Recipe(tried): What is Your Signature Dish? Eye Round of Roast with Golden Mushroom Gravy, Spinach Noodle Pudding, Baby Carrots with Brown Sugar and Mustard, Gina's Tiramisu

Hello Everyone!!

Since everyone seems to enjoy the "food threads" posted recently, here's another one. It's sometimes a challenge to come up with the titles that will be of interest but I thought of this one because I am quite sure we all have a signature dish or menu that we can whip up without a recipe, simply because it is so finely engrained in our brain!!

My signature dish and one I use on new company is:

My Eye Round of Roast with Gravy

And this is always, always accompanied with:

Mashed Potatoes (DH has to have them.... with peas)
Spinach Noodle Pudding
Glazed Carrots
Tiramisu

The roast is so easy to make and so, so tasty and the noodle pudding, well, I can make that with my eyes closed. I have been making that for at last 20+ years.

Here are the recipes and, I look forward to reading your story!!

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".

Spinach Noodle Pudding

1 pkg. 8 ozs. noodles (fine or medium)
1 large onion, chopped
3 garlic cloves, pressed
8 ozs. sour cream
2 pkg Birds Eye Creamed Spinach
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. Toss in garlic and cook for 2 more minutes. 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 easily doubles to serve 16

Baby Carrots with Brown Sugar and Mustard
Cold-Weather Cooking by
Sarah Leah Chase, pg. 81
makes 6 servings

1 lb. baby carrots
3 T. butter
2 1/2 T. light brownsugar
1 T. grainy Dijon mustard

Steam carrots til crisp tender, 8 minutes. Melt the butter in a skillet, stir in the sugar and mustard to make a smooth sauce. Add the cooked carrots and toss to coat Cook one minute more and serve at once.

Gina's Tiramisu
(This always gets rave reviews)
serves 16

5 eggs, separated
3/4 cups sugar
1 tsp. vanilla
6 tbsp. cognac
16 oz. mascarpone cheese
2 pkgs. ladyfingers
1 cup 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-inch pan. Cover with cheese mixture, repeat layer. Dust with powdered cocoa. Refrigerate at least 4 hours or better overnight.