Tag Archives: frozen

Cranberry-Port Pot Roast

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Cranberry-Port Pot Roast

1   beef eye of the round or rump roast (3 1/2 to 4 Ib.)
1   tablespoon salad oil
1   can (14 1/2 oz.) regular-strength beef broth
1 3/4   cups port
1/3   cup firmly packed brown sugar
2   packages (10 oz. each) frozen petite onions
2   cups fresh or frozen cranberries
6   cups hot cooked egg noodles
2   tablespoons cornstarch
Parsley sprigs
Salt and pepper

Rinse meat, pat dry, and rub with oil. Place in a 10- by 14-inch roasting pan. Bake in a 450° oven until meat is well
browned, about 45 minutes; turn often. Add broth and port. Cover tightly; re­duce oven to 400° and bake l’/2 hours.

Mix sugar and onions into pan; cover and bake 1 hour. Add cranberries; cover and bake until meat is tender when pierced, about 30 minutes longer.

Put meat and noodles on a platter. With a slotted spoon, ladle onions and berries onto noodles; keep warm. Skim fat from pan juices. Mix cornstarch with 3 tablespoons water. Bring pan juices to boiling over high heat. Stirring, add cornstarch mixture until sauce is as thick as you like. Pour sauce into a small bowl; serve with meat and noodles. Garnish with parsley sprigs. Add salt and pepper to taste. Serves 10 to 12.

Per serving: 363 cal (20 percent from fat); 33 g protein; 8.0 g fat (2.3 g sat.); 38 g carbo.; 87 mg sodium; 98 rag chol.

Frozen Tid-Bits

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Frozen Sweets
If you’re an ice-cream fanatic like I am, you’ll love preparing a luscious batch your­self. But when you want it fast, there’s al­ways something tempting in the grocer’s freezer. Let these reminders help you grab the one you need. •Ice cream is a rich mix­ture of cream, milk, at least 10% milk fat, along with sugar or other sweeteners. •Ice milk contains less milk fat and milk solids than ice cream does, making it lighter and lower in calories than its heavier cousin.
• Frozen yogurt can be made from whole milk or low-fat and nonfat milk sweetened with sugar or artificial sweeteners. These products can be lower in fat but not neces­sarily lower in calories.
• Sherbet is usually made from sweetened fruit juice, milk, and water.
• Sorbet contains no milk, a good choice for those who need to stay away from dairy products.
• Granita is water and sugar combined with fruit juice, wine, or coffee. This one is a firm slush of icy crystals.

Blueberry Tid-Bits

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Here are a few nuggets of information to help you make the most of this glorious fruit.
• Blueberries belong to the same family as the wild huckleberry or azalea.
• The powdery gray-blue bloom on the sur­face of the skin helps the small berry retain its moisture after harvest.
• Blueberries do not ripen further after they’re picked.
•Blueberries aren’t as perishable as other berries and will keep about a week if handled properly. Place them in a plastic container and refrigerate as soon as possi­ble. Don’t wash berries until you’re ready to use them. (Added moisture will hasten growth of mold.)
•Washing blueberries before freezing results in toughening of their skin.
• A pint of blueberries serves four people generously.