Blueberry Muffins

The key to baking muffins are careful measuring and just the right mixing technique.  Stir just until dry ingredients are moistened.  Batter should be lumpy.

Ingredients:  Basic Muffins

• 2 cups all purpose flour
• 1/4 cup plus 1 tsp sugar
• 1 tbsp baking powder
• 3/4 tsp salt
• 1 cup 2% milk
• 1 large eggs
• 3 tbsp butter or margarine, melted and cooled  

Directions:

1. Lightly grease 12-cup muffin pan, or line with baking cup liners, set aside.
2. Sift together flour, 1/4 cup sugar, baking powder, salt and make a well in center
3. Pour milk into a glass measuring cup, add egg,  and beat with fork to blend well
4. Add melted butter and blend well
5. Pour liquid into well.
6. Mix batter, 12 to 15 full circular strokes,  stir just until dry ingredients are moistened.  Batter should be lumpy
7. Fill each prepared muffin cups 2/3 full with batter, sprinkle remaining 1 tsp sugar, evenly, over tops
8. Bake in 425F degree oven until tops are lightly browned (20-35 minutes)
9. Remove muffins from pans immediately to avoid bottoms to become soggy.

BEFORE MAKING WELL-

Blueberry Muffin:  Increase sugar to 1/3 cup and stir frozen(unthawed) or fresh blueberries into flour mixture

Bran Muffin:  Substitue 1 cup ready to eat bran cereal for 1 cup of the flour

Cinnamon Raisin: Stir 3/4 cup raisins and 1 tsp cinnamon to flour mixture

Cranberry Muffins:  Increase sugar to 2/3 cup and stir i cup fresh or frozen(unthawed) cranberries into flour mixture

Orange Muffins:  Increase sugar to 1/2 cup and add 1 tbsp grated orange zest.  Substitute 1/2 cup fresh orange juice for 1/2 cup of  milk (about 2 large oranges)

Green Tea:  Warm 1/4 cup of the milk and infuse with green tea leaves for about 8 minutes;  drain tea leaves and cool down before adding to the rest of liquid ingredients

Whole Wheat Muffin:  Substitute 1 cup whole wheat flour for 1 cup of the all purpose flour;  Use firmly packed 1/4 cup brown sugar instead of granulated sugar and crumble with fingers to combine with flour mixture.

Super Easy Chocolate Cake

 Ingredients:

• 1 1/2 cup all purpose flour
• 1 cup sugar
• 1/2 tsp baking soda
• 1/4 tsp table salt
• 1/2 cup cocoa powder
• 2 oz. square Bitter chocolate baking bar
• 1 cup hot coffee
• 2/3 cup mayonnaise
• 1 large egg
• 2 tsp vanilla extract

Directions:

1. Adjust oven rack to middle position and preheat to 350 degrees F. Lightly spray 8-inch square baking dish with non-stick cooking spray.
2. Whisk flour, sugar, baking soda and salt together in a large bowl.
3. In separate bowl, combine cocoa and chocolate, pour hot coffee over cocoa mixture and whisk until smooth; let cool slightly. Whisk in mayonnaise, egg and vanilla.  Stir mayonnaise mixture into flour mixture until just blended.
4. Scrape batter into prepared baking dish.  Bake 30 to 35 minutes or until toothpick or wooden skewer inserted into center of cake comes out with a few crumbs attached to it.
5. Let cake cool in baking dish on wire rack, about 1 hour.
6. Dust with confectioners sugar, cut into squares, and serve straight from baking dish or turn cake out unto a serving platter and dust with confectioner sugar.  This can also be served with whipped cream or vanilla ice cream.

