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From: TigMode
Beef Stroganoff

Beef stroganoff.......truly a culinary classic!  Note:  it's easier to cut the meat if you put it in the freezer for about an hour before
starting the preparations.

*  1 1/2  pounds beef sirloin steak, about 1/2 inch thick
*  8 ounces mushrooms, sliced (about 2 1/2 cups)
*  2 medium onions, thinly sliced
*  1 clove garlic, finely chopped
*  1/4 cup margarine or butter
*  1 1/2 cups beef broth
*  1/2  teaspoon salt
*  1 teaspoon Worcestershire sauce
*  1/4 cup  flour
*  1 1/2 cups sour cream
*  3 cups hot cooked egg noodles

Cut beef across grain into about 1 1/2 x 1/2-inch strips.

Cook mushrooms, onions and garlic in margarine in 10-inch skillet over medium heat, stirring occasionally, until onions are  tender; remove from skillet.

Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce   heat. Cover and simmer 15 minutes.

Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and   stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

This is based on the Bisquik box recipe but it somewhat tweaked.  I make it without the meat for us, and just add a full cup of chopped mshrooms instead of the meat.

*  1 2/3 cups frozen mixed vegetables, thawed
*  1 cup cut-up cooked chicken ( I use chopped mushrooms)
*  1 can (10 3/4 ounces) cream of chicken soup ( I use cream of celery)
*  1 cup frozen pearl onions, thawed
*  1 cup Bisquick® Original baking mix
*  1/2 cup milk
*  1 egg
*  dash garlic powder
*  salt and pepper to taste
*  basil
*  oregano

Heat oven to 400°. Mix vegetables, chicken, garlic poder, salt,  pepper and soup in ungreased glass pie plate, 9x1 1/4 inches.  I also use a deep casserole dish.

Stir together remaining ingredients with fork until blended. Pour into pie plate.

Bake 30 minutes or until golden brown.

I'm sure as you can tell by now.  I am a huge corner cutter.  I like meals that are simple and yet taste great even though you didn't make everything from scratch.

This is one of those recipes. It's traditional, uncomplicated and yet it tastes fabulous!

*  1 package (6oz) instant chicken stuffing mix
*  6 boneless skinless chicken breast halves
*  1 can (10-3/4oz) condensed cream of chicken soup, undiluted
*  1/3 cup milk
*  1 tablespoon parsley

Prepare stuffing according to package directions; spoon down the center of a greased 13x9 baking dish.  Place chicken around stuffing.  Combine soup, milk and parsley; pour over chicken.  Cover and bake at 400 degrees for 20 minutes.  Uncover and bake 10-15 minutes longer or until chicken juices run clear.

Okay, so this is considered an "Irish" meal but since nobody in Ireland that I know EVER ate it, one has to suppose it's an American thing!  I just got through my second corned beef-less Saint Patrick's Day, and lemme tell ya, being a vegetarian KILLS me every March 17.

*  3 pounds corned beef (or as my dad says, a NICE brisket)
*  6 carrots, cut in half, lengthwise
*  6 potatoes, cut in half, lengthwise
*  1 medium size head of cabbage
*  3 cups water
*  6 turnips, cut in quarters

Place corned beef and water in crock pot.  Cover.  Set on high.  When steaming vigorously, set to medium and continue cooking 2 1/2 hours.  Remove meat from cooker. Put potatoes, turnips,carrots and cabbage in crockpot.  Place meat on top of vegetables. Cover and when mixture is steaming briskly, set to medium. Cook for 45 minutes.  Ham may be used in place of corned beef,  but it just isn't the same.  Also, I think if you use ham, it technically gets called "New England Dinner".

This is my dad's recipe, which he says he got from his grandmother.

*  3 pound roast (lean)
*  3 bay leaves
*  5 carrots
*  2 medium onions
*  4 medium potatoes
*  2 cups water
*  salt and pepper to taste

Brown beef in hot skillet on both sides.  Turn burner down and add water and bay leaves. Salt and pepper to taste.

Cover and simmer slowly for 3 - 4 hours or until beef is fork tender.

Peel vegetables and cut potatos in half.  Add to pan, cover and simmer another 30 minutes or until carrots are tender.

Thicken pan juices for gravy.

