Memory Lane Spanish Roast Food

MEMORY LANE SPANISH ROAST

Memory Lane Spanish Roast image

Source: How to Feed Four for $1 by Pat Hunter Published :1968 _________________________________________ Wonder what the price is now? And how many of these roasts did I make in my early married years? The page ( # 16) is splattered with what appears to be ketchup and/or Worcestershire sauce. Apparently, I was an exuberant cook even then ;-) My margin notes report that this is both good and easy and as income increased, it would appear that so did the cut of meat I used. The last entry says "eye of round". Tootin' in high cotton that day, huh? I remember serving this with egg noodles and that the sauce made a wonderful gravy. (And the kids picking out the onions)

Provided by SusieQusie

Categories Roast Beef

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons vinegar
2 tablespoons Worcestershire sauce
3/4 cup ketchup
1 teaspoon chili powder
1 tablespoon paprika
1/2 teaspoon black pepper
3/4 cup water
salt
2 lbs boneless beef chuck roast
2 tablespoons hot fat
2 medium onions, thinly sliced

Steps:

Make a sauce from all the sauce ingredients.
Bring to a boil and remove from heat.
Salt roast.
Braise on both sides in hot fat.
Place roast in a roasting pan on a piece of heavy duty aluminum foil large enough to cover.
Place sliced onions on top of roast.
Cover with the sauce.
Wrap foil, sealing tightly.
Bake in a 300 degree fahrenheit oven for 2 1/2 to 3 hours or until meat is tender.

MEMORIES OF CHICKEN CASSEROLE

Memories of Chicken Casserole image

I got this from a Southern cooking website. I LOVE chicken casseroles and this one is my favorite. I especially love it with the cranberry relish! This is comfort food at its best!

Provided by Little Bee

Categories One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups cooked chicken, diced
1 (10 ounce) can cream of chicken soup
1/2 cup milk
1 -1 1/4 cup chicken broth
1/2 cup celery
1/2 cup onion
1 beaten egg
0.5 (2 cup) bag Pepperidge Farm Herb Stuffing (Do Not Substitute)
1 tablespoon parsley flakes
paprika
cranberry sauce (optional)

Steps:

Spread the chicken cubes in bottom of a 2-quart flat casserole dish.
Dilute soup with milk and pour over top of chicken.
Combine celery and onion, cook in broth until tender. (If you do not have broth and have used canned chicken cubes, use 1 cup water, 1/2 stick butter and 1 chicken bouillon cube instead). Make dressing by combining broth, celery, onion, egg, stuffing and parsley flakes.
Spread the dressing on top of the soup, sprinkle with paprika.
Bake at 350° for 35-40 minutes or until it's bubbling and brown. Serve with heaping spoons of Cranberry relish.

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