Robyn's Recipes
Meal of the Week

Cooking can be not only fun, but it can
also be as easy as child's play.  The weather
is nice and you want to spend it outdoors,
 working in the garden or doing something fun
 instead of spending it all in the kitchen.  This
 week I'm concentrating on cooking
 with "ease"--- a menu that won't take
 forever to  put together and cook.
Get out there and enjoy your day!!

Breakfast

These blintzes are really fairly easy to
prepare and don't take too much time.
They can be eaten for breakfast with a good,
hot cup of tea, or they could be made as a
dessert or snack.  They're not too high in
fat content, either.

Cheese Blintzes

2/3 cup skim milk
1/3 cup flour
1 egg OR 1/4 cup egg substitute
1/2 teaspoon baking powder
2 tablespoons honey
1 tablespoon grated orange rind (optional)
1/4 teaspoon ground cinnamon
1-1/2 cups nonfat sour cream (or regular)
1 teaspoon oil
2 cups blueberries
1 cup applesauce

In a blender, process the milk, flour, egg and
baking powder until smooth, scraping down the
 sides of the container as needed.
Spray a nonstick frying pan with cooking spray.
Place the pan over medium-high heat.  Pour in
about 3 tablespoons of the batter and swirl it
around to coat the bottom of the pan.

Cook the blintz for about 1 minute, or until the top
is dry and the bottom is lightly browned.  Flip the
blintz out onto a rack or tea towel by turning
the pan upside down.  Continue making blintzes
with the remaining batter.

In a small bowl, mix the honey, orange rind,
cinnamon and 1 cup sour cream.

To fill:

Lay each blintz on a counter.  Spoon 1 rounded 
tablespoon of the filling onto the middle.
Fold the bottom of the blintz over the filling.
Then fold in the sides.  Finish by rolling the whole
thing up into a little pouch.

Coat a large nonstick frying pan with cooking spray.
Heat over medium heat.  Add the oil and sauté
the blintzes for a few minutes on each side to
lightly brown.
Mix together the blueberries, applesauce and the
remaining 1/2 cup sour cream.
Top each blintz with a little of the mixture and serve.

Dinner

Entree

Make this in your crock pot.  Start it early in
the morning, let it cook for 10-12 hours while
you're away.  It can be made in the oven or on
top of the stove, too, if you're going to be home to
 check on it periodically.  Directions follow for each.

Garlic-Herb Pot Roast

4 lb. beef roast, your favorite cut
1-2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dried marjoram leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano
4 cloves crushed garlic (or 1/2 teaspoon garlic powder)
1 10-1/2 oz. can beef broth
8 small potatoes, cut in half
1 small bag raw baby carrots
2 onions, peeled and quartered
Pot Roast Gravy (recipe follows)

Place roast in crock pot.  Add the can of beef broth.
Sprinkle with salt and pepper.
Sprinkle with remaining spices.
Add all vegetables to pot and cook on low setting
for 10 hours or until done.

**To make in the oven or on top of the stove, place
roast in a Dutch oven, and prepare everything exactly
the same way.  Allow to cook in oven at 350 degrees
for 3-1/2 hours or until done.  If cooking on top of stove,
allow to simmer on low heat for 3-1/2 hours, or until
done to your liking.

*********

Prepare the Pot Roast Gravy:

Water
1/2 cup cold water
1/4 cup flour

Skim excess fat from broth in pot.  Add enough
water to broth to measure 2 cups.
Shake 1/2 cup cold water and the flour in a
tightly covered container.  Gradually stir it into
the broth.  Heat to boiling, stirring constantly.
Boil and stir for approximately one minute.
Serve with the roast.

Dessert

Melon Mousse

This dessert is very light, very easy to prepare,
and extremely low in fat and calories.  It's very big
 in taste and dessert-time satisfaction.
 What more could anyone ask for?

2 cups cubed honeydew melon or cantaloupe
2 tablespoons melon liqueur OR orange liqueur OR
frozen orange juice concentrate
1/4 cup water
1 envelope unflavored gelatin
1/3 cup Cool Whip

In a blender or food processor, combine the
cubed melon and liqueur or orange juice concentrate.
Cover and blend or process until smooth.
Set aside.

In a 1-cup glass measure, stir together the water
and the gelatin.  Let stand for 5 minutes.

In a small saucepan, add water to the depth of
one inch.  place the measuring cup containing
the gelatin mixture in the water.  Cook over medium
heat, stirring gelatin mixture constantly, until the
gelatin dissolves.  Then remove measuring cup
from water.

In a medium mixing bowl, combine pureed melon
and gelatin mixture.  Chill until partially set (about
the consistency of unbeaten egg whites), stirring
several times.  Fold in the Cool Whip.
Pour into four 1/2 cup dessert bowls.
Chill about 2 hours or until firm.

To serve, place a saucer upside down on top
of each bowl, and invert -- upside down until
the dessert slips onto the plate
Garnish with a little Cool Whip and a strawberry.
(or simply leave them in the dessert bowls to serve just
as they are!)