New Recipe

We are going to a holiday party tonight. Kinda a potluck, the catch being that everyone brings a dish that demonstrates their cultural heritage. It should be cool-- Paul said we will have some Jewish dishes, some from France and Italy, and even some Cherokee dishes. Then there's the Jameson-Varnes clan... sigh... what to bring?? Well, there's German (sauerkraut??)... Scottish (haggis????)....I thought of Ireland, but Paul has that one covered and will be bringing about 3 or 4 dishes. SOOO we decided to focus on Appalachia. Jeff made his Grandmother's no-bake fruitcake, and I decide to go bake to Germany after all and make Sauerbraten. This is the recipe i used. I made it just as instructed last week for my test run (except for adding a little cream to the gravy at the end-- it was way too thick). Today I am taking a few liberties:
I only marinated it for about half the time (forgot to put it in on Thursday!)
I strained the marinade before cooking the roast and took out the cloves, bay leaves, and peppercorns.
I put it in my big crockpot on high for 3 hours, then I will kick it down to low for the rest of the day
Suz

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Old Fashioned Sauerbraten(Germany)4 pounds of chuck roast2 teaspoons of salt1/4 teaspoon of black pepper2 cups of water2 cups of cider or wine vinegar1/2 cup of onions, chopped3 bay leaves12 peppercorns6 whole cloves1/2 cup of celery, thinly sliced1/2 teaspoon of thyme1 teaspoon of mustard seed1 large carrot, sliced1/4 cup of sugarFlour2 tablespoons of oil1/4 cup of raisins (optional)18 gingersnaps, crushedRub beef with salt and pepper; place in a large bowl or crock withwater, vinegar, spices, vegetables and sugar (1/2 cup of dry, redwine may be added, if desired). Cover and marinade in refrigeratorfor 3 days. Turn several times. When ready to cook, remove meat frommarinade, dry and dust with flour; brown on all sides in hot oil. Addmarinade, cover and simmer slowly for 3 hours or until tender. Keepmeat hot in warm oven on hot platter. Strain cooking liquid. Addraisins and gingersnaps; cook, stirring until thick. Pour part of thegravy over the meat after slicing and serve the rest in a side dish.

1st Recipe- Cinamon Sweet tea

1 cup sugar
2 family size black or green tea bags
boiling water
1 Tbs of Watkins Cinnamon extract

Make sweet tea buy boiling tea bags in water.
put sugar and cinnamon into pitcher
Pour boiled tea into pitcher and stir up till sugar is gone
let steep for 10-20 minutes
fill pitcher to top with cold water and mix well.
fill cup with ice and tea
enjoy

Welcome to the new recipe site

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Great Recipes are soon to come!!