SQUIB: a : a short humorous or satiric writing or speech; b : a short news item. (Merriam-Webster)
This Food Squib will make it look like you did a hell of a lot more work with the pots and pans than you really managed.
The recipe came down to me over the years from my Mom, and she got it from her grandmother. I share it because It’s very easy for any guy to prepare — and the flavor is outstanding. In fact, it tastes as if you spent hours carefully crafting the recipe. It flies out of the kitchen much faster than that.
In fact, if you line the pan with extra wide heavy duty foil, you won’t even have to worry about any clean-up.
Ingredients:
- 3 pound chuck or rump roast
- 2 tbsp dry mustard
- 1 1/2 tsp of water
- 2 med Vidalia onions
- Sliced thick
- 1/2 cup
- Soy Sauce
Preparation: Blend dry mustard with water. Cut a large enough piece of foil to cover roast and onions. Place roast and onions on foil in a shallow baking pan. Stir soy sauce into the mustard mixture and blend until smooth. Pour mixture over the beef and onions. Fold foil over meat and seal tightly.
Roast at 325 degrees for three hours. Serve with Creamy Au Gratin Potatoes.
How do you make said taters? Stay with me.
Creamy Au Gratin Potatoes – Ingredients:
- 1 cup cream of celery or mushroom soup
- 1/2 cup milk
- 3 oz block of cream cheese
- 1/2 package frozen hash brown potatoes
- 1/3 cup shredded sharp cheddar cheese
Preparation: Grease 1 quart casserole dish. Stir together soup, milk and cream cheese in sauce pan. Heat until smooth, stirring constantly. Add to casserole alternated potatoes and cream sauce. Cover and bake 45 minutes. Top with shredded cheese.
Then, serve while acting exhausted.
