"Dutch" Oven Pancakes

In a 9 x 13 brownie pan, spray with non-stick and add 4 (or more) tbs butter. Put pan in over preheating to 425 while doing the steps below.

In a blender add:
6 Eggs on 'low' speed for 1 minute
3/2 cup Flour & 3/2 cup Milk on high for 30 seconds

Butter should be starting to pop in pan. Take it out of the oven and pour in the contents of the blender.

Place in oven for 30-35 minutes. Contents will rise dramatically and then fall once taken out of the oven.

(Guys will understand.)

Let cool a few minutes and serve with maple syrup or your favorite condiments for pancakes.

I would post the recipe to the national dish of Scotland, haggis, but I wouldn't want anyone to gag.

OK, anyone with a weak stomach don't read any further:

Traditional Scottish Recipes
- Haggis
It is a shame that the "Great chieftain o' the puddin' race" should be regarded (by some) with such a mixture of horror and humour. The vision of sheep's stomachs and other intestines seems to put some people off, but it has long been a traditional way of using up parts of the animal which otherwise might go to waste. Made properly, it is a tasty, wholesome dish, with every chef creating his or her own recipe to get the flavour and texture (dry or moist) that suits them. Personally, I like a haggis which is spicy from pepper and herbs, with a lingering flavour on the palate after it has been consumed.

One cookery book I came across suggested that the best way to get haggis was to buy it in the butcher's shop! Certainly, these days haggis can even be ordered online (see the Rampant Scotland Food Links). Finding a butcher who can supply sheep's heart, lungs and liver may not be easy although nowadays beef bung (intestine) is used instead of sheep's stomach. Since this is used also to make European sausage, they are out there for other nationalities as well.



Ingredients:
Set of sheep's heart, lungs and liver (cleaned by a butcher)
One beef bung
3 cups finely chopped suet
One cup medium ground oatmeal
Two medium onions, finely chopped
One cup beef stock
One teaspoon salt
½ teaspoon pepper
One teaspoon nutmeg
½ teaspoon mace
Method:
Trim off any excess fat and sinew from the sheep's intestine and, if present, discard the windpipe. Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool.

Some chefs toast the oatmeal in an oven until it is thoroughly dried out (but not browned or burnt!)

Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure.

Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and simmer, covered, for three hours. Avoid boiling vigorously to avoid bursting the skin.

Serve hot with "champit tatties and bashit neeps" (mashed/creamed potato and turnip/swede). For added flavour, you can add some nutmeg to the potatoes and allspice to the turnip/swede. Some people like to pour a little whisky over their haggis - Drambuie is even better! Don't go overboard on this or you'll make the hggis cold. At Burns Suppers, the haggis is traditionally piped in and Burns' "Address to the Haggis" recited over it.

Kentucky Hot Brown
(modified)

Bread (4 slices; toasted)
Turkey breast (thinly sliced)
Baked Ham (thinly sliced; optional)
Bacon (12 slices; crisp)

Sauce Ingredients:
1 stick butter
6 tablespoons flour
2 cups milk
1 egg, beaten
½ cup grated Parmesan cheese
½ cup Mild Cheddar or Colby Cheese, shredded
1 ounce whipping cream (optional)
dash Worcestershire sauce
pinch pepper

Directions:
Cheese Sauce:
Melt 1 stick of butter over low heat in a heavy non-stick saucepan. Add flour and mix until smooth. Slowly add milk (& cream); simmer until thickened. Add Parmesan cheese; mix well. Remove ¼ cup sauce to another bowl. Add egg & beat until smooth. Add back into saucepan and mix well. Add remaining sauce ingredients; stir until smooth. Remove from heat.

For each Hot Brown:
Cut toast in half & place on individual heat resistant dishes. Layer with meat(s). Cover with cheese sauce. Top with 3 slices bacon & 2 slices tomato (if desired). Sprinkle with Parmesan cheese.

Place entire dish in oven at 425 degrees for 10-15 minutes until golden & bubbly. Serve immediately (4 servings).

QUOTE
Sweet pickled eggs

1 dozen eggs
2 cups beet juice
1 cup brown sugar
1 cup cider vinegar
1 medium onion (cut into rings)
beets

Boil eggs, cool and shell.

