Let’s Cook! – February 1, 2023
PROTECTED CONTENT
If you’re a current subscriber, log in below. If you would like to subscribe, please click the subscribe tab above.
Username and Password Help
Please enter your email and we will send your username and password to you.
LINDA HOSKINS
This week I have a recipe that would be great for your Super Bowl party. This recipe for Italian Beef comes from Linda Moon of Villa Grove, Illinois. She says “my aunt that worked in a restaurant in the 50’s got this recipe. She gave it to all our family; everyone really loves it.” It is a simple recipe yet sounds delicious! It calls for ingredients that many cooks already have on hand.
ITALIAN BEEF
(Submitted by
Linda Moon)
■ 3 lb. beef chuck roast
■ 1 tsp salt
■ 1 tsp garlic salt
■ 1 tsp onion salt
■ 1 tsp black pepper
■ 1/2 tsp red pepper
■ 1/2 tsp oregano
■ 1/2 tsp Italian seasoning
Place roast in a large pot. Add enough water to cover. Add the spices and simmer 1 hour per pound. When the roast is tender, shred the meat and return to broth. Simmer for 30 more minutes.
I think Italian beef is best served on hoagies or crusty rolls. Have some sliced pepperoncini to add to top of sandwich for some extra zing!
If you are still looking for a special dessert for Valentine’s Day, but don’t want to make a whole cake or pie or a lot of cupcakes, try this one! The recipe makes two servings, but you could easily make as many as you want. I have made these sundae cups several times, and it always impresses. It does take a little time but is not difficult. You will need a pastry brush to make these beautiful and impressive desserts.
STRAWBERRY
SUNDAE CUPS
(makes two servings)
■ 4 squares bittersweet chocolate
■ 1 cup strawberry ice cream
■ whipped cream
Melt three squares of chocolate in the microwave according to package instructions. Brush the melted chocolate evenly into the insides of a foil muffin cups. Freeze for ten minutes. Repeat brushing and freezing two more times.
Melt remaining chocolate, place in a small plastic bag. Cut a small hole in one corner. Pipe the chocolate onto waxed paper into desired shape. (for Valentine’s Day, make outline of a heart!) Freeze until set.
Just before serving, peel off the foil muffin cups. Fill the chocolate cup with a scoop of ice cream. Garnish with a dollop of whipped cream. Insert tip of chocolate heart into the whipped cream so it is standing up.
You can use this recipe for any holiday! I have made these at Christmas time and made outlines of stars and bells. You can use whatever flavor ice cream you want, but strawberry works nicely for Valentine’s Day. If you choose to make these, be sure to use foil cups without paper liners. The foil peels off easily if the chocolate is well frozen, but be gentle so you don’t break the chocolate cup! I also prefer to use a can of Redi Whip for this rather than Cool Whip. The Redi Whip is a little stiffer for supporting your garnish shapes. Also, if you want the chocolate heart to stand up, be sure to keep it small. If too big, it won’t stand up nicely. An inch to one and half inch size works nicely.
If you have a recipe to share, please send to letscook!@heraldpubs.com or mail to Mascoutah Herald, PO Box C, Mascoutah Illinois 62258. Thanks and Happy Cooking!
