4 Kids 'n Us Recipes

Ingredients:
2
carrots
1 lb redskin potatoes
1 butternut squash
½ red onion
1 clove roasted garlic
salt & pepper
4 oz. Whole butter
1 cup milk

Method:
1.
Cut carrots, onion and summer squash into thin strips. Place on sheet
pan with whole garlic clove. Roast for 15 to 20 minutes at 350ºF.
Place to the side and let stand. Peel garlic clove when cool.
2.
Wash potatoes thoroughly. Place in saucepan with water and a little
salt. Bring to boil and then let simmer until cooked.
3.
In another saucepan, combine butter and milk. Heat on medium until warm.
(Be sure to avoid scorching.)
4.
When potatoes are cooked place into bowl with milk mixture. Whip to
a smooth consistency. Salt and pepper to taste. Add roasted vegetables
and garlic. Whip two more minutes and serve.

Yield: 6 portions

Ingredients

4 oz. butter
1/2 oz. garlic
1/2 lb. carrots
3/4 lb. onions
1/2 oz. fresh thyme
3 lbs. shoulder beef
4 oz. flour
6 TB beef base
1/2 lb. celery
2 diced tomatoes

Method
Sear
meat in stockpot in butter.

Add flour, beef base and tomatoes. Dice carrots, celery, onion
and add fresh thyme.

Simmer for 40 minutes to an hour, or until desired doneness.

Once cooked, remove meat and let cool before slicing.

Pour gravy through sieve to remove all the vegetables, saving gravy
to use with meat.
Once
meat has cooled, slice and place in a pan. Add gravy, wrap pan and reheat
in oven to 165 degrees.