Good Sunday Morning.
In yesterday’s post I mentioned that I had beef in the crock pot along with Coca-Cola, Ketchup and Lipton Onion Soup mix.
Well here is a report on last night’s dinner:
It was delicious. I started the crock-pot at 7:08 a.m. and ate a little after 4 p.m. (had early dinner because I was attending church last night instead of Sunday.)
Here is what I used.
1 1/2 cup Coca-Cola
1 1/2 cup Hunt’s Ketchup
2 teaspoons Lipton Onion Soup
These measurements were just made up. I had 2.15 lb’s beef and had more than enough sauce. So next time I will cut back. There was not a lot of onion flavor, so next time I will use more of it. I was afraid of getting too much onion.
The sauce was very runny so next time I need to add a thickener.
When I sampled the meet at 3 p.m., I added a heaping tablespoon of “Burger and Brat Mustard” from Tastefully Simple and the rest of the bottle of ketchup. The sauce just seemed to be missing something.
This recipe is a good sauce base, but then add whatever you feel like in the way of seasonings.
I just ate this by itself for dinner, so sides. But I did wash it down with a tall glass of Coke on the rocks. (no rum)
“Beef-It’s What’s For Dinner.”
“Coke, Not Love On The Rocks”
Oh do I have fond memories of Mom making this frosting for cakes. There would be a nice thick layer of frosting on her cakes. I would then peel the frosting off the cake and eat the cake first, saving the delicious frosting for last. This works with both white and chocolate cake.
1/4 cup butter
1 cup brown sugar
grain of salt
5 tablespoons milk
2 1/4 – 2 1/2 cups powdered sugar
(I think there should be some vanilla in this but I did not include it when I typed the recipe card “A long time ago, in a galaxy far, far, away.”)
Melt butter in saucepan.
Add brown sugar & salt.
Cook over low heat 2 minutes, stirring constantly.
Add milk and stir until boiling.
Take off stove and cool.
Add powdered sugar a little bit at a time.
Author’s Note: I made this recipe back in 8th grade Home Economics class. There are several recipes from that class in my recipe box. I will share some of them with you throughout the summer providing I can decipher my writing. Boy was it awful! I do not know how my teachers read my homework assignments 😉
3 eggs, 3 tablespoons oil, dash of salt, 1/4 teaspoon parsley, 1 tablespoon Parmesan cheese
Beat eggs and salt until fluffy.
Heat oil in skillet over low heat.
Pour egg mixture into skillet As the under surface becomes set, start lifting it carefully with spatula.
Sprinkle 1/4 teaspoon parsley and 1 tablespoon Parmesan cheese as soon as all of mixture is set.
Fold and serve immediately.
Not sure why parsley and Parmesan cheese make this a “French” omelet. All I know is what the teacher told us. Since she was the teacher she knew what she was talking about.
The Food Network’s French Omelet recipe does not call for parsley or Parmesan cheese.