Place in bowl with beets and onions. Bring the 2 cups of beet juice to a boil.

Reduce heat and add vinegar and brown sugar.

Allow to simmer until brown sugar has dissolved.

Pour over eggs, beets and onions; cover and let stand in refrigerator for at least 2 days.

QUOTE
Micro wave pickles

2 cups sliced cucumbers
1 med sliced onion
1 cup sugar
1/2 cup white vinegar
1 teaspoon salt
1/2 teaspoon mustard seed
1/4 teaspoon celery seed
1/4 teaspoon turmeric


DIRECTIONS

1) Mix all ingredients in a 2 quart microwavable dish

2) Microwave on high power for 8 minutes. Stir twice during cooking.

3) Let the pickles cool. Put in a container with a tight lid and refrigerate.


QUOTE
Pasties

* Pastry: 3 c. flour
* 1 1/2 sticks butter (cold and cut into bits)
* 1 1/2 tsp. salt
* 6 tbsp. water

In a large bowl, combine flour, butter and salt. Blend ingredients until well combined and add water, one tablespoon at a time to form a dough. Toss mixture until it forms a ball. Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly. Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.

* Filling: 1 lb. round steak, coursely ground
* 1 lb. boneless pork loin, coursely ground
* 5 carrots, chopped
* 2 lg. onions, chopped
* 2 potatoes, peeled and chopped
* 1/2 c. rutabaga, chopped (can substitute turnip)
* 2 tsp. salt
* 1/2 tsp. pepper

Combine all ingredients in large bowl. Devide the dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface. Put 1 1/2 cups of filling on half of the round. Moisten the edges and fold the unfilled half over the filling to enclose it. Pinch the edges together to seal them and crimp them decoratively with a fork. Transfer pasty to lightly buttered baking sheet and cut several slits in the top. Roll out and fill the remaining dough in the same manner. Bake in a preheated 350 degree oven for 30 minutes. Put 1 tsp. butter through a slit in each pasty and continue baking for 30 minutes more. Remove from oven, cover with a damp tea towel, cool for 15 minutes.

True Yooper recipies Des!

I am in the market for a good tortilla soup recipe. Got one, Master Noonan? Or is that too un-Yooper for ya?

-P

Throw some tortillas in boiling water?

Stir Fry leftovers, over fetucinne

in a large skillet use a light olive oil and saute 2 onions and a couple of pieces of celery

use leftover chicken/beef/whatever, cut into pieces- add to skillet

throw in odds & ends like:
black olives,
green olives (with pimento),
pieces of fresh broccoli,
mushrooms,
canned artichoke hearts

season with lemon (for lower sodium), a touch of oregano, touch of pepper

add more olive oil, as necessary to keep very moist

cook fettucine al dente in large, separate pan

drain pasta well

put pasta in large bowl, add sauteed ingredients, toss & serve hot

sprinkle with grated romano cheese at table, to taste


*use whatever is on hand- good use of leftovers*

(MrPie)

Pie (or Mr. Pie),

I do something very similar, but over rice, which is also tasty.

that would work well, too. The above recipe was posted by Pie, but MrPie did the cooking tonight. So, it is his recipe- posted with his permission.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Chicken, cut up
Giblets from chicken
6 Garlic cloves -- crushed
1/2 ts Whole peppercorns -- -ˇˇ
1/4 ts -Black pepper
1 sm Bay leaf
1/4 c Cider vinegar -- -ˇˇ
-Lemon juice
3 tb Soy sauce
1/4 ts MSG (optional)
1/2 c Water, about
Salt
3 c Hot cooked rice

Combine chicken and giblets, garlic, peppercorns, bay leaf, vinegar, soy sauce and MSG in saucepan. Marinate at least 10 minutes. Add water, cover and cook over medium heat about 40 minutes, or until chicken is tender. Remove liver and a little of liquid and puree in blender container. Return to pan. Heat to serving temperature, adjusting salt to taste. If desired, brown cooked chicken pieces in about 3 tablespoons oil, then return to pan and simmer, covered, about 10 minutes. Serve with hot rice.


