Apple Juice
Roast
Submitted
by: Barbiel |
4 lb chuck; boneless
2 onions, sliced
2 tablespoons butter or shortening
1 cup apple juice (or cider)
1 tablespoon Catchup
1 teaspoon salt
1/4 teaspoon pepper |
1/4 teaspoon thyme leaves
1/4 teaspoon prepared mustard
1/8 teaspoon basil leaf
3 sweet potatoes (pared and cut into pieces)
lemon juice
Garnishes:
chopped parsley, apple in rings, gravy |
Cook
onions in 1 tablespoon butter or shortening in Dutch oven until
tender-crisp; set aside. Brown roast in remaining butter or
shortening in Dutch oven over medium heat 15 to 20 minutes or
until browned on both sides. Pierce entire surface of meat with
fork. Combine apple juice, catchup, salt, pepper, thyme, mustard
and basil; add to meat. Top meat with reserved cooked onions;
cover and cook slowly 2 1/2 hours or until almost tender. Brush
sweet potatoes with lemon juice for bright color; add to meat.
Continue cooking, covered, 30 to 40 minutes or until meat and
potatoes are tender. Place meat and potatoes on warm platter.
Sprinkle potatoes with chopped parsley or garinish with apple
rings and parsley, if desired. Serve gravy over sliced meat.
Gravy: Skim excess fat from cooking liquid; add water if
needed to make 1 1/2 cups. Mix 1/2 cup water and 2 tablespoons
unbleached flour; stir gradually into cooking liquid.
Heat to boiling; cook, stirring 3 to
5 minutes. Season with salt and pepper, if desired. Gravy may be
served in Large Apple that has been scooped out, if desired.
Serves 4. |
Baked Ham
with Strawberry Sauce
Submitted
by: Barbiel |
1 thick slice ham
1 tablespoon dry mustard
4 tablespoon brown sugar
1/3 cup white vinegar
10 oz frozen strawberries, undrained |
2 sticks cinnamon
2 whole cloves
1/2 teaspoon ginger
1/4 teaspoon nutmegs
|
| Gash
the ham fat in several places and brown in a skillet on both
sides. Place ham slice in baking dish. Combine mustard, brown
sugar and vinegar and sprinkle over ham. In saucepan simmer
strawberries and spices together for 10 to 15 minutes. Pour over
ham and bake at 320°F. for 1 1/2 hours. Serves 4. |
Roasted Garlic and Tomato Mostaccioli
Submitted
by: Barbiel |
5 tablespoons olive or vegetable oil
8 to 10 roma (plum) tomatoes, cut in half
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper |
1 garlic bulb, unpeeled
2 cups uncooked mostaccioli or penne pasta
4 tablespoons chopped fresh basil leaves or 3 teaspoons dried
basil leaves
4 ounces crumbled feta or cubed mozzarella cheese |
|
Heat oven to 300ºF. Place aluminum
foil on cookie sheet; generously brush with 1 tablespoon of the
oil. Arrange tomato halves, cut sides up, in single layer on
foil; brush with 2 teaspoons of the oil. Sprinkle with sugar,
salt and pepper. Cut 1/2 inch off top of garlic bulb; drizzle 1
teaspoon of the oil over garlic bulb. Wrap in aluminum foil;
place on cookie sheet with tomatoes. Bake 55 to 60 minutes or
until garlic is soft when pierced with a knife and tomatoes have
begun to shrivel; cool slightly. Cook and drain pasta as
directed on package. Squeeze garlic into remaining 1 1/2
teaspoons oil and mash until smooth; toss with pasta. Add tomato
halves and basil; toss. Top with cheese. Serve immediately.
Serves 4. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|