6/07/2011

Pleased to Welcome Betty Carlton, author of The Kincaid Way into the kitchen this Tuesday!  Betty has brought along a delicious recipe for dutch oven pot roast, and has a bit to share with us about her latest release as well! 



JUST RELEASED



The Kincaid Way ...
is the story of the Kincaid Men. 



Brian Kincaid: the sheriff of the town of Paradise. Who after years of
being a widower finally meets Ellen a woman that shakes his world up. Only she's not impressed with
him, yet. Maybe, after he beginning her training?


Matt Kincaid: the son of Charles from Mine Alone. He was not going to keep with the family tradition of training Patsy, the love of his life, to be in absolute submission to him. Until she disregarded his wishes.

Come along and enjoy finding out if there is such a thing as 'Happy Ever After' for them.


You can purchase The Kincaid Way at Sizzler Editions...  
                                              
USA link  http://ow.ly/4AaCH        UK Link http://ow.ly/4FdiZ   
                       Look for Mine Alone while your there!
          ***********************************************************************************************************************************************************************
Sunday Dinner At the Kincaid's many times  would be;  Pot roast made in a dutch oven.
Old Fashioned Pot Roast
3 lb Beef chuck roast
6 tb Flour, divided
6 tb Butter, divided
3 c Hot water
2 ts Beef bouillon granules
1 md Onion, quartered
1 Rib celery, cut into pieces
1 ts Salt
1/2 ts Pepper
4 Carrots, cut into 2" pieces
Sprinkle the roast with 1 Tbsp. flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.
This recipe comes from these great people:

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