Archive for the ‘Recipes’ Category
The last snow day we had, I got out my trusty Edgewood Orchard Gallery cookbook and found this great recipe. It was delicious! I shared with my parents andJjeri – everyone loved it.
It was easy to assemble, smelled delicious and really does need the sour cream and cilantro. I made cornbread to go with it – any crusty bread would be just fine.
Some foods are made for snow days! Enjoy!
Last week we again celebrated Jeri Northrop’s birthday with dinner at our home. Dottie Klepp, Marianne and Don Diekman, and Dave and Vonnie were the esteemed guests! Steve, Sam and I were the hosts.
We have a tradition in our family – the birthday person gets to choose the menu. Jeri chose beef tenderloin – and white on white cake is always the dessert. I chose the side dishes – lettuce salad with goat cheese, pears and dried cherries, roasted potatoes, and something new – roasted carrots and parsnips. Guess what the hit of the evening was! The vegetables! Who knew?!!
A lovely evening was had by all, especially the birthday girl! As soon as my recipe page is working properly, I will add a better (bigger and clearer) version of this recipe. For now, I have it posted in the Main Street Market produce department and you might be able to read the picture!
Personally, I thought the cake was especially beautiful. I did however, absolutely love the carrots and parsnips!
This is a recipe I’ve posted before – still good and Main Street Market has Certified Angus Beef boneless rump roasts on sale starting Jan.2!
This recipe comes from a cookbook my parents brought back from Jackson Hole, Wyoming. It has a lot of really good recipes in it and I use it often!
Beef Roast with Herb Crust
4# boneless rump roast, tied
4 shallots, finely minced
1/4 cup fresh parsley, chopped
2 T. fresh thyme, chopped or 2 t. dried
1 T.fresh sage leaves, chopped or 1 t. dried
2 T. extra-virgin olive oil
1 T. grated lemon peel
1 t. salt
1/2 t. pepper
Preheat oven to 350 degrees. In a small bowl, mix together all ingredients except the roast. Rub over roast, pressing gently to adhere herbs. Put roast on a rack in a roasting pan. Place pan in the center off the oven, uncovered, and roast until thermometer reads 130 degrees – approximately 20-25 minutes per pound. Remove from oven; let sit 15 minutes before carving. Serves 8-10