Beef Ragout with Wild Rice Pilaf
Serves 6 to 8

2 lbs Beef Chuck or Sirloin, cubed
1/2 cup Flour
1 tsp salt
1/2 tsp Ground black pepper
2 tsp Ground Ginger
  Pecan Oil
1 medium Onion, diced
2 cloves Garlic, minced
8 oz Sliced fresh mushrooms
1-28 oz can Stewed tomatoes
1/4 cup Chilli Sauce (like Heinz)
1 Tbsp Worcestershire Sauce
2 Tbsp Brown Sugar
2 Tbsp Red Wine Vinegar
1 each Red and green bell pepper (or yellow), chopped
1 Bay leaf
  Minced Parsley to garnish
   
  Uncle Ben's Long Grain and Wild Rice (with 23 seasonings)

Preheat oven to 325°. Combine flour, salt, pepper, and ginger, and dredge the beef cubes. In a Dutch oven, heat oil and brown the beef cubes on all sides. This is best done in small batches to insure the beef browns instead of steams!  Combine the remaining ingredients and pour over the beef.  Cover and bake for 2½ to 3 hours until the beef is tender. Remove bay leaf and serve over long grain and wild rice.

 


 

 

 

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Layered Spinach Salad
Serves 6 to 8

Dressing:  
1/2 cup

Pecan Oil
1/3 cup

Sugar
1/2 tsp Salt
1/4 cup Ketchup
1/4 cup Minced Onion
2 Tbsp Apple Cider Vinegar
1 tps Worcestershire sauce
1 cup Mayonaise
   
Spinach Salad:  
1 lb Fresh Baby Spinach
2-3 Roma tomatoes, seeded and diced
6 oz Sliced Fresh Mushrooms
1 1/2 cups Frozen Peas
3 Hard-boiled eggs, chopped
8 slices Bacon, cooked and crumbled
1 cup Croutons
1 Avacado, diced (optional)

For the Dressing:

In food processor with steel blade, place oil, sugar, and onion and process until smooth.  Add salt, catsup, vinegar, Worcestershire sauce, and mayonnaise.  Blend well.

For the Salad:

Layer in a large salad bowl or 9 X 13 baking dish, the spinach, tomatoes, mushrooms, peas, and eggs. Spread enough salad dressing over the top to cover. Cover and refrigerate several hours or overnight.  Before serving, top with crumbled bacon, croutons, and avocado.  Cut into squares, or toss well. 

 

 

Herbed Soda Bread

Makes 1 loaf

2 1/4 cups Flour
2 Tbsp Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 Tbsp Minced fresh herbs (or 1 tsp dried herb blend)
4 Tbsp Cold Butter
1 cup Buttemilk
2 Tbsp Melted Butter (for finished loaf)

Mix dry ingredients in the bowl of a food processor.   Pulse to blend.  Add butter and process until the mixture looks like fine crumbs.  Add buttermilk and mix until moistened.  Turn out on lightly floured  board.  Knead for about 1 minute. 

Shape into a 7-inch disk.  Divide almost through into quarters. Place on parchment lined baking sheet.  Bake at 375° for 30-40 minutes until golden.  Brush top with melted butter if desired.

 

 

 

 

 

 

Apple Pie in a Sack
Serves 8

Pie Crust:
1 9-inch Prepared pie crust
Filling:
6 large Apples, peeled, cored and thinly sliced (I use Granny Smith)
1 tsp Pure Vanilla Extract
3/4 cup Sugar
3 Tbsp Flour
1/2 tsp Grated fresh whole nutmeg or ground nutmeg
1 tsp Ground cinnamon
Topping:
1/2 cup Sugar
1/2 tsp Ground Cinnamon
1/2 cup Flour
1/2 cup Chopped Pecans, toasted
6 Tbsp Unsalted Butter, very cold, cut into small cubes

To prepare the crust:In the bowl of a food processor, pulse the flour and salt to evenly distribute ingredients. Add shortening, and pulse until the mixture resembles oatmeal. Sprinkle with the minimum amount of ice water then pulse to combine. Add more ice water if needed. Shape into a disc and chill for 20 minutes.  Roll out on a lightly floured surface to 1/8 inch thick. Transfer to a 9-inch-deep pie dish and turn edges under and flute.  Refrigerate until filling is ready.

To prepare filling:In a large bowl, combine the prepared apples and vanilla. In a separate bowl, stir together the remaining filling ingredients to evenly distribute all ingredients. Pour over apples, and stir to combine thoroughly.  Pour filling into uncooked pie crust, mounding apples in the center.

To prepare topping:In the bowl of a food processor, pulse to combine the sugar, cinnamon, flour, and pecans.  Quickly pulse in the chilled butter until the mixture resembles oatmeal.  Evenly distribute on top of the apple filling in the crust.

To bake: Preheat oven to 425°. Place a brown paper grocery bag on a baking sheet, put in pie, and close with metal paper clips.  Place in lower third of the oven, taking care that the sack doesn’t touch the top oven element. Bake for 55 minutes.  Carefully remove the pie from the bag and allow it to cool to warm or room temperature.  Serve with cinnamon or vanilla ice cream.  You’ll have the perfect ending to your elegant comfort food meal!

Make Ahead Tip:  Bake the pie early in the afternoon of your dinner party. Warm about 10 minutes in a 350° oven before serving if desired. Store leftover pie in the refrigerator.

 

 

 

           
             

 

 

 

           
           
           

 

 

 


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