Best Mary Rose Recipes

HOOTERS HOT WINGS RECIPE BY ROSE MARY

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Use a half sheetcake size pan. Place a metal baking rack over top of pan, or use a rack that fits inside pan but slightly raised from bottom of pan. Spray liberally with non stick cooking spray, and set aside till ready to use.
• 3. In a gallon size reclosable style bag, add both flours,and all of the spices. Close securely and shake thourgly to mix. Add 6 or 7 pieces of chicken to the bag at a time and dust thourgly till fully coated with flour mixture.
• 4. Place floured pieces in a large pan and refrigerate for at least an hour. This step ensures that flour adhears to chicken
• 5. Then remove from fridge, and place on prepared rack, and spray each piece with non stick cooking spray. DO NOT OVER CROWD PAN.LEAVE SPACE BETWEEN EACH PIECE.
• 6. Bake in preheated 400 degree oven for 50 to 55 minutes till browned and crispy on outside.
• 7. Prepare sauce while chicken is baking. By melting butter and hot sauce in a small sauce pan over low heat, till butter is completely melted. Stirring together to mix completely.
• 8. Using tongs dip each piece of chicken into hot sauce mixture and place on large platter. Serve immediately with ranch dressing or serve plain.
• 9. NOTE:If more sauce is needed melt equal parts butter with equal parts hot sauce. EG: 1/2 cup butter with 1/2 cup hot sauce.

MOCK PECAN PIE BY ROSE MARY

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES F.Mix flour with sugar in a medium size bowl. Then add eggs, & salt to sugar mixture and beat till mixed. Pour in melted butter and beat again.
• 2. Spray measuring cup with non stick cooking spray. Add corn syrup, pour into egg mixture and beat until blended.
• 3. Stir in oats. Whisk together to blend, and pour into unbaked pie crust.
• 4. Bake in pre heated 350 degree F. oven for 50 minutes to one hour., or until knife inserted half way between outside and center of filling comes out clean. Cool completely before slicing. Top with a dollop of cool whip or a scoop of your favorite ice cream and serve.
• 5. Note: You can also use crushed pretzels in this recipe, what ever you have on hand, either will be chewy , and look like the real thing. Enjoy

ESTHERS ORANGE MARMALADE CAKE BY ROSE MARY

Steps:

• 1. THE CAKE: Pre heat the oven to 350degrees F.Lightly butter three 9 inch round cake pans, line them with parchment paper,then lightly butter and flour the paper, shaking out any excess.
• 2. Sift the flour, baking powder, and salt into a large bowl. Then sift again into another bowl.
• 3. In the bowl of an electric mixer, beat the butter on medium speed, until light in color, about 4 minutes.
• 4. Add the 2 2/3 cups of sugar in a steady stream with the mixer running. Beat until light and fluffy, about 4 minutes.
• 5. Add eggs and yolks one at a time, beating well after each addition. Be sure to stop at least once to scrape down the batter from the sides of the bowl.
• 6. After all of the eggs have been added, continue to beat on medium speed for 2 more minutes.
• 7. With the mixture on low speed, add the oil and beat for 1 minute.
• 8. In a small bowl combine the orange zest, vanilla, and buttermilk.
• 9. Using a rubber spatula, fold in half of the dry ingredients. Scrape down the sides of the bowl, and add half of the buttermilk mixture. Fold in remaining dry ingredients, scrape down sides of bowl and add the remaining buttermilk.
• 10. Pour the batter among the prepared pans, smooth the surface,rap each pan on counter to expel any air pockets or bubbles, then place in oven
• 11. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Let the cakes cool in the pan on racks for 20 minutes.
• 12. THE ORANGE SYRUP: In a small bowl stir together the orange juice and 1/4 cup of sugar until sugar is dissolved. While the cakes are still in the cake pan, use a toothpick or skewer to poke holes at 1/2 inch intervals in the cake layers. Spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remainder. Let the layers cool completely in the pans.
• 13. THE FILLING: Heat the marmalade in a small sauce pan over medium heat until melted. Let cook for 5 minutes.
• 14. THE FROSTING: In a chilled mixing bowl using the wire whisk attachment, whip the heavy cream with the 4 tablespoons of sugar until stiff peaks form. Add the sour cream a little at a time, and whisk until the mixture is a spreadable consistency.
• 15. TO ASSEMBLE THE CAKE: Invert one of the cake layers on a cake plate, and carefully peel off the parchment. Spread one third of the marmalade over the top, smoothing it into an even layer. Invert the second layer on top of the first, peel off the parchment, and spoon another third of marmalade on top. Place the third layer on top, remove the parchment, and spoon the remaining marmalade onto the center of it.leaving 1 1/4 inch border around the edges.
• 16. Frost the sides and he top border with the frosting, leaving the marmalade on top exposed. Or if you prefer frost the entire cake first, adding the marmalade as a garnish on top.
• 17. Arrange orange segments on top of cake and along the base to add more color. THIS STEP IS OPTIONAL, and my extra touch to the recipe for eye appeal. Chill for at least 2 hours before serving.

