Grandma Clark's Recipe of the Week

  • New Patient Offer

    FREE* Teeth Whitening
    (Reg. $295)

    *Free with a paid exam, x-rays and cleaning at regular fees. MANY Insurance plans cover all or a large portion of your exam, x-rays & cleaning, so your ENTIRE visit may be FREE!


    Examination, X-Rays AND Cleaning
    $276.00 Value
    Only $137!!!

    Does not include periodontal gum disease treatment. Not to be combined with any other offers.

    Offer Expires 04/26/2017

    Take advantage of these offers by completing the form below:


  • Video testimonials from our dental patients
    Grandma Clark's
    Recipe of the Week

    My Grandma Clark was a gourmet cook. Back in 1999 just prior to her passing, my wife Jannie and I visited her. My Grandpa slipped us an old shoe box, packed full of her treasured recipes collected over her lifetime. Jannie and I spent the next 3 years creating a huge 357 page recipe book in her honor. There are now 535 books in print! I decided to share some recipes with you each week as "Grandma's Recipe of the Week".

    -Dr. Taylor Clark


    Sweet ‘n’ Sour Beef Chuck

     

    3 lb. beef chuck roast

    Garlic powder

    Course ground pepper

    2 T. flour

    2 T. cooking fat

    ½ t. cinnamon

    ¼ t. allspice

    1 medium onion

    1 ½ c. water

     

                Sprinkle both sides of roast with garlic powder and coarse ground pepper.  Flour both sides and brown in fat in large frying-pan or Dutch oven.  Sprinkle cinnamon and allspice on meat.  Add onion and water.  Cover and simmer on top of range or cook in a moderate oven (350 F.) for 2 to 3 hours or until tender.  Remove onion and discard.  Remove meat and reserve cooking liquid.  Remove fat and bone from meat and cut meat into large bite-size pieces.  Place on a hot serving platter.  Prepare Sauce and spoon over meat.  Serve with hot rice and garnish with fresh mint.  6 to 8 servings.

     

    Sauce:

     

    Cooking liquid from meat

    2 cans (13 ¼ oz. each) pineapple chunks

    ½ c. brown sugar

    ¼ c. cornstarch

    ½ c. vinegar

    ¼ c. soy sauce

    1 t. salt

    1 can (2 ½ oz.) sliced mushrooms

    1 can (8 ½ oz.) water chestnuts, sliced

    1 large green pepper, cut in thin strips

    1 c. thinly sliced red onion

    Hot cooked rice

    Fresh mint

                Add water, if necessary, to cooking liquid to make 1 c.  Drain pineapple, reserve syrup.  Combine sugar and cornstarch:  add pineapple syrup, vinegar, soy sauce, salt, mushrooms, water chestnuts and cooking liquid.  Cook, stirring constantly, until sauce thickens.  Add pineapple, green pepper and onion and cook for 2 minutes.


    Recipes from Everybody Loves My Kitchen Best!

    Everybody Loves My Kitchen Best!

    Margaret D. Clark