recipe
2 lbs carrots, cut into 1/2 inch pieces
3/4 c mayo
1/3 c half & half cream
1/4 c prepared horseradish
2 T finely chopped onion
1 tsp salt
1/4 tsp pepper
1/2 c crushed cornflakes
2 T butter, melted
method
cook carrots in boiling water until tender; drain. in large bowl, combine mayo, cream, horseradish, onion, salt, and pepper; add carrots and toss to coat. transfer to 1 1/2 quart baking dish. combine cornflakes crumbs and butter; sprinkle over carrots. bake, uncovered 350 degrees for 20 to 30 minutes or until bubbly. serves 6.
thoughts
YUMMY!! we used some sort of chex-mix style cereal, because that's what we already had on hand in the pantry. it worked fine, so we feel pretty safe saying that if you have a "non-flavored cereal" go ahead and use it. the horseradish flavor isn't over powering, so don't let that ingredient scare you.
beef tips and noodles
recipe
1 lb sirloin tips, cubed
1 sm onion sliced on quarter
1 tsp garlic powder
1 (10.75 oz) can cream of mushroom soup
1 (10.75 oz) can golden mushroom soup
1 (1.25 oz) pkg beef with onion soup mix
1 (4.5 oz) can mushrooms, drained
1 c water or milk
1 (16 oz) pkg wide egg noodles
method
brown meat cubes in large skillet. transfer beef to crockpot. stir soups and water in skillet scraping bits from bottom of pan; add to browned meat. add remaining ingredients, except noodles. bake 1 hour in oven, covered with foil; 400 degrees. or cook in crockpot for 6 hours or until very tender. cook noodles according to package instructions. serve meat and gravy over noodles.
thoughts
the full meal
i asked megan for her opinion, and she burped. for the record: caitlin is forgoing vegetarianism for the sake of this adventure, so we did both eat it. this dish was delicious. we really liked the longer cooking process. although it might not work for a day when we were both working 8 hours, we were easily able to put it in before church and eat it as a nice brunch.
No comments:
Post a Comment