Robyn's Recipes

Meal of the Week

So, you're planning to spend the weekend outside in
the yard raking up the leaves, right?  Sure!  Just
think of the great exercise you're getting!!
Yep, you're burning those calories, working those arms...
Breathe deeply.... "ahhhhh"...
Smell that cool, crisp, fresh autumn air....
There's nothing in the world like it, is there?
You're taking in all the colors of the foliage around you,
Feeling really great, huh?
Just feeeeel the muscles in your arms getting that workout!
How about your legs??  Every time you bend down to bag
that pile of leaves, you can feel the tension in the muscles
in the back of your legs.  Who needs Richard Simmons, huh?
Who needs Jack LaLane?  Forget your thighmaster...
You can do this kind of exercise in your own backyard....
But, uh..... what was that twinge you just felt in your back?
Did I just hear your knees creaking?
Is that perspiration I see on your forehead?
And, what's that noise??  Ohhh!!!  It's just you... breathing heavily
from all the exertion.
Hey... looks like you're walking a little bent-over, there.
I think I can even hear your heart pounding!
And...!!  You're so hungry that you're probably thinking
you'll keel over from lack of nourishment.
What are you going to cook?  Do you even FEEL like cooking??
The family is lined up on the sidewalk asking "what's for dinner?"
"OK", you say... "I'll get a shower and we can go out for a bite to eat"...
Problem is, you don't really feel like you can even make it
through a shower.  And if you can manage to crawl your way
to the bathtub for a nice, hot bath, the minute you emerge
from that relaxing, warm tubby-time you just took, all you can
think of is making your way to the bed for a nap, right??
Well!!  Robyn to the rescue!
Before you get started with your outdoor work, throw this
simple but excellent meal together.  Preparation is
just minutes (other than the time it takes to marinate).  You can
cook it in the oven while you're working,
and it'll be finished by the time you finish your bath.
Dinner is served!!!

Entree

Beef Italian

(You can begin marinating this in the morning.  If you cover
with a lid, you should only have to turn the roast once during
the refrigerating time.)

3-1/2 - 4 lbs. roast beef
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
2 cups Italian Salad Dressing (low fat will work well)

Season the roast with salt, pepper and oregano.  Pour the Italian dressing
over meat.  Refrigerate for 4 hours.  Baste occasionally.
Remove roast from refrigerator and then bake, covered at 325°
for 3-1/2 hours.  Roast will become very moist and tender.

Side Dishes

Baked Sweet Potatoes

4-6 whole sweet potatoes
Butter
Brown Sugar

Wrap sweet potatoes with aluminum foil and bake at
350° for 1-1/2 hours.
When done, unwrap, and cut each sweet potato
in half.  Top with plenty of butter.
Place a bowl of brown sugar with a spoon on the table and allow
each person to sprinkle a little over their own potatoes.

Makes 4-6 servings.

Snow Peas

1 lb. fresh snow pea pods, rinsed and cleaned

Lightly steam fresh pea pods until crisp tender.
Serve hot on the side.

Dessert

Peach Custard Cake

1-1/2 cups flour
1/2 teaspoon salt
1/2 cup sugar
1 cup evaporated milk
1/2 cup butter or margarine
1 (1-lb. 14 oz.) can peaches
1/2 teaspoon cinnamon
1 egg, slightly beaten

Pre-heat oven at 375°.
Place flour, butter and salt into large bowl.
Mix with a pastry blender or 2 knives until mixture
looks like coarse meal.
Using the back of a spoon, press mixture
firmly onto bottom and halfway up sides of
a buttered or sprayed 8-inch square baking pan.
Drain peaches, saving 1/2 cup of the syrup.
Arrange peaches on crust in pan.
Sprinkle with a mixture of sugar and cinnamon.
Bake for 20 minutes.
Mix reserved syrup, evaporated milk, and egg.
Pour over peaches.  Bake for 30 minutes more,
or until custard is firm except in the center.
(Center will become firm upon standing.)
Serve warm or cold.

Makes 8-9 servings.