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Country Cooking

February 14, 2013

by Dorothy Bloemendaal
Onion Beef Au Jus

l boneless beef rump roast (4 pounds)

2 tablespoons vegetable oil

2 large sweet onion, cut into 1/4 inch slices

6 tablespoons butter, softened, divided

5 cups water

1/2 cup soy sauce

l envelope onion soup mix

l garlic clove, minced

l teaspoon browning sauce, optional

l loaf (l pound) French bread

l cup (4 ounces) shredded Swiss cheese

In a Dutch oven over medium-high heat, brown roast on all sides in oil; drain. In a large skillet, saute onions in 2 tablespoons butter until tender. Add the water, soy sauce, soup mix, garlic and browning sauce if desired. Pour over roast. Cover and bake at 325 for 2-1/2 hours or until meat if tender.

Let stand for 10 minutes before slicing. Return meat to pan juices. Slice bread in half lengthwise; cut into 3-inch sections. Spread remaining butter over bread.

Place on a baking sheet. Broil 4-6 minutes from the heat for 2-3 minutes or until golden brown. Top with beef and onions; sprinkle with cheese. Broil 4-8 inches from the heat for 1-2 minutes or until cheese is melted. Serve with pan juices. Yield: 12 servings.

Spinach Slaw

8 cups shredded iceberg lettuce

5 cups shredded spinach

4 cups shredded red cabbage

3 cups shredded green cabbage

l cup mayonnaise

1/4 cup honey

3/4 to 1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

In a large bowl, toss the lettuce, spinach and cabbages; cover and refrigerate. In a small bowl, combine remaining ingredients; cover and refrigerate. Just before serving, pour dressing over the salad and toss to coat.

Yield: 12-16 servings.

Two-Berry Crisp with Pecan Streusel Topping

1/4 cup quick-cooking oats

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup butter, cut into pieces

1/4 cup chopped pecans

l can blueberry pie filling

2 cups frozen unsweetened raspberries

3 tablespoons granulated sugar

l tablespoon all-purpose flour

Heat oven to 400. Spray 8 inch square glass baking dish with cooking spray. Mix oats, 1/2 cup flour and the brown sugar. Cut in butter, until crumbly. Stir in pecans; set aside.

Mix remaining ingredients. Spread in baking dish. Sprinkle oat mixture over top. Bake 30-40 minutes or until fruit mixture is bubbly and topping is golden brown.

6 servings.

Happy Cooking!

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