Cheapy and Easy -- And Beefy!

No, I'm not insulting my friends.  Here's a beef recipe that's cheap and easy.

Chuck, Top Round and Bottom round roasts are some of the cheaper cuts of meat. Prepared properly, they taste like money. Try this for your holiday table!

Penny Pincher's Money Roast

Place raw meat in dish. Salt and pepper roast (Preferably using Koshering salt), turning to season all over.  Let meat sit out on the counter for about 1 hour, to bring to room temperature.  (One hour is well within the FDA's recommended maximum time of two hours.)

Meanwhile preheat your oven to 325º.

Place roast in greased pan.

Cook at 325º for 30 minutes per pound, for medium; 35 minutes for well-done.  For instance, if you have a 3 1/2 pound roast, cook it for 1 hour and 45 minutes.  This cut should not be served rare.

Remove from oven and let rest for five minutes, then serve.

The key here is that you will be using the right temperature for the right cut of meat.  If you cook it too high or too low, the roast will dry out. Different cuts of meat require different cooking times.

Cranberry-Chai Tea - Perfect for Holiday Gatherings!

Miss Sally-Page darlin', 

I need a nice hot Christmas tea recipe to be served at a brunch. Ya got one, girl? We used to do a cider/tang thingie in NC. I might do that.......... Mulling (no pun intended) it all over in my little brain. 

Pam 

Dear Pam,

How spicy do you like it? Let me be clear; I'm talking about TEA. Oops. I beg your pardon. That's none of my business.

Your wish is my command. Just for lil ol' you, an easy to make, easy to double recipe.  You can make this in advance and simply reheat it.  I like to make a big pitcher of it to have on hand.  When friends pop by or winter winds chill my fingers, a quick zap in the microwave and  tea is served.


Cranberry-Chai Tea

4 cups water
1 tablespoon fennel seed
6 green cardamom pods
12 whole cloves
1 cinnamon stick
6 black peppercorns
1 tablespoon finely chopped candied ginger
2 (family-sized) tea bags
¼ cup brown sugar
4 cups cranberry juice cocktail

In a medium saucepan, add fennel seed, cardamom, cloves, cinnamon stick, and peppercorns.  Heat on medium until spices are fragrant, but not burned, about three minutes.

Carefully add water and ginger root.  Add tea bags. Bring water up to 190º or until almost beginning to boil. Do not let it boil.  This should take 15 – 20 minutes.

Set pan off heat and let steep three minutes. Remove tea bags and strain out spices.

Stir in the brown sugar and cranberry juice cocktail. Reheat on medium temperature. Serve warm.  May also be served chilled.  (May be served warm or chilled with a shot of vodka or rum!)

May be made ahead, chilled and reheated. Candied ginger can be added to individual servings, if desired.

Makes ½ gallon.

Double Recipe:

8 cups water
2 tablespoons fennel seed
12 green cardamom pods
24 whole cloves
2 cinnamon sticks
12 black peppercorns
2 tablespoons finely chopped candied ginger
4 (family-sized) tea bags
½  cup brown sugar
1 (64 ounce) bottle cranberry juice cocktail

Makes one gallon.

Cracked Pepper – Bacon Biscuits

Cracked Pepper – Bacon  Biscuits

3 cups Heart Smart Bisquik Mix
1 (4.5 ounce) package real crumbled bacon*
½  tablespoon cracked black pepper
1 cup skim milk

Place mix in large bowl.  Add in bacon, being careful to remove moisture-absorbing packet.  Add pepper.  Mix well.

Add milk.  Stir just to combine.

Drop by spoonfuls onto parchment lined baking sheets.  Bake 8 minutes or until top is golden brown.

Makes about 75 small biscuits.

* Alternately, fry one pound of bacon until crisp.  Drain and crumble.

Tart Cherry Liquor

Just in time for gift giving or holiday toasting!

Tart Cherry Liquor

2 cups vodka
1 1/4 cups tart cherry juice
1/2 cup sugar
(1 teaspoon almond extract -- optional)

Pour all ingredients into clean quart jar. Screw on lid.  Shake. Set aside in dark location. Shake everyday for a one week. Sugar should be dissolved.

Serve.

Tomato Preserves

After my T-day post, I received this lovely query.


Dear Auntie, 

Yes, my grandmother made [Watermelon Rind Preserves], and I remember them fondly. She also made tomato preserves that were wonderful. Have you ever had those? 

Donna

Dear Donna,

Tomato Preserves? Why I won a State Fair of Texas ribbon for them this year!

For the, recipe, click here: Tomato Preserves

Auntie