I love the glaze on this ham!

*  1 boneless fully-cooked ham (about 3 lbs)
*  1/3 cup honey
*  2 tablespoons Dijon mustard
*  2 tablespoons brown sugar
*  1 tablespoon water

Place ham on a greased rack in a shallow roasting pan.  Bake uncovered, at 325 for 5-60 minutes.  Combine honey, mustard and sugar; brush about 3 tablespoons over ham.  Bake 10-15 minutes longer or until meat thermometer reads 140 degrees and ham is heated through.  Stir water into remaining glaze; heat through and serve with the ham.

Here is a classic dish you can do on your grill.  We love these and plus the hubby gets to play with fire when we make them.

*  1 cup lime juice
*  1/2 cup olive or vegetable oil
*  4 garlic cloves, minced
*  4 teaspoons ground cumin
*  1/2 to 1 teaspoon ground cinnamon
*  salt and pepper to taste
*  4 cornish game hens (22oz each each), halved

In a large resealable plastic bag or shallow glass bowl, combine lime juice, oil, garlic, cumin, cinnamon, salt and pepper; mix well.  Add hens and turn to coat.  Cover and regfrigerate for several hours or overnight, turning once.  Drain and disgard marinade.  Grill hens , covered, over medium heat for 20-25 minutes or until juices run clear, turning occasionally.

This is nice and moist and is complemented beautifully by a jazzy applesauce, that when baked into it, makes it quite tender.

*  1/3 cup all-purpose flour
*  1/2 teaspoon salt, optional
*  1/2 teaspoon pepper
*  2 pork tenderloins (1lb each)
*  2 tablespoon butter or margarine
*  1 cup chopped onion
*  1 garlic clove, minced
*  2 cups unsweetened applesauce
*  1/4 cup packed brown sugar
*  1/4 cup soy sauce
*  1/4 cup apple sauce
*  1/2 teaspoon ground ginger

In a shallow bowl, combine flour, salt if desired and papper.  Cut each tenderloin into 6 pieces; flatten to about 1 inch thickness.  Melt butter in a large skillet.  Dip pork into  flour mixture; add to skillet and brown on both sides.  Place in an ungreased 11x7 baking pan.  In the same skillet, saute onion and garlic until tender.  Add remaining ingredients; bring to a
boil.  Pour over pork.  Cover and bake at 350 degrees for 1 hour or until the juices run clear and meat thermometer reads 160 degrees.

Another recipe for the grill since spring and summertime is just around the corner.

You can't get any more American than hamburgers.  When all else fails, throw some hamburgers together.  Everyone loves them and this recipe turns the old run-of-the-mill hambuger into something exceptional.  I'm not going to lie to ya.  These are FAT burgers at their very best!!!  Yummy!!

*  1 cup shredded cheddar cheese
*  1 jar (4-1/2 oz) sliced mushrooms, drained
*  1/3 cup mayonaise
*  6 bacon strips, cooked and crumbled
*  1-1/2 lb lean ground  beef
*  1/4 cup finely chopped onion
*  1 teaspoon salt
*  1/2 teaspoon salt
*  1/4 teaspoon garlic powder
*  1/8 teaspoon hot pepper sauce
*  6 hamburger buns
*  lettuce leaves and tomato slices, optional

In a bowl combine cheese, mushrooms, mayonaise and bacon; cover and refrigerate.  In another bowl, combine the beef, onion, salt, pepper, garlic powder and hot pepper sauce.  Shape into six 1/2 inch thick patties.  Grill, covered, over medium heat-hot heat for 4-5 minutes on each side.  Spoon cheese mixture on top of each burger.  Grill 1-2 minutes longer or until the
cheese begins to melt.  Serve on buns with lettuce and tomato if desired.

I know lots of people make the meatloaf with brown gravy, but I always preferred this way.