I normally make this with boneless, skinless chicken breasts instead of the whole chickens. No one here eats dark meat or gizzards, so we have less waste that way.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 inch-thick well-trimmed steaks -- (lean Porterhouse,
T-bone or filet mignon)
1 bottle Italian salad dressing -- (16 ounce)
1/2 cup mozzarella cheese -- shredded
1/2 cup Swiss cheese -- shredded
1/4 cup shredded Parmesan cheese -- PLUS additional for
sprinkling
1/4 cup vegetable oil
1 cup small bread cubes

Trim fat from steaks. Marinate steaks in Italian salad dressing overnight in the refrigerator.

Preheat oven to 350 degrees.

Put mozzarella, Swiss and parmesan cheeses in a food processor bowl. Heat oil in nonstick skillet; add bread cubes, toss and saute until brown. Sprinkle cubes with additional parmesan. Put three-fourths of the browned cubes in food processor with the cheeses. Pulse twice only. Remove.

Drain the marinade from the steaks and place them on wax paper. Discard marinade. Press a handful of the cheese mixture carefully on each steak. Place steaks in a baking dish, leaving plenty of room around each steak. Bake 20 minutes for medium, 25 minutes for medium-well.

In the interest of Super Bowl fairness:

http://seattletimes.nwsource.com/html/food..._chowder01.html

Recipe: Seattle Seafood Chowder


10 servings

Garlic croutons:

- 5 slices hearty white bread, crusts removed

- 3 tablespoons butter

- 2 cloves garlic, peeled and forced through a press

Soup:

- 1 tablespoon olive oil

- 1 medium red onion, finely chopped

- 1 large carrot, peeled and finely chopped

- 1 large green bell pepper, seeded and finely chopped

- 1 medium clove garlic, peeled and minced

- 2 cans (28 ounces each) whole tomatoes

- 1 cup tomato juice

- 1 bottle (8 ounces) clam juice

- ¼ teaspoon salt

- ¼ teaspoon freshly ground black pepper

- 1 ½ cups water

- ¾ cup white rice

- ½ pound tiny bay scallops

- ½ pound small cooked shrimp

- ½ pound crabmeat

- 1 ¼ teaspoons Tabasco

- 1/3 cup finely chopped parsley

Garnishes:

- 1 large cucumber, peeled, seeded and cut into ½-inch dice

- 1 can (6 ounces) hickory-smoked almonds, coarsely chopped


1. To make the croutons: Cut bread into ¾-inch cubes. Melt butter and add garlic. Pour over bread and spread into a baking pan. Toast in a preheated 300-degree oven for 25 minutes or until golden, stirring once.

2. To make the soup: Heat olive oil over medium heat in a 6-quart pot. Add onion, carrot, green pepper and garlic; sauté 5 minutes.

3. Put tomatoes with the liquid (1 can at a time) into a food processor and chop to a coarse purée. Add to the vegetables with tomato juice, clam juice, salt and pepper. Bring to a boil, reduce the heat and simmer 30 minutes. (This is the soup base. If making ahead, cool, cover and refrigerate until ready to use. Adjust the seasonings as necessary.)

4. While soup base is cooking, cook the rice. Bring 1 ½ cups water to a boil in a medium saucepan, add rice and bring back to a boil. Cover, reduce heat to low and cook 15 minutes. Stir with a fork and cool. Then cover and refrigerate until ready to use.

5. Bring a medium pan of water to a boil, add scallops and time for 2 minutes. Drain and refrigerate until ready to use.

6. Reheat soup if necessary. Fifteen minutes before serving the soup, stir in the rice, scallops, shrimp, crab, Tabasco and parsley. Simmer 10 minutes to heat through. Do not boil.

7. The soup is served with bowls of the garnishes (garlic croutons, cucumber and almonds) for individual serving.

Copyright © 2006 The Seattle Times Company

MEXICAN (7) LAYER DIP
Printed from COOKS.COM

1 (32 oz.) can refried beans
2-3 avocados
1/4 c. finely chopped onions
Garlic powder (to taste)
1/2 c. mayonnaise
1 c. sour cream
1 pkg. taco seasoning
1 can diced olives
1/2 bunch green onions, chopped
2 diced tomatoes
2 c. shredded Cheddar and Jack cheese

Mash avocados, add yellow onion and garlic powder, salt and pepper (if desired).

Mix mayonnaise, sour cream and taco seasoning.

