**A Simple Wrap**(Susie)
Buy a package of the spinach flavor (green) sandwich wraps:
1 tub of cream cheese (plain)
1 cup of feta cheese
½ cup dried cranberries
½ cup green onion diced
Method:
-Mix the feta, cream cheese and green onion in a dish
-Spread on a wrap,
-Sprinkle with a few dried cranberries.
-Roll the wrap up into a thin roll (sushi size)
-Wrap in saran wrap and place in the fridge to set for a couple hours or over night.
-Slice into about half inch slices and enjoy!
Makes about 3 wraps – so double it up if you want to, most packages of wraps have 6 in them I think. ( you have to trim the ends off the wraps as well when you cut them so you lose a few inches off the end)
**Appetizer**(Sharon)
Spread pieces of bread or slices of roll, baguette, French bread etc. with cheese whiz
Place small pieces of bacon, pre-cooked a bit to reduce fat or use bacon bits on top of cheese whiz.
Top with summer savory.
Place on a cookie tray in oven.
Cook at 375°F till hot and toasted on bottom.
Very good and fast.
**Joe’s Ginger Salmon** ( delicious)
Fry 4 salmon pieces. (Keep warm)
While they are cooking, add all the following to a fry pan
Fry ¼ cup of diced onion- (I always put more)
Add 2 Tbsp brown sugar
3 Tbsp soy sauce
2 Tbsp white dry wine or water
2 Tbsp lemon juice
1 tsp minced garlic, add more if you like
1 tsp grated ginger root or about ¼ tsp powder.
-Cook one minute to thicken glaze.
-Return salmon and cook till heated.
I have frozen this and it is great. You can freeze sauce or freeze salmon in sauce. Great for a quick meal. Enjoy!
**Old-Fashioned Pot Roast in Coffee Gravy**
(By far one of my favorite recipes of all time...Brianm)
Ingredients:
½ cup flour
½ tsp salt
½ tsp freshly ground black pepper
4 lbs Beef chuck roast, trimmed off excess fat
¼ cup vegetable oil
1 large onion, coarsely chopped
4 bay leaves
1 tsp dried thyme
2 cups water
2 cups freshly brewed coffee
1 tbsp instant flour
2 tbsp butter, chilled
¼ cup whiskey (optional)
Salt and freshly ground pepper, to taste
Directions:
~Preheat oven to 325°F.
-On a large plate or platter, stir together flour, salt and pepper.
-Dust the roast with the seasoned flour, discarding any excess.
-Heat the oil in a large, heavy oven-proof skillet over medium heat until hot.
-Add the roast and brown on all sides, about 5 minutes a side.
-Remove the roast from the skillet and set aside.
-Add onions to the drippings in the skillet and saute over medium heat until they are softened.
-Return the roast to the skillet;
-Add bay leaves, thyme, water and coffee.
-Bring to a simmer, stirring and turning to combine the seasonings with the roast.
-Cover and place the skillet in the oven.
~Bake for 3 to 3½ hours or until fork tender.(I added about half the whiskey after 2 hrs in the oven...the rest I added to the gravy....Brianm)
-Remove the roast from the skillet, discard any bones or gristle and set aside, loosely covered with aluminum foil.
~To prepare the gravy:
-Place the skillet over medium heat
-Skim off any excess fat
-Add water, if necessary, to equal about 2½ cups liquid.
-Sprinkle the instant flour over the gravy in the skillet
-Cook about 5 minutes, stirring until smooth and thickened.
-Stir in the butter and whiskey, if desired
-Season with salt and pepper.
-Return the roast to the skillet to warm in the gravy, then serve.
**OLD-FASHIONED BEEF POT ROAST**
Here it is....The ultimate Pot Roast recipe. Everybody has one and it is always the best. It has been handed down from each generation, sometimes being altered slightly with each new cook. Well, here is my recipe. I got it from my mother, who got it from her mother.....etc. And I have made some alterations in the variations shown below. But, if I want the real thing, the 'Old-Fashioned' version, I make it exactly as it was handed down to me (with the exception of substituting olive oil for the shortening or lard my mother used) because, after all, it is the best....Teri's Kitchen.
INGREDIENTS:
1 boneless beef chuck roast (approximately 3 pounds)
2 tbsp olive oil
Salt and pepper to taste
6 small potatoes (optional-see variations)
6 small onions
6 medium carrots
1½ cups water
2 tbsp flour
enough water to make a paste
-Salt and pepper the roast.
-Heat the olive oil in a large Dutch oven over high heat.
-Add meat and brown on both sides.
-Add a little water to the bottom of the Dutch oven, cover with lid, and reduce heat to medium setting.
-Braise for approximately 1 hour, checking often; turn roast as needed and adding additional water when dry. (Lid may need to be slightly cocked for water to evaporate occasionally. This allows the meat to continue browning without burning and adds moisture to ensure a juicy, tender roast.)
Meanwhile, prepare vegetables:
-Clean and peel potatoes. (Peels can be left on if desired.)
-Remove skins from onions...Leaving the skin at top intact to hold onion together.
-Cut an "X" at the root end about ½" into onion.
-Peel the carrots and cut into halves.
-Add to the roast after the first hour of cooking.
-Sprinkle the vegetables with additional salt and pepper.
-Continue to braise for an additional hour or until vegetables are tender.
To make the gravy:
-Remove vegetables and roast from pan and keep warm.
-Turn heat to medium-high.
-Add 1½ cups water to pot.
-Bring to boil, scraping any brown bits from bottom.
-Reduce slightly.
-While still boiling, add smooth flour paste to water gradually, stirring or whisking vigorously after each addition to prevent lumps.
-Add enough paste to reach desired thickness.
-Taste for seasoning.
-Slice the roast.
-Serve beef and vegetables, passing the gravy separately.
Note: The amount of time required for cooking the vegetables depends on their size.
Variations:
Omit the whole potatoes and serve with mashed potatoes.
The gravy can be made with the addition of red wine....add it to the pot after removing the roast to deglaze the pan.
-Braise the roast in red wine.
-Whole, peeled cloves of garlic and/or mushrooms can be added with the vegetables.
-Gravy can be thickened by any method you prefer, such as cornstarch or cream.