*  1/2pound very lean ground beef  ( I always used to get 93% lean)
*  1 cup soft bread crumbs, seasoned ( I like the Italian ones)
*  3/4 cup milk
*  1/2 cup chopped onions
*  1/2 cup parmesan cheese
*  1 egg, slightly beaten
*  1 and 1/2 teaspoons salt
*  1/4 teaspoon pepper
*  1/4 teaspoon oregano
*  1 small can tomato sauce
*  3 slices mozzarella cheese

Heat oven to 350 degrees.  Combine all ingredients except tomato sauce and mozzarella cheese. Mix lightly.  In a 10 x 6" loaf pan, shape loaf.  Bake 1 1/2 to 2 hours.  Drain excess fat.  Pour tomato sauce over loaf during last 1/2 hour of baking time.  Place Mozzarella cheese on top.  Bake 5 to 10 minutes.

Okay, so now that I am a vegetarian EVERY day is Lent for me, but back in the day, I whipped this puppy up at least one of the Fridays in Lent.

*  12oz bag wide egg noodles
*  1 can cream of mushroom soup
*  1 can chedar cheese soup
*  1 30 ounce bag frozen peas, thawed
*  1 cup chopped fresh mushrooms
*  2 cans tuna in water
*  sesame seeds

Cook noodles in salted water until firm. Drain and cool with tap water.

Coat large baking dish, pyrex if possible, butter or margarine.  Preheat oven to 375 degrees.

Mix noodles, peas, tuna, mushrooms &  soup in large bowl.  Spread mixture in baking dish and sprinkle top with sesame seeds.

Bake at 375 degrees for 45 minutes or until mixture is bubbling.  Cook longer for crisper top, shorter for less crisp.

I got this recipe from our parish priest years ago, just before he retired.  I have made it for people countless times and gotten terrific feedback every time.  This is very much an all day dish, but so low effort and that blows
people away.  It's one of those dishes that tastes like you worked MUCH harder on it that you did!   The low heat makes this extremely moist.

*   6 pound pork loin roast, center cut, bone in
*  1/4 teaspoon  salt
*  1/4 teaspoon  pepper
*  4 pounds sauerkraut (deli style)
*  1 large onion, coarsely chopped
*  1 teaspoon garlic, sliced
*  1 can (6 ounce) apple juice frozen concentrate

 Preheat oven to 500 degrees;  rub the pork with salt and pepper; place roast in roasting pan and brown in hot oven for 15 minutes;  drain any grease.

 Mix sauerkraut and onion and heat in pan; when pork is browned, remove from oven and pour sauerkraut and onions over top.  Turn oven down to 200 degrees; cover roasting pan tightly with heavy duty foil so no steam can escape; cook in oven at least 7 hours; drain grease out of pan with bulb baster.

Slice pork in fairly thick slices and serve with sauerkraut and mashed potatoes.

Here is a quick recipe to go along with the recipe Tig sent for meatloaf.  If you have left-over meatloaf slices from a meal consider using it for this recipe.  I love recipes where you can incorporate leftovers.

*  5 slices cooked meatloaf
*  1 jar beef gravy (12oz)
*  1 can whole kernal corn, drained (15-1/4oz)
*  4 cups warm mashed potatoes (prepared with milk and butter)
*  3/4 cup shredded cheddar cheese divided
*  1/2 cup sour cream
*  1/4 cup sliced green onions

Place meat loaf slices in a 2-1/2 quart baking dish. Cover with gravy; top with corn. Combine potatoes, 1/2 cup cheese, sour cream and onions; spread over corn. Bake, uncovered, at 375 degrees for 25-30 minutes or until heated through. Sprinkle with remaining cheese. Bake 2 minutes linger or until cheese is melted.

This is all about Sunday dinners!  Some baked ham, some green beans, some mashed potatoes, fresh warm rolls, a nice pie for dessert......

 *  2 cups honey
 *  2 cups brown sugar
 *  1/3 cup cider vinegar
 *  2 teaspoons nutmeg
 *  2 teaspoons cinnamon
 *  2 teaspoons cloves
 *  5 to 6 lb. bone-in ham, or 3-4 lb. boneless ham

 Combine honey, brown sugar, vinegar, cinnamon, nutmeg and cloves.  Bake bone-in ham at 350 degrees for 1 hour to heat through, basting with honey sauce occasionally.  Place in broiler to glaze top.

 To cook boneless ham, slice half way through at 1/4-inch intervals, then tie with string.  Place in roasting pan.  Heat honey sauce and pour over ham to marinate for 24 hours before baking.  Then bake at 350 degrees for 1 hour or until heated through.  Glaze top under broiler, if desired.

