Special Occasion Roast™

This is a great recipe for the holidays or anytime. I've used round roast, but you can use what you like.

5 - 6 lb beef roast
1/8 -1/4 tsp each: salt, pepper
1 - 2 cloves fresh garlic crushed, chopped
1/4 c each: chopped fresh mushrooms, dry red wine, cold water
1/8 c olive oil
1 large onion peeled and quartered
2 - 3 carrots cut into 3rds.

Preheat oven to 350 F'.

Peel, rinse and cut carrots and onions.

Peel, crush and chop garlic.

Remove roast from refrigerator and place in a roasting pan. Pour some of the wine and oil over roast.

Make some tiny slits all over roast. Stuff slits with stuffed garlic.

Sprinkle half of the seasonings over roast.

Turn roast over. Pour some of the wine, oil over other side of roast. Repeat prior process with garlic and seasonings.

Pour rest of wine and water in bottom of pan.

Add carrots mushrooms and onions to pan. Place pan in oven and cook for 2  1/2 - 3hrs . approx or until desired doneness. 

Remove roast from oven and cover with the foil to keep warm. Let rest for a few minutes before carving.

Serves 8 approx.

Jackrabbit Potatoes ™

This is a quick side dish that's faster than a jackrabbit. I've used dried parsley, feel free to use what herbs and spices you prefer. 

3 - 4 medium potatoes cut into wedges

1/8 - 1/4 tsp each: salt, pepper

1/8 - 1/4 c olive oil (adjust amount needed)

1 clove fresh garlic, chopped and crushed

1 tsp. dried or fresh parsley

1/2 tsp. fresh lemon juice

Pinch red pepper flakes

Rinse potatoes, cut into wedges and place in a microwave safe mixing bowl. 

Combine remaining ingredients to bowl and toss to coat well. 

Put bowl in microwave and cook for 8 - 10 min or until done. Remove bowl from microwave carefully and drain potatoes on a paper towel lined plate to remove excess oil.

Serves 4

Pokeys' Potato Pancakes ™

This is a great recipe for leftover mashed potatoes.

My grandma Pokey taught me how to do this. 

You can use what herbs and spices you like. 

You can also add 1 egg, if needed.

2  - 3 c. mashed potatoes

1/8 c. diced onions

1 - 3 T. oil

1 clove garlic 

1/8 - 1/4 tsp. each: salt, pepper

1/2 tsp. dried parsley

1/8 tsp. each: dried chives, fresh lemon juice

Lemon zest

Pinch each: turmeric, red pepper flakes

1 egg (optional)

Take potatoes out of refrigerator to warm up for a few minutes.

Peel, rinse and diced onions.

In a bowl combine potatoes, onions, garlic, spices, herbs lemon juice, zest.

With clean hands mix potato mixture. Add 1 egg if needed and form potatoes into 8 - 12 pancakes.

Pre heat pan to medium high heat. Lower heat to medium, add oil. 

Add pancakes to pan and cook for 3 - 4 min. or until brown on one side. 

Turn pancakes over and cook on other side for 3 - 4 min or until done. 

Drain pancakes on a plate lined with paper towels to remove excess oil. 

Serves 4 - 6.