In a 9 x 13 inch pan spread beans, avocado mixture, sour cream mixture, olives, green onions, tomatoes and sprinkle cheese.

Posted this in RA but it applies here too.

Purple Egg Recipe

You could also make this dish with your own favorite pickled beets. Simply open a jar of pickled beets and combine with the eggs. The egg whites turn purple in 3 days. Although they become a little rubbery in the process, the eggs are a delight served with the pickled beets as an appetizer, relish, or salad.

Preparation Time: 30 minutes
Makes: 8-10 servings

* 6 cups diced cooked beets
* 6-12 hard-boiled eggs, peeled
* 2 cups water
* 1 1/2 cups white vinegar or wine vinegar
* 1 1/2 cups sugar
* 1 cinnamon stick
* 20 whole cloves
* 5 allspice berries

Place the beets and eggs in a large glass or ceramic jar. Combine the remaining ingredients in a saucepan and heat. Pour the brine over the beets and eggs. Store in the refrigerator for 1 or 2 days before eating. The eggs will keep for 1 week, the beets for 2 weeks.

Variation: Marbled Eggs
Instead of peeling the hard-boiled eggs, tap the warm eggs with a teaspoon to crack the shells all over. Place the eggs in the jar. When you peel the eggs, the whites will be marbled pink.

Toasted Almond Spread

1 8oz. pkg.cream cheese (softened)

1 1/2 cups (6 0z) shredded swiss cheese

1/3 cup Miracle Whip salad dressing

2 Tbsps. chopped green onion

1/8 Tsp. ground nutmeg

1/8 Tsp. pepper

1/3 cup toasted sliced almonds

Preheat oven to 350 degrees

Combine all ingredients

Spread mixture into 9 inch pie plate or quiche dish

Bake for 15 minutes, stirring after 8 minutes

Garnish with additional toasted almonds.

Serve with assorted crackers

Prep time: 10 minutes

Bake time: 15 minutes

1 Fresh ham or fresh pork shoulder, whole or half Bone in or boneless
1/2 ts Ground cloves, or 1 teaspoon whole cloves
1 tb Whole allspice, or 1 teaspoon ground allspice
2 lg Onions, chopped
2 lg Carrots, chopped
1 tb Grated orange zest
2 Stalks celery, including leaves, chopped
1 tb Black peppercorns
1 lg Bay leaf
3 Cloves garlic, chopped
Salt, to taste (optional)
1 ts Brown caraway seeds
1 ts Black caraway seeds (if not available, use brown)
1/2 c Olive oil
1 ts Celery seed
1/2 c Red wine vinegar
1/2 c Cognac (optional)
1 1/2 c Red table wine
2 ts Ground cinnamon

Trim every bit of fat possible off the meat and discard. Place the meat in a large non-metal container.

Mix all of the other ingredients together and pour over the meat. Marinate the meat in the refrigerator for at least 6 hours or up to 8 days. Turn the meat several times during marination so that no section is allowed to become dry.

When ready to roast, transfer the meat to a large heavy roaster pan (an enameled iron roaster with a lid would be ideal). Remove the bay leaf, peppercorns, whole allspice and whole cloves (if used) from the marinade and pour the marinade over the meat.

Roast the meat in a 350 F oven, basting frequently. Allow 30 to 40 minutes per pound. The inside temperature should be 165 F to 175F as measured with a meat thermometer. Remove the cover during the last 1/2 hour. You should be able to "cut with a fork" when done. If the pan becomes too dry, add additional red wine and/or water, 1/2 cup at a time. You will want at least 1 cup of liquid remaining in the panwhen the roast is done.

Transfer the roast to a carving platter and allow it to cool slightly before carving. If desired, serve surrounded with small baked apples or spiced crab apples.

HUNTER'S SAUCE: Strain the liquid and vegetables from the roasting pan. Transfer the vegetables to a food processor or blender. Return the liquid to the roasting pan and skim off as much fat as possible. Add 1/2 cup of hot water to the pan and bring to a boil over high heat, scraping up the particles adhering to the pan. Reduce the liquid to 1 cup.

