In the Kitchen With Lorie Stovall

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Lorie Stovall, a Corsicana resident, and originally appeared in the Corsicana June 2016 issue.

Southern Roast Beef

  • 1 5-6 lb. roast
  • 2 large cloves garlic, sliced
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/4 cup all-purpose flour
  • 1/3 cup olive oil
  • 8 small red potatoes, quartered
  • 6 carrots, quartered
  • 1/2 medium onion, sliced
  • 1 cup red wine
  • 1 15-oz. can tomato sauce
  • 2 Tbsp. brown sugar
  • 1 tsp. oregano
  • 1 Tbsp. prepared horseradish
  • 1 Tbsp. Dijon mustard
  1. Make small slits in the roast; insert garlic cloves.
  2. Rub roast with salt and pepper; dredge in flour.
  3. In a skillet, brown roast on all sides in olive oil; remove and place roast in a Crock-Pot with potatoes and carrots.
  4. In a skillet, heat remaining ingredients until bubbly; pour over roast.
  5. Cook for 6 hours in Crock-Pot on low, or 4 hours on high, until roast, potatoes and carrots are fork tender.

 

Crème Brûlée
Serves 6.

  • 2 cups heavy cream
  • 4 egg yolks
  • 2 1/2 Tbsp. sugar
  • 2 tsp. vanilla 
  • 1/4 cup brown sugar
  1. Pour cream into a bowl; beat in egg yolks by hand, while adding sugar slowly. Add vanilla and stir together.
  2. Prepare a large baking pan by filling it halfway with water.
  3. Pour the beaten liquid into 6 oven-proof ramekins or small bowls; place the ramekins or bowls in the pan with enough water to cover the dishes halfway.
  4. Bake at 325 F for about 30-40 minutes or until liquid is set; remove and chill for several hours.
  5. Before serving, sprinkle brown sugar over tops of each ramekin or bowl; torch or broil in oven until brown sugar is bubbly. Serve immediately.

 

Sweet and Sour Meatballs

  • 1 32-oz. pkg. frozen Italian meatballs
  • 1 cup apple cider vinegar
  • 3/4 cup sugar
  • 3 Tbsp. corn starch
  • 1 15-oz. can tomato sauce
  • 1 20-oz. can pineapple chunks with juice
  • 2 Tbsp. Worcestershire sauce
  • 1 green bell pepper, sliced into bite-size chunks
  1. Bake meatballs according to package directions.
  2. In a saucepan, heat vinegar, sugar and corn starch until mixture thickens.
  3. Add remaining ingredients; bring mixture to a boil; lower heat to a simmer until meatballs are finished baking.
  4. Place meatballs in a Crock-Pot; pour sauce over the meatballs; heat and serve hot.

 

Jalapeño and Cranberry Salsa 

  • 1 12-oz. bag fresh cranberries
  • 1 or 2 jalapeños, seeded
  • 4-5 green onions
  • 1/2 cup cilantro
  • 3/4 cup sugar
  • 1 Tbsp. olive oil
  • Juice of 1 lime
  • 1 8-oz. pkg. cream cheese
  • Tortilla chips
  1. Place cranberries, jalapeños, onions and cilantro in a food processor; chop.
  2. Stir together with sugar, oil and lime juice; refrigerate for 2 hours.
  3. Serve cold over cream cheese block with tortilla chips.

 

Key Lime Tarts With Cream Cheese Pastry
Crust:

  • 1/3 cup butter, softened
  • 3-oz. cream cheese, softened
  • 1 cup all-purpose flour

Filling:

  • 1/2 cup key lime juice
  • 1 14-oz. can sweetened condensed milk
  • 1/4 cup sour cream
  • Whipped cream
  1. For crust: For pastry dough: beat butter and cream cheese until smooth.
  2. Add flour; form into a ball; chill 2 hours.
  3. Shape into 24 balls; form shells in mini-muffin pans.
  4. Prick shells; bake at 350 F for 10-15 minutes or until golden brown.
  5. For filling: Stir key lime juice, condensed milk and sour cream together until thick and creamy.
  6. Spoon mixture into baked shells; chill. Top with whipped cream before serving.