Short Ribs Stew

Ingredients:

• 3 1/2 lbs boneless beef short ribs, cut into 1 1/2 inch pieces
• 1/4 cup all purpose flour
• 3 tbsp extra virgin olive oil
• 2cups dry red wine
• 3 cups chicken or beef stock
• 6 carrots, 1/2 inch diced
• 1 1/2 lbs Yukon Gold Potatoes, peeled, 1/2 inch diced
• 1 large onion, cut into 1 inch dice
• 1 lb cremini mushroom, quartered
• 1 tbsp thyme leaves, chopped
• 8 sages leaves, coarsely chopped
• kosher salt and freshly ground pepper

Directions:

1. In a large bowl, toss short ribs with the flour.  In a large enameled cast-iron casserole, heat the oil. Working in batches, cook short ribs over moderately high until browned all over, about 6 minutes per batch.  Discard oil.
2. Return the meat and any juices to the casserole.  Add wine and boil until reduced in half, about 8 minutes.  Add the stock and bring to a simmer.  Cover and cook over low heat until meat is tender, 2 hours.
3. Skim any fat from the stew.  Stir in carrots, potatoes, onion, mushrooms, thyme and sage. Cover and simmer over low heat until the vegetables are tender, about 35 minutes.  Season with salt and pepper and serve.  Excellent with white rice or crunchy french bread.

Wine:  Juicy, berry-rich Shiraz.

Penne w/ Asparagus & Artichoke

Ingredients:

• 4 tsp pine nuts, toasted
• 1 1/2 lbs asparagus (cut into 1 1/2 in.)
• 2 tbsp extra virgin olive oil
• 1 tsp Salt, 1tsp Pepper
• 2 lbs artichokes hearts (canned or frozen)
• 1 1/2 cup chicken broth
• 3 tbsp lemon juice
• 2 cloves garlic, thinly sliced
• 1/2 lb penne
• 1/2 cup freshlly grated Parmesan cheese
• 3 tbsp coarsely chopped parsley 

Directions:

1. Preheat oven to 400 degrees F
2. In a roasting pan, toss asparagus with 1 tsp olive oil, 1 tsp salt, 1 tsp pepper and roast for 15 minutes until brown.
3. Heat remaining 1 tsp olive oil in a skillet and add artichoke, cut side down over moderate heat for 5 minutes.
4. Add chicken broth, lemon juice, garlic, cover and cook over low heat, about 8 minutes until artichoke are just tender.
5. Cook penne, drain, return to pan and add asparagus, artichoke and parmesan cheese.
6. Transfer to a serving dish and sprinkle with toasted pine nuts.
7. Garnish with coarsely chopped parsley.
8. Serve with more parmesan cheese (shaved or grated), if desired

Beef Caldereta (Filipino Short Rib Stew)

Ingredients:

• 4 lbs.  beef short ribs, boned, cubed
• 1 green pepper, diced
• 1 red pepper, diced
• 2 medium potatoes, quartered
• 3 pcs. bay leaf
• 1/2 cup vinegar
• 2 tbsp soy sauce
• salt and pepper to taste
• 1 medium onion, finely chopped
• 1/2 bulb of garlic, minced
• 1 small can tomato sauce
• 2 tbsp liver spread
• 1 tbsp tomato paste
• 6 pcs. green olives
• 1/2 tsp red pepper flakes
• 1 small can evaporated milk
• 1/2 cup Kraft cheese, shredded

Directions:

1. Fry potatoes until cooked, set aside.
2. Saute 1/2 of the green and red bell pepper. set aside
3. In a small bowl, mix the vinegar, soy sauce, onion, garlic, tomato paste, liverwurst, olives, 1/2 of green/red bell pepper, red pepper flakes, salt & pepper.  Add mixture to beef in a large pot, cover and marinade for 30 minutes.
4. Bring to a boil, then simmer until meat is tender. (about 2 hours)
5. Add tomato sauce, evaporated milk and cheese and continue simmering until sauce is reduced to desired thickness.
6. Add fried potatoes and sauteed bell pepper before serving.

I was invited to a home cooked dinner by one of my Filipino clients.  The dish was so good that I begged  him for the recipe. His recipe did not require to marinate beef.  I did  marinate when I tried the recipe at home, but I could not really tell if the flavor was enhanced.

Apple Tart

INGREDIENTS:

Crust:                                                                               

1 1/4 cups all purpose flour                                                    

1/2 cup (1 stick) butter, room temperature                           

Filling:                                                                           

6 medium apples, peeled, pitted, sliced
1/2 cup (1 stick) butter, room temperature

3 large eggyolks

2 tbsp sour cream
3/4 cup sour cream
3/4 cup sugar
1/4 cup all purpose flour

Glaze:                                                                                  
1/2 cup apricot preserves 
1 tbsp. frozen orange juice concentrate

DIRECTIONS:
Preheat the oven to 375 degrees F

To make Crust:
Place the flour, butter and sour cream in a food processor and pulse to combine.  When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2 inch sides, or a round au gratin dish.  Bake for about 18 minutes, until crust is set, but not browned.  Let cool, while preparing the filling.

