Ever since I was a little kid, I’ve loved the Grinch Who Stole Christmas. Especially the ending when the Grinch is serving the ‘roast beast’ for dinner. The name was the inspiration for my own roast beef concoction. A delectable beef stew to calm any beastly appetite.
This slow cooked roast beast is best prepared in a large crock pot and cooks over night. There’s little you need to do during the slow cook. But boy does it fill the house with a delectable aroma. I think it’s perfect for those cold snowy days, when you crave something warm in your tummy. And it’s easy to make, which leaves more time for sledding and snowball fights.
20 minutes to prepare, but you’re going to cook it in a crock-pot for 12 to 18 hours. That means starting the cook time early in the morning to have it ready for dinner.
Or the easier method, start preparation at 9pm, cook it over night until dinner the next day.
If you use the over night method, you’ll have to check it several times during the day to add water.
Mamaw’s Traditional Meatloaf
When I was young, my Mom worked. In my neighborhood, she was the only working Mom at the time. She was a Nurse that had started out her career in the ER. Tough job! But she still found time for all 3 of her girls.
Every now and then, she would make a quick dinner. There were various versions of that, but my favorite was her Meatloaf. I don’t know if there’s anything special or unusual about the way she made it. She did tell me once when I asked to help make it, that she makes it the way her Mom taught her. But instead of using the spices and herbs from scratch, she simplified that seasoning with a packaged version.
When I asked her to teach me how she made it with my Grand Mother, she checked the pantry and thankfully we had all the traditional seasoning to give it a go. So this is her from scratch recipe. I still like it. Continue reading →
According to the Encyclopedia Britannica, Bangers and mash, is a common British dish consisting of sausages (“bangers”) and mashed potatoes (“mash”). And is traditionally served with onion gravy.
Bangers and mash is a staple of the country’s overall cuisine and is a popular pub dish. The term bangers supposedly originated during World War I, when meat shortages resulted in sausages’ being made with a number of fillers, notably water, that caused them to explode when cooked.
The sausages may be pork, beef, or lamb, but one of the most traditional meat sticks is Cumberland sausage, a coiled pork sausage from northwestern England.
This is a traditional recipe that we’ve tweaked just a little to our own Americanized taste. Continue reading →