Recipe(tried): Special In-Laws Dinner to Rave About!!

Hi Renee,

Let's show them real good....

When I read your posting and you said they find fault with everything, I had to come to the rescue!! Ha-Ha!!

Here's a menu they will rave about and make you look like Queen of the Kitchen (which you really are!!)

I am going to give you my "Tried and Trues", the ones that never fail me for a crowd. Good luck and let me know if I can help in any other way!! I strongly suggest to prepare the noodle Kugel and dessert the night before and have them in the fridge. You can bake the kugel while the roast is in the oven. The only things on the stove top that day will be the potatoes and the carrots and zucchini. Either dessert will make you look like a star. The gravy for the meat will be done to perfection, just pour it in a gravy boat and some on top of the roast when you slice it and place it on the serving platter. I have the Kugel at all dinners regardless of the potatoes (My hubby loves the potatoes and I love the Kugel).

Roast Eye of Round Roast
(this will cook in the oven for 3 hours, covered up tightly in heavy-duty aluminum foil, the gravy will be done and the taste, TO DIE FOR!!!) You can prepare everything else in those 3 hours.

Julienned Carrots and Zucchini
Smashed Garlic Potatoes
Spinach Noodle Pudding
A Tart for All Seasons or Tiramisu

RECIPES:

EYE OF ROUND ROAST WITH GRAVY

This is the impressive eye round I serve for SPECIAL OCCASIONS!! It is so very tender, full of already made gravy, very tasty and very easy to make. Simply the best!!

1 (3 lb.) eye of the round roast
1 (10 3/4 oz.) can Campbell's Condensed Golden Mushroom Soup
1 envelope Lipton Onion Soup Mix

Place roast on heavy aluminum foil. Empty mushroom soup over roast, sprinkle the onion soup over this. Seal the foil securely.

Bake in a 350 degree F oven for 3 hours.

When you open the foil, the gravy is done and the meat has the best flavor!!

Supreme Garlic Mashed Potatoes

6-8 potatoes, washed, peeled and cubed
1 stick butter
1/2 c. sour cream
salt and pepper
3 garlic cloves
1/4 c. milk or more if needed

Boil potatoes and the garlic cloves together. When tender, mash with potato masher, add butter and mash some more, add sour cream and enough of milk to your liking for consistency. Season with salt and pepper.Spinach Kugel

For special occasions, this is my favorite of all!!!

1 pkg. 8 ozs. noodles (fine or medium)
1 onion, chopped
8 ozs. sour cream
2 pkg Birds Eye Creamed Spinach, thawed and cooked accord. to dir.
2 eggs, beaten
bread crumbs to sprinkle on top
1 stick butter
salt and pepper to taste
Saute your onions until golden in 1/2 stick butter. Cook noodles according to directions on pkg. Drain noodles and toss with the other 1/2 stick of butter, blend with the spinach, sour cream, sauteed onions and eggs. Salt and pepper to your taste. Blend well. Pour into a buttered casserole dish and sprinkle with the bread crumbs. Bake 350 for 45-60 minutes. YUMMY!!!
This recipe can easily be doubled.

Julienned Carrots and Zucchini

2 carrots, washed and julliened
2 zucchinis, washed peeled and julliened
2 tblsp. butter
1/4 cup sugar
1/2 cup water

Melt the butter in the water and dissolve the sugar in it. Add the jullienned veggies and heat to medium until tender.Gina's Tiramisu
(This always gets rave reviews)

5 eggs, separated
3/4 c. sugar
1 tsp. vanilla
6 T. cognac
16 oz. mascarpone cheese
2 pkgs. ladyfingers
1 c. strong expresso
cocoa powder to dust
Beat egg whites until stiff. Set aside.
Beat egg yolks well. Slowly add sugar and beat until very creamy. Add vanilla, cognac, and cheese. Blend well. Fold in beaten egg whites. Dip ladyfingers in expresso, place on bottom of 9x13" pan. Cover with cheese mixture, repeat layer. Dust with powdered cocoa. Refrigerate at least 4 hours or better overnite.

: A Tart For All Seasons
A most impressive and delectable dessert for 12...

Crust:
1/4 c. ground almonds
1/2 c. butter, softened
1/2 c. sugar
1 1/2 c. flour
1 large egg yolk
1 t. vanilla extract
1 t. almond extract

Filling:
8 oz. cream cheese, softened
3 T. sugar
2 T. amaretto liqueur
1 t. vanilla extract
1/2 t. almond extract

Apricot Glaze:
1/2 c. apricot preserves
1 T. butter
1 T. lemon juice
2 T. amaretto liqueur

Topping:
3-4 c. fresh or canned
strawberries
kiwis
bananas
mandarin oranges
pineapple
peaches
sliced almonds for garnish

In a processor, combine almonds, butter, sugar and flour. Add yolks and extracts. Blend til dough forms. Press onto bottom and sides of 11" tart pan with removable side. Bake at 375 for 15 mts. Cool. Set aside.

Mix all filling ingred. til smooth and spread evenly on the cooled tart. Chill til firm (about 30 mts.)
In a small pan, mix all glaze ingred. over low heat til hot. Cool. Set aside. Orange marmalade can be substituted.
Arrange fruits in a circular pattern on filling. One to two hours before serving, brush fruit with glaze, sprinkle sliced almonds on top. Serve slightly chilled