Valerie Jo
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Date: 12/20/12 8:34 PM The roast was on sale. I researched on the internet how to cook it and what to make for side dishes. A popular one is creamed spinach. Now I'm searching for another side.
Anyone have suggestions? Thanks! |
tourist
 
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Date: 12/20/12 8:39 PM I am going to be trying This recipe for mushrooms, suggested by Karla Kizer. I have all the ingredients, now just need 9 hours to cook 'em.  ------
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Miss Fairchild
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Date: 12/20/12 8:42 PM Have you tried Sweet Potato Hash? Grated white russet and sweet potatoes, fried in butter, then add brown sugar and maple syrup. Sprinkle lightly with cinnamon and you're ready! ------
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Michelle T
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In reply to Valerie Jo <<  1 member likes this.
Date: 12/20/12 8:44 PM We usually roast potatoes, onions, carrots, parsnips and garlic under the meat.
Plus one or two steamed vegies. We eat a lot of broccoli and cauliflower, but might just heat up some frozen peas or corn.
It is expensive this time of year but asparagus is good too.
Yorkshire pudding, to mop up the gravy.
A lovely red wine too.
Enjoy the roast.
I have cooked them hot and fast or low and slow, both ways work well, just do not over cook it. ------
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Valerie Jo
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Date: 12/20/12 8:46 PM I wonder if you could make those mushrooms in a crock pot?
The potatoes sound wonderful too. Thanks. |
Karla Kizer
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Date: 12/20/12 9:10 PM The mushrooms are a favorite, and I'm hoping to stew up a batch this weekend to go with the beef tenderloin. If you can make them a day or so ahead of time, they, like lots of other things, are better when they're reheated. And yes, they can be done in a crockpot, if you have a large one. I made a real mess last year trying to stuff these things in mine.
Our Christmas Eve dinner menu hasn't changed for years - Tenderloin of Beef, Potatoes....I hope and whatever vegetable looks good. This year, I seem to be obsessed with fresh green beans with bacon, onion and balsamic vinegar - something like this. DH and I have been making entire meals out of these lately.
With creamed spinach (yum), though, creamy potatoes and a green vegetable might be redundant. What about Potatoes Anna, served in wedges? No milk or cream in them and the potatoes get a nice crispy edge that would contrast with the creamed spinach. Potatoes Anna. (A google search brings up lots of similar potato recipes.)
-- Potatoes....I hope
-- Edited on 12/21/12 6:57 PM -- ------
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Doris W. in TN
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In reply to Karla Kizer << 1 member likes this.
Date: 12/20/12 11:22 PM Karla - check your link for those Pommes Dauph. It links to Nancy Zieman's book on Amazon. LOL Maybe we'll need her book for adjusting patterns after eating Pommes Dauph-whatever?  |
Doris W. in TN
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In reply to Valerie Jo << 2 members like this.
Date: 12/20/12 11:26 PM Yorkshire Pudding is yummy, and fun to watch it rise in the oven if you use muffin tins for individual ones. But be warned, it is messy in the oven when you use the muffin tins.
Potatoes au gratin a la Betty Crocker are what we're having this year with our rib roast. Martha Stewart I ain't. |
Franksdottir
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In reply to Valerie Jo <<
Date: 12/21/12 1:32 AM My family's favorite dumplings, made for any dinner where there will be gravy. Warning though, these are chewy, Central European dumplings, not the lovely soft American ones:
3 eggs
2 c flour
salt (1/2t? I tend to undersalt things because of DH)
water
Beat the eggs. Stir in flour and salt. Batter should be stiff enough to hold the wooden spoon upright. Add water if too stiff, or flour if not stiff enough.
Drop by tablespoonfuls into boiling water. (Tip, dip the spoon in the water before you scoop the batter and they will slide off.) Stir so they come up from the bottom. Boil uncovered for 20 minutes. If necessary, they can wait in the hot water (not boiling) for up to an hour. Can be doubled. It could probably be tripled but I don't have the arm strength for that.
Leftovers can be fried in butter for breakfast the next morning. ------
Barb |
hazelnut
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In reply to Doris W. in TN << 1 member likes this.
Date: 12/21/12 1:38 AM Quote:
Maybe we'll need her book for adjusting patterns after eating Pommes Dauph-whatever? Karla's always thinking ahead! |
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