By Staff
Suzanne Langcuster
Franklin County Times
We are fortunate to have some good choices for this weeks recipes, thanks to help from Orland Britnell and the Cattleman's Association Chef David Hatton, one of the best cooks I know.
Some tasty vegetables are included to help you make a good meal. Top this off with two delicious pound cake recipes, you can have as a desert or serve with a cup of coffee shared with a friend or family member.
Eat healthy and stay warm.
Beef Roast
Beef Roasts are at their best simply seasoned with a flavorful rub, then roasted to perfection.
To prepare rubs, combine ingredients in a small bowl. Stir to mix well. Each rub will season a 6 to 8 lb. roast.
Apply the rub to the outside surface of the beef, then put into the oven and roast according to the chart provided.
For convenience, just refrigerate the roast, covered, until it's time to cook.
Savory Rub
4 t. garlic powder
1 T. sweet paprika
1 t. pepper
3/4 t. salt
Lemon-Thyme Rub
3 T. chopped fresh thyme
2 T. minced garlic
1 T. freshly grated lemon peel
1 T. olive oil
2 t. coarse grind black pepper
1 t. salt
Classic Beef Cheeseburgers
1 1/2 lb. ground beef
2 t. steak seasoning blend
4 hamburger buns, split
4 slices cheese
4 lettuce leaves
8 tomato slices
Combine ground beef and steak seasoning in large bow, mixing lightly but thoroughly. Lightly shape into four 3/4-inch thick patties. Place patties on grid over medium, coals.
Grill uncovered 13 to 15 minutes until not pink in center and juices show no pink color. About 2 minutes before they are done place buns on grid. Grill until lightly toasted.
During last minute of grilling top each burger with a slice of cheese. Line each bun with lettuce leaf, top with tomato slices and burger. Close sandwich.
Garlic Potatoes
Take a regular baking potato and slice potato crossways with a knife; do not go all the way through the potato. Slice all the way down the potato.
Chop up some buds of garlic and place between the slices in the potato.
Pour a little olive oil in your hand and close the potato and rub it with olive oil.
You may wrap it in foil or just lay it in a shallow casserole dish to bake.
Bake as you would bake a potato in the oven or microwave.
Sausage Potato
Take cutting instrument used to core an apple and at the end of a potato stick it in the potato longwise and core out a portion of the potato to the other end. Take some Jimmy Dean sausage and place into the opening.
Rub potato in olive oil and wrap in foil or place in a shallow baking dish and bake the potato. Delicious!
Broccoli-Apple Salad
2 c. broccoli flowerets
2 Granny Smith apples, diced (peeled or unpeeled)
Dressing
1/4 c. apple cider vinegar
1/4 t. salt
1/8 t. pepper
1/4 c. sugar
1/2 t. dry mustard
Beat together and slowly add 1/4 c. oil. Pour over broccoli-apple mix. Marinate a few hours. Will keep 3 to 4 days.
Bean and Corn Casserole
1 c. french style green beans, drained
1 c. cheddar cheese
1 can whole kernel corn, drained
1 c. mushroom soup
1 medium onion, chopped
Combine all ingredients.
Place in casserole. For topping melt 1 stick butter, mix with 1 tube Ritz Crackers, crushed. Bake at 350 until become bubbly. Doubles easily.
Milky Way Pound Cake
8 Milky Way bars
1 stick butter
2 c. sugar
1/2 c. butter
4 eggs
2 1/2 c. plain flour
1/2 t. baking soda
1 1/4 c. buttermilk
2 c. chopped pecans
Melt candy bars and butter. Set aside. Cream sugar and butter. Beat eggs.
Sift flour and baking soda together.
Add alternately with buttermilk. Stir in candy mixture and pecans. Mix well.
Pour into well-greased and floured tube pan. Bake for 1 hour and 10 minutes at 325
Million Dollar Pound Cak
3 c. sugar
1 lb. butter softened
6 eggs
4 c. all-purpose flour
3/4 c. milk
2 t. almond extract
Combine sugar and butter. Cream until light and fluffy. Add one egg at a time, beating well after each addition. Add flour alternating with milk. Add flavoring. Bake at 350 for 1 hour and 40 minutes.