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Wednesday, May 7, 2008

Bisquit Recipe and Pot Roast Recipe

Hi all! I made Pot Roast last night and decided to share with you. I only had one complaint and that was because I didn't make biscuits. So if you don't want any complaints about that you might want to make those too. Or you can buy pre made biscuits for less work.Sometimes even I cheat. I am only human, I get a little lazy.Her are the recipes.

*Baking Powder Biscuits*

Servings: 12

If you don't have a biscuit cutter, use the top of a
glass. Size is your choice. Don't forget to dip glass
or biscuit cutter in flour, to keep the dough from

2 Cup Flour
3 Tbl Baking Powder
1 ½ Tsp Salt
4 Tbls. Shortening
3/4 Cup Milk

Mix first 3 ingredient's together. Cut in the
shortening until mixture resembles course crumbs.
Then Add, Milk, mixing well.
Knead for 1 minute and roll out to about 1-1/2
inches in thickness.
Cut with a Biscuit cutter. Place the biscuits 1 inch apart on a greased baking sheet. Now brush with Milk and bake in 450°F degree oven 10-12 minutes, or till golden brown.

One biscuit may be Exchanged for:
1 bread exchange or
1 fat exchange.

Per Serving: 122 Cal (34% from Fat, 9% from Protein,57% from Carb); 3g Protein; 5g Tot Fat; 1g Sat Fat; 2g
Mono Fat; 17g Carb; 1g Fiber; 1g Sugar; 225mg Calcium;
0mg Iron; 571mg Sodium; 1mg Cholesterol~


*Pot Roast*

Main Dish
Pot Roast
Servings: 8

1 3 lb. Boneless Beef Chuck Roast, Or Any
Inexpensive Cut Roast
2 Tbls. Olive Oil
1 10 Oz. Pkg. Onion Soup Mix
2 Whole Bay Leaves
½ Tsp. Salt, Or To Taste
¼ Tsp. Pepper,Or To Taste
6 Small Potatoes, Sliced Into Wedges
6 Small Onions, Optional
1½ Cups Baby Carrots
1 14 Oz. Can Beef Broth

Salt and pepper the roast to taste,Heat the olive oil
in a large Dutch oven over high heat. Brown Roast on
all sides, to keep the natural juices in. Add ½ can
of beef broth,the 2 bay leaves (to be removed
before eating) and cover with lid. Reduce heat to
medium low or you can preheat oven to 325°F. and
braise for one hour.
In the mean time clean and prepare potatoes, carrots,
and onions (onions optional).
Add vegetables, the other ½ of beef broth and
sprinkle onion soup mix over roast and vegetables.
Braise for 2 more hours.
Remove juices from dutch oven and put in medium sauce
pan. Discard bay leaves.
set pan on medium high and bring to boil.
Make a paste with about 3 tbls. flour and enough cold
water to make paste.
Slowly add paste to juice and whisk till you have the
desired thickness for gravy.
Cook for about 1 minute.
Serve roast vegetables, and gravy on the side. Enjoy!

Per Serving: 536 Cal (35% from Fat, 37% from Protein,
28% from Carb); 49g Protein; 21g Tot Fat; 6g Sat Fat;
10g Mono Fat; 37g Carb; 4g Fiber; 6g Sugar; 63mg
Calcium; 6mg Iron; 1198mg Sodium; 136mg Cholesterol

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