Tonight's
dish is named after the explorer Louis Blanchette, the French
Canadian that founded slave's town of Saint Charles in 1769. It is
another way of using up the left over roast that you have portioned
out and saved.
Here
we use left-over beef, a large can of soup and some cornbread mix to
make a handy luncheon fare. Make ahead and freeze, then just heat in
the microwave.
Ingredients:
½
lbs (approximate) left over beef roast cut up into ½ inch dice
1
18.5oz can of beef vegetable soup
1
small box cornbread mix
1
egg
1/3
cup milk
2
Tbs cornstarch
½
cup beef broth (low sodium)
You
will need 4 oven proof 2 cup ramekins (or French Onion Soup crocks)
Directions:
Preheat
the oven to 400
degrees.
Lightly spray each ramekin
Cut
up the roast into ½ inch cubes. Heat oil in skillet and let the
beef come up to temperature, stirring occasionally.
Pour
in the contents of the soup can.
In
a small bowl mix the beef broth into the cornstarch until well
blended.
Stir
this into the beef/soup mixture. Stir until this thickens!
mix
up the corn bread mix according to package directions. (Add 1 egg and
1/3 cup milk) Mix with fork but do not over work this it will be
lumpy. Let set for 5 minutes.
While
that sits, spoon the beef mixture into each of the 4 ramekins to
start to warm them.
Place
ramekins on baking tray
Then
top each with equal spoonfuls of the muffin mix.
Bake
for 18 to 20 minutes or until tops are golden.
Remove
each to a cooling tray for 5 minutes. Then serve each on a dinner
plate.
Serve
with a side vegetable if desired.
Let
the remainder of the cups cool completely before sealing.
If
you are feeding only 2, let the others completely cool. Seal and
freeze the rest for a later meal. Then just zap them as needed.
Serving
my Master Indy for these seven years!
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by Dan White
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