Stockpile Recipe- Labor Day Menu

As I promised last week I actually have a theme this week: our Labor day menu. Many of the items we utilized were already in our stockpile right down to the beef and chicken. As a matter of fact the chicken was chosen because it was getting to where I was not sure how much longer it would last frozen, even though it was food-savered. I am not one that strictly adheres to freshness guidelines, but I did know chicken that was purchased in 2008, no matter how well wrapped, needed to be used soon.

So we passed it off on to other people!

Anyhooooo Hubby (who thinks he’s a better cook) decided to bounce me from cooking in the kitchen. I got to bake. Oh yay! He decided that, even though I’d been making sliced roast beef for sandwiches for 25 years, I suddenly had no clue what I was doing and he needed to take over. *insert eye roll*

So here is our menu:

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Italian Roast Beef in Au Jus (well he is of Italian and French heritage)

Beef (10# eye of the round)

• Overnight marinade: Combine Lawry’s Steakhouse marinade in bowl with 1 tsp of garlic paste, mix well.
• Tenderize the meat.
• Slather meat with marinade.
• Food saver marinaded meat and allow to marinade overnight.

• Pull out of fridge and rested for 2 hours.

• Cook 500º 20 minutes, then cook to rare at 300º for 1 hour.

• Let cool and place back in fridge overnight.

• In the morning, slice cold beef thinly.

Au Jus

2 Tbsp unsalted butter
3 Tbsp corn starch
2 beef bouillon cubes
1 Tbsp onion soup mix
1/2 tsp fresh basil
1/2 tsp thyme
1 1/2 cups water
salt and pepper to taste

Quadruple the Au Jus recipe.

Add thinly sliced beef and Au Jus to 15″ x 10″ baking pan. Cover bottom of pan with juice, lay out beef like on a deli platter until pan is full. Cover tightly with foil. Place in 300º oven until hot. When lightly bubbling, turn down temperature to 160º to hold it until ready to serve.

Serve with Kimmelweck rolls and horseradish

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Marinaded Chicken

• Trim boneless chicken breasts
• Cover with heavy plastic and pounded with a meat mallet.
• Marinade with wish-bone bountifuls Italian dressing overnight.

Cook on grill for 25 minutes turning no more than twice.

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Insalata Caprese

2# Fresh Mozzarella
4 large tomatoes
8 sprigs fresh basil
8 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
salt and pepper to taste

• Slice mozzarella and tomatoes uniformly
• In small bowl combine oil, vinegar and salt and pepper
• Arrange alternating slices of tomatoes and cheese on serving dish
• Top with basil
• Drizzle oil/vinegar mixture over cheese and tomatoes

Also serving a cheese tray and a vegetable tray. The veges are almost all from the CSA and include yellow and red tomatoes, cucumbers, peppers, carrots, zucchini, broccoli and we added mushrooms to the mix. I used heluva good chip dips that I got for free.

My Mom is bringing potato salad.

Dessert is the Stockpile Recipe – Chocolate Slush Cake I posted last week. I am also supplementing with some frozen pound cake, strawberries and whipped cream.

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Stockpile Recipe Posts:

Stockpile Recipe – Chocolate Slush Cake

Stockpile Recipe – Snickerdoodle Coffee Cake

Stockpile Recipe – Clafoutis

Stockpile Recipes – What to do with zucchini?

Stockpile Recipe – Steak, Chicken and Seafood Meals

Stockpile Recipe – Zucchini Cobbler

Stockpile Recipe – Apple Brown Betty

Stockpile Recipe – Cherry Kuchen

Stockpile Recipe – Ice Cream Cake

Stockpile Recipe – Deviled Eggs

Stockpile Recipe – Sour Cream Cheesecake

Stockpile Recipe(s) – Cool Whip

Stockpile Recipe – Easy Chicken

Stockpile Recipe – Quiche

Stockpile Recipe – Spaghetti Sauce

Stockpile Recipe – “Stuff”

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