Puree the vegetables in the food processor or blender. Add the reduced cooking liquid and blend until smooth. Transfer to a small saucepan and bring to a boil, stirring constantly. If the sauce is too thick, thin to the desired consistency with hot water. Serve in a silver or pewter pitcher, bowl or sauceboat.


Note from Noonan: I make this at the end of our growing season (late summer) when most of the ingredients are coming from our garden. I like being able to marinade "up to 8 days".

My mouth is literally watering.

Oh my God. That sounds like heaven.

Tonight was frozen pizza. Tomorrow's supper is already sitting in the fridge, we have it all the time, when we have the steak. It works well with venison and other game meats.

SHOW-OFF BEEF TENDERLOIN

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds whole beef tenderloin -- up to 6 pounds, trimmed
6 cloves garlic -- peeled & slivered
1 cup soy sauce
1/4 cup olive oil
1/2 teaspoon hot pepper sauce
1 cup port wine -- or other dry red wine
1 teaspoon black pepper
1 teaspoon dried thyme -- or 1 fresh sprig thyme
1 bay leaf

Make small slits in the tenderloin and insert the garlic slivers; set aside.

In a large bowl, combine all the remaining ingredients; mix well. Add the tenderloin, cover, and marinate in the refrigerator for at least 6 hours or overnight.

Preheat the oven to 425 degrees F. Coat a roasting pan with nonstick cooking spray. Remove the meat from the marinade and place in the pan, discarding the marinade.

Roast the meat for 35 to 40 minutes for medium-rare or to desired doneness.
Allow to sit for 15 minutes before slicing crosswise to serve.

Serves: 10 to 12

4 large chicken breasts -- skin left on
5 tbsp olive oil
150 g mozzarella cheese -- drained and cubed
1/4 tsp dried rosemary -- ...or...
1 small fresh rosemary sprig, divided into leaves -- plus extra garnish
4 slices cooked ham or prosciutto crudo -- cut into thin strips
wooden cocktail sticks -- to secure
1/2 glass dry white wine
salt and freshly ground black pepper
--- GARLIC, TOMATO AND BASIL SAUCE ---
3 tbsp olive oil
2 cloves garlic -- peeled and crushed
400 g can premium chopped tomatoes
9 fresh basil leaves -- torn in small pieces
salt and freshly ground black pepper

CHICKEN BREASTS STUFFED WITH MOZZARELLA AND HAM

This deliciously simple idea makes the most of the silky texture and delicate flavour of the cheese. If you want to, serve with a rich tomato sauce or vary the flavour with different herbs.

Serves 4
Preparation time: 40 minutes
Calories/Fat per serving: 649 cals/54g

1. Make a deep slit in the side of each chicken breast to form a pocket. Brush the inside of each pocket with a little oil, then season with salt and pepper. Divide the mozzarella, rosemary and ham among the four pockets. Seal each pocket closed with two wooden cocktail sticks.

2. Heat the remaining oil in a large, lidded frying pan and seal the chicken on either side until golden brown, then pour the wine over. Burn off the alcohol for 2 minutes, then season.

3. Lower the heat, cover and simmer gently for 25 minutes or until the chicken is cooked through. Remove the cocktail sticks, garnish with rosemary and serve with the Garlic, Tomato and Basil Sauce.



A rich, glossy tomato sauce that will complement many dishes.

Serves 4
Preparation time: 25 minutes
Calories/Fat per serving: 132 cals / 11g

1. Heat the oil in a heavy-bottomed pan and gently fry the garlic until soft. Pour in the tomatoes, cover and simmer for 20 minutes or until the sauce is thick and glossy.

2. Stir in the basil leaves and season with salt and pepper. Serve with the Chicken Breasts Stuffed with Mozzarella and Ham.

MICROWAVE BREAD AND BUTTER PICKLES

INGREDIENTS

2 cups sliced cucumbers
1 med sliced onion
1 cup sugar
1/2 cup white vinegar
1 teaspoon salt
1/2 teaspoon mustard seed
1/4 teaspoon celery seed
1/4 teaspoon turmeric


DIRECTIONS

1) Mix all ingredients in a 2 quart microwavable dish

2) Microwave on high power for 8 minutes. Stir twice during cooking.

