 Man Food
We traditionally include recipes in Faith to Faith, and since this issue celebrates the men in our lives, we thought we’d poll the men of Women of Faith to see what they liked to eat. The result was pretty much what we expected: one vote for pasta (he’s Italian), some random votes for potatoes, pizza, or anything fried, and one vegetarian. But the overwhelming favorite? Meat. As one guy wrote, “Just cook a big pile of meat, slap it on plate, and enjoy.” Another commented, “Mmm….meat…..good!” So there you have it.
Tom’s Mom’s Pot Roast
Ingredients
3 ½ pounds boneless beef pot roast
2 ½ cups water
1 envelope dry onion soup mix
4 medium potatoes cut into 1-inch pieces (about 2 pounds)
4 large carrots, peeled and cut into 2-inch pieces
4 medium onions cut into quarters
2 – 4 Tbsp. all-purpose flour
4 ounces sour cream
3 – 4 Tbsp. prepared horseradish |
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Directions
Brown the roast in a skillet over medium-high heat.
Place the browned roast in a Crock Pot or Dutch oven.
Add 2 cups of water and soup mix.
Simmer covered for two hours until meat is cooked through.
Add vegetables and cook 30-minutes, or until tender.
Remove roast and vegetables.
Gravy:
Blend remaining ½ cup water with flour, sour cream and horseradish. Stir into Crock Pot or Dutch oven with the juices from the roast. Cook briefly over high heat. Reduce heat to simmer, stirring constantly, until thickened.
Submitted by Tom Davies, Human Resources Manager.
 Chip’s Steak
A good simple steak on the grill is quite tasty. I like to season mine with a rub made from garlic, salt, pepper and the store-bought KC Masterpiece barbeque seasoning. I’ll give my steak a generous rubbing about an hour or so before I put it on the grill. It really brings out the flavor. Cook it on a really hot grill for about 5 or 6 minutes per side (gotta get those grill marks on there) so there’s just that little sliver of pink showing when you cook it.
Editor’s Note: If Iron Chef Bobby Flay had been in our survey, he would no doubt tell us that once you put the steak down on the grill, you need to leave it alone. Don’t mess with it, don’t move it, don’t fiddle with it, just put it down and let it cook until you’re ready to turn it over. Put your hands in your pockets if necessary. (You might want to put those barbecue tongs down first.)
 Black Bean Dip
Chip says this is good for munching on in front of the TV.
Ingredients
8 Ounces of Cream Cheese
1 - 15 Oz can of Black Beans (drained)
1 - 15 Oz can of Rotel tomatoes (drained); mild or spicy depending on your preference
2 cups shredded cheese (A Cheddar/Monterrey Jack cheese blend is my favorite)
Directions
Preheat oven to 350 degrees.
Spread softened cream cheese on bottom of 8x8 oven-safe dish.
In a small bowl, mix black beans and Rotel tomatoes. Pour on top of cream cheese. Top with shredded cheeses. Bake in 350 degree oven until cheese is bubbly (around 15-30 minutes depending on oven). Let stand for about 15-30 minutes before serving. Serve with tortilla chips
Submitted by Chip Cannon, Data Systems Manager. |
