The Menu
Slow Cooker Beef Roulades
Down Home Mashed Potatoes
Cheddar Bay Biscuits
Green Beans with Mushrooms
Sweet Potato Pie
The Recipes
Beef Roulades
Serves 4 to 6
slow cooker recipe
1 1/2 lbs beef flank steak
5 slices bacon
3/4 cup finely chopped onion
1 (4 oz) can mushroom pieces
1 T Worcestershire
1/3 cup Italian dry, seasoned breadcrumbs
1 (12 oz) jar beef gravy
Cut steak into 4 to 6 serving-size pieces.
With kitchen shears, cut bacon into small pieces and combine with onion, mushrooms, Worcestershire and breadcrumbs. Place about 1/2 cup mixture on each piece of meat. Roll up meat and secure ends with wooden picks. Dry beef rolls with paper towels. In a skillet, brown rolled up pieces of meat and transfer to a slow cooker sprayed with vegetable cooking spray. Pour gravy evenly over steaks to thoroughly moisten. Cover and cook on low for 7 to 9 hours.
Down Home Mashed Potatoes
1 11 ounce potato per person
1 tablespoon butter for each potato
milk as needed, 1/4 to 1/2 cup per potato
salt and white pepper to taste
paprika, for garnish
Mashed potatoes need not be perfectly smooth; in fact, a few small lumps improve the texture.
Nor should the milk be premeasured and heated: The quantity needed will depend on the type and age of the potatoes. Just pour milk in gradually, beating after every addition, until the potatoes are just right.
A few minutes in the oven before serving will reheat and puff up the potatoes.
Bring a large pot of salted water to a boil. Meanwhile, peel potatoes and quarter or halve them depending on size. Drop potatoes into the pot as they are peeled, even if water is not quite boiling yet. Cook potatoes over high heat until fork tender, about 25 minutes after water comes to a boil. Some pieces can be left a little underdone. Drain well.
Place potatoes and butter in a large bowl. Using a potato masher or fork, coarsely mash them together. Make a well in the center and pour in a small amount of milk. With an electric mixer, not a blender or food processor, which will turn potatoes into a starchy goo, beat potatoes, adding more milk a little at a time as needed, until the desired texture is obtained.
Tasting carefully, add salt and pepper. At this point, potatoes can be set aside, uncovered, until the rest of dinner is nearly ready. one half hour before serving time, preheat oven to 350F. Mound potatoes in an oven proof casserole, sprinkle with paprika, and bake uncovered for 20 minutes.
Cheddar Bay Biscuits
Yields: 20 servings
4 cups baking mix
3 ounces Cheddar cheese, shredded
1 1/3 cups water
1/2 cup melted butter
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. Bake at 375 degrees for 10 to 12 minutes, or until golden brown. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.
Green Beans with Mushrooms
1 pound green beans, trimmed and cut into 2 inch pieces
1 1/2 tablespoons olive oil
1 pound mushrooms, trimmed and sliced
1 teaspoon Dijon mustard
2 tablespoons lemon juice
Place green beans in a steamer basket over boiling water. Cover saucepan and steam green beans 8 to 10 minutes or until tender. Transfer to a large serving bowl and keep warm. Heat oil in a heavy nonstick skillet over medium heat. Sauté mushrooms 8 to 10 minutes or until browned. Transfer mushrooms to green beans. Stir in mustard, lemon juice, and salt and pepper to taste.
Sweet Potato Pie
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Slow Cooker Beef Roulades
Down Home Mashed Potatoes
Cheddar Bay Biscuits
Green Beans with Mushrooms
Sweet Potato Pie
The Recipes
Beef Roulades
Serves 4 to 6
slow cooker recipe
1 1/2 lbs beef flank steak
5 slices bacon
3/4 cup finely chopped onion
1 (4 oz) can mushroom pieces
1 T Worcestershire
1/3 cup Italian dry, seasoned breadcrumbs
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1 (12 oz) jar beef gravy
Cut steak into 4 to 6 serving-size pieces.
With kitchen shears, cut bacon into small pieces and combine with onion, mushrooms, Worcestershire and breadcrumbs. Place about 1/2 cup mixture on each piece of meat. Roll up meat and secure ends with wooden picks. Dry beef rolls with paper towels. In a skillet, brown rolled up pieces of meat and transfer to a slow cooker sprayed with vegetable cooking spray. Pour gravy evenly over steaks to thoroughly moisten. Cover and cook on low for 7 to 9 hours.
Down Home Mashed Potatoes
1 11 ounce potato per person
1 tablespoon butter for each potato
milk as needed, 1/4 to 1/2 cup per potato
salt and white pepper to taste
paprika, for garnish
Mashed potatoes need not be perfectly smooth; in fact, a few small lumps improve the texture.
Nor should the milk be premeasured and heated: The quantity needed will depend on the type and age of the potatoes. Just pour milk in gradually, beating after every addition, until the potatoes are just right.
A few minutes in the oven before serving will reheat and puff up the potatoes.
Bring a large pot of salted water to a boil. Meanwhile, peel potatoes and quarter or halve them depending on size. Drop potatoes into the pot as they are peeled, even if water is not quite boiling yet. Cook potatoes over high heat until fork tender, about 25 minutes after water comes to a boil. Some pieces can be left a little underdone. Drain well.
Place potatoes and butter in a large bowl. Using a potato masher or fork, coarsely mash them together. Make a well in the center and pour in a small amount of milk. With an electric mixer, not a blender or food processor, which will turn potatoes into a starchy goo, beat potatoes, adding more milk a little at a time as needed, until the desired texture is obtained.
Tasting carefully, add salt and pepper. At this point, potatoes can be set aside, uncovered, until the rest of dinner is nearly ready. one half hour before serving time, preheat oven to 350F. Mound potatoes in an oven proof casserole, sprinkle with paprika, and bake uncovered for 20 minutes.
Cheddar Bay Biscuits
Yields: 20 servings
4 cups baking mix
3 ounces Cheddar cheese, shredded
1 1/3 cups water
1/2 cup melted butter
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. Bake at 375 degrees for 10 to 12 minutes, or until golden brown. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.
Green Beans with Mushrooms
1 pound green beans, trimmed and cut into 2 inch pieces
1 1/2 tablespoons olive oil
1 pound mushrooms, trimmed and sliced
1 teaspoon Dijon mustard
2 tablespoons lemon juice
Place green beans in a steamer basket over boiling water. Cover saucepan and steam green beans 8 to 10 minutes or until tender. Transfer to a large serving bowl and keep warm. Heat oil in a heavy nonstick skillet over medium heat. Sauté mushrooms 8 to 10 minutes or until browned. Transfer mushrooms to green beans. Stir in mustard, lemon juice, and salt and pepper to taste.
Sweet Potato Pie
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.