To make filling:
Peel and thickly slide the apples.  Arrange the apples slices in overlapping circles on top of crust, until it is completely covered.  Overfill the crust, as apples will shrink during cooking.

Combine the egg yolks, sour cream, sugar and flour and beat until smooth.  Pour the mixture over the apples.  Place the tart pan on a baking sheet and bake for about an hour, until custard sets and is pale golden in color.  Cover wth an aluminum foil tent if the crust gets too brown.  Remove from oven and glaze immediately.

Glaze:
Blend well, apricot preserves with frozen orange juice concentrate and brush on top of apple tart while still hot.

Garnish:  whipped topping & mint leaves.

Scones for English Tea

Raisin Scones

Ingredients: (makes 1 doz. scones)

• 2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 6 tbsp unsalted cold butter
• 1/2 cup buttermilk (may substitute with regular milk plus 1 tsp. lemon juice)
• 1 egg
• 1 tbsp cream
• 1 tbsp sugar
• 1/4 cup raisin

1. Preheat oven to 400 degrees F.  Lightly grease a large baking sheet.
2. Combine flour, baking powder, salt and baking soda.  With pastry blender or with your hands, cut in butter, mixing until mixture resembles coarse crumbs.
3. Whisk buttermilk and egg together,then add to flour mixture.  Stir together until soft ball of dough forms.  Turn into a lightly floured surface and knead gently, turning five or six times. Do not overworked the dough.
4. Roll out dough with floured rolling pin to about 1/2 inch thickness. Using a 3 inch round cutter, cut scones, straight down without twisting and place on baking sheet.  Brush lightly with cream and sprinkle with sugar.
5. Bake 10 to 12 minutes OR until lightly brown.
6. Serve warm with lemon curd or fruit preserves.

Best shared with friends and/or family, with a freshly, perfectly brewed pot of tea.

Note: 1/4 cup dried fruit such as raisins, cranberry, OR fresh or frozen blueberries, OR semi-sweet chocolate chips may be added before rolling out dough.

A Cup of Tea

Making a perfect cup of tea.

- Warm teapot with warm water

- Heat fresh,  cold water following guide:

• Black tea: 212 degrees F
• Oolong tea: 195-210 degrees F
• Green or White: 170-180 degrees F

- Discard water in teapot and place 1 tsp teaspoon tea per cup in pot

- Pour hot or boiling water over tea leaves.

- Agitate occasionally.

- Steep, following guide:

• Black tea: 3-5 minutes
• Oolong tea: 4-7 minutes
• Green or white tea: 2-5 minutes

- Pour through strainer into cup.

- Taste tea before making addition such as milk, lemon or sugar. 

- Milk is generally not added to flavored, green or oolong tea.

Oversteeping will make tea bitter. For stronger tea, add more tea rather than steeping for a longer time.

Bone china is the best vessel for tea.  Fresh cold water and the vessel makes a great difference in taste.

Enjoy a cup of tea with freshly home baked scones or store bought scones, served with fruit preserves.

(see my easy recipe for scones)

The Perfect Ice Tea

Black Tea is the best for iced tea,  but you can also try blended and flavored teas, green teas and herbals.  My favorite blend: 2 bags of Bigelow Earl Grey with 2 bags of Bigelow Lemon Lift.  Brewing  ice tea the traditional way with hot water, will often become cloudy when chilled.  If you want your chilled tea to be crystal clear, use cold water method.  For ice tea to be the same strength, use ice cubes made from leftover tea.

• 4 cups (1 quart) cold water (filtered or bottled)
• 4 tea bags or 1/4 cup loose black tea leaves
• ice cubes
• sugar syrup for sweetening

Hot water method: Bring 2 cups of the cold water to a boil.  Remove from heat and add the tea leaves or tea bags.  Stir, cover and steep for 5 minutes. Stir and strain through a fine sieve to remove tea leaves.  Strain a second time through coffee filter paper Pour the strained tea into a pitcher containing the remaining 2 cups cold water. Stir and pour into tall glass filled with ice cubes. Sweeten with sugar syrup if desired.

