Quick and Easy Recipes

Spicing up your Roasts

Easy Rubs for Roasts

Mix up one of these flavorful seasonings to rub over the surface of beef or pork roasts before cooking.

Herb Rub: Combine 4 cloves garlic, minced; 1/2 cup finely chopped onion; 1 to 2 teaspoons dried herb, crushed (such as thyme, basil, oregano, rosemary or Italian seasoning); 1 teaspoon salt; and 1/4 teaspoon pepper.

Minty Herb Rub: Combine 1 tablespoon snipped fresh mint or 1 teaspoon dried mint, crushed; 1 1/2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed; 1 1/2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed; 1/4 teaspoon onion salt; 1/4 teaspoon pepper; and 1 to 2 cloves garlic, minced.

Sweetly-Spiced Rub: Combine 1/4 cup packed brown sugar; 2 cloves garlic, minced; 1 teaspoon ground ginger; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon ground cinnamon; and dash ground cloves.

Cajun Rub: Combine 1 teaspoon onion powder; 1/4 to 1/2 teaspoon ground white pepper; 1/4 to 1/2 teaspoon ground red pepper; 1/4 to 1/2 teaspoon black pepper; and 1/4 teaspoon salt.

Horseradish Rub: Combine 1/4 cup prepared horseradish, 1/2 teaspoon coarsely cracked pepper, 1/2 teaspoon finely shredded lemon peel, 2 teaspoons lemon juice, 3 tablespoons melted butter or margarine.

Chili Rub: Combine 1 1/2 teaspoons paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 to 1/2 teaspoon ground black pepper, 1/4 to 1/2 teaspoon ground red pepper, 1/4 teaspoon salt, and 1/4 teaspoon ground coriander.

Jamaican Jerk Rub: Combine 2 teaspoons sugar; 1 1/2 teaspoons onion powder; 1 1/2 teaspoons dried thyme, crushed; 1 teaspoon ground allspice; 1 teaspoon ground black pepper; 1/2 to 1 teaspoon ground red pepper; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; and 1/8 teaspoon ground cloves.

Herb Mustard Rub: Combine 1/4 cup finely chopped onion; 2 tablespoons coarse-grain or Dijon mustard; 1/4 teaspoon dried marjoram, crushed; 1/4 teaspoon dried rosemary, crushed; and 1/4 teaspoon pepper.

Simple Sauces to Serve with Roasts

Barbecue Sauce: In a small saucepan combine 1/4 cup currant jelly, 1/4 cup chili sauce, 1 tablespoon vinegar, 1 tablespoon Worcestershire sauce, 1/8 teaspoon garlic powder and several drops bottled hot pepper sauce. Heat and stir till jelly melts.

Simple Cranberry Sauce: In a small saucepan heat together 1 16-ounce can whole cranberry sauce, 1/2 cup apricot preserves and 2 tablespoons lemon juice.

Spicy Mustard Sauce: In a saucepan combine 1 1/3 cups chicken broth, 1/2 cup hot-style mustard, 4 teaspoons cornstarch and 2 teaspoons soy sauce. Cook and stir till thickened and bubbly; cook and stir 2 minutes more.

Sweet-Sour Sauce: In a saucepan combine 2/3 cup packed brown sugar, 2/3 cup unsweetened pineapple juice, 2/3 cup red wine vinegar, 2 tablespoons cornstarch, 2 tablespoon soy sauce and 1/4 teaspoon ground ginger. Cook and stir till thickened and bubbly.

Continued on page 3:  Desserts