Friday, May 1, 2009

Dinner Has Been Served






Slow Cooked Beef Roast with Veggies & Mashed Potatoes


  • 2 1/2- 3" 3lb Beef Roast
  • 2 T of flour, dust the roast
  • 2 cups of water
  • 2 large thinly slice onions
  • 6-8 medium garlic cloves
  • 1 celery stalk cut in 1 inch bits
  • 2 tsp salt
  • 1 tsp pepper
  • 6 Carrots
  • 4 medium potatoes
  • 1 lb of mushrooms
  • 2 calabsitas sliced in 1/2" rounds (Mexican squash or zucchini)

You will need a slow cooker or you can put this in the oven. I have a 5 quart slow cooker with multiple cooking & time options. I love it.

Add the first 7 ingredients to the slow cooker...cook on low for 4 hours....then add remaining 4 ingredients and cook for additional 2-3 hours.
Note: I always purchase organic celery, potatoes & carrots...these veggies highly absorb soil toxins & pesticide residue.

Mash Potatoes

  • 4 fully cooked potatoes
  • 2 tbsp of butter
  • 2 tbsp of sour cream
  • salt & pepper

Pierce the potatoes with a fork to check for doneness. Put in a potato with the skin thru the potato ricer this leaves them really fluffy, discard skin & continue with the next potato till all potatoes have been mashed. Add the butter, sour cream, salt & pepper.

Garlic Bread

  • French Bread
  • Butter
  • Garlic Powder
  • Salt

Slice french bread long wise. Smear butter generously, sprinkle w/garlic powder & salt. Broil till top is lightly toasted. Yum.
A Delightful Dessert




Lemon Cake With Lemon Zest Frosting A La Mode
Lemon Cake
  • Box of your favorite lemon cake mix
  • 1 tsp good quality vanilla
Prepare cake as directed on box. Vanilla is the last ingredient
Lemon Zest Frosting
  • 4 tbsp of butter, softened
  • 3 cups of powder sugar
  • 1 tbsp lemon juice
  • 1 tbsp of lemon zest
Cream butter with a mixer, once fluffy add powder sugar one cup at a time & mix after adding each cup. Zest lemon then juice, add to mixture and blend.

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