We had a nice London broil two nights ago for dinner and there was a good pound and a half left over.  My mom used to make what she called “Hash” whenever she had leftover eye-of-the-round roast, prime rib, London broil, or even flank steak.  So I made her uncommon hash last night, much to my husband’s delight!

Cut up two russet potatoes into 1/2 inch pieces.  Do the same with one large onion and three or four carrots.  Saute’ the vegetables in a little olive oil and a big spoonful of crushed garlic until fairly done.  Cut the meat into 1/2 inch pieces and add to the vegetables; cook until heated through and vegetables are done.  You don’t want soggy, overcooked veggies.  Add salt and pepper to taste.  Serve with Tabasco and enjoy!

Mangia Bene!

My son called me tonight to ask how to thicken the liquid in the pot roast he was cooking. 

One of the great cooking aids I am never without is a box of cornstarch!  It has got me out of more liquidy jams than I can count – plus it also helps make a great gravy out of any au jus!

Take 1/2 cup of ice cold water and add 2-3 tablespoons of cornstarch.  Mix quickly and well so there are no lumps.  Add into the hot liquid you are trying to thicken, turn up the heat and stir constantly.  Once it reaches a boil, it won’t thicken much after that.  So you may need to repeat.  This works well for thickening pot roast juices into a nice gravy, and, of course, is used for making all sorts of gravies, puddings, cream pies and more.

My favorite cornstarch:


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