A good stick-to-the-ribs kind of meal is what I offer this week:
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Entree
Barbecued Pot Roast
(this is done completely on top of the stove, but can also be done in a crock
pot... turns out just as well!)
2 tablespoons salad oil
1 beef chuck roast, cut 2 inches thick (about 4 lbs.)
2 medium onions, sliced
1/2 teaspoon garlic powder
1 - 8 oz. can tomato sauce
1 - 6 oz. can tomato paste
2/3 cup packed light brown sugar
1/2 cup cider vinegar
1 tablespoon salt
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard (found in the spice section of grocery store)
1/4 teaspoon pepper
2 bay leaves
About 4 hours prior to serving:
In a large pot over medium-high heat,
in hot salad oil, brown the roast on both sides. Remove meat to a platter.
In same pot over medium heat, in the
drippings, saut� onions with the garlic powder until onions are soft and translucent.
Spoon the drippings from the pot.
Stir in the tomato sauce and
remaining ingredients, then return meat to the pot. Over high heat, heat to boiling.
Reduce heat to low; cover and simmer for approximately 3 hours or until meat is
fork-tender, turning the meat once during cooking.
When done, skim fat from the pot,
discard the bay leaves and spoon the sauce over the meat to serve.
Side Dishes
Mashed Potato Casserole
9 large potatoes
6 oz. cream cheese
2 teaspoons onion salt
1 cup sour cream
1/4 teaspoon pepper
2 tablespoons butter
paprika
Peel potatoes and cut into chunks.
Boil in water until soft enough to mash.
Remove from stove and drain. Return potatoes to pot.
Mash the potatoes until smooth, then
add remaining ingredients except the paprika, and beat until light and fluffy.
Spray a casserole dish with cooking
spray, then turn mashed potato mixture into the casserole. Dot the top with butter.
Sprinkle a little paprika over top of casserole.
Bake at 350 degrees for 30 minutes.
Italian-style Green
Beans
1 -10 oz. package frozen green beans
1 - 14 oz. can whole peeled tomatoes, drained and chopped
1/4 cup chopped onion
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon pepper
Combine all the ingredients in a pan
and heat to boiling. Then reduce heat. Cover and simmer for 8-10 minutes, or
until the beans are done to your liking.
Dessert
Mocha Cheesecake
For the crust:
1-1/2 cups chocolate wafers, finely
crushed
1/3 cup butter
1/2 tablespoon granulated sugar
For the filling:
2 oz. sweet chocolate (can use
squares of sweet baking chocolate)
16 oz. cream cheese
4 eggs
3/4 cup sugar
2-3 tablespoons instant coffee
Dash of salt
If you wish to garnish, suggestions are:
chocolate cookies, mint leaves, raspberries, or chocolate leaves
Combine wafer crumbs, butter and
sugar. Butter sides and bottom of an 8 inch springform pan.
Press crumb mixture evenly onto
bottom of pan.
Melt chocolate over hot, but not
boiling water. Stir until smooth.
Beat cream cheese until soft and
smooth.
Add eggs, one at a time to cream
cheese. Gradually add sugar, mixing until well blended.
Add melted chocolate, instant coffee
and salt. Stir until blended.
Turn mixture into prepared pan.
Bake cake at 350 degrees for about 40
minutes or until cake center is almost set. It will firm when chilled.
Let cheesecake cool on countertop for
about 45 minutes. Cover and chill for at least 4 hours or overnight.
Remove sides of the pan.
Garnish however you wish, and serve!
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