Recipe(tried): My Favorite Roast Dinner Tonight.... Eye Round of Roast with Golden Mushroom Gravy, Gourmet Potatoes, Florida Sunshine Glazed Carrots

Good Morning Everyone,

I am posting early as the Terminex man is due by 9AM. Yesterday I bathed both cats and put Advantage on their necks. They soon will be scurrying about as I start the vacuum cleaner...I hate the ordeal of getting rid of fleas, it is so time consuming!

Tonight for supper we will enjoy my very favorite roast, Eye Round together with Gourmet Potatoes. The recipe for the Gourmet Potatoes comes from one of my favorite cookbooks, Some Like It South. Every single recipe I have ever tried out of that book is delicious. I always date and make a comment on the recipes in my books. Years from now, when I am long gone and my cookbooks are in someone else's home, they will benefit from my comment on a particular recipe!

Yesterday my Bob Appetit magazine came in the mail and it is full of yummy recipes. I love that magazine, I read it cover to cover and have been a loyal subscriber for the past 20 years. I have bought and read others but to me, none compare to Bon Appetit and its informative articles.

Happy Cooking!!! Gina

Eye Round of Roast with Golden Mushroom Gravy
serves 8-10

1 (6 lb.) eye of the round roast
2 cans Campbell's Soup Golden Mushroom
1 pkg. Lipton Onion Soup Mix
olive oil
3-4 garlic cloves, mashed
salt and pepper

Rub roast with oil, make a mash with the garlic and salt and pepper, rub all over and insert in roast by making slits and inserting the garlic in. Heat 2 Tbsp. olive oil in a Dutch oven, place roast in and brown on all sides. When all browned, place roast in the middle of a large piece of heavy aluminum foil. Empty mushroom soup over roast, sprinkle the onion soup over this. Seal the foil securely, place entire package onto a 9x13-inch baking pan and bake 350F for 3 hours. When you open the foil, the gravy is done and the meat is so very tender, slicing it is "like buttah".

Gourmet Potatoes
Some Like It South
Jr. League of Pensacola, Fl
serves 6-8

6 med. potatoes
1/4 cup butter, melted
1 1/2 cups grated cheddar cheese
1 cup sour cream
2 scallions, chopped
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. paprika
2 Tbsp. butter, softened
1/2 cup grated cheddar cheese

Cover potatoes with salted water and bring to a boil. Reduce heat and cook 30 minutes till tender. Drain and cool slightly. Peel and coarsely shred potatoes, set aside.

Combine melted butter and the 1 1/2 cups cheddar in a small saucepan. Cook over low heat stirring constantly till cheese is melted. Combine the potatoes, the cheese sauce, sour cream, scallions, salt, and pepper, stir well. Spoon the mixture into a greased 2-qt. casserole, sprinkle with paprika, dot with the softened butter and the remaining grated cheeese. Cover and bake 300F for 25 minutes.

Florida Sunshine Glazed Carrots
Serves 6

6 carrots, peeled and sliced large chunks
2 tsp. sugar
1/2 tsp. ground cinnamon
1 tsp. ground corriander
1/4 tsp. allspice
1/2 stick (1/4 cup) butter
salt and pepper to taste
10 dried apricots, slivered
1/3 cup sliced almonds
2 Tbsp. fresh orange or tangerine juice

Place the carrots in a saucepan, cover barely with water and bring to a boil. Reduce heat and simmer 10 minutes. Rinse under cold water and drain.

Stir the sugar and spices together and set aside.

Melt the butter in a skillet, stir in the carrots and the citrus juice. Sprinkle with the sugar mixture and cook over med. heat till carrots are glazed and sauce is slightly thick. Season with a pinch of salt and pepper.

Stir in apricots and almonds and cook an additional 5 minutes. Serve immediately.