Cold water method: Fill a glass container with tea and cold water.  Stir well and chill overnight. Remove tea bags or strain to remove tea leaves. Strain a scecond time through drip coffee filter paper. Refrigerate until serving time.Stir  and pour into tall glasses filled with ice cubes. Sweeten with sugar syrup if desired.

Sugar Syrup:  Boil over medium heat in a small saucepan, 2 cups water and 2 cups sugar. Simmer until clear, about 10-15 minutes.  Remove from heat and let cool to room temperature. Store in a covered container in the refrigerator.  Use in iced tea according to taste.

Lemon Sugar Syrup:  Follow recipe for sugar syrup, adding in the zest of 3 small lemons, in strips, after mixtures reaches a boil. Proceed as directed, straining the discarding the zest after the liquid has cooled.

Eggplant and Tofu

Ingredients

• 1 lb firm tofu
• 3 tbsp soy sauce
• 1/2 tsp sesame oil
• 6 Japanese eggplant,(1 1/2 lb)  sliced into strips 2-inches long, 1-inch wide and 1/4 inch thick.
• 1/3 cup water
• 8 cloves of garlic, minced
• 1-inch peeled fresh ginger, grated
• 3/4 cup water
• 1 tbsp hoisin sauce
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 1/2 tbsp sesame oil
• 1/2 tbsp granulated sugar
• 1 tsp chili sauce (with seeds)
• 1 tbsp tomato paste
• 1 red bell pepper, diced
• 2 medium size tomato, diced

Directions

1. Cut the tofu into 1/2-inch slices and press them lightly between paper towels to get the moisture out.  Marinate tofu in 3 tbsp soy sauce with 1/2 tsp sesame oil for about 15 minutes.
2. Heat skillet and fry tofu slices in 1 tbsp vegetable oil, until brown on both sides. Remove from skillet and cut each slice into 8 cubes.  Set aside.
3. Heat an oiled skillet,  add the eggplant and 1/3 cup water.  Cover and cook, stirring often, until eggplant begins to brown.  Add the garlic and ginger; and cook for 2 more minutes.
4. Add all remaining ingredients except tofu. Simmer untill eggplant slices are completely cooked(soft and start to fall apart).  Add tofu and cook just until tofu is heated through.  Serve over rice.

Preserving Freshness of Essential Kitchen Ingredients

Moving your olive oil, vinegar and spices off the kitchen counter is only the first step.

• OLIVE OIL-  unopened- 1 year; opened-3 months.  Move olive oil from counter top to a dark pantry or cupboard.  Strong sunlight will oxidize the chlorophyll in the oil, producing stale flavor.
• CANOLA, CORN PEANUT, VEGETABLE OIL - store in pantry; replace 6 months after opening
• SESAME, WALNUT OIL - store in refrigerator; replace 6 month after opening
• VINEGAR -  store in pantry;  long lasting
• SPICES & DRIED HERBS - whole: 2 years; Ground or dried: 1 year.  Don't store spices & herbs on the counter close to the stove.  Heat, light and moisture shorten their shelf life.  If the aroma and color of a spice have faded, time to re-stock.
• SOY SAUCE - store in pantry; shelf life: 1 year
• MAPLE SYRUP - 2 years unopened; 1 year opened.  Store unopened maple syrup in the pantry but move the opened syrup to the refrigerator because of its high moisture level and lack of preservatives, maple syrup is susceptible to the growth of yeast, mold & bacteria.
• GRANULATED SUGAR, HONEY & MOLASSES - Long-lasting. Store in pantry
• BROWN SUGAR - store in tightly sealed container.  When brown sugar comes in contact with air, moisture evaporates and sugar turns hard rock.  Quick fix: place hardened brown sugar in a bowl with a slice of bread, cover with plastic wrap and microwave for 10-20 seconds..
• BAKING POWDER & BAKING SODA -  6 months in pantry,   replace after 6 months
• INSTANT OR ACTIVE DRY YEAST - 4 months in freezer.  Don't keep yeast in the pantry - put in freezer to slow down deterioration.  And because yeast is a living organism, the expiration date on the package should be observed.
• ALL PURPOSE FLOUR - store in pantry for 1 year;  transfer from paper bag container into airtight container to protect from humidity.
• WHEAT FLOUR & CORNMEAL - store in freezer for 1 year,  enclosed in zip-lock bags.  They contain natural oils that will go rancid in as little as 3 months.
• CHOCOLATE(dark & unsweetened) - 2 years in pantry.  Do wrap open bars of chocolate tightly in plastic and store in a cool pantry.  If chocolate is exposed to rapid changes in humidity or temperature, sugar or fat may soften and migrate, discoloring the surface.  This cosmetic condition called bloom, doesn't affect the flavor.
• CHOCOLATE(Milk & White) - store for 6 months, tightly wrapped in plastic
•  VANILLA - Long lasting;  keep in tightly sealed container away from light & heat. Vanilla's high alcohol content makes it extremely shelf stable.
• ITEMS THAT STAY FRESHER IN FREEZER:  bay leaves, nuts and seeds, flours with heavy germ content such as whole wheat & corn meal, yeast.
• BUTTER - can pick up off-flavors and turn rancid if kept in refrigerator longer than 1 month.  You may store butter in the freezer up to 4 months in zip-lock bags and thaw sticks as needed.
• EGGS - Keep them in the carton which holds in moisture and protects against odor absorption.  Legally, eggs may already be up to 2 months old by the end of the "sell by" date, so it is best to check for freshness yourself.  If an egg has an unpleasant odor, discard it. Store eggs in refrigerator for 3 to 4 weeks.
  