ROSE MARY'S GERMAN STYLE GREEN BEANS

Steps:

• 1. Place Green Beans in Sauce pan and cover with water; bring to a boil, and cook uncovered, until crisp tender, about 10 minutes. Drain & set aside.
• 2. Cook diced bacon in a skillet over medium heat, until crisp. I like to use a cast iron skillet. Drain on paper towel. Reserve about 2 tablespoons drippings;
• 3. Add sliced onions and cook until transparent & tender. Combine cornstarch,salt,mustard and water in a small bowl;stir until smooth. Pour into onions and bring to a boil;
• 4. Cook and stir about 2 minutes or until thickened. Stir in sugar and vinegar. Add green beans and heat through. Sprinkle with bacon. SERVE IMMEDIATELY WHILE STILL WARM.
• 5. PLEASE NOTE: If using frozen green beans, omit covering with water, and cook according to package directions in microwave.

ROSE MARY'S DOUBLE LAYER KEY LIME CHEESECAKE /PIE

Steps:

• 1. TO MAKE THE CRUST: Mix all crust ingredients together, and pour into a 9 inch springform pan. Press crust mixture firmly into pan and at least 1 inch up the sides of pan. Freeze for at least 20 minutes. Or you can bake in pre-heated 350 degree oven for 8 minutes, and let cool before filling with pie mixture.
• 2. FIRST LAYER: In a medium size bowl combine all ingredients listed in first layer and beat until smooth and creamy. Pour mixture into prepared crust.
• 3. Bake in a preheated 350 degree oven for about 25 minutes, or until filling is set. Let cool to room temperature. Then prepare second layer.
• 4. SECOND LAYER: In a medium size bowl, beat the cream cheese until light and fluffy, then add remaining ingredients and beat until smooth and creamy. Pour mixture over the baked and already cooled layer, and smooth out the top with a spatula.
• 5. Cover with plastic wrap or foil, and allow to chill for at least 4 hours, or over night. If you can wait that long. Then release the sides of pan, and place on a serving platter, and cover top with cool whip if desired, add extra grated lime zest for garnish if desired.
• 6. FYI: If fresh key limes are not available, you can use bottled KEY LIME JUICE, but fresh is much better. Key Lime juice has that extra kick that is missing in the regular limes.IT IS EASIER TO ZEST LIMES FIRST BEFORE EXTRACTING THE JUICE. TO EXTRACT MORE JUICE FROM THE LIMES PLACE THEM IN THE MICROWAVE FOR ABOUT 30 SECONDS then cut in half and extract juice. This is what the inside of the cheesecake looks like and the key limes really adds a tart flavor.

