Family Dinners 6/1/2016 Includes a Recipe

Good Morning,

My, how the month of May flew by! June is here, then July, August then September and hunting season begins, but who's counting. I need to be gracious and allow my summer loving friends to have their day in the sun. But as I drink my cup of Door County Coconut Crush Coffee I will day dream a little all the ay to the marsh and a cool morning.

Our Grandson Dominick will be visiting in June for a couple of weeks. During that time we will actually be eating with more than just the two of us. Now Rene is good company and I think that I am too but it's just a little more special when we have family home and we eat dinner together. When it is just the two of us, our conversation is meaningful but a little less animated than when we have family hear. There is one or more voices to hear from. I can't remember one family dinner that I did not enjoy. Although our dinners are not always the greatest especially when it is just the two of us. They are always peaceful. I recommend that people strive to keep business and strife from the family dinner table. Report cards can wait, bills can wait, cell phones can wait, the nightly news can wait.

Proverbs 17:1
Better a dry crust with peace and quiet than a house full of feasting, with strife.

Keep the dinner table free from anything but laughter, wholesome talk and building each other up.

God bless,

Here is one of my favorite roast beef recipes.

Mom's Roast Beef Recipe

This delicious beef makes great sandwiches for a picnic, party or camping trip.

*required

·       12-14 Servings

·       Prep: 15 min. Bake: 1-1/2 hours + cooling

Ingredients

·       1 can (14-1/2 ounces) beef broth

·       1 medium onion, chopped

·       1 cup cider vinegar

·       2 tablespoons minced fresh parsley

·       1 bay leaf

·       1 tablespoon mixed pickling spices

·       1/2 teaspoon dried marjoram

·       1/2 teaspoon dried savory

·       1/2 teaspoon salt

·       1/4 teaspoon pepper

·       1 beef eye round roast (3 pounds) or venison roast

·       12 to 14 sandwich rolls, split

·       Lettuce, tomato and onion, optional

Directions

·       In a Dutch oven, combine the first 10 ingredients; add roast. Cover and bake at 325° for 1-1/2 hours or until meat is tender. Remove the roast and cool completely.

·       Meanwhile, skim fat and strain cooking juices. Discard bay leaf. Thinly slice the beef. Serve on rolls with warmed juices and lettuce, tomato and onion if desired. Makes 12-14 servings.