Simply Ensaymada (Filipino Version)

Here's an easier version of Ensaymada recipe I have tested, the kind that you will find in any corner bakery in the Philippines, not Goldilocks or Red Ribbon version.  Good with hot chocolate.

Ingredients:

• 2 tbsp caster sugar(superfine) plus extra for sprinkle (may be substituted with granulated sugar)
• 2/3 cup warm water  (110 degrees F)
• 1 envelope  Active Dry Yeast
• 4 cups all purpose flour
• 1 tsp salt
• 1/2 cup butter (softened) plus 2 tbsp melted
• 4 egg yolks
• 8 tbsp warm milk
• 1 cup finely grated cheddar cheese

Directions:

1. Dissolve 1 tsp of the sugar in warm 2/3 cup water, then sprinkle dry yeast.  Stir and set aside for 10 minutes or until frothy.
2. Sift flour and salt into a large bowl
3. Cream softened butter with remaining sugar in a mixing bowl until light & fluffy.
4. Beat in egg yolks and 1/4 cup of sifted flour
5. Gradually stir in the remaining flour with yeast mixture and just enough warm milk to form a soft dough, but not sticky.
6. Transfer dough to an oiled plastic bag.  Close the bag loosely for the dough to rise.  Leave in a warm place for about 1 hour, until doubled in bulk.
7. On a lightly floured surface, knock back the dough, then roll it into a large rectangle.  Brush the surface with 1 tbsp melted butter and finely grated cheese, then roll up from the long side like a Swiss roll.
8. Knead the dough thoroughly to distributed the cheese, then divide dough into 12 pieces.
9. Roll each dough into a thin rope, about 15 inches long.
10. On a greased baking sheet, coil each rope into a loose spiral, spacing them well apart.  Tuck loose ends under to seal.
11. Leave to rise, in a warm place, for about 45 minutes or until doubled in size.
12. Meanwhile, preheat oven to 400 - 425 degrees F.
13. Bake Ensaymadas for 15-20 minutes until golden.
14. Cool lightly for about 10 minutes, spread top with softened or spreadable butter and sprinkle with caster (superfine) sugar.  Roll buttered ensaymada in granulated sugar if you do not have caster/superfine sugar.
15. Best if served immediately, otherwise, wrap individually in plastic wrap and keep refrigerated.  Remove plastic wrap and warm in microwave for 15-20 seconds before serving

Note:  Finely grated cheese may be omitted prior to baking, instead sprinkle top with the finely grated cheese before serving.