ROSE MARY'S BEER CAN CHICKEN & PAN GRAVY

Steps:

• 1. Preheat oven to 400 degrees F. Wash bird and discard all visible fat, & pat dry.
• 2. Mix garlic powder, salt, black pepper, paprika, dry mustard, and onion powder in a small bowl, mix together and rub liberally on the inside and outside of chicken. Spray chicken with none stick cooking spray, I use Butter flavored variety.
• 3. Pour out about 1/3 cup of beer,from can. Make a couple of extra holes in top of can to allow steam to escape, add 2-3 cloves of garlic,minced to can, and 1/2 teaspoon each of dried rosemary and thyme, or any of your favorite herbs.
• 4. Place can in an oven proof dish, and position chicken over top of can, and adjust the legs to allow chicken to sit on can without falling over. All of the drippings from chicken will fall into pan as the chicken cooks. The drippings is what you will use to make your pan gravy. Position on lowest rack in oven so chicken can stand without touching top of oven.
• 5. Allow chicken to cook at 400 degrees F for half an hour.
• 6. Then reduce temperature to 350 degrees F. and continue to cook for an additional one and a half hours, or until juices run clear when tested.
• 7. Remove from oven when done. Allow chicken to stand for 15 to 20 minutes before removing chicken from can to carve. Be careful, chicken and can are still hot.
• 8. When done pour remaining pan drippings and beer into small sauce pan, heat over medium heat till it comes to a boil, mix about 1 1/2 tablespoons flour in a small cup, stir to blend with about 1/2 cup of water, and pour into sauce pan, whisking as you go until mixture begins to thicken. Taste and add salt and pepper if needed. Serve over mashed potatoes, rice or pasta if desired. Serve with chicken
• 9. Note this chicken cooks from the inside out, and is very moist.

ROSE MARY'S BBQ SMOKED BEEF BRISKET

Steps:

• 1. The longer you cook this brisket the more tender it becomes. The larger the brisket the longer the time needed to smoke. SOAK WOOD CHIPS OVERNIGHT.
• 2. Combine all spices together in a large zip lock bag, then shake to blend througly together.
• 3. Sprinkle liberally on all sides of brisket, DON'T BE AFRAID TO USE THE SPICE BLEND. Cover brisket with saran wrap and refrigerate for at least 8 to 10 hours, but preferably over night.
• 4. REMOVE FROM FRIDGE, & ALLOW TO COME TO ROOM TEMPERATURE. This will ensure even cooking temperature and time. It took about 1 1/2 hours.
• 5. Combine all of the ingredients for the mustard base in a medium size bowl, then blend together, and brush both sides of brisket with the mustard base.
• 6. Prepare smoker according to Manufactures directions. My husband used APPLE WOOD CHIPS AND SOAKED THEM OVER NIGHT. When charcoal became white, he then added the wood chips which produced an abundance of smoke for the brisket. When grill reaches 225 degrees F. Then you add the Beef Brisket FAT SIDE UP. SMOKE FOR 3 HOURS.
• 7. WHILE BRISKET IS SMOKING PREPARE THE BEER MARINADE MOPPING SAUCE. I got about a quart & put it in a quart jar. You can pour it from the jar into a small bowl, and when you are finished, you can refrigerate what is left and save for another time.
• 8. AFTER THE FIRST 3 HOURS,PLACE THE BRISKET IN AN ALUMINUM PAN, THEN YOU BEGIN TO MOP OR BRUSH THE BRISKET WITH THE MARINATE ALL OVER. We did it about every 1/2 hour to 45 minutes or so. Cover the pan tightly with a lid or aluminum foil. Allow it to continue to cook until the internal temperature reaches 185 degrees F. about 1 1/2 to 2 additional hours. Longer if your brisket is 7 or 8 pounds.
• 9. In lieu of making my own BBQ Sauce, I chose to use SWEET BABY RAYS HONEY BBQ SAUCE. But you can make your own if you so desire. After the brisket has reached 185 degrees F. you can baste the brisket with BBQ sauce if desired, and cook UNCOVERED for an additional 30 minutes or so. Allow brisket to rest at least 20 to 30 minutes before you slice and serve.
• 10. My husband could not resist the temptation of tasting some before I had time to slice it all down, so he took some from the back end while I was waiting for it to cool down.
• 11. The drippings that accumulated after brushing the Brisket, created a very flavorful sauce, you can pour it over the brisket after slicing if desired.

