Drying Herbs In The Microwave

7 I tried this with parsley and works like a charm – so time saving since I did not have to to and let dry! Now I know it works I will get the rest of this done so we will have our cabinet filled with enough parsley for the year! Now on to find a neat way to store it all – we had used old milk containers which work out ok but as we used the herbs we were always stuck with these 1/2 gallon milk containers that were partially filled.

Quick & Easy Plant Pot Transformation

Something so simple that even a child could do… and your child would be delighted to make this and give as a gift or to plant a little something to put in the windowsill to grow. (Think herbs or long grass) The clothespins could be glued permanently on and they could also be painted before putting them on or spray painted after they are on. Here a tuna can thoroughly washed out was used.

Cranberry-Port Pot Roast

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.