2/29/2012 featured recipes 29 Feb 12

- from allrecipes dot com

  • 1/2 cup all-purpose flour
  • Ground black pepper to taste
  • 3 1/2 pounds rump roast
  • 1/4 cup butter
  • 1/2 (1 ounce) envelope dry onion soup mix
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup dry vermouth – that’s the one that’s new to me!

Preheat oven to 325 degrees F (165 degrees C)

In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess. In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid. In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast. Cover and bake in preheated oven for 3 hours or until desired doneness.

- from allrecipes dot com

  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 pounds boneless beef rump or chuck roast
  • 2 tablespoons cooking oil
  • 1 1/2 cups beef broth
  • 1/2 cup chutney
  • 1/2 cup raisins
  • 1/2 cup chopped onion
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger

Combine flour, salt and pepper; rub over entire roast. In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast. Cover and bake at 325 degrees F for 3 hours or until meat is tender. Thicken gravy if desired.

- from delish.com

  • 18 1/4 ounce(s) yellow cake mix
  • 3 large eggs
  • 1 cup sour cream
  • 1/4 cup vegetable oil
  • 1 stick unsalted butter
  • 2/3 cup firmly packed brown sugar
  • 3 cans (8 oz. each) pineapple rings, drained
  • 7 maraschino cherries, halved
  • 1 cup sweetened flaked coconut, optional

Preheat oven to 350ºF. Beat cake mix, eggs, sour cream, 1/4 cup water and oil in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape sides of bowl. Turn up speed to medium and beat another 2 minutes.

Put 4 Tbsp. (or a half stick) butter in each of two 9-inch round cake pans and leave them in the oven just long enough to melt the butter. Remove from oven and sprinkle each pan with 1/3 cup of the brown sugar. Top evenly with pineapple rings and put cherries in the center of each ring; sprinkle with coconut, if desired. Pour half of the prepared batter into each pan.

Bake 35 minutes, or until toothpick inserted in center comes out clean. Run knife around sides of pans immediately and invert cakes onto serving plates. Cool slightly before serving.