ROSE MARY'S HONEY PECAN PEACH COBBLER

Steps:

• Drain the 3 cans of sliced peaches and reserve the liquid. Then add enough water to equal 8 cups.
• Using a medium size sauce pan, add the flour, sugar, cinnamon,& nutmeg. Stir till blended together. Then add in the honey, and peach liquid, and stir to dissolve the sugar and flour, before adding the sauce pan to the stove top. I prefer to use a whisk for this step to completely blend together.
• Make sure none of the flour mixture is stuck in the bottom of the pan, like this.
• Heat over medium high heat until mixture begins to bubble around edge of sauce pan, while continually stirring and mixture just begins to thicken & coat spoon.
• Add about 4-5 strips of pastry dough, broken into small pieces, if extra dumplings are desired.
• Then continue to cook until dumplings are almost done & resemble these. REMOVE FROM HEAT. Add in the butter, Vanilla Bean Paste, & Peach Schnapps, stir and set aside.
• Spray a 9X13 size casserole dish with non stick cooking spray. Unroll and cut one pie crust to fit the bottom of dish, prick bottom with fork to prevent air bubbles & bake for 12 minutes.
• Remove from oven & add enough sliced peaches & cooked peach liquid to line the bottom of dish and top with about 1/2 cup chopped pecans.
• Top peach nut mixture with part of peach liquid, then cover with second rolled pie crust. Bake in oven for 10 minutes.
• Remove and top with the remaining sliced peaches, and another 1/2 cup chopped pecans, then add as much reserved peach liquid on top as will fit in dish and top with remaining pecans.
• Top with additional rolled pie crust as desired, brush with evaporated milk, then blend 2 tablespoons sugar with 1/2 teaspoon cinnamon & sprinkle over top of crust. Add white sugar crystals if desired then place in preheated 375 degree F. oven and bake for 50 minutes or until top crust is golden brown and mixture is hot and bubbly along edges of dish.
• Remove & serve plain while still hot or with your favorite ice cream. ENJOY!

ROSE MARY'S FRESH PEACH PIE

Steps:

• 1. PREHEAT OVEN TO 425 DEGREES F.Leave pie crust out of refrigerator for about 15 minutes and allow to come to room temperature. Unroll the first crust and place in pie pan. Let edge overhang on pie plate, then prick the bottom and sides with a fork and set aside.
• 2. Place peaches in a large sauce pan. Add lemon juice to peaches. In a small bowl add flour, sugar, salt, cinnamon, nutmeg, stir together to mix and pour over peaches and toss to coat until peaches are coated with sugar mixture. Place sauce pan over medium heat and allow to come to a simmer. Then reduce heat and stir, cook until peaches are somewhat tender but not mushy, and juices have begun to thicken.
• 3. Remove from heat and add both extracts, and 3 tablespoons of butter, and stir until butter is melted. Allow to cool about 5 or 10 minutes. Then fill pie crust with peach filling. Dot top of peaches with remaining 3 tablespoons of butter.
• 4. Unroll second pie crust, and cut into long strips, alternate strips to make a lattice top crust, until entire pie is covered. Seal edges of strips to bottom pie crust.
• 5. Crack the egg into a small bowl, add 1 tablespoon of water, and beat till mixed. Carefully brush the top of lattice strips with egg wash,and then sprinkle entire top of crust with raw turbinado sugar. Place pie on a cookie sheet, and place in a preheated 425 degree oven for 15 minutes.
• 6. Lower oven temperature after 15 minutes to 350 degrees F, and bake for an additional 30 to 35 minutes, or until top is golden brown, and pie is bubbly. Remove from oven and allow pie to cool completely before slicing.
• 7. NOTE: May use same amount of frozen peaches, or use canned peaches but decrease sugar amount according to your taste. TURBINADO sugar is used by food stylist, and can be found in the baking section of most large supermarkets. You can omit if desired. It is just a personal perferance for me.

