My note: I love you. Please become closer to Christ in this life, so that you may be closer to Him in the next. You will continue to be in my prayers. Mathew 13:4-9. I hope I sowed some seed on good soil.....
On the menu for today: Pork Roast a la Lipton Onion soup mix crock-potted, something green (beans I hope) Rice and Gravy, and rolls. It sure smells good can't wait to eat when Mari Ann and the girls get here. Have a wonderful Sunday with your family
.JPG) |
| A plate of left-overs for tomorrow |
This simple pork roast tasted great, the rolls were a first time recipe for me, I don't remember where I found the recipe, but they were wonderful. I made a half a recipe of the rolls it is noted on the right.
Pork Roast a la Lipton Onion Soup
1 Pork Roast 2 T butter
Salt/Pepper/Garlic Powder 1/4 C flour
Flour 1/4 t pepper
4 T oil divided Apx 2 C water or broth
1 envelope Lipton Onion Soup
Salt/Pepper/Garlic Powder 1/4 C flour
Flour 1/4 t pepper
4 T oil divided Apx 2 C water or broth
1 envelope Lipton Onion Soup
Sprinkle all side of
the roast with the Salt/Pepper/Garlic Powder and the flour while 2 T of the oil
heats in a skillet. I use cast
iron. Get the oil really hot then
brown/sear the meat on all sides. Set the skillet aside you will use it later
to make the gravy, DO NOT wash it.
Place the meat in your crock pot, sprinkle with the onion soup, cook on
high for 2 hour then on low about 4 depending on the size of your roast. When the roast is done remove from the
crock pot, heat the skillet again adding about 2 T butter and 2 T oil, Stir in
the flour and the pepper, allow the flour to brown, stir in the juices from
the crock pot and the water/broth. Cook till thick. Turn the thermostat down to warm on the
crock pot, place the roast back in the crock pot, pour the gray over the roast,
keep warm till dinner time.
Legendary Lion House Rolls these are worth the extra effort!!
2 - cups
warm water 1 C
2/3 -
cup nonfat dry milk 1/3 C
2 -
tablespoons dry yeast 1 T or 1 pkg
(2
tablespoons =2 packages)
1/4 -
cup sugar 2 T
2 - tsp
salt 1 t
1/3 -
cup butter 5 T
1 - egg Beat the egg till well scrambled and use about 2 T of it
5 to 5
1/2 - cups all purpose flour 2 1/2 to 2 3/4 C
In your
mixer combine water and dry milk. Stir until dissolved. Add yeast, sugar, salt,
butter, egg and 2 cups flour. Mix on low speed until ingredients are wet, then
for 2 minutes on medium speed. Add 2 more cups flour, and mix on low speed
until ingredients are wet, and 2 minutes on medium speed. Add remaining flour
(I only add one more cup, and leave out the last 1/2). Once combined, knead
with hands, or turn on your kneading function on your bread mixer. Place dough
in a oiled bowl. Turn over once so dough is covered with oil. Cover with
plastic, and let rise in a warm place until double in size. Place dough on
floured surface. Roll out dough, and brush with melted butter. Cut rolls into
desired shape and size. Place on a greased or parchment paper lined baking pan.
Let rise in warm place until rolls are doubled in size. Bake at 375 degrees for
15 to 20 minutes or until browned. Brush with melted butter while hot.
How to freeze rolls: After shaping the rolls place them 2 inches apart on
a waxed paper-lined baking sheet. Place the rolls in the freezer and freeze
until firm. When the rolls are firm, transfer to a large zip lock freezer bag.
Date and freeze for up to 4 weeks.
To use freezer rolls: Arrange frozen rolls 2 inches apart on baking sheets
coated with nonstick cooking spray or covered with parchment paper. Cover rolls
with plastic wrap coated with baking spray. Place in a warm place and let the
rolls rise until doubled in size. Bake at 375 degrees for 15-20 minutes or
until golden brown. Brush with additional butter while hot.
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