December 13 – Feature Recipes 13 Dec 11

MUSHROOM SAUCED BEEF

  • 1/2 lb. fresh button mushrooms, cleaned and sliced
  • 1 med. onion, sliced
  • 1 can of Cream of Mushroom Soup, undiluted
  • 1/3 c. red wine
  • 2 T. Worcestershire sauce
  • 1 (4 oz.) can of chopped green chilies, drained
  • 1 (2 1/2 lb.) boneless Beef Chuck or Cross Rib Roast, trimmed of fat
  • 3 T. flour

Combine 2/3 of the sliced mushrooms and all of the onion in the crockpot. In a small bowl whisk soup, wine, 1 T. Worcestershire sauce and the chilies. Pour 1/2 of the soup mixture over the mushrooms and onion in the crockpot. Cut the beef horizontally into 2 pieces each about 3/4″ thick. Place the beef on top of the mushroom mixture. Sprinkle the remaining mushrooms on top and pour on the rest of the soup mixture. DO NOT MIX. Cover and cook on Low 8 hrs. Increase the heat to HIGH, mix the flour with the remaining 1 T. of Worcestershire sauce and stir this into the liquids. Cook for another 30 min. to an hour.

 

SHIRLEY’S BREAD PUDDING

  • 2 cups French bread (at least a half loaf) or 3 cups of regular or sourdough bread
  • 4 cups milk
  • 1 cup sugar
  • 1 and 1/2 tablespoon of butter
  • 1/4 teaspoon salt
  • 4 eggs, slightly beaten
  • 1 teaspoon vanilla
  • 1/2 to 1 cup of chopped pecans and/or raisins
  • 1/4 teaspoon nutmeg

Heat over to 350. In large bowl, soak bread in milk for 5 minutes, then add everything else. Bake for 45 minutes if you bake it in a regular cake pan; add 5-10 minutes for a round casserole dish. It’s done when it’s golden brown on top.

 

ANTIQUITY ROSE BREAD PUDDING

  • 2 cups bread cubes
  • 2 eggs
  • 2 1/4 cup milk
  • ½ cup brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 cup raisins
  • 1/2 teaspoon of cream of tartar
  • Nutmeg

Place bread cubes in buttered 9 x 9 inch pan. Combine eggs, milk, brown sugar, salt, cream of tartar and vanilla and sprinkle nutmeg on top. Set pan in 1/2 inch of water and bake 45 minutes at 350 degrees. Serve warm with ice cream or rum butter sauce.

For the Rum Butter Sauce:

  • 3/4 cup brown sugar
  • 1 stick butter
  • 1/4 cup of whipping cream
  • 1 teaspoon of rum extract flavoring

Heat over low heat until melted or blended.

Drizzle sauce over each piece as you serve it. Microwave the pudding until just until warm, and drizzle the sauce over top. Maple flavoring can also be used.