. Add the marmalade and salt to the apple
mixture and toss until mixed. Chill until ready to serve.
Caramel Cake
Ingredients:
2 sticks butter, softened
3 cups granulated sugar
6 eggs
2 2/3 cups all-purpose flour
1/4 tsp. baking soda
1 tsp. salt
1 8 oz. carton sour cream, light or regular
1 tbsp. vanilla extract
Caramel Frosting:
1/2 stick butter
2 cups light brown sugar
1/2 cup evaporated milk
1/2 tsp vanilla extract
4 cups confectioners' sugar
Preheat oven to 350 degrees. Cream butter and sugar
until fluffy. Add eggs one at a time. Sift flour, baking
soda and salt together. Alternating, add the flour and
sour cream to butter mixture. Add vanilla. Pour into 3
9-inch prepared cake pans. Bake for 25-35 minutes
until they test done. Remove from oven and cool on
racks for 10 minutes, then remove from the pans to
finish cooling. Frosting: melt butter in a small pan, add
brown sugar and milk. Cook 2 minutes over medium
heat stirring constantly. Remove from heat and add
vanilla. Pour over the sugar in a bowl and beat until
smooth. Cool slightly and frost.
This is a nice meal for Sunday dinner or any day
when everyone can be together.
Country Beef Ragout
Ingredients:
2-3 pound boneless beef chuck roast, cut into cubes
2 tbsp. olive oil
3 onions, each cut in 8-10 pieces
4 cloves garlic, minced
1 (28 oz) can diced Italian style tomatoes, drained
5 tbsp. fresh chopped parsley, divided
2 tsp. fresh thyme, minced or 1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper
1 cup red Burgundy wine
1 cup beef broth
1/2 pound fresh mushrooms, quartered
Hot cooked noodles, drained or rice
Trim the excess fat from beef as you cube. Brown
the cubes in the olive oil in a Dutch oven over high
heat. When browned, add onions and brown lightly.
Add the garlic, then stir in tomatoes, 3 tbsp. fresh
parsley, thyme, salt and pepper. Add wine and beef
broth to just cover; bring to boil.Reduce the heat and
cover. Simmer 1 hour. Add the mushrooms, cover
and simmer 1 to 1 1/2 hours more or until beef is
tender. If desired, simmer, uncovered the last 10
minutes to reduce the liquid. Stir in the remaining
parsley. Serve ragout over hot cooked noodles or
rice. Makes 4 to 6 servings. Note: You can use
double the broth and leave out the wine. I add a little
bit of herb vinegar in this case.
Cabbage Sauté
Ingredients:
1 tablespoon olive oil
1 sweet onion, thinly sliced
2 cups chicken broth
1 cabbage, cored and cut into wedges
1 tablespoon fresh minced, thyme leaves
3 tablespoons butter or margarine
Salt and pepper to season
In a large skillet heat olive oil over medium heat. Add
onion and cook until golden, about 10 to 12 minutes.
In a large pot bring chicken stock to a boil. Add the
sautéed onion, cabbage, thyme, butter, and salt and
pepper to season. Reduce the heat and simmer,
covered, until cabbage is tender, 15 to 20 minutes.
Apple Nut Salad
Ingredients:
2 cups Granny Smith or other tart apples, cubed
1/4 cup lemon juice
1/2 cup dates, halved and pitted
1/4 chopped walnuts or pecans
1/2 vanilla lowfat yogurt
1/2 cup light mayonnaise
1/4 cup orange marmalade
1/2 teaspoon salt
In a large bowl, place the apples and lemon juice to
combine. Add the dates and nuts. In a small bowl whisk
or mix the mayonnaise into the yogurt. Pour over the
apple mixture. Add the marmalade and salt to the apple
mixture and toss until mixed. Chill until ready to serve.
Caramel Cake
Ingredients:
2 sticks butter, softened
3 cups granulated sugar
6 eggs
2 2/3 cups all-purpose flour
1/4 tsp. baking soda
1 tsp. salt
1 8 oz. carton sour cream, light or regular
1 tbsp. vanilla extract
Caramel Frosting:
1/2 stick butter
2 cups light brown sugar
1/2 cup evaporated milk
1/2 tsp vanilla extract
4 cups confectioners' sugar
Preheat oven to 350 degrees. Cream butter and sugar
until fluffy. Add eggs one at a time. Sift flour, baking
soda and salt together. Alternating, add the flour and
sour cream to butter mixture. Add vanilla. Pour into 3
9-inch prepared cake pans. Bake for 25-35 minutes
until they test done. Remove from oven and cool on
racks for 10 minutes, then remove from the pans to
finish cooling. Frosting: melt butter in a small pan, add
brown sugar and milk. Cook 2 minutes over medium
heat stirring constantly. Remove from heat and add
vanilla. Pour over the sugar in a bowl and beat until
smooth. Cool slightly and frost.
Sugar Syl says:
Good friends are like stars ...
you don't always see them, but you know they're always there.
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