How about Yorkshire Pudding?

Yorkshire Pudding
==================
3 large eggs
1/2 teaspoon kosher salt
1 cup all-purpose flour
1 cup cool milk
1/8 cup fat, reserved from roast (or vegetable oil)

Put the eggs in a large bowl and beat with electric beater for 1 minute.

Add salt. Alternating the flour and the milk, add to the eggs. Beat only
until all ingredients are well combined. Cover tightly and refrigerate.

Pour reserved fat into the hot deglazed pan and place in the 450 oven. Let
heat for 3 to 4 minutes. Pour cold batter directly into pan. Cook for 15
minutes.

Or maybe......?

Turnip Mashed Potatoes  courtesy of Paula Deen

6 large red new potatoes, skin on
2 large turnips, peeled
1/2 cup cream, heated
8 tablespoons (1 stick) butter, melted
1/2 cup sour cream
Salt and pepper

Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15 minutes or until fork-tender. Drain. Whip unpeeled cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don't overbeat them; a few lumps are nice). Add hot cream, butter, and sour cream. Season with salt and pepper, to taste. Whip again until blended. Adjust thickness by adding more cream, if desired.

Does anybody have a really good Corn Pudding recipe? I've had in the States, and I have tried to make it, but the taste was a disappointment.

ttt

I've noticed in the last few days that nobody else is adding their wonderful ideas and recipes to this thread. Did I do something to offend anybody?

Laurel

I made a pork pot roast for last night. It was really good! It had potatoes, carrots and celery so it really didn't need anything else but I made sweet corn since I had it.

Since your recipe doesn't have veggies, that's what I would make with it. Green beans or carrots would be my choice.

Thanks Paula, I appreciate the input. I just checked out your blog and that Busy Day Luncheon Soup looked yummy, so it's saved to my favorites!

Laurel

Well, you sure didn't offend me. I love the daily recipe. I just haven't had any good ones to fit the categories. No recipe for pot roast--I just get a chuck roast, put it in the pan with some water and S & P and stick it in the oven. In an hour or so, I add potatoes, carrots and onions. The broth can be thickened for gravy, but we like the au jus. Sometimes I "make" biscuits (Pillsbury frozen are really good) and have cranberry sauce or something fruity with it.

That's great Patti, but there's all sorts of things that go with the recipe of the day......sidedishes, dessert, salads, appetizers...............you can add a recipe for anything! I haven't necessarily tried all of my recipes, but if they look yummy, I like to share! It really doesn't matter what it's about. I just love cooking and new recipes.

Laurel

I've missed these the past few days. You didn't offend me either. I am so out of touch, today was the first newspaper I read since last Thursday! I feel like I dunno whats going on in the world! LOL

So how about dessert? LOL

Chocolate Cherry Angel Food Cake Recipe
12 servings

1/4 c walnuts, chopped
1/4 c maraschino cherries, drained and chopped
1/4 c reduced fat chocolate chips
16 ozs angel food cake mix
1/2 c reduced fat milk chocolate frosting

Preheat oven to 375°F. In a small bowl, combine walnuts, cherries, and
chocolate chips. Add to cake mix. Prepare and bake cake according to package
directions. Remove from oven and set upside-down until cooled. Heat frosting
until thin. Glaze cake, allowing frosting to drizzle down sides.

212 Calories; 2g Fat (10% calories from fat); 3g Protein; 45g Carbohydrate;
0mg Cholesterol; 286mg Sodium

Haven't made this in almost 10 years, but it sure was good when I did make it!

Peloponnesian Pot Roast

Ingredients
2 1/2-3 pound Beef pot roast
8 cloves garlic-cut in half
Salt & pepper to taste
2 tablespoons cooking oil
Hot cooked spaghetti
3 cups tomatoe sauce
2 tablespoons brown vinegar
1 teaspoons ground nutmeg
6-8 whole cloves
1/2 teaspoons ground cinnamon
1/2 teaspoons ground allspice

Method

Make slits in top of roast with tip of sharp knife; insert garlic halves into slits. Sprinkle roast with salt & pepper. In large skillet, brown meat on both sides in hot oil. Take meat from skillet & put into small roaster.

Combine tomato sauce, vinegar, nutmeg, cloves, cinnamon & allspice. Pour mixture over meat in roaster.

Cover and roast at 350 degrees for about 1-1/2 hours or until meat is tender.

Remove meat to cutting board; keep warm.

Bring juices in roaster to boiling; boil, uncovered, about 5 minutes or until liquid is reduced a bit. Remove the cloves from the sauce. Remove the garlic from meat, if desired. Cut meat into serving portions & serve over spaghetti with a little sauce over the top

Glenda, could you do that recipe in a slow cooker? It looks really gooooood!

My favorite...and always comes out wonderfully! I use our crockpot with a beef roast, depending on size, 1 or 2 packages of Lipton Onion Soup Mix, an onion or 2 (we really like onions!), a pkg of baby carrots and some potatoes quartered. Soooo easy to throw in the morning before I leave for work....and Ohhhhhhhhhh does it smell good when I come home after work! So, so tender.

A few months ago, one of Deans co-workers wives had a major surgery. He is a MEAT/POTATO type guy. I made this roast and took to them when she got home. When he bought the crockpot back, he asked me how I made that as he thought it was the best tasting roast he had ever eaten! I bet he never told his momma that...and I wouldn't either, she is a Great cook!

I love this thread.....getting lot's of recipes here! Keep it up!

MOUTH WATERING SUPER EASY POT ROAST

1 pot roast that fits your slow-cooker
1 can Cola "classic"
1 envelope of Lipton's Onion Soup Mix

Place a 3-4 lb pot roast in slow-cooker (or large enough to fit the size of slow cooker you will be using).
Pour half an envelope of Lipton Onion Soup mix over the roast. Pour the entire can of cola over roast, and then top with remainder of soup mix.
Set slow cooker on high and cook for 4 hours. Turn pot roast over about half way through cooking time.
The meat falls apart - it's so moist! YUM!!!

I vary how I make a pot roast. The last one I made, I seered in a little oil, Then added some fresh ground pepper, garlic salt, a lot of Louisiana Hot Sauce, a few Tablespoons of Teriyaki sauce, a package of onion soup mix (didn't have fresh onions), added beer and some broth and I added some Mesquite seasoning too. Brought it to a boil, turned down to medium for probably 15 min or so then turned way down and just slow cooked on the stove top all day. I checked it occasionally to see if I needed to add moisture and would flip it since it was in a dutch oven this time. Normally I use my Nesco but this time I did it on the stove.

Pot roast is one of my (many) favorites!