My Grandmother Left Chuck at the Supermarket

This recipe is for my grandmother who accidently picked up a London broil rather than a chuck roast at the supermarket and hadn’t a clue on how to prepare it... My grandmother usually makes her chuck roast by baking it for several hours in either onion soup or cream of mushroom soup. This is always served with either rice or mashed potatoes and a nice salad on the side. It is one of our favorite comfort meals that we always look forward to again and again.

Easy London Broil

1 (2 lb.) piece of London broil or Flank steak
1 tbsp. salad oil
2 tbsp. chopped parsley
1 clove garlic, chopped
1 tsp. salt
1 tsp. lemon juice
1/8 tsp. pepper

Remove fat from meat and wipe with a damp cloth. Combine all ingredients. Brush 1/2 of the mixture over the meat. Let it stand 45 minutes.
Place steak, oil side up on lightly greased broiler pan. Broil 4 inches from the heat for 5 minutes, turn steak and brush with remaining mixture. Broil steak for another 4 to 5 minutes; let rest 5 minutes before slicing to retain most of its juices.

Robbie's Black Eyed Peas

One of the nurses where my mother is staying brought this as part of her lunch one day when I was there. I commented that it looked quite good and how much I enjoy black eyed peas, so she gave me a little taste and it was absolutely delicious. Robbie gave me the recipe, it could not be any easier. Feel free to increase the amounts depending on the amount of servings that you need.








Black Eyed Pea Salad

1 -14 to 16 oz can of black-eyed peas
1 rib celery, chopped
1 tbsp. finely chopped onion
1 tbsp. salad oil
1 tbsp. vinegar
1 tbsp. mayonnaise
1/4 tsp. salt
Dash of cayenne pepper
1 ripe tomato, diced

Open can of black-eyed peas, rinse with cold water and drain well. Add chopped celery and onion. Combine oil, vinegar, mayonnaise, salt and cayenne. Mix well. Pour over peas. Stir gently. Allow to chill in refrigerator several hours or overnight. At serving time add the diced tomato. Mix carefully.

Starring In Yet Another Roll, Oops I Meant Role!

I’m surprised that I have made it this long without posting a recipe containing Bisquick. Between myself, family and friends not to mention the Bisquick box itself and several Bisquick cookbooks. I could probably post a couple of bisquick recipes a week without running out for years to come. Instead, I will go slow and pace myself and show fairness to all the other ingredients out there by giving them each a chance to shine.

V-8 Hamburg Pie

Bisquick Drop Biscuits (recipe on box)
1 lb. hamburger, browned
1 cup of onions, sautéed
1 (14 1/2 oz.) can of Italian stewed tomatoes
1 small can (6 oz.) of V-8 juice

Sauté onions in light oil on stove, add to browned hamburger in oblong (8 x 11 inch) casserole dish. Mix in can stewed tomatoes and can V-8 juice. Stir. Follow recipe for "Drop Biscuits" on Bisquick box. Take large spoon and drop amounts separately onto hamburger mixture. Spread gently with spoon or fork. Bake at 425 degrees for 30-45 minutes.

Give me a little "Quiche`"

These are just fun and fancy all at the same time. I love working with egg roll wrappers and won ton skins, they are so versatile. These are great to serve anytime; A Sunday brunch, family dinner or a make your own quiche party.

Egg Roll Quiche`

Ingredients

12 egg roll wrappers

3 eggs -- slightly beaten

1 cup milk

1 Tablespoon dried minced onion

salt and pepper

1 cup cheddar cheese -- shredded

6 slices bacon -- cooked, drained & crumbled

2 Tablespoons dried parsley

paprika

Directions

Lightly grease muffin tins. Gently press an egg roll skin into each muffin cup. You can trim the skin to fit the cup if you choose, set aside.Sprinkle cheese into each lined cup. Mix eggs, milk, minced onion & pepper. Pour egg mixture over cheese. Sprinkle each with bacon, parsley & paprika. Bake at 325 degrees for 10-15 minutes.