ROSE MARY'S BROCCOLI & RAISIN SALAD

Steps:

• 1. The broccoli yield about 5 cups when cut into bite size pieces. Pour into a large bowl.
• 2. These are some of the main ingredients used for the salad.
• 3. Cut onion into quarters then eights, and process in a food processor into small pieces. The onions takes on the flavor of the smoked bacon. They marry well together.
• 4. Now add the chopped bacon and onion mixture to the bowl of broccoli flowerettes. Add in the sunflower seeds as well.
• 5. Stir to mix together.
• 6. Add the mayonnaise, sugar or splenda and apple cider vinegar to a medium size bowl and whisk or beat together till blended.
• 7. Mixture should be creamy and smooth. I added the raisins also to the salad dressing and allowed them to absorb the flavor and moisture of the dressing for about 10 minutes.
• 8. Now pour salad dressing mixture over the broccoli and stir to blend together. If time permits allow to sit and flavors marry before serving. About 1/2 hour to 45 minutes.
• 9. Stir just before serving. Then serve and enjoy.

ROSE MARY'S YORKSHIRE PUDDING

Steps:

• 1. PREHEAT OVEN TO 450 DEGREES F. Measure equal amounts of oil into a 12 cup muffin pan, and place in oven to get really hot, but not burning while you prepare the flour mixture.
• 2. Sift the flour and salt in one bowl. In a separate bowl beat together the eggs with the milk until light and frothy. Then stir in the dry ingredients till well incorporated and no visible lumps, either use a hand mixer or heavy duty whisk.
• 3. Carefully remove the muffin tin from the oven, and slowly fill each cup about 1/3 full at first, and then if there is some left over add to each cup till all is used up, and all are equally filled.
• 4. Place the muffin tin back into the oven and cook until puffed and dry, about 18 to 20 minutes. Serve with pan gravy from the roast.
• 5. NOTE: Yorkshire pudding is more like a muffin than a pudding, but is traditionally served with Prime Rib, and the Au Jus gravy that comes from the roast. When cooked it is hallow on the inside, it puffs up and pops over, sort of like a popover. It is used to sop up all of the gravy that comes from the roast.FYI: They are not that great if you use them the next day.

ROSE MARY'S MARASCHINO POUND CAKE

Steps:

• 1. Preheat oven to 325 degrees F. Spray bundt pan generously with cooking spray or I prefer to use Baker's Joy, (I call it my man in the can) Smile
• 2. Cream butter,& cream cheese in mixing bowl, then gradually add sugar, and beat until light and airy. At least 10 to 15 minutes. Then add eggs one at a time beating well after each addition.
• 3. Gradually add flour a little at a time alternating with milk and liqueur or cherry juice. Beat well until well mixed. Add in chopped Cherries and extracts and beat till blended.
• 4. Pour batter into prepared pan, and bake in preheated 325 degree F. oven and bake for 1 hour and 30 minutes to 1 hour 30 minutes or until toothpick inserted into center of cake comes out clean.
• 5. Note you can divide batter between 2 loaf pans if desired, and lessen baking time about 10 to 20 minutes, but check to make sure cake is done. Frost cake with Cream Cheese frostingby beating ingredients together, Add 1 jar of chopped cherries drained to cream cheese frosting, and stir to mix, add 1 1/2 teaspoon cherry liqueur or cherry extract, stir to mix and frost cake. Garnish with additional cherry halves and shredded coconut if desired.
• 6. PLEASE NOTE: IF YOU DO NOT HAVE A 16 CUP BUNDT PAN, THEN ONLY USE 3 1/2 CUPS FLOUR

ROSE MARY'S HOMEMADE SLOPPY JOES

Steps:

• 1. I doubled this recipe, and the directions stated you should get 8 sandwiches from 1 pound of ground beef, NOT IN MY HOUSE. I USED 93% LEAN GROUND TURKEY INSTEAD OF GROUND BEEF. I used 2 1/2 pounds. THIS IS MY VERSION OF THE RECIPE FOUND ON THE HEINZ BOTTLE. From now own I will be looking for the recipes on the back of the Ketchup bottles. This one was awesome.
• 2. Heat oil in large skillet over medium high heat, Add the chopped onions and peppers and sauté about 5 minutes.
• 3. Then add the Ground Turkey, & cook until it is browned and no pink remains. Drain any excess liquid through a strainer or colander. Then add the meat back into the pan.
• 4. Measure catsup into a 4 cup measure, then add the Worcestershire sauce and Brown sugar, stir to blend, then pour into skillet, add diced drained tomatoes and turn heat to medium low, stir to blend ketchup mixture with meat mixture, and continue to cook, add salt and pepper if desired. Stir occasionally to prevent sticking, and allow to continue to cook for at least 10 to 15 minutes, and mixture has thickened.
• 5. Serve on Sandwich buns as desired, toasted or untoasted, with additional condiments if desired.
• 6. This is what we had left from the original 2 1/2 pounds of ground turkey.

ROSE MARY'S ORIENTAL PASTA SALAD

Steps:

• 1. Crunch noodles into small pieces. Then in a large bowl combine noodles with remaining salad ingredients, and stir to mix.
• 2. For the dressing combine all of the ingredients including both seasoning packets from the noodles. Pour into a cruet or jar with a tight fitting lid, and SHAKE VIGOROUSLY until sugar has dissolved. Leave in refrigerator till ready to serve, then shake again just before serving.
• 3. Just before serving pour dressing over salad and toss well and serve. Garnish with extra strips of bell pepper if desired.
• 4. Note: There is never enough broccoli floweretts in the bsg of broccoli slaw, hence the addition of the half pound, I also like fresh snow peas, so I usually wash trim & cut them into thirds to get them evenly distributed through out the salad. It is really good.

ROSE MARY'S BREAD PUDDING

Steps:

• 1. Add raisins to small bowl and pour pour rum,bourbon or grand Marnier, over raisins. Cover with paper towel and microwave for 2-3 minutes. Remove, from microwave and allow to steep while covered till raisins are plump, about 8 to 10 minutes.
• 2. PREHEAT OVEN TO 350 DEGREES F.Lightly grease the cast iron skillet, or 9X13X2 inch casserole dish,or use cooking spray, and set aside till needed.
• 3. Combine the bread cubes with the mini chocolate chips,add the steeped raisins along with what ever liquid remains, chopped or grated apples & set aside.
• 4. In a large bowl beat eggs with whisk, stir in whole milk, heavy whipping cream, butter,brown sugar, salt & spices. Mix well. Pour over bread cubes mixture. Stir to mix well. Allow to set for at least 30 minutes until most of liquid has been absorbed. Pour into prepared skillet or dish. Sprinkle with nuts. Bake uncovered for 55 minutes to an hour, or until knife inserted in center comes out clean. Serve with butter Sauce if desired, or drizzle with caramel syrup.
• 5. BUTTER SAUCE: To make the butter sauce, cream together butter and sugar. Add egg yolk, and evaporated milk. Cook in a double boiler. Mix cornstarch with 1 cup milk, mix well, and pour into cooked mixture. Cook until thickened. Remove from heat, and add 2 teaspoons of butter extract or vanilla, then serve over bread pudding. Top with whipped cream if desired and garnish with a cherry half.
• 6. I gave you my original recipe, but this time I used stale hot dog and hamburger buns with whole wheat rolls. I always learned to be creative and recreate when it came to food, because we could not afford to throw any away, with 13 people in our family.

ROSE MARY'S MEATY NACHO CHEESE DIP

Steps:

• 1. Brown ground beef and pork sausage in a large pot or skillet, and drain off any excess fat.
• 2. Add cooked meat to crock pot, then add remaining ingredients. Stir to mix, add the velveeta, and stir to distribute throughout meat. Cover and heat on medium to low till cheese has melted.
• 3. When cheese has melted stir, turn heat setting to low, and serve over tortilla chips. Can serve jalapeno's on the side.

ROSE MARY'S CHILI CON CARNE

Steps:

• 1. In a very large pot brown ground beef with onions and bell peppers. Drain excess liquid when meat is completely browned, and add back to pot.
• 2. Then add remaining ingredients except beans, stir to mix thourgly, and bring to a boil, stir to prevent from sticking to bottom of pot. REDUCE HEAT to low and simmer for about 2 hours, stirring frequently to prevent sticking.
• 3. Stir in UNDRAINED beans during the last half hour of cooking. Heat thourgly. Serve with your favorite condiments, chopped onions, cheddar cheese, sour cream, crackers, jalapeno peppers, hot dogs & cooked macaroni.
• 4. Note you can add canned green chilies if you prefer a spicier version& or Crushed red peppers. This recipe is very thick rich, and very tasty. Hope you enjoy it.YOU CAN ALWAYS ADD HEAT TO THE RECIPE, BUT YOU CAN'T TAKE IT OUT.

ROSE MARY'S OVEN ROASTED BEEF BRISKET

Steps:

• 1. Preheat oven to 350 degrees F. Rub half of liquid smoke over each side of beef.
• 2. Combine all of the spices and the crushed bay leaves together in a small bowl to create the dry rub.
• 3. Season the beef brisket LIBERALLY ON BOTH SIDES with the dry rub . Spray a large roasting pan with non stick cooking spray, and then place the seasoned brisket in the pan.
• 4. Bake in oven UNCOVERED at 350 degrees F. for 1 hour.
• 5. While roast is cooking during the first hour,mix all of the vegetavles in a large bowl, add the flour and dust the veggies liberally. Remove roast from oven after the first hour.
• 6. Assemble the vegetables around the roast in the pan. Then add the beef stock & (wine if using.) REDUCE THE OVEN TEMPERATURE TO 300 DEGREES F. Then cover pan tightly with foil or lid, and return to oven and roast for an ADDITIONAL 3 hours or UNTIL MEAT IS FORK TENDER.Use additional time if needed.
• 7. Remove roast from oven after the 3 hours and allow to rest for about 20 minutes. Then carve against the grain into thin slices. An electric knife works very well for carving roast. Serve with your favorite pasta, rice or potatoes, and top with veggies and juices from pan.
• 8. Note you can also add additional vegetables like carrots, potatoes, celery, parsnips etc.

ROSE MARY'S 3 CHEESE SCALLOPED POTATOES

Steps:

• 1. Peel potatoes and add to a large pot. Cover with water, add in the tablespoon of kosher salt, and bring just to the boiling point, cook for about 15-20 minutes then remove from heat. Drain in a large colander, and set potatoes aside to cool.
• 2. Preheat oven to 350 degrees F. Add both butter and olive oil to a large skillet, and heat over medium high heat. Add the sliced peppers and onions.
• 3. Cook until onions and peppers are transparent, about 7-8 minutes, then remove from skillet and set aside.
• 4. Once cool enough to handle, slice with a sharp knife, set aside until ready to arrange in a casserole dish. I had enough to make one to share with my neighbor, or you can freeze one dish and serve at a later time.
• 5. Measure out the 3 cheeses and set aside till needed.
• 6. Add the milk and chive & rosemary to a large skillet. I used a 16 inch size skillet. Heat over medium high heat. Using a small bowl or measuring cup, Make a slurry of the flour and about 1/3 cup of milk, stir until flour blends into milk. Once milk is heated and hot add the flour mixture to the skillet, and stir to prevent sticking, and until mixture begins to thicken and coat spoon.Mixture should be very hot.
• 7. Now add the parmesan & shredded mozzarella cheese to the sauce mixture, reserving the cheddar for between each layer and on top if desired.
• 8. Now arrange a single layer of sliced potatoes to the bottom of a 9 X13 size casserole dish that has been sprayed with nonstick cooking spray, then top with about one third of the cooked onion and pepper mixture. Now add some of the cheddar, granulated garlic & pepper, then about one third of the cheese sauce.
• 9. Repeat until dish is full. Top with extra mozzarella and cheddar if desired then bake in preheated 350 degree oven for about 30 to 35 minutes until dish is piping hot and bubbly. Remove from oven.
• 10. Allow to sit and cool at least 10 to 15 minutes before serving. This is the second dish that I gave to my neighbor.

ROSE MARY'S SOUTHERN CAVIAR SALAD

Steps:

• In a medium size bowl, combine all of the chopped and minced ingredients, and stir gently to combine.
• Combine the italian dressing with the mayonnaise, parmesan cheese, and splenda packets or sugar, and pour over the salad ingredients. Stir gently to combine.Allow flavors to marry for at least 2 hours, to blend flavors.
• GARNISH: Wash leaf lettuce, and dry, and line a platter with the leaves, then pile on the salad in a mound, or place in a smaller bowl and invert on to lettuce bed, and then garnish with tomato wedges, and jalapeno rings if desired.