Molehill Mountain Drip Tip Brag Thread - Post yours!

[JoAnnW]

Good morning MB
I'm finally moving around here myself, like you, not too excited.
I know I posted how I do mine on the Lurker thread, but I'll post here too because it's soooooo darn easy, and turns out sooooo good each and every time. (so far anyway)

Chuck Roast
McCormick Au Jus Gravy Mix
Hidden Valley Ranch Dry Mix
Campbell's Beefy Mushroom Soup/ 1 can of soup, plus a half a can of water (or a little less)

I do mine in the oven, I use a 9x 13x 2.5 roasting pan, and slow cook at 250 degrees until it's done, and falling apart.
My chuck roast (today) is 12"x 6"x 2", so pan size will be according to your roast size (obviously).

Place your roast in the pan, sprinkle a generous layer of each of the above dry seaonings to coat, I do about a thin to medium coating, basically to cover.
I pour my soup into a large pyrex measuring cup and add the water, stir, then pour over the top of the seasoned roast. It usually comes up to about 1/4 to 1/2 along the outside of the roast.
Cover with foil.

This is *my* variation of the Mississippi Mud Pot Roast Recipe. I started with that (just google for the original, they're all basically the same recipe), then we tweaked it to our preferences.
We have beef from a quarter beef, these are bone in roasts, and fattier than what you can often get in the grocery stores, so well...bone and fat = flavor. I have not tried with with one from the grocery store.

If your roast is lean, add a few pats of butter. I personally think the original Mississippi Mud recipe uses too much butter, YMMV though.

If you steer clear of mixes, and don't want to used "packaged" anything, this isn't the recipe to try.
But it's a really good roast, EASY, did I say easy?? It's so flipping easy your head will spin!!
...and, I think it gets better as the days go by. By day three, it's absolutely amazing.

If you/anyone makes it, let me know your experience.


Morning B, I don't know for sure, but we've moved here for when it does.
Hope you have a wonderful day too!!

Yum! "Sounds" delicious! I'm going to try this super easy recipe! Just have to add some sweet onions... love them.

Mornin Mountaineers!

 

[LoriP1702]

Yum! "Sounds" delicious! I'm going to try this super easy recipe! Just have to add some sweet onions... love them.

Mornin Mountaineers!

Oh good. Let me know how it turns out for you.
You can even use a little less water with the soup, but keep an eye that it doesn't cook down too much.

 

[NGAHaze]

LoriP! I'll keep you company with your roast beef.

Awww, you're more than welcome to head this way. (Anytime!!)
If you start now, you could easily get here by dinner time.

A little word of advice If you do decide to try and join Lori for dinner sometime ... make sure you verify the directions ( google maps or the like ) in advance or you might wind up dining with complete strangers.

 

[daleron]

Howdy all who have since awakened

I know that I originally opened this thread but I hereby elect, with your approval I'm sure,
Chooch as your official Hosttess

 

[LoriP1702]

A little word of advice If you do decide to try and join Lori for dinner sometime ... make sure you verify the directions ( google maps or the like ) in advance or you might wind up dining with complete strangers.

...and be SURE to bring the twice baked, cheesy potato casserole. Or, admittance will be DENIED.

 

[JoAnnW]

I'd love to be able to use the Lipton Onion soup mix.
My DH hates onion with a passion, so I've had to find work arounds.
My good friend in NC always puts pepperoncini peppers in her roasts, they love them.
I love them with sandwiches, I just didn't like it with roast beef. But everyone likes different things, and the other things that get added change up the flavors too, so let me know if you try that one.
I think it would be a great mixture.



Oh, you don't need an apron for this, it seriously takes no time.
I'm lazy, I do instant mashed potatoes, we either use just the au jus that comes off the roast, or I'll thicken it separately for gravy.
Some dinner rolls, and you're THERE.

Seriously, I *only* make/cook easy things.

I've used Lipton onion soup mix before but won't with this recipe. Never heard of pepperoncini peppers. Are they hot?

I will follow your recipe, with added onions before trying a new ingredient... especially if they are hot. Hubby doesn't like anything spicy hot.

 

[LoriP1702]

I've used Lipton onion soup mix before but won't with this recipe. Never heard of pepperoncini peppers. Are they hot?

I will follow your recipe, with added onions before trying a new ingredient... especially if they are hot. Hubby doesn't like anything spicy hot.

They sometimes come on the side with pizzas...they're kind of a weird greenish color.
Generally no, they're not hot, and after they've been cooked, they're completely mild.
They're twangy. It's a hard flavor to describe.

 

[JoAnnW]

Howdy all who have since awakened

I know that I originally opened this thread but I hereby elect, with your approval I'm sure,
Chooch as your official Hosttess

Does that mean you won't prepare those scrumptious Sunday breakfasts and truly inspirational quotes?

I hope not...

 

[JoAnnW]

They sometimes come on the side with pizzas...they're kind of a weird greenish color.
Generally no, they're not hot, and after they've been cooked, they're completely mild.
They're twangy. It's a hard flavor to describe.

Ok, thanks! I think I'll pass on those...

 

[daleron]

Does that mean you won't prepare those scrumptious Sunday breakfasts and truly inspirational quotes?

I hope not...

Of course I will! I could no more stop that than I could stop breathing

I already have a thread I have hosted for years that holds first place in my heart
This one needs a dedicated Host of its own

 

[choochoogranny]

Dale! I can't prepare the treats you do........I only EAT them! I'm only good at making "small talk". I'd fall down being a hostess. Especially after you've set the standard!

