A Meal Out of Nothing

[pturo]

Sweep Steak(Brisket on a Budget)

Get a cheap, and I mean cheap, thick Chuck steak about 3 lbs, 2 inches thick. Get a package of Lipton Onion soup mix. Get a large peice of foil. Put the steak on the foil and sprinkle all the packet of the Lipton's Onion soup mix over it. Put some baby carrots on top, if you wish. Wrap the whole thing up in the foil. Put in a shallow roasting pan and cook in oven at 275 degrees for 2 hours. Fabulous! Leftovers make amazing sandwiches with onions and horseradish mayonaise on Italian bread.
Some White Trash Cooking is really good. The criteria is to use some pre packaged, non esoteric thing like katsup or marshmellow fluff that really makes the thing extra good as opposed to saffron or truffels from the south of France.

 

[toggleswitch]

Some White Trash Cooking is really good

oooh more more more, we don't know too much aobut that here......I call what I do good old-fashoned ethnic peasant food.

Since I don't do aluminum foil (toxicity issues), I'll use my specked little porcelain "granny-roaster" YUM! This type beats the heck out of my stainless-steel one in terms of results!

[check-out other areas of this Lehman's non-electric online catalogue!]

http://www.lehmans.com/jump.jsp?itemType=PRODUCT&itemID=2454

 

[pturo]

Have you heard of Beer Can Impaled Grilled Chicken? Also excellent, if not a little like watching Deliverance for the fist time in terms of squimeshment.

 

[pturo]

What has 1 million legs and three teeth?

The New York State Fair.

 

[appnut]

Philip, that';s how I cook my chuck roasts. Have for years

 

[maytagbear]

"Sweep Steak"

Is Peg Bracken's name for it.

When I make it (not often,) I make it in the slow cooker. I don't bother with browning the chuck roast, but some do. I mix the reduced sodium! cream of mushroom soup and the onion soup powder together, and spread it on the roast. I only use the reduced sodium mushroom soup for this, or it's waaay too salty for me. About 8 hours on High, or 6.5 hours on Autoshift.

Can also be made in the same way in the pressure cooker. 35 minutes, natural release.

When I do it in the slow cooker, I throw some vegetables in it at the same time.

Lawrence/Maytagbear

 

[appnut]

2 cans of cream of mushroom soup
1 package Lipton onion soup mix
3.5 lbs. of fryer chicken pieces

Mix soups together. Put chicken in gerased 12 x 9 pan. Dollop soup mixture all over on top. Cover with foil. Bake in preheated 350 degree oven for 50 minutes. Remove fioil and bake for another 10-15 minutes. Voilla, instant deliscious gravey to go over rice or noodles.

 

[exploder3211]

YuM!

 

[washernut]

I love shake and bake pork chops...but last night i realized that i was out of shake and bake...so, I seasoned the pork chops and rolled them in betty crocker potato buds and put them on a very lightly oiled cookie sheet...they were fantastic!!! Very very crispy...

 

[pturo]

That sounds great!! Shake and bake was just the precursor to "Rubs" for meat, I am sure.

 

[jasonl]

Thanks, Bob

You've just called my whole family rednecks/hicks.

Actually it's a French thing.

 

[DADoES]

French?

My family has used dinner = noon meal & supper = evening meal for long as I can recall. My Mom claims to be 1/4 French, but I dunno if that's the source of it, LOL.

 

[jmirawm]

I can do wonders.......

with 5 loaves of bread and two fish.

 

[washabear]

For leftover chicken, you can make a quick and easy dish. In a skillet, add some olive oil, minced garlic, peanut butter, a splash of white wine (chicken broth would also work), and a few drops of hot chili sauce (the big bottle with the chicken on it is good). Proportions are as you like them; I'm like Rachael Ray and just eyeball it. Sautee for just a couple of minutes. Shred the chicken with fork or fingers and add to the sauce. You can also add some diced chili peppers and red bell peppers for added zing and crunch, as well as some minced cilantro if you have it on hand. This goes well with jasmine rice and would also work with beef, pork, or vegetables.

Give it a try!

 

[toggleswitch]

Listen, just because you have heard "Oh G-d" in the bedroom a few times doesn't mean...

oh nevermind.

 

[perc-o-prince]

Chuck's chuck roast

Please excuse the lack of some measurements, but I generally eyeball it.

Buy the boneless chuck roast when it's on sale for 99 cents/pound!

Put the roast on the grill on high, then flip it when it's browned.

In the meantime, put celery ribs in your heavy roasting pan as a rack for the roast. I like my enamel over cast iron for this. Put the grilled/seared roast on the celery. Put 4-5 large cloves of garlic and some sliced fresh mushrooms (maybe 1/2 pound?) in the bottom around the roast. Add a few quartered onions. Pop about 6 bay leaves and a couple of sprigs of rosemary in the bottom. Pour in a can of reduced sodium, low fat beef broth and a cup or so of red wine. If you've got roasted garlic, spread it on the roast. Pour a 15 oz can of diced tomatoes over the roast. If you want carrots, put them in all around the roast. Put it in the oven on 325 for about 3 hours.

If you don't make gravy from the liquor, you're missing out!!! Make sure you take the stems from the rosemary and the bay leaves out, but leave the garlic and any bits of onion or mushroom that you can't fish out in the liquid. They'll blend up well in the gravy when you use your stick blender!

Have fun, and don't be afraid to put in anything you like!!!

Chuck

 

[perc-o-prince]

Sorry, that was the bone-in for 99 cents and the boneless for $1.99!!!
Chuck

 

[appnut]

Well darn!! Oh well.

 

[jmirawm]

**smiles**

@ Toggles.

 

[tlee618]

Boy Chuck does that ever sound good!!