Whether it's a special occasion or just Sunday dinner with the family, our Mix & Match series is just what you're looking for...and now there's a brand new title!
Weekend Meals Mix & Match Menus includes over 45 recipes and each main, side and dessert is already paired up, thanks to handy color-coding on the back!
Planning delicious meals is easier than ever. Take the little flip-out book to the soccer game and plan your week's shopping list from the stands...take it along to the salon and pick out dinner while you dry!
Divided into three sections, as shown below, the ingredients are on the front and the directions are on the back of each card. At the bottom of each recipe are two Meal Ideas...with a spin of the deck, you'll find a perfectly paired side dish and dessert!
We know you'll love these recipes and wanted to share a sample menu with you. That's right...scroll down to find not one recipe, but THREE to try out tonight!
Company Beef Brisket
4-lb. boneless beef brisket
2 t. salt
1/2 t. pepper
1 clove garlic, minced
3 onions, thickly sliced
1 c. hot water
2 T. cornstarch
1 c. cold water
Place brisket, fat-side up, on a rack in a roasting pan. Sprinkle with salt, pepper and garlic. Place onions on top of brisket to cover entire surface of meat. Bake, uncovered, at 350 degrees for one hour, or until onions turn golden. Add hot water to pan; cover with aluminum foil, sealing tightly. Reduce heat to 300 degrees; bake for 2 additional hours. Remove roast to a platter; keep warm. Place roasting pan with pan juices on a stove burner over medium heat. Dissolve cornstarch in cold water; add to juices in pan. Cook and stir until boiling and thickened. Slice roast and serve with gravy. Serves 12 to 16.
Menu Ideas: (Don't these sound yummy?)
6 potatoes, peeled and cubed
1/2 c. warm milk
1/4 c. butter, softened
3/4 t. salt
1/8 t. pepper
Cover potatoes with water in a large saucepan; bring to a boil over medium heat. Reduce heat; simmer for 20 to 25 minutes, until tender. Drain well; add remaining ingredients. Mash until light and fluffy. Serves 6.
1 c. margarine, softened
1 c. sugar
2 eggs, beaten
1 t. vanilla extract
2 c. all-purpose flour
21-oz. can cherry pie filling
Blend together margarine and sugar until creamy; stir in eggs and vanilla. Add flour; blend well. Spread half of mixture in an ungreased 10"x6" baking pan. Spread cherry filling on top. Drop remaining mixture by teaspoonfuls on top of filling; carefully spread it out a little. Bake at 350 degrees for 30 to
40 minutes until golden, checking after 30 minutes to avoid browning. Serves 6 to 8.
We hope you enjoy these delicious dishes...and if you happen to give one (or all three!) a try, leave us a comment. We love to hear from you!