TRISHA YEARWOOD'S RECIPES
CORDELIA'S ROAST BEEF
Nothing smells better than a roast cooking in the oven -- the Dutch oven, that is. This roast smells great all over the house as it slowly simmers in its own gravy. When my friend Mandy comes over for this meal, she loves the smell so much that she will go outside and come back in, just to get the full effect all over again! If there is any left over, use it to make hash. Serves 8.
2 tablespoons salt
1 3-pound eye of round beef roast
1/2 cup all-purpose flour
3 tablespoons vegetable oil
2 10-ounce cans French onion soup
1 10-ounce can golden mushroom soup
Rub the salt into the meat very well. Coat the meat with flour.
In a large cast-iron Dutch oven, heat the vegetable oil. Sear the roast on all sides. Transfer the seared roast to a platter and scrape the pan to loosen the drippings. Add the soups and 3 soup cans of water to the pan. Bring to a boil, then reduce the heat to a simmer, return the roast and its juices to the pan, cover, and cook for 3 hours, or until the meat is tender.
Slice and serve with the pan gravy.
ROAST BEEF HASH
Makes 12 1/2-cup servings.
2 cups roast beef drippings (cooking liquid)
4 tablespoons all-purpose flour
2 cups water
1 small onion, chopped
1 pound leftover beef roast, chopped or shredded
1 4-ounce can evaporated milk
Pour the drippings from cooking a roast into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.) Measure the defatted pan juices; if you have less than 2 cups, add water to make 2 cups. Boil the pan juices, the 2 cups water and the onion until the onion is clear. Add the beef and return to a boil. Remove from the heat and stir in the evaporated milk. Serve over rice, grits or cornbread.
I also like the hash over buttered toast with eggs.
CROCKPOT MACARONI AND CHEESE
There are a lot of recipes in this book that I cook every week. This is a dish that I would make every day, but I rarely do because I simply can't be alone with it! I love macaroni and cheese, and this recipe is the bomb. After the time is up, and you open the crockpot lid for the first time to see the cheese and butter just bubbling on the top, you will fall in love. Be prepared to eat the entire dish -- and don't say I didn't warn you!
Serves 12.
8 ounces elbow macaroni, cooked
1 12-ounce can evaporated milk
1 1/2 cups whole milk
2 large eggs, beaten
1/4 cup (1/2 stick) butter, melted
1 teaspoon salt
Dash of pepper
2 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika
In a large 4-quart crockpot sprayed with cooking spray, mix the macaroni, milks, eggs, butter, salt, pepper and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cook on low heat for 3 hours and 15 minutes. Turn off the crockpot, stir the mixture, and serve hot.
If you don't have a crockpot, grease a 9x13x2-inch pan with butter, add the mixture, and bake at 350 degrees for 50 minutes.
SWEET AND SALTINES
After a meal, my mama will always say, "I need a little something sweet." If she has dessert, she will inevitably follow it up with, "Now I need a little something salty." It's become a joke at our house. These crackers are so good, you will just keep eating them, and Mama has her sweet-and-salty thing covered. Beware, they're really addictive.
Serves 20.
40 saltine crackers
1 cup (2 sticks) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)
Preheat the oven to 425 degrees. Line a large jellyroll pan with aluminum foil and the saltine crackers.
In a medium saucepan, melt the butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jellyroll pan into the oven and watch closely. Bake for 4 to 5 minutes, or until just bubbly. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.
Substitute graham crackers for the saltines for a sweeter snack. Use 1 stick of butter instead of 2 for a crunchier, saltier cracker.
FROM TRISHA'S MOTHER, GWEN: Use anywhere from 35 to 45 saltine crackers, depending on the size of your pan.
FROM HER SISTER, BETH: I used milk chocolate chips instead of semisweet once because that's what I had on hand. They tasted great, too.
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