*  2 packages (6 oz each) instant stuffing mix
*  3-1/3 cups chicken broth
*  1/2 cup butter
*  8 boneless pork loin chops (1/2 to 3/4 inch thick)
*  worcestershire sauce
*  minced fresh parsley

In a large saucpan, combine the vegetable seasoning packs from stuffing mix with broth and butter.  Bring to a boil.  Reduce heat; cover and simmer for 5 minutes.  Stir in stuffing.  Cover and remove from heat; let stand for 5 minutes.  Spoon stuffing into eight mounds in a greased 13x9 baking dish.  Place a pork chop over each mound.  Sprinkle with worcestershire sauce if
desired.  Cover and bake at 425 degrees for 15 minutes.  Uncover; bake 20 minutes longer or until meat juices run clear.  Garnish with parsley.

Another one for the grill.  This mildly marinated steak is delicious.  I usually serve this dish with twice-baked potatoes and a salad to round out the meal.

*  1/4 cup Soy sauce
*  2 tablespoons water
*  3 garlic cloves, thinly sliced
*  1 tablespoon brown sugar
*  1 tablespoon vegetable oil
*  1/2 teaspoon ground ginger
*  1/2 teaspoon pepper
*  1 flank steak  (1lb)

In a large resealable plastic bag or shallow glass container, combine the first seven ingredients; mix well.  Add steak and turn to coat.  Cover and refrigerate for 8 hours or overnight, turning occasionally.  Drain and disgard marinade.  Grill, covered, over medium-hot heat for 6-8 minutes on each side or until meat reaches desired donesness (for rare, a meat thermometer should read 140 degrees; medium, 160degrees; well-done, 170 degrees).

Yet another option for cornish hens......I have substitued wild rice in the past with fantastic results!

* 1/4 cup plus 3 tablespoons lite soy sauce
* 1/3 cup apricot jam
* 1/2 teaspoon ground nutmeg
* 4 skinless Cornish hens, thawed if frozen, rinsed and patted dry, giblets and neck discarded
* 2 cups cooked white rice
* 1/4 cup dried apricots, diced
* 1/4 cup chopped pecans
* 1/4 cup scallions, minced
     aluminum foil

Combine 1/3 cup soy sauce, jam and nutmeg in a bowl.  Brush insides of hens thoroughly with mixture. Combine rice, remaining soy sauce, apricots, pecans and scallions in a bowl. Stuff hens equally with rice mixture. Place hens breast side up on a rack in a shallow foil-lined baking pan. Brush skins lightly with sauce. Bake 45 minutes. Brush hens thoroughly with sauce and cover loosely with aluminum foil.  Bake 45 minutes longer, or until hens are no longer pink in center, brushing occasionally with remaining sauce.

Has anybody NOT eaten this?  I love it and it's one of the things that I miss now that I am vegetarian.

*  1pound boneless beef cut into 4 serving pieces
*  1 cup flour
*  1 egg
*  1/4 cup milk
*  1 small onion, chopped
*  1 cup chicken broth
*  1 cup heavy cream
*  2 tablespoons fresh parsley chopped (or 2 tsp. dried)

 Pound steaks to about 1/4" thickness.  Rub both sides with salt, pepper, paprika and garlic powder.

 Heat oil in a large skillet, oil should be about 1/4" high.  Beat  egg and milk together in a bowl.  In another bowl, season the flour  with salt, pepper, paprika, and garlic powder.

 When the oil is hot, dredge the steaks in the flour, then in the  egg mixture, then back again in the flour.  Place them immediately  in the skillet.  Fry on both sides until golden brown.  Remove and set aside.

 Remove most of the oil from the skillet, leaving behind the bits of meat etc.  Reheat the oil and add the onion.  Cook until golden then add about 3 tablespoons of flour, whisking it in.  Gradually whisk in the chicken broth scraping the bottom well, add a little water if it is still too thick.  Bring to boil then add cream and parsley and cook another minute.

 Serve with mashed potatoes, and a hot vegetable!

Great for Sunday dinners!

