Rock Shrimp On Toast

1/4 pound butter
1/2 teaspoon lemon juice
1/4 teaspoon garlic salt
dash of pepper
1 pound of rock shrimp, peeled and deveined
(you can use kitchen scissors to cut open the)
(back of the shell and remove the meat)
4-6 slices of toast


Put butter, lemon juice, garlic salt and pepper
in casserole dish and microwave on HIGH for 1
minute. Stir well. Add shrimp and microwave on
HIGH 3-4 minutes, stirring once. Serve shrimp on
toast, pour sauce over shrimp.

Serves 2 to 3
Does not reheat well. Shrimp will become rubbery.

Au Jus Gravy for Roast Beef

That almost burnt gunk on the bottom of the roasting pan makes the best gravy. And it's easy too. Less than 5 minutes from simmer to serve.

While the roast beef is being carved, add some water to the roasting pan. How much? It's a judgement call. Probably at least 1/2 cup, maybe a full cup. It all depends upon the amount and quality of your pan drippings.

If there are lots of drippings and not much looks burned, start with 3/4 cup and add more if needed. If there isn't a lot of drippings or if it looks badly burned, start with 1/2 cup and increase if necessary.

To make the Au Jus, you simply place the roasting pan on a stove top burner and turn the burner on high. Scrape the drippings with a wooden spoon. Avoid drippings that are burned black and dry. When the Au Jus starts to boil, sprinkle all purpose Aromat once lightly all over the pan.

Continue boiling until the Aromat is disolved and the Au Jus tastes perfect.

Strain into a gravy boat and serve immediately with the Roast Beef below.

Roast Beef

This recipe will work no matter what size roast you have.

Rump Roast or Eye Round Roast
Aromat (preferably for meat but all purpose will work)
McCormick garlic powder
Pepper

Pre-heat your oven to 450 degrees. Place the oven shelf below the center. Line your roasting pan with double layers of heavy duty aluminum foil for easy clean up.

IMPORTANT: USE A ROASTING RACK in the pan!

The roast will be cooked fat side up, so sprinkle the seasonings on the bottom and ends first. Place the roast in the roasting rack. Then sprinkle the seasonings on the top (fat side).

Insert a meat thermometer horizontially in the center of the roast. Be sure it goes in at least 2 inches.

Place pan in the oven with the meat thermometer facing the front. Immediately decrease temperature to 350 degrees.

Cook until the meat thermometer reaches 138.5 degrees for a nice medium rare. Adjust accordingly to suit your taste.

[Tip: When the thermometer reaches 135, the roast begins to cook very fast, so watch it closely.]

Remove from oven and let the roast sit for 10 to 15 minutes before carving. Slice thinly and serve with Au Jus gravy or your preference.

White Chilli

8 oz. dry pinto beans (1 1/4 cups)
1 lb. boneless, skinless chicken breasts (2 cups cooked)
1 tsp ground cumin
3/4 tsp dried oregano
1/8 tsp ground cloves
1/8 tsp cayenne pepper
3 cups water
3 chicken boullion cubes
1 clove garlic (pressed)
1 tsp salt
2/3 cup onion
1 cup Monterey Jack or low fat Mozerella cheese
Lime Tortilla chips

Boil pinto beans in a large pot for 1 hour. Remove bad beans. Drain.

Cook chicken in water (braise). Cut into bite size pieces. Add pepper (if desired -- some don't like it hot) and other seasonings. Set aside.

Add water, bouillon cubes, garlic, salt and onion to the beans; return to a boil. Reduce heat and simmer till beans are done, about 1 hour.

Add the chicken and spices to the beans and simmer 15 minutes more.

Top with cheese and serve lime tortilla chips on the side (optional).