3) Let the pickles cool. Put in a container with a tight lid and refrigerate.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 lb Ground beef
1/2 c Chopped onion
1 c Ketchup
1 tb White vinegar
1 tb Lemon juice
1 tb Worcestershire sauce
1 t Dijon mustard
1 t Paprika
1 tb Dark brown sugar
4 Buns

Brown meat and onions until no longer pink. Be sure to break up the meat. (I add garlic, too. One clove.)

Combine all of the liquids and add to pan. Cook, uncovered, for about thirty minutes on low heat. It should be thick. Serve on the buns. Enjoy!

Perfect Everytime Fudge
****************************

3/4 cup undiluted Carnation Evaporated Milk
1-2/3 cups brown sugar
1/2tsp salt
16 diced marshmallows (optional)
1-1/2 cups semi sweet chocolate chips
1 tsp vanilla
1/2 cup chopped nuts (optional)

Combine milk,sugar and salt
Cook over medium heat to full boil, stirring frequently
Boil for 5 minutes
remove from heat , add vanilla, chocolate chips and optionals of your choice
Mix thoroughly and pour into buttered 8" square pan.
Refrigerate and cut into pieces when firm.

ENJOY !

The oatmeal sounds good...

Here's my recipe.
I call it 'chocolate heaven'

1 bag of chocolate chips
1 bar of semi-sweet chocolate
1 bar white chocolate

Open packages:

Eat

Don't forget M n M's ! Open bag; dump into bowl; eat.
(but they do melt in your hand! - unless you are quick.)

Several years ago my youngest daughter (at that time she was 13) decided to make pumpkin pie with her aunt during the thanksgiving holiday. They wound up making about 15 pies... we had pie for breakfast, lunch and dinner... pie with whipped cream and pie with ice cream... it was hilarious and it went on for days... it has since become a family tradition to make a bunch of pumpkin pies and OD on it during the holidays... luckily they make great pie and since I just love pie... it is a tradition I am very happy she started... and I have conclusive proof that the universe is indeed expanding!

Nice story and funny ending.

(Funny thing about by monikor- I do not particularly like pie !)

Pie... You don't like Pie!?!?!

I still like you, anyway!

Aw, thanks wm !

Kalamojakka

1 whole fresh fish, cleaned and scaled
6 large potatoes, pared, cubed
1 onion, peeled, quartered
6 whole allspice
salt to taste
butter

Put fish into large pot. Cover with cold water and add the potatoes. Let come to a boil. Do not add salt until you add the onion and whole allspice. Let the potatoes boil about 1/2 hour and then add the onions, allspice, salt and a little butter. Cook until onions are soft.

Potted Beef Italian Style 4 generous servings

1/4 cup olive oil
3-pound chuck or ump roast of beef
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
2 cloves garlic, chopped
2 bay leaves
salt & freshly ground pepper to taste
1 ounce dried mushrooms
water
1 cup red wine
1 small can tomato paste
2 cups warm beef broth or consomme

1- In heavy saucepan, heat the oil & brown the beef quickly on all sides. Add the carrot, celery and onion and saute until the onion is golden brown. Add
the garlic, bay leaves, salt & pepper. Continue cooking over low heat.

2- Soak the mushrooms in warm water several minutes. Drain off the water, chop the mushrooms and add to the meat and vegetables. Cook uncovered, over low heat four minutes. Add the wine and the tomato paste diluted with the warm beef broth, cover, and bring to a boil. Continue cooking, covered, until the meat is tender, about two and one-half hours. Stir occasionally, basting the meat from time to time. If gravy becomes too thick, add more warm beef broth.

3- When the meat is done, remove from the pan and serve separately. Serve the gravy unstrained over any kind of pasta, polenta, or gnocchi.


Pie's slow cooker cheat method:

Same ingredients. Put some olive oil on bottom of cooker. Throw meat into slow cooker on low. Chop up a whole head of celery, about 4 large onions, a bag of carrots, and a full bunch of celery. Throw on top of meat. Nuke the the consomme, and then mix with red wine, & tomato paste until smooth. Add spices, etc. Pour over meat & veggies in slow cooker. Cook on low for 6-8 hours or whatever. Serve meat & veggies on top of a large cooked bag of extra wide egg noodles in a large dish.

Can be adjusted - virtually foolproof. BUT, wine, consomme and tomato paste give it the zip.