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SUNDAY DINNERS

It doesn’t get any better than a wonderful Sunday dinner with all the family around the table. How about a main course you can put in the oven before going to church, slow cooking it and having it ready when you arrive home? That leaves more time to enjoy family time.  – Pat

ROASTED CHICKEN WITH GARDEN
VEGETABLES

4 to 5 pound roasting chicken

1/2 cup butter or margarine, softened

2 teaspoons rosemary leaves, crushed

1/2 teaspoon salt

1/4 teaspoon pepper

2 teaspoons minced fresh garlic

6 new red potatoes, cut in half

6 carrots, cut in half crosswise

2 medium onions, cut into quarters

2 tablespoons chopped fresh parsley

Heat oven to 350 degrees. Secure wings to body of chicken. In small bowl stir together butter, rosemary, salt, pepper and garlic. Rub chicken with half of butter mixture. Place chicken on rack in roasting pan. Place potatoes, carrots and onions on bottom of pan around chicken. Dollop remaining butter mixture evenly over vegetables. Bake, basting chicken and vegetables occasionally, for 2 to 2 1/2 hours or until chicken is fork tender. Sprinkle with parsley.

SUNDAY ROAST

3 to 4 pound beef rump roast

3 medium onions, quartered

1 bay leaf

1 teaspoon salt

1 teaspoon pepper

1 teaspoon minced fresh garlic

1 cup water

6 carrots, cut in half crosswise

6 medium potatoes, quartered

Heat oven to 350 degrees. Place roast on rack in roasting pan. Add remaining ingredients except water, carrots and potatoes. Pour water over roast. Cover; bake for 45 minutes. Uncover and arrange carrots and potatoes around meat. Baste with pan juices. Cover and bake, basting occasionally, for  60 to 70 minutes or until vegetables are fork tender and meat thermometer reaches 160 degrees. Serve with pan juices.

SAVORY PORK ROAST

4 to 5 pound pork shoulder roast

2 to 3 tablespoon vegetable oil

3 tablespoons sage leaves, crushed

1/2 teaspoon salt

1/4 teaspoon pepper

Heat oven to 350 degrees. Coat roast with oil; rub sage over entire roast. Place roast, fat side up, on rack in roasting pan. Sprinkle with salt and pepper. Bake for 2 to 3 hours or until meat thermometer reaches 170 degrees.

Food facts

• A 4-ounce serving of meat reduces to 3 ounces after cooking, so plan accordingly.

• To make a fatty roast look better, try refrigerating it after it’s cooked or until the fat solidifies, then remove the fat, baste and cook until re-heated.

• Sweet red peppers contain more vitamin C than an orange.

• Tomatoes will keep better if stored at room temperature. Also, if stored stem down, they will last longer.

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