Pauline's Recipes

4- layer SWEET POTATO CAKE WITH CREAM CHEESE
ICING
1 pkg. yellow cake mix
1 small can crushed pineapple, undrained4 eggs
1/2 c. sugar1/4 c. brown sugar
1/2 tsp. nutmeg
1 tsp. cinnamon
1/6 c. water
1/2 c. oil
1 c. mashed sweet potatoes1 c. chopped pecansMix ingredients well. Bake at 325 degrees for 1 hour and 15 minutes in a well greased tube pan. Bake only 35 minutes if using layer pans.ICING:8 oz. cream cheese
1 stick butter
1 lb. powdered sugar
1 tsp. vanilla1 cup chopped pecans
MilkCombine ingredients and add just enough milk to make icing of spreading consistency.


STUFFED RUMP ROAST
1        roast
4        carrots
¼ inch square about 7 inches long
3        celery stalks ¼ square about 7 inches long
4        stripes of green bell pepper about 7 inches long
4        stripes of onion about 7 inches long
2        clove of garlic in slivers need about 18 

Make holes in the roast from one end to the other and alternate by inserting the vegetables all around the roast make small incisions inserting the garlic.Sear both side of the roast in a very hot iron skillet. Put on baking rack so juices can be used for gravy.  Add about 1 cup water not touching the meat.  Bake at 350 for 2  hours check for doneness, do not over bake. 

Glaze and bake at 500 degrees for the last ½ hour 

GLAZE: 
2 large tomatoes
2 whole garlic
2 lg onions
flake salt
black pepper 
saturate with Extra Virgin Light Olive oil bake in 450 0ven until soft.  Scoop out meat of tomatoes, garlic and onions and add 1 tablespoon of dijhon mustard mix well and cover roast. 

Make gravy from the drippings



  THE PARSONS STOVE TOP POT-ROAST 
Step One
1                      3lb Beef Chuck Roast or Chuck Arm Roast
½ T                  Salt
½ T                  Black Pepper
1/3 T                Accent
¼ Cup             All Purpose Flour
3 T                   Extra Virgin Olive Oil

Step 2
1 Small            Garlic Clove
3 Large            Stalks Celery
2 Large            Carrots
1 Medium        Onion
1 Large            Turnip
1 Medium        Parsnip Stalk 
6 Cups             Water
4 T                   Molasses
2 T                   White Kyro Syrup
2 t                    White Distilled Vinegar or (White Balsamic)
2 T                   Brown Sugar
1 t                    Whorschester Sauce 

Step 3
1 10 0z Can     Swanson Beef Broth
3 T                   Corn Starch
1 T                   Kayo Syrup
1/3 t                 Whorschester Sauce 

STEP 1           Wash roast, prick with fork on both sides, sprinkle with salt, pepper & accent & rub.  Then cover the roast with flour shake off the excess and shear on a high temperature on both sides until a good crust forms (a little past a golden brown. It will not hurt if it is dark in places) Shear on a grill or in skillet with olive oil.

STEP 2           While the meat is browning mince the garlic, slice celery, carrots, onion & turnip.  Place in the bottom of the kettle, in a bowl mix the water, vinegar, molasses & kayro syrup.  Place the seared meat on top of the vegetables, then pour the oil from shearing on top and then pour in the liquid. Cover tightly with aluminum foil or a good tight lid & bring to a full boil. Turn your heat down to medium high (check periodically to make certain that the liquid is at a constant boil, adding additional water if needed) and cook on top of the stove for about 1 ½ to 2 hours.  You may want to check it at an hour.  When the meat is fork tender, remove meat & discard the vegetables.Sometime during Step 2 prepare your vegetables, I use potatoes, celery, onions, carrots I cook them in a different kettle I drain the water off when they are a little firm. 

STEP 3 In a tall container I pour ½ of the Swanson Beef Broth, and whisk in the cornstarch.  Then I pour this into my boiling broth the meat cooked in & add 1 teaspoon of Kyro Syrup. If my gravy is not thick enough I use the other ½ of the Swanson Broth to dissolve more cornstarch.  Otherwise if it is thick I pour it in the gravy. Now, taste the gravy and if it needs more seasoning, season to your specifications.  Now, cut up the meat, add the vegetables & cover the vegetables/meat with gravy & serve.   


