Cranberry Pot Roast

This is the easiest roast you'll ever make...

Ingredients:

1 can jellied cranberry sauce
1 packet dry onion soup mix
1 roast, about 3-5 lbs

3 1/2 tablespoons flour
2 tablespoons butter

Directions:

1. Spread the onion soup mix into the bottom of the crock pot.
2. Place roast on top of the soup.
3. Spread the cranberry sauce as evenly as you can over the top of the roast.  Try to keep as much of it as you can on top of the roast, it will seep down and give the meat a wonderful flavor. Cook on low for 8 hours.
4. When the roast is done and has been removed, pour the juice from the crock pot into a pan.  Add the butter and whisk in the flour to make a gravy.

I served with:
Mashed red potatoes with garlic and herbs

Jess' Grade: B+

This is a very easy recipe!  The reason I gave it a B+ is because it just doesn't hit my tastebuds like some of the other dishes I make.  Don't get me wrong; this is a fantastic thing for a family, just let it cook all day and make some potatoes before serving.  The first time I made it I couldn't believe how simple it was.  Try it for yourself!

Sweet and Sour Chicken

I'm sorry it's so late!  Next weeks will be on time, posted by Sunday the 12th.

This recipe was a little more complicated than previous, but well worth the effort!

Ingredients:

1 8oz can of Pineapple tidbits, drained
1/4 cup cornstarch
1 3/4 water, divided
3/4 granulated sugar
1/2 cup distilled white vinegar
2 whole chicken breasts (4 halves) cut into small cubes
2 1/4 cups flour
2 tablespoons vegetable oil

2 tablespoons cornstarch
1/2 tablespoon salt
1/4 teaspoon ground pepper
1 egg
1 1/2 cups water
2 green bell peppers cut into small chunks
enough vegetable oil to fill a pan about 1 inch for frying

Directions:

1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, and drained pineapple juice.  You can also add food coloring at this point, as without it the sauce is a milky color glaze.  You can have fun and add different colors to dress up your food!  Heat to boiling.  Turn off heat.  In a seprate dish, combine 1/4 cup water and 1/4 cup cornstarch; slowly stir into saucepan.  Continue stirring until mixture thickens.
2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, ground pepper, and egg.  Add 1 1/2 cups water gradually to make a thick batter.  Stir to blend thoroughly.  Add chicken pieces and stir until chicken is well coated.
3. Heat oil in skillet or wok to 360 degrees F (180 degrees C).  Fry chicken pieces in hot oil 10 minutes or until golden.  Remove chicken and drain on paper towels.
4. When ready to serve, layer green peppers, pineapple tidbits, and cooked chicken pieces on a platter.  Pour hot sweet and sour sauce over top.

I served with:
Steamed white rice

Jess' Grade: A+

This was a big hit around the household and with my guests, but it was very involved.  Prepare to spend some time in the kitchen, but it's worth the effort!  The sauce is top notch and I will be using it on other dishes as well.  My daughter now asks for this dish, she loved it that much!