Artichoke & Spinach Quiche, Overnight French Toast

My daughter Joy & grandkids, Joanne & Jason, visited last month with Joanne's friends and their Mom, Betty. They were booked at Paris Hotel but invited them over to my house for breakfast before heading back to Los Angeles. Joanne's friends with their Mom Betty were vegetarians so Quiche Lorraine, which usually comes with crumbled crispy bacon was out of the menu. Although I still did served crispy bacon on the side. I prepared Artichoke Quiche & French Toast the night before. This is particularly helpful for working moms, when kids are back to school and must have a nutritous breakfast. Using french bread produced a better result, than regular thick sliced bread. Probably, that's why it is called "French Toast". Make sense.

Overnight French Toast

• 2 eggs beaten
• 1/2 cup milk
• 1 tbsp orange juice
• 1 1/2 tsp sugar
• 1/8 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla
• 2 tbsp butter- for frying
• 6 (3/4 in. thick) slices French Bread (I buy french bread at Fresh & Easy-98 cents for day old)

1. Combine eggs, milk, orange juice, sugar, salt cinnamon & vanilla.
2. Beat well. Set aside.
3. Place bread in a single layer in a shallow dish (shallow baking pan)
4. Pour egg mixture over bread, turn slices to coat evenly.
5. Cover and refrigerate overnight or less.
6. Melt 1 tbsp butter in a large skillet; arrange 3 slices bread and cook 3 minutes on each side or until nicely browned. Do not crowd the pan.
7. Repeat with remaining butter & bread slices.
8. Sprinkle toast with powdered sugar. Serves 2-3

Note: I doubled above recipe for french toast to serve 6.

Artichoke Quiche

• 
  
  6 eggs
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp oregano
• 1 tbsp chopped fresh parsley
• 2 cloves garlic, crushed
• dash tabasco (optional)
• 1 can artichoke hearts, halves & drained in paper towel (may be substituted ith frozen spinach squeezed dry or combine both vegetable)
• 1/4 cup fine bread crumbs
• 1/2 lb grated Swiss Cheese (may use monterey jack, cheddar, goat cheese)

1. Preheat oven to 350 degrees.
2. Beat together eggs and next six ingredients. Set aside.
3. Arrange artichoke heart in a lightly buttered large pie plate or quiche baking dish.
4. Sprinkle with bread crumbs, then grated swiss cheese.
5. Pour egg mixture.
6. Bake 20-30 minutes. Serves 6

Note: May also leave unbaked in refrigerator overnight, covered with plastic wrap and baked the next day when ready to serve.

Easy Oven Pot Roast

Tonight, being Mitchell's last night of a brief vacation before going back to school, we are planning to go to the Fremont Street Experience and/or Las Vegas Strip. While waiting for the 108 degree temperature to cool down a little bit, I made a quick dinner with ingredients I already have in my freezer & pantry.

Beef Pot Roast (3-4 servings)
1.5 lbs boneless chuck roast
1/4 cup all purpose flour
1 tbsp olive oil
1 knorr beef bullion dissolved in 2 cups hot water (maybe substituted with canned beef broth)
1 tsp dried thyme
1 tsp freshly ground pepper
1 bay leaf
1 bag(2lbs) frozen Kroger stew vegetables (carrots, celery, onions, potatoes)Need not thaw frozen vegetables, but also may be substitute with fresh vegetable.

• Coat meat with flour, then shake off excess
• Heat oil in an oven proof pan over medium heat until hot but not smoking
• Add meat and brown well on all sides
• Add 2 cups broth (made from beef bullion & water), thyme, pepper & bay leaf, bring to a boil
• Cover tightly and cook in a 350 degrees oven for an hour
• Lay frozen vegetables around meat and continue to cook for 30 minutes
• Transfer meat and vegetable to a platter and keep warm in oven (turned off)

Sauce: 1 tbsp butter, 1 tsp flour, 1/4 tsp salt, more pepper if desired

• Skim and discard fat from drippings.
• Pour drippings into cup (add water to make 1 cup total)
• Melt butter in pan over medium heat stirring until bubbly
• Remove from heat and with wisk gradually add drippings, salt & pepper
• Return pan to medium heat and cook stirring until sauce boils and thickens
• Pour sauce into a small bowl

Garnish meat & vegetables with fresh parley, if desired, and accompany with sauce. Serve with white rice.

Slice meat at the table. Makes 3-4 servings. (Double receipe to make 8 servings)

Bon Appetite!!!

But then maybe we will just stay home since it won't be cooling off anytime soon.