The Parsons Swiss Steak 
1 teasp             salt
1/2 teasp          ground pepper
1/3 teasp          ground basil
1/4 teasp          ground oregano
1 teasp             chili powder 
2                      green bell pepper
1                      red bell pepper
2                      large onions
1/2 cup                        all purpose flour
1/2 pkg            Mc Cormic Zesty Spaghetti seasoning
1 lg can            Contadina tomato paste
1 lg can            diced tomatoes
1 sm can          Hunts tomato sauce
1 lg can            Campbells tomato soup 

DIRECTIONS:  Wash 2 lbs chicken fry or round steak cut into generous pieces salt & pepper, set aside. Flour on both sides and brown in a medium high skillet.  Meanwhile cut the peppers and onions into rings or slices.  In a baking pan place the steak top with ½ of  the onions and bell peppers.  Pour about 1 inch of cool water in and cover with foil.  Bake at 350 for 1 ½ hour checking once or twice, add more water if needed.    In a separate kettle combine all of the remaining ingredients with remaining onions and peppers, bring to a full boil, stir frequently.  Now, drain the broth from the meat and set aside for making gravy.  After draining cover the steak with the tomato sauce, cover with foil and bake additional 1 hour.   

Double Chocolate Walnut Pie 
1 jar of hot fudge sauce
½ cup crushed walnuts
2 sm boxes of milk chocolate instant pudding
1 16 oz carton of cool whip
3 cups of half and half (divided) 
Crust:
Can use Graham cracker crust or Pillsbury pie crust.  Or make homemade pie crust  Bake pie crust and cool 
Mix:
½ jar of hot fudge with ¼ cup half and half
Microwave 30 seconds stir until melted good
Spread the fudge sauce on the bottom of the crust
Sprinkle the crushed nuts on top of sauce
Then put into the refrigerator until sauce is cooled
Mix 2 boxes of pudding with 2 ½ cups of half and half(Will be thick) Spread 1/3 over the fudge sauce.  Then mix in 8 oz of cool whip into pudding.  Pour pudding into pie and spread remaining cool whip on top,
Use Hershey’s chocolate syrup over the top 

NEVER FAIL PIE CRUST
2 cups all purpose flour
1 cup Crisco shorting
¼ ts. Salt
¼ ts. Sugar
Mix sugar and salt with flour then mix in shorting with flour until it is crumbly. Then mix
¼ cup water with 1 egg ¼ ts. Vinegar adding to flour mixture until it forms a ball (do not over mix). Put on flour surface and knead a little then divide in half.  Roll each half and put into pie pan.                          


Cheddar, Beef and Zucchini Pie   
                                                      Aired August 24, 2009
Pie curst for one pie 

Filling:¾ lb. lean ground beef
½  cup chopped onion
½ cup chopped green peppers
1 ½  cups sliced Zucchini1
tablespoon all purpose flour
1/8 teaspoon pepper
6 0z. ( 1 ½ cups)  shredded Cheddar Cheese
2  firm tomatoes, sliced ( Italian plum tomatoes are good)
3 eggs, beaten
1 tablespoon  Dijon mustard
1 cup half-and-half or milk
½ teaspoon salt 

Heat oven to 400 F.  make sure there are no cracks in the crust and Bake it for 7 minutes.  Remove form oven and press down any Bubbles with the back of a spoon.Reduce oven temp to 350 F.  In large skillet, cook beef, onion, and peppers over medium heat Until beef is cooked. Drain  Add Zucchini and cook 2 or 3 minutes longer until tender.Remove from heart and stir in flour and pepper.  Layer beef mixture, cheese  then the tomatoes in the partially baked crust.In a bowl combine eggs, and mustard, beat then add milk and salt, beat until smooth.Pour over the mixture in the pie plate. 

Bake at 350 F. for 40-45 minutes or until a knife in the middle comes out cleanLet stand 10 minutes. Cut and serve.