WHAT’S COOKING
/1
Cook and Freeze
CO W BO Y CH U CK RO AST
I
W ITH O N IO N GRAVY
Dividing and freezing this roast in four
2-serving portions makes for quicker
thawing. You’ll need to thaw two 2-serving
portions to makeRanchero Beef Hash,
right.
PREP: 25 MIN. COOK: 1
V l
HR.
i
2 ^ - to 3-lb. boneless beef chuck
pot roast
1
tsp.salt
Vi
tsp. ground black pepper
1
Tbsp.cookingoil
2
medium onions, cut in wedges
3
cloves garlic, minced
1
cup brewed coffee
i
14.5-oz. can diced tomatoes
'A
cup bottled mole sauce
on onion mixture. Add coffee, tomatoes,
and mole sauce. Bring to boiling. Reduce
heat and simmer, covered,
1
Vl
to
2
hours
or until beef is tender.
3.
Divide cooked beef and sauce into
4 portions in airtight freezer containers.
Let cool 30 minutes before covering.
Freeze up to 3 months. Thaw and use to
make Ranchero Beef Hash,
right
, or other
recipes.
MAKES FOUR
2
-SERVING PORTIONS.
EACH SERVING
255
cal, 9 g fat
(
'2 g sat. fat),
62 mgchol, 729 mg sodium, 9 g carbo, 2 gfiber,
33gpro. Daily Values: 33% vit. A, 10% vit. C,
5% calcium, 18% iron.
QUICK t h a w
Thaw in microwave oven
at 30% power (medium-low) for 12 to
14 minutes, stirring and breaking up
meat halfway through.
1.
Trim fat from beef. Season beef on all
sides with salt and pepper. In 5-quart Dutch
oven brown beef on all sides in hot oil.
Remove beef from Dutch oven and set aside.
2.
In same Dutch oven cook onions over
medium heat 4 to 5 minutes or just until
edges begin to brown. Stir in garlic; cook
1
to 2 minutes or until fragrant. Place beef
WELL CONTAINED
To maintain quality, freeze food in
self-sealing plastic freezer bags,
glass or plastic containers that are
specifically designed for freezing, or
coated freezer paper. Or wrap in a layer
of plastic wrap followed by a layer of
aluminum foil. Avoid containers that
are not airtight and glass that is not
freezer-safe.
Thaw and Remake
RAN CH ERO BEEF HASH
STARTTO FINISH: 20 MIN.
1
lb. small red potatoes,chopped
2
Tbsp.cookingoil
1
medium carrot,shredded
V2
recipe Cowboy Chuck Roast with
Onion Gravy (2 portions), thawed
Salt and ground black pepper
1
Tbsp. butter
4
eggs
Fresh or refrigerated salsa
1
recipe Tortilla Strips (optional)
1.
For hash, place potatoes in a 1V
2
-quart
microwave-safe casserole. Add 2 table-
spoons water. Cover and cook on 100%
power (high) for 5 to 7 minutes or just until
tender, stirring once. Drain potatoes.
2.
In large skillet heat oil over medium-
high heat. Add potatoes. Cook, stirring
occasionally, until potatoes arc lightly
browned and tender. Stir in carrot; cook
and stir 2 minutes. Add roast and gravy,
using a spoon to break beef in bite-size
pieces; heat though. Season to taste with
salt and pepper. Keep warm.
3.
In extra-large skillet melt butter over
medium heat. Break eggs in skillet; season
with salt and pepper. Reduce heat to low;
cook eggs 3 to 4 minutes, until whites are
set and yolks begin to thicken. (For more
doneness, turn eggs and continue cooking
30 seconds.)
4.
Divide hash among plates. Top with one
egg and salsa. Serve with tortilla strips.
MAKES 4SERVINGS.
TORTILLA STRIPS
Preheat oven to 425°F.
Brush both sides of 4 corn tortillas with
2 teaspoons olive oil. Cut tortillas in thin
strips; place on a 15xl0xl-inch baking pan.
Bake, uncovered, 5 minutes. Stir strips;
bake 5 to 7 minutes more or until strips are
lightly browned and crisp; cool.
EACH SERVING
507 cal, 24 gfat (7gsat. fat),
282 mgchol, 1,029 mg sodium, 31 g carbo,
5gfiber, 42gpro. Daily Values: 93% vit.A,
29% vit. C, 10% calcium, 29% iron.
9 2 JANUARY ?009 BETTER HOMES AND GARDENS