Hey, JoAnnW. Welcome, NGAHaze. Don't remember you being here before. Our first visitor after our relocation? .........I always ride with an updated Atlas.......Before I learned to do that, I met a lot of wonderful people.

 

[daleron]

Dale! I can't prepare the treats you do........I only EAT them! I'm only good at making "small talk". I'd fall down being a hostess. Especially after you've set the standard!

Hey, JoAnnW. Welcome, NGAHaze. Don't remember you being here before. Our first visitor after our relocation? .........I always ride with an updated Atlas.......Before I learned to do that, I met a lot of wonderful people.

Small talk is what is needed, just keep doing what you do so well
I and some of the others are happy to provide snacks and such

 

[choochoogranny]

DancingHeretik, are you new here too? We just moved in and I lost our address book. Welcome and enjoy our glittery webs and our sparkling...... repartee......if not our finest boxed wine.

 

[LoriP1702]

Dale! I can't prepare the treats you do........I only EAT them! I'm only good at making "small talk". I'd fall down being a hostess. Especially after you've set the standard!

Hey, JoAnnW. Welcome, NGAHaze. Don't remember you being here before. Our first visitor after our relocation? .........I always ride with an updated Atlas.......Before I learned to do that, I met a lot of wonderful people.

Oh you're selling yourself short there Chooch.
You're a FINE hostess. There are enough of us to help ya co-hostess.
Maybe Dale remembers because I don't, but I don't know if Haze has been here or not, but he *is* an original member on the Lurker thread, as is Kayte.
He is our original "go-to guy" who helps us gals stretch out of our comfort zones to build coils and start DIY'ing.
He's an absolute sweetheart. He's just busy and not around a lot anymore.

 

[LoriP1702]

I love it!

Me too. Although I'ld settle for a kitchen to myself! I can barely cook. Not well enough to do it in a kitchen full of other's people's messes.

I wanna trade laundry! Does it only do one dance. Or, can you change the music to get it to do different dances?


Exactly! Either have a perfectly clean house at all times. Or have a life.

The housework can wait! It's not going anywhere.

Good morning!

Good morning.
I agree, I'm not nearly as interested in a clean house as I used to be, I'd rather have a life too!

 

[daleron]

Oh you're selling yourself short there Chooch.
You're a FINE hostess. There are enough of us to help ya co-hostess.
Maybe Dale remembers because I don't, but I don't know if Haze has been here or not, but he *is* an original member on the Lurker thread, as is Kayte.
He is our original "go-to guy" who helps us gals stretch out of our comfort zones to build coils and start DIY'ing.
He's an absolute sweetheart. He's just busy and not around a lot anymore.

You are correct on both fronts Lori Not only is Chooch a perfect Hostess ... Haze has never before appeared here upon this side of the mountain

Do you suppose our ignorant dependence upon him was what drove him from the lurkers?

Nah ... surely not

 

[choochoogranny]

Aw-w-w-w, you guys are awfully sweet with your compliments but I'm only good for "filler" because most times I don't know what I'm doing......particularly on the internet! It's true when getting older one "wise's up" with a lifetime of knowledge. HOWEVER, there comes a point when you realize some of those "filing drawers" in your mind are getting stuck and you gotta bang on the side to pull that info out! .........Provided you have a file on the matter in the first place.

I'm not near as fast or nimble in body OR mind as 20-30 yrs ago (your ages).......and don't ask how I get up from a squat from looking at the lowest shelf in the store.......my mind is kind of like that...... slow and clumsy. I'd rather help someone who can direct me where to go and what to do! I'm really good at following orders!

 

[tearose50]

Never heard of pepperoncini peppers. Are they hot?

Have you not had a great Italian Submarine Sandwich from an Italian Deli? Pepperocini's are those green pickled pepper pieces that add a touch of extra umpf to a traditional sub complimenting the zesty Italian dressing. To me, they add a bit of heat and vinegar -- and much less heat than those red pepper flakes often on the tables at Pizza Places.

Those red pepper flakes are my favorite "push it up a notch" (used very sparingly), but I've not experimented with the Pepperocini's. I would think they would hardly be noticed, especially if used with constraint.

 

[JoAnnW]

Have you not had a great Italian Submarine Sandwich from an Italian Deli? Pepperocini's are those green pickled pepper pieces that add a touch of extra umpf to a traditional sub complimenting the zesty Italian dressing. To me, they add a bit of heat and vinegar -- and much less heat than those red pepper flakes often on the tables at Pizza Places.

Those red pepper flakes are my favorite "push it up a notch" (used very sparingly), but I've not experimented with the Pepperocini's. I would think they would hardly be noticed, especially if used with constraint.

Never had them on my Italian subs... always thought they were jalapeno peppers. They look similar (to me).

 

[Qew]

Hi gang! I don't know that we need a designated 'host', there's always someone hanging around the mountain to direct traffic or serve up some goodies. I am usually around lurking, trying (failing) to think of something to say.

I'm having eye trouble, my cornea was scratched about a month ago, and it seemingly healed up. The past few days the same eye became a bloodshot, puffy, leaking mess, not as painful as before, but still, ouchie! I had to go to the eye institute today and after much prodding and examining they gave me antibiotic drops and some ointment, then slapped on a contact lens type 'bandage' to protect my cornea. Tomorrow I go back and a specialist will be taking a look. They seem to think I have scar tissue on my cornea and it has somehow been irritated. The doc warned me that this may be an ongoing condition, ugh.

<< what I look like today, well, maybe not so much the smile part...