Recipe(tried): Valentine's Is Around the Corner (Ideas & Menu) & Pot Roast Dinner Tonight!

Hello Everyone!

While waiting at the Nissan dealership today, I was reading thru the February 2006 issue of Better Homes & Garden...I encourage all of you who enjoy holidays and love to decorate, to get this magazine. There are over 20 pages of cookies, chocolates, cards and decorations that say "I Love You". I love all the holidays, don't you?

I was so inspired that I stopped by a Big Lots where I lucked out finding Valentine's cellophane paper and tissue and incredibly, these boxes of heart-shaped crackers! They are made by Valley Lahvosh and they are great! Can you imagine, heart shaped?!!? I found other wonderful food items there too! So I decided to make a yummy filled gourmet basket for my Mom and some sweet neighbors. Then I went to a dollar store where I got some great stock paper to make Valentine's with...there I found ribbons stamped with "I Love You". I can't wait to pack my DH's lunch on Valentine's with all the fun things I found!! It will be fun cutting out heart-shaped cheese pieces for him!! I will have to do it the night before so he won't see me doing it!

I will be making the Puffed Lemon Iced Cookies for Valentine's Day too! Our menu for that day will be:

Ruby Red Winter Iced Tea
No-Stir Oven Risotto & Heart-Shaped Beets
Tomato Vinaigrette with Mixed Greens
Beef Tenderloin with Three Spreads
Raspberry Nut Sundaes
Puffed Heart Lemon Cookies

All of the recipes are in the magazine as well as directions on how to make cute cards with the family!

Tonight we are going to enjoy Company Pot Roast served with Smashed Garlic Potatoes and Glazed Carrots and for dessert, Vanilla Ice Cream with sliced Fresh Strawberries.

The great thing about Pot Roast, is that with leftovers, I turn it into a delicious and satisfying Vegetable Beef Soup afterwards. Can't wait!!!

Keep Warm, Gina

Company Pot Roast
from: Beter Home & Gardens, Feb. 2006 issue

1 (2-1/2- to 3-lb.) boneless beef chuck pot roast
2 cloves garlic, minced
1 tsp. dried sage, crushed
1/2 tsp. salt
1/2 tsp. ground black pepper
2 Tbsp. cooking oil
1/4 tsp. cayenne pepper
1 cup water
1 large onion, cut into thin wedges
1 cup pitted plums (prunes), halved
1 lb. apples, cored and cut into thick wedges
2 lb. parsnips or carrots, peeled and cut into 1/2-inch pieces
1/2 cup cold water
1/4 cup all-purpose flour
Salt and black pepper
1 Tbsp. balsamic vinegar or 1 tsp. red wine vinegar

1. Trim fat from meat. In a small bowl stir together garlic, sage, salt, and black pepper. Pat garlic-spice mixture on the surface of the meat. In a 5-1/2- to 6-quart Dutch oven over medium heat brown roast on all sides in hot oil. Drain off fat. Sprinkle cayenne pepper on roast. Pour water over roast; add onion. Bring to boiling; reduce heat. Simmer, tightly covered, for 1 hour and 20 minutes.

2. Add fruit and vegetables to meat. Return to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes more or until parsnips or carrots and apples are tender, adding water if necessary. With a slotted spoon transfer all to a platter, reserving juices in Dutch oven. Keep warm. \

3. For gravy, measure juices; skim off fat. If necessary, remove some of the juices or add enough water to juices to equal 1-1/2 cups. Return to Dutch oven. In a small bowl whisk together the 1/2 cup cold water and flour until smooth. Stir into juices in pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper. Stir in balsamic vinegar. Serve gravy with roasted meat, vegetables, and fruit. Makes 8 to 10 servings.