Good Morning Everyone!

When Hurricane Andrew passed thru the South Florida area some years ago, I was then living in Davie in Broward County. I went to visit my aunt who lives in Miami and she let me taste, from a speckled metal casserole dish, a delicious roast that Mrs. Souda next door had made and sent over to her. I was amazed at the neighborly gesture. But you have to understand, these families had known each other since 1959! She was a kind and gentle lady.

I wondered how she had cooked it as the storm had knocked out the electricity. I went over and asked her and she graciously invited me in and shared with me her secret for preparing that delicious roast.

Mrs. Souda had simply used a speckled metal casserole with lid and put it on her gas electric grill to prepare the meal. "Unbelievable", I said. She then shared several recipes with me that I treasure.

I will always be grateful to Mrs. Souda for her ingenious method of cooking and sharing with my family despite turmoil. She has since passed away but we remember her everytime we enjoy one of her recipes.

Serve this with Rice Pilaf and Green Beans. You won't be disappointed with this dish.

Enjoy! Gina

Mrs. Souda's Greek Roast

1 eye round roast, about 4-5 lbs.
1/2 head of garlic, minced or crushed
pepper and salt to sprinkle on all over roast
3 T. olive oil
1 medium chopped onion

Sprinkle salt and pepper all over roast and heat up oil in a big pot. Brown the meat all over with the onions thrown in. When browned, add garlic and let it cook but don't let it get browned.

Transfer meat, garlic and onions into an ovenproof casserole dish with a lid (I use the little speckled metal dutch oven she used; it can be found at all grocery stores)
Add 1 package of Lipton Onion Soup Mix
1 c. red wine

deglaze the pot you browned the meat in with 1 c. water and scrape all the good little bits up. Pour into the casserole dish. Cook at 350 for 3 hours. During the last hour, throw in 2-3 cut up potatoes, 2-3 cut up carrots and 1 c. sliced mushrooms.