The Menu
Bohemian Pot Roast
Garlic mashed potatoes
Zesty Spinach Salad
Beans 'n' Caramelized Onions
CINNAMON BUNDT CAKE
The Recipes
Bohemian Pot Roast
serves 6
A friend wrote:
"This is very good and very easy to make. I served it with mashed potatoes, salad and a vegetable."
1/4 cup all-purpose flour
1/4 teaspoon pepper
boneless beef chuck pot roast (2 to 3 pounds)
2 tablespoons canola oil
1 cup water
1 can (14-1/2 ounces) diced tomatoes
1 teaspoon caraway seeds
1 envelope onion soup mix
2 bay leaves
GRAVY:
1/4 cup cold water
3 tablespoons all-purpose flour
In a large resealable plastic bag, combine flour and pepper. Add beef; turn to coat. In a Dutch oven, brown roast over medium heat in oil on all sides. Drain.
Stir in the water, tomatoes, caraway seeds, onion soup mix and bay leaves. Bring to boil. Reduce heat; cover tightly and simmer 2-3 hours or until roast is tender.
Remove roast to a serving platter; keep warm. Discard bay leaves. For gravy, combine water and flour until smooth. Add to the cooking liquid; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Slice roast and serve with gravy.
Recipe Author: Vera Melvin, St. Ann, Missouri
Recipe Source: 2011 The Best Of Country Cooking
Author Note:
This dish got its name because my husband is of Bohemian descent and because he loves this pot roast! I appreciate that it's so easy to prepare and serve. You can get this one-pot supper cooking, then
practically forget about it until dinnertime.
Garlic mashed potatoes
serves 8
Russet potatoes, with their low moisture and high starch content, are excellent potatoes for mashing. But other types of potatoes work well too, including Yukon gold potatoes and round white or round red potatoes.
http://www.mayoc linic.com/health/mashed-potatoes/NU00511
3 pounds russet potatoes, peeled and cubed
6 garlic cloves, separated and peeled
1/2 cup fat-free milk
1 tablespoon trans fat-free margarine
Ground black pepper, to taste
2 tablespoons chopped fresh parsley
In a large stockpot, cover the potatoes with water. Bring to a boil. Reduce heat and simmer until tender, about 15 minutes. Drain the potatoes thoroughly and return to the stockpot.
In a small saucepan, cover the garlic with water. Bring to a boil. Reduce heat and simmer until tender, about 10 minutes. Drain the garlic.
In a food processor or blender, combine the garlic and milk. Puree until smooth. Add the pureed garlic and the margarine to the potatoes. Mash to desired consistency. Season with black pepper to taste. Garnish with parsley and serve immediately.
Zesty Spinach Salad
serves 6
The Leafy Greens Council promotes good-for-you spinach with savory salad recipes like this one, which includes crisp radishes and bacon along with a tangy, quick-to-mix dressing.
http://www.tasteof home.com/Recipes/Zesty-Spinach-Salad
Dressing:
1/3 cup canola oil
3 tablespoons cider vinegar
1/2 teaspoon onion salt
1/2 teaspoon sugar
1/2 teaspoon ground mustard
1/8 teaspoon paprika
Dash cayenne pepper
Salad:
1 package (10 ounces) fresh spinach, torn
6 to 8 radishes, sliced
2 hard-cooked eggs, sliced
1 small onion, thinly sliced
2 bacon strips, cooked and crumbled
In a small bowl or jar with tight-fitting lid, combine the first seven ingredients; mix well. chill.
Just before serving, lightly toss spinach, radishes, eggs, onion and bacon in a large salad bowl.
Mix the dressing again; pour over salad and toss.
Beans 'n' Caramelized Onions
serves 9
Bacon, brown sugar and cider vinegar seasons this side dish. I often serve this dish to guests, and it never fails to please.
http://ww w.tasteofhome.com/Recipes/Beans--n--Caramelized-Onions
4 bacon strips
2 large onions, cut into 1/2-inch wedges
2 pounds fresh green beans, trimmed
3 tablespoons cider vinegar
4-1/2 teaspoons brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. Cook onions in drippings over medium-low heat until tender and golden brown, about 50 minutes.
Meanwhile, place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Stir the vinegar and brown sugar into onions; add beans. Cook, uncovered, over medium heat for 1 minute. Add bacon; toss gently. Season with salt and pepper.
CINNAMON BUNDT CAKE
1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
3/4 c. Wesson oil
3/4 c. water
4 eggs
1 tsp. vanilla
Mix together at high speed for 8 minutes. Grease bundt pan well with pastry brush. Sprinkle 1 cup nuts in pan; spread around. Nuts will cling to grease!
Place 1/3 of batter in pan; sprinkle with cinnamon and sugar mixture. Place another 1/3 of mixture in pan; sprinkle with cinnamon and sugar. Place remaining 1/3 of batter in pan. Bake at 350ºF for 1 hour or more.
