Garlic Cross Rib Roast

1 Cross Rib Roast (5-7 lbs.)

1/3 cup Dijon mustard
10 large garlic cloves crushed
1/2 teaspoon freshly ground black pepper
1 tablespoon garlic powder
salt and pepper to taste
1 tablespoon dry mustard
2 tablespoons light olive oil
1 tablespoon paprika
1 1/4 cup water
1/2 cup red wine
1 packet beef gravy mix
1 packet dry onion soup
1 10 ounce can Golden Mushroom Soup

Pre-heat oven to 375°F. A Cross Rib is a cut that is between the shoulder, (sometimes known as the chuck) and rib of a the whole side of beef. You may have to ask for it if you do not find it in the meat section. This roast resembles a round roast, but is surrounded about three quarters around with short ribs. Generally, it is not as expensive as the classic rib roast but it is not a tough bargain either (such as rump or blade). Place meat in a shallow roasting pan. Make a paste by mixing the mustard with the garlic, some salt and black pepper, garlic powder, dry mustard, oil and paprika. Spread over roast- top and sides. Make additional paste if meat is not well covered. On side of roast, pour in water, wine, beef gravy mix and onion soup powder. Sprinkle top of roast generously with extra garlic and paprika. Cover roast with foil. Roast at 375°F for the first hour. Reduce temperature to 350°F and continue roasting for a couple of hours (depending on desired doneness) -basting every so often. Remove foil during last half hour of cooking. Remove meat slice thinly. In roasting pan, stir in Golden Mushroom soup with pan juices, mixing well. Pour some of this over meat, offering remaining as gravy. Serve cold (leftovers) sliced thinly on a garlic toasted French hard roll, with dijon and white horseradish, side salad.

Grama C's Crab Mouse

1 can mushroom soup, undiluted
3 tbsp. cold water
1 tbsp. unflavored gelatin
2 (7 oz.) cans crabmeat
6 oz. cream cheese, room temperature
1 c. mayonnaise
1 c. chopped celery
2 green onions, chopped

 

Heat soup. Dissolve gelatin in water; add to soup and then add whipped cream cheese. Slowly add mayonnaise and remaining ingredients. Chill overnight in mold. Serve with crackers.

Enchiladas Verde Con Queso

Grandma made this a lot.

1 recipe Salsa Verde
8 flour tortillas
1 cup peanut oil -- for pan frying (see note below)
2 cups cooked chicken -- shredded (see note below)
3/4 pound monterey jack cheese -- grated
1/2 cup sour cream

Monterey jack cheese -- for garnish
Sour cream -- for garnish

Salsa Verde:
1 clove garlic -- peeled & minced
2 small yellow onion -- peeled & chopped
8 canned tomatillos -- chopped finely (I used fresh last time - quite tasty!)
3 Tablespoons flour
1 3/4 cups Chicken Stock
        7 ounces green chiles -- finely chopped
2 Tablespoons salsa jalapena -- "La Victoria" (it's green - and also very tasty on the white bean and chicken chili recipe listed on the main recipe page)
salt -- to taste

For Sauce: In a medium saucepan, saute the garlic, onion, and tomatillos in the oil. Stir in the flour and saute for a few minutes more. Add the Chicken Stock and stir until smooth. Add the chiles and simmer 30 minutes. Add the salsa jalapena and simmer 10 more minutes. Add salt to taste. 

For Enchiladas: Place a bit of the sauce in a 9X9 baking pan. Heat the oil in a frying pan and fry each tortilla in the oil until pliable, just a few seconds. Fill them with the chicken, Jack Cheese, and sour cream, then roll them up. Top with more sauce and rest of the cheese. Bake at 350 degrees for 15 to 20 minutes. Garnish with additional Jack Cheese, coriander, and more sour cream. 

NOTE: I don't fry the tortillas - I just assemble and put them in the pan. Very very yummy. Last time to cook the chicken - I threw it in the crockpot with 1 cup water and a chicken boullion cube and cooked on high 4 to 5 hours - chicken shredded easily. I refrigerated and made the enchiladas the next day.

NOTE: This freezes really well - really really well - very yummy!

Green Chili and Beef Pie

Another family favorite from my Grama Cardoza's arsenal...Aunt Heather says: This is AMAZING, and you cannot really get the same flavor if you use a ready made crust. I call this a Sunday recipe because it takes a while! 

Green chili & beef filling (recipe follows)
1 c. (4 oz.) shredded Cheddar cheese
Cream cheese pastry (recipe follows) or 1 unbaked crust for a 9" pie, laid flat
1 lg. egg, beaten to blend

Pour filling into a 9 inch pie pan or dish. If made ahead, cover and chill up until next day; sprinkle with cheese. 

On a lightly floured board, roll pastry into a 10 inch diameter round. With a cookie cutter, cut 1 or 2 pieces from center of pastry or unbaked pie crust; reserve cutouts. Lay pastry over filling, fold edges under and flush with pan rim, flute firmly again rim; top with cutouts. If made ahead, cover and chill up to 2 days if filling is fresh, 1 day if filling was made a day ahead. Set pie in a 10 x 15 inch baking pan. Brush pastry and cutouts with egg. 

Bake in a 400 degree oven on the lowest rack until pastry is well browned and filling is hot in center, 40-55 minutes. If pastry rim or cutouts darken excessively before center is brown, drape rim and cover cutouts with foil. 

If baked pie is made ahead, cool, cover airtight and chill up until next day. Reheat pie, uncovered, in a 350 degree oven until filling is hot in center, 30-40 minutes; lay foil over crust if it begins to darken too much. Spoon from dish. Serves 8 or 9. 

Cream Cheese Pastry: In a food processor or bowl, combine 1 1/4 cups all-purpose flour, 1/2 cup 91/4 pound) butter, in chunks and 1/3 cup (about 3 ounce) neufchatel (light cream) cheese. Whirl or rub with fingers until coarse crumbs form. Add 1 large egg; whirl or stir with a fork until dough holds together. Pat into a ball. If made ahead, chill airtight up to 3 days.

Green chili and beef filling

2 lb. beef skirt steak or boned chuck, trimmed of excess fat, cut into 1" pieces
1 lg. onion, coarsely chopped
2 tbsp. soy sauce
2 cloves garlic, minced or pressed
1 tsp. dry oregano leaves
1 pkg. 910 oz.) frozen corn kernels
1 can (7 oz.) diced green chilies
3 tbsp. cornstarch
3/4 c. regular strength beef broth

Place meat, onion, soy, 2 tablespoons water, garlic and oregano in a 4 to 4 to 5 quart pan. Cover and bring to a boil over medium heat; let simmer 30 minutes. Uncover; boil over high heat until juices evaporate. When meat sizzles, add 1/4 cup water and stir to release browned bits; when liquid evaporates, repeat procedure once. Then add 1 cup water, cover and simmer until meat is very tender when pierced, about 30 minutes. Stir in corn and chilies. 

Mix cornstarch with broth. Add about 2/3 of the mixture to meat and stir until boiling. Let cool; stir in remaining mixture. Use to fill pie, preceding.