First, someone will need to pick my mother up off the floor. This is not the type of headline that she would ever expect from me – privately and certainly not in the newspaper. To my mom, this statement has been a long time coming. Like many daughters, I have spent the better part of my 50 years trying to show her that I know best.
She likes to wear bright colors and I like black and gray. She likes frilly and lacey things, and I like to wear blue jeans and t-shirts. She likes lots of jewelry, and I cannot keep up with anything except my watch. When I was younger, she would go to the beauty shop to get her hair “fixed,” and I insisted on cutting my own. She has high heels and I have running shoes. She likes to set the table and I like to cook. I describe our entertaining style like this: my mother would work all day decorating and setting the table and then order the food, while I would work all day on the food and serve it on paper plates.
So what happened? How did I go from “know-it-all” independent daughter to conceding that “mother knows best?” Well, it was not natural maturity, wisdom that comes with age, or lessons in humility from my children. It was a simple roast beef.
Growing up, my mom would serve a delicious rare roast beef for special occasions and it was a family favorite. She always cooked it very rare with homemade mashed potatoes and lots of gravy. Over the years, I tried many times to prepare an eye-of-the-round roast in her style with no success. My roast would be over-cooked, tough, or just not good. I tried several different recipes including using my rotisserie oven to cook it, but nothing was ever as good as my mother’s version.
Having exhausted all other options, I decided to actually listen to my mother and follow her recipe -- exactly. Oh my goodness, how could this be? She was right! Her recipe was perfect, and my roast turned out exactly like hers. It was delicious and perfectly cooked. If only I had listened. What is next? Maybe a bright pink shirt and some sparkly earrings? Never! I hope she will be satisfied with the roast. xoxo
Carol’s Slow Roasted Eye of the Round
with Brown Gravy
1 (4-5 lb.) eye of the round roast
5-6 garlic cloves, peeled
Salt, pepper, lemon-pepper, garlic salt to taste
Cut about five or six small holes in the roast and insert with whole garlic cloves. Rub the roast generously with bacon grease, if available, or canola oil. Coat roast with heavy salt and pepper, garlic salt and lemon pepper. Put in a roasting pan and bake 200° for one hour per pound for medium, or 45 minutes per pound for medium rare.
When roast is finished remove from pan and allow to rest on a carving board for at least 15 minutes.
Brown Pan Gravy
To make the gravy from the pan drippings, add 1 tablespoon cornstarch or flour to the drippings in the pan and brown slightly. Add 1 to 1 1/2 cups of beef stock or water and whisk. Season with salt and pepper, if needed. I have also used an envelope of brown gravy mix and cooked according to the package directions in the roasting pan.
*As another variation and a great way to use up any leftover beef, thinly slice meat and serve it on a hoagie roll as a French dip with additional gravy to dip.
Whipped Mashed Potatoes
6 large baking potatoes, cleaned, peeled, and cut into 1-inch pieces
4 tablespoons butter
1 cup milk
Salt and pepper to taste
Boil the potatoes in salted water for about 15 minutes until potatoes are fork tender. Drain and return the potatoes to the pan. Add butter and about 1 cup of milk to the hot potatoes. Using a mixer or electric beaters, whip the potatoes until light and fluffy adding additional milk if necessary. Add salt and pepper to taste.
Green Bean Bundles
I have submitted this recipe in the past and it continues to be one of our family favorites. It is another recipe where I am forced to say, “mother knows best.” I am not a big fan of canned vegetables. They always seem mushy and some even have a slight metallic taste. I have always preferred to use fresh or frozen vegetables. I was determined that the green bean bundles would be just as good using fresh or frozen green beans. I was wrong. There’s something about the canned green beans that makes this especially delicious. Maybe they soak up more of the yummy sauce.
2 cans whole green beans, drained
1/2 lb. bacon cut in half or thirds
Divide the green beans into bundles of about six each and wrap in bacon.
For the sauce:
Combine:
3 tablespoons butter
3 tablespoons tarragon vinegar
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon freshly chopped parsley
1/2 teaspoon dried onion flakes
Combine all ingredients in a small saucepan and heat until mixed. Pour over bundles and bake at 350° for 15 to 20 minutes. If bacon is not browned, put under the broiler for a minute or two.
Stuffed Celery
My mother serves this as a vegetable, a salad, a light lunch, a snack and as an appetizer. I am not sure where the celery is classified in my recipe book, but it is delicious.
1 (8 oz package) cream cheese, softened
4 ounces blue cheese, crumbled
A dash of each: salt, pepper, and red pepper
A pinch of sugar
1/4 teaspoon onion juice or about 1 teaspoon grated onion
1 teaspoon Worcestershire sauce
2-3 drops hot sauce
1 tablespoon fresh lemon juice
1 tablespoon mayo
1 bunch fresh celery, cleaned and peeled or strings removed if desired
Cut celery into lengths of about five to six inches long. Store celery in the refrigerator until ready to serve.
To make stuffing:
Cream together all ingredients and add seasonings to taste. Add mayo, if necessary, until mixture is smooth and soft but not runny. Best if stuffing mixture is made at least 1 hour before to allow flavors to mingle.
When ready to serve, stuff cheese mixture in each celery “boat” and sprinkle with paprika. You can serve immediately or store in refrigerator for a few minutes. Do not assemble too far in advance, as celery will get soggy.
Carol’s Fresh Strawberry Pie
This is always been one of my dad‘s very favorite desserts. I grew up eating a lot of gelatin salads. I always told my mom that I would not be caught dead serving anything with Jell-O except to my kids. This pie has proven me wrong again. It is delicious and it is super easy.
1 1/2 cups sugar
1 1/2 cups water
1/4 cup cornstarch
A pinch of salt
4 drops red the coloring
1 (3 ounce) package of strawberry Jell-O
1 quart fresh whole strawberries, cleaned and stems removed
1 - 9-inch pie shell, pre-baked and cooled
Cool whip for topping
Combine sugar, water, cornstarch, salt. Cook until clear, stirring occasionally. Remove from heat and add red food coloring. Add Jell-O and stir well. Allow to cool for a few minutes. Place strawberries, cut side down, in baked pie shell. Carefully, pour Jell-O mixture over and chill until set or store overnight in baked pie shell. Care-fully, pour Jell-O mixture over and chill untilset or store overnight in the refrigerator. Top with whipped cream or cool whip before serving.