Bohemian Pot Roast
Garlic mashed potatoes
Zesty Spinach Salad
Beans 'n' Caramelized Onions
CINNAMON BUNDT CAKE
The Recipes
Bohemian Pot Roast
serves 6
A friend wrote:
"This is very good and very easy to make. I served it with mashed potatoes, salad and a vegetable."
1/4 cup all-purpose flour
1/4 teaspoon pepper
boneless beef chuck pot roast (2 to 3 pounds)
2 tablespoons canola oil
1 cup water
1 can (14-1/2 ounces) diced tomatoes
1 teaspoon caraway seeds
1 envelope onion soup mix
2 bay leaves
GRAVY:
1/4 cup cold water
3 tablespoons all-purpose flour
In a large resealable plastic bag, combine flour and pepper. Add beef; turn to coat. In a Dutch oven, brown roast over medium heat in oil on all sides. Drain.
Stir in the water, tomatoes, caraway seeds, onion soup mix and bay leaves. Bring to boil. Reduce heat; cover tightly and simmer 2-3 hours or until roast is tender.
Remove roast to a serving platter; keep warm. Discard bay leaves. For gravy, combine water and flour until smooth. Add to the cooking liquid; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Slice roast and serve with gravy.
Recipe Author: Vera Melvin, St. Ann, Missouri
Recipe Source: 2011 The Best Of Country Cooking
Author Note:
This dish got its name because my husband is of Bohemian descent and because he loves this pot roast! I appreciate that it's so easy to prepare and serve. You can get this one-pot supper cooking, then
practically forget about it until dinnertime.
Garlic mashed potatoes
serves 8
Russet potatoes, with their low moisture and high starch content, are excellent potatoes for mashing. But other types of potatoes work well too, including Yukon gold potatoes and round white or round red potatoes.
http://www.mayoc linic.com/health/mashed-potatoes/NU00511
3 pounds russet potatoes, peeled and cubed
6 garlic cloves, separated and peeled
1/2 cup fat-free milk
1 tablespoon trans fat-free margarine
Ground black pepper, to taste
2 tablespoons chopped fresh parsley
In a large stockpot, cover the potatoes with water. Bring to a boil. Reduce heat and simmer until tender, about 15 minutes. Drain the potatoes thoroughly and return to the stockpot.
In a small saucepan, cover the garlic with water. Bring to a boil. Reduce heat and simmer until tender, about 10 minutes. Drain the garlic.
In a food processor or blender, combine the garlic and milk. Puree until smooth. Add the pureed garlic and the margarine to the potatoes. Mash to desired consistency. Season with black pepper to taste. Garnish with parsley and serve immediately.
Zesty Spinach Salad
serves 6
The Leafy Greens Council promotes good-for-you spinach with savory salad recipes like this one, which includes crisp radishes and bacon along with a tangy, quick-to-mix dressing.
http://www.tasteof home.com/Recipes/Zesty-Spinach-Salad
Dressing:
1/3 cup canola oil
3 tablespoons cider vinegar
1/2 teaspoon onion salt
1/2 teaspoon sugar
1/2 teaspoon ground mustard
1/8 teaspoon paprika
Dash cayenne pepper
Salad:
1 package (10 ounces) fresh spinach, torn
6 to 8 radishes, sliced
2 hard-cooked eggs, sliced
1 small onion, thinly sliced
2 bacon strips, cooked and crumbled
In a small bowl or jar with tight-fitting lid, combine the first seven ingredients; mix well. chill.
Just before serving, lightly toss spinach, radishes, eggs, onion and bacon in a large salad bowl.
Mix the dressing again; pour over salad and toss.
Beans 'n' Caramelized Onions
serves 9
Bacon, brown sugar and cider vinegar seasons this side dish. I often serve this dish to guests, and it never fails to please.
http://ww w.tasteofhome.com/Recipes/Beans--n--Caramelized-Onions
4 bacon strips
2 large onions, cut into 1/2-inch wedges
2 pounds fresh green beans, trimmed
3 tablespoons cider vinegar
4-1/2 teaspoons brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. Cook onions in drippings over medium-low heat until tender and golden brown, about 50 minutes.
Meanwhile, place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Stir the vinegar and brown sugar into onions; add beans. Cook, uncovered, over medium heat for 1 minute. Add bacon; toss gently. Season with salt and pepper.
CINNAMON BUNDT CAKE
1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
3/4 c. Wesson oil
3/4 c. water
4 eggs
1 tsp. vanilla
Mix together at high speed for 8 minutes. Grease bundt pan well with pastry brush. Sprinkle 1 cup nuts in pan; spread around. Nuts will cling to grease!
Place 1/3 of batter in pan; sprinkle with cinnamon and sugar mixture. Place another 1/3 of mixture in pan; sprinkle with cinnamon and sugar. Place remaining 1/3 of batter in pan. Bake at 350ºF for 1 hour or more.