*  1(3-4lb)pot roast
*  1 package onion soup mix
*  1 can mushroom soup
*  1 large onion, chopped
*  2 cups each: Red wine and water
*  teaspoon each: thyme & basil
*  1 bay leaf
 

Place pot roast in roaster.  Sprinkle onion soup mix over roast. Combine remaining ingredients & pour into the roaster around meat .  Cover and bake at 350 for about 3-1/2 hours

These always work in a pinch!

*  1lb ground beef
*  1 green pepper, chopped
*  1 onion, chopped
*  3/4 cup ketsup
*  2 tablespoons prepared mustard
*  1 tablespoon vinegar
*  2 tablespoons sugar
*  1 tablespoon salt

In a skillet brown the beef, pepper and onion until juices run clear; drain fat.  Combine and add to skillet the remaining ingredients. Cover and simmer for 30 mins

Isn't there some sort of law that says you have to have barbecue beans at summer cookouts?  If there isn't there should be!

*  1 pound dried kidney beans, washed and soaked
*  2 large yellow onions, chopped fine
*  2 cloves garlic, crushed
*  2 tablespoons bacon drippings
*  1/2 cup ketchup
*  1/2 cup chili sauce
*  1/2 cup cider vinegar
*  1/2 cup firmly packed brown sugar
*  1/2 teaspoon powdered mustard
*  1/2 teaspoon chili powder
*   2 teaspoons salt
*   1/2 teaspoon pepper
*    5 cups water

Preheat oven to 350 degrees.  Drain beans, place in an ungreased 3 quart bean pot or casserole, and mix in all remaining ingredients.  Cover tightly (use a double thickness of foil if casserole has no lid) and bake 5 to 6 hours, stirring occasionally, until beans are tender and sauce thick.  If mixture gets too dry before beans are done, stir in a little warm water.

I always liked fried chicken but found the fried part too overpowering and wanted something lighter.  I got this recipe from a friend and it served me well.  This is fried taste but baked......maybe one of the southern belles on the list will send us a recipe for the real thing.

*  1 chicken
*  1 cup buttermilk
*  2 cups flour
*  salt and pepper
*  paprika
*  crushed rosemary
*  thyme
*  3/4 cup margarine

Cut up chicken. Dip each piece in buttermilk, then dip each piece into flour, seasoned to taste with salt, pepper, paprika,
crushed rosemary, and thyme.

Melt 3/4 cup margarine in a large shallow baking dish. Place chicken pieces in the pan, turning once to coat evenly. Sprinkle
with extra paprika if desired.

Bake, uncovered, at 350 degrees for about 60 min. or until chicken is crisp, brown and tender.

This is very good served with rice or mashed potatoes.

* 1/4 cup flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 pound beef round steak (top round, bottom round or sirloin tip), 1 inch thick
* 2 tablespoons shortening
* 1 can (8 ounces) tomatoes
* 1/2 cup minced onion
* 1/4 cup minced green pepper
* 1/2 teaspoon salt
* 1/8 teaspoon pepper

Stir together flour, salt and pepper.  Sprinkle one side of meat with half the flour mixture; pound in. Turn meat and pound in
remaining flour mixture. Cut meat into 6 serving pieces.  Melt shortening in large skillet; brown meat over medium heat, about 15 minutes.  Cover tightly; simmer 1 hour.  Add small amount of water if necessary. Mix remaining ingredients; pour over meat.
Cover tightly; simmer 30 minutes or until tender.

This is a great recipe if you want to come home to a tasty meal after a long day at work because it is made in the crockpot while you are gone.  Just throw it together before you head out the door.  You can serve this as a side dish, or use up leftover ham and add chunks of it.

* 1/2 cup milk
* 10 oz can condensed cheddar cheese soup, undiluted
*  8 oz pkg cream cheese, softened
* 1 clove garlic, minced
* 1/4 tsp nutmeg
* 1/4 tsp pepper
*  2 lbs potatoes, cut in 1/4-inch thick slices
*  1 small onion, thinly sliced
*  paprika for garnish

Warm the milk in a small saucepan over medium heat until nearly boiling.  Remove the milk from the heat and add the soup, cheese, garlic, nutmeg and pepper.  Stir with a whisk until smooth.

Layer about one-quarter of the potato and onion slices in the bottom of a crock pot.  Top with about one-quarter of the soup mixture.  Repeat the process