Home Cooking With Trisha Yearwood: Stories and Recipes to Share With Family and Friends Read Online Free PDF Page A

tablespoons dried oregano, according to taste
    1 pound ground beef, browned and drained
    12 ounces thin spaghetti, cooked and drained
    2 cups grated Cheddar cheese (5 ounces)
    1 10-ounce can cream of mushroom soup
    ¼ cup water
    ¼ cup grated Parmesan cheese
    Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch baking dish.
    In a large skillet, cook the bacon until slightly crisp, then cut it into smaller pieces. Remove the bacon and sauté the garlic, onion, and bell pepper in the bacon drippings until tender. Add the tomatoes, olives, oregano, bacon, and the cooked beef. Simmer this mixture, uncovered, for 10 minutes. Place half of the spaghetti in the prepared pan. Top the spaghetti with half of the vegetable-beef mixture. Sprinkle this layer with 1 cup of Cheddar cheese. Repeat the layers. Mix the canned soup and water until smooth, and pour over the casserole. Sprinkle the top with Parmesan cheese. Bake, uncovered, for 30 to 35 minutes, or until heated through.
    FROM BETH: This entrée is also good if you substitute mozzarella cheese for the Cheddar.

cordelia’s roast beef
    Nothing smells better than a roast cooking in the oven—the Dutch oven, that is. This roast smells great all over the house as it slowly simmers in its own gravy. When my friend Mandy comes over for this meal, she loves the smell so much that she will go outside and come back in, just to get the full effect all over again! If there is any left over, use it to make hash ( see recipe below ).
    SERVES 8
    2 tablespoons salt
    1 3-pound eye of round beef roast
    ½ cup all-purpose flour
    3 tablespoons vegetable oil
    2 10-ounce cans French onion soup
    1 10-ounce can golden mushroom soup
    Rub the salt into the meat very well. Coat the meat with flour.
    In a large cast-iron Dutch oven, heat the vegetable oil. Sear the roast on all sides. Transfer the seared roast to a platter and scrape the pan to loosen the drippings. Add the soups and 3 soup cans of water to the pan. Bring to a boil, then reduce the heat to a simmer, return the roast and its juices to the pan, cover, and cook for 3 hours, or until the meat is tender.
    Slice and serve with the pan gravy.
roast beef hash
    MAKES 12 ½-CUP SERVINGS
    2 cups roast beef drippings (cooking liquid)
    4 tablespoons all-purpose flour
    2 cups water
    1 small onion, chopped
    1 pound leftover beef roast, chopped or shredded
    1 4-ounce can evaporated milk
    Pour the drippings from cooking a roast into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.) Measure the defatted pan juices; if you have less than 2 cups, add water to make 2 cups. Boil the pan juices, the 2 cups water, and the onion until the onion is clear. Add the beef and return to a boil. Remove from the heat and stir in the evaporated milk. Serve over rice, grits, or cornbread.
    I also like the hash over buttered toast with eggs.

slow-cooker pork loin
    Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat. The secret is the slow-cooking crockpot. Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out. In fact, it’s so tender that it actually falls apart!
    SERVES 8
    1 2½- to 3-pound pork loin
    ½ teaspoon garlic powder
    ¼ teaspoon ground ginger
    1/8 teaspoon dried thyme
    ¼ teaspoon black pepper
    1 tablespoon cooking oil
    2 cups chicken broth
    2 tablespoons lemon juice
    3 teaspoons soy sauce
    3 tablespoons cornstarch
    Salt and pepper
    Trim the visible fat from the loin. If necessary, cut the roast to fit into a 3½-, 4-, or 5-quart crockpot. In a small bowl, combine the garlic powder, ginger, thyme, and pepper. Rub the spice mixture over the entire surface of the loin. In a large skillet, heat the oil and brown the loin slowly on all sides. Drain off the fat. Transfer the loin to the