Dale’s Spicy Beef Casserole

2 ½ pounds boneless rump roast

¼ cup flour

1 tablespoon sugar

¼ teaspoon all-spice

1/8 teaspoon salt and pepper

1 8-ounce can of tomato sauce

½ cup burgundy wine

½ cup beef broth (Campbell’s)

2 tablespoons vinegar

2 tablespoons Worcestershire Sauce

Cut the rump roast into 2-inch cubes. Combine flour, sugar, salt, pepper, and all-spice. Dredge or coat the meat with the flour mixture.

Place meat in a 2 quart casserole dish, or better yet, a crock pot.

Pour the remaining flour mixture, if any, over the meat.

Stir together the tomato sauce, wine, beef broth, vinegar, and Worcestershire Sauce. Pour this over the meat and stir it together. Cover and cook for 3 hours at 325 degrees – or all day on slow in the crock pot.

HINT:

If the meat is slightly frozen, it will be easier to cut into 2-inch cubes.

From Secrets of Better Cooking, published 1973 by The Reader's Digest

Cuts of Meat for Roasting

RUMP - a superb roast for flavor, this is a large even piece of meat, found just above the round. The whole rump weighs from 10 to 15 pounds. It is expensive as a whole roast unless many portions are required. It is generally cut into smaller roasts, and sold either with or without the bones. It is best when cooked by either of the following methods.

First method

Preheat oven to 450 degrees F.; this will take about 15 minutes. Make sure there is a natural coating of fat on top of the roast. Add a thin layer of chopped fat if the meat is lean. Roast for exactly 15 minutes to seal the outside pores of the meat and preserve the natural juices. Reduce temperature to 325 degrees F. for the balance of required time.

Second method

Preheat oven to 350 degrees F. and roast the meat at this temperature for the entire time. This is the easiest method. The shrinkage is less than the first; the meat is always tender and the top is crusty brown.

Graphic by June's Art Freebies

Judy's Beef Enchiladas

Do you love Mexican food? Do you sometimes crave the hot, spicy taste of enchiladas? I have the perfect recipe for enchiladas that I use every time one of my family members has that craving.

My younger sister also makes delicious enchiladas and her son requests them every year for his birthday dinner. She makes a wonderful green chili and cheese enchilada. They are a little more complicated; I usually opt for the quick and easy!

My mother's twin sister taught me how to make enchiladas at least 25 years ago. She said she always used El Paso brand tortillas, enchilada sauce and taco sauce. I prefer that brand, too, but if I can't find them in one of the local grocery stores I will use the brand available. My husband and I also prefer the mildest flavor of sauces; they can be found in Mild, Medium, and Hot. When I first started making these you could find the El Paso tortillas in a flat round can and that's what my aunt used. I haven't seen them in the grocery store lately. I substituted the bagged tortillas found in the bread section and they are great.

Ingredients

2 or 3 pounds ground hamburger (I prefer ground chuck)

2 small cans El Paso mild taco sauce

1 package of 24 corn tortillas

2 cans El Paso mild enchilada sauce

½ cup chopped onion

1 16-ounce bar sharp cheddar cheese, grated

Brown hamburger meat. Add 2 small cans taco sauce and cook slowly while preparing the tortillas.

Having tortillas and paper towels handy, I quickly dip tortillas one at a time in and out of hot oil in a heavy skillet. I use a pair of tongs to lift them out of oil. Then I place them on a paper towel to drain. I usually get 4 on a paper towel, and then place another paper towel on top, then another 4 tortillas, layering them until you have used all of the tortillas. It's important to dip them in and out of hot oil quickly to soften them. If you skip this step the tortillas will become too brittle while baking.

Let the tortillas cool slightly so you can handle them without burning your hands. Fill each tortilla with about 2 tablespoons hamburger mixture and roll tortilla up. Place them in an oblong baking pan, such as a 13" x 9" x 2" Pyrex dish. After filling the dish, sprinkle chopped onion and shredded sharp cheddar cheese over rolled tortillas. Then pour 1 can mild enchilada sauce over all. Bake in a 350º oven for approximately 20 minutes.

There will be too many enchiladas for 1 pan; place the overflow in a smaller baking dish and pour the second can of enchilada sauce over them.

This can be a little messy but it will help if you gather everything together before you start cooking. Also, don't get the oil too hot or it will begin to splatter and pop. Take your time!

I serve mine with a great salad and chips. Enjoy!