Tuesday, September 11, 2007

After Church Entertaining

Do you find it difficult to entertain after church? Let's share ideas about doing it without having to wait two hours for the food to cook when you get home. In the summer grilling out is always good. Burgers do not take long. You could make them the night before so all you have to do is throw them on the grill when you get home. Potato and pasta salads can be done on Saturday. Baked beans can heat in the crock pot while you are at church. You can have the ingredients for a salad chopped and ready. Just have someone toss it all together when you get home. You can even set the table quickly after breakfast. If you want a more formal meal, anything you can do ahead of time is great. Paula Dean's Pot Roast is great. I put it in the crock pot before church and it is ready by 1:00. I have also done a whole chicken in the crock pot to have after church. Twice baked potatoes can been done ahead of time and reheated quickly. Broccoli and cheese casserole can be put together the day before. Just put it in the oven to cook it when you get home. These are just a few suggestions to give you some ideas. Also, do not be afraid to put the guests to work! I always feel awkward with nothing to do anyway. Does anyone else have any ideas?


I am typically not a Pot Roast fan, but this is really good. I get lots of compliments on it when I make it. Sometimes I substitute beef broth for the Chardonnay.

Pot Roast

1 (3-pound) boneless chuck roast
1 1/2 teaspoons House seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay

Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months

1 comment:

Donna Shenk said...

Julie,

I'm just getting back in to reading your blog - I "refound it!" It is so encouraging. It's also nice to see what the Etters are up to now that I'm not at the school! Keep up the posts!! Thanks so much. I just started a blog,feel free to check it out (it's not too impressive yet!)
http://www.kdcshenk.blogspot.com/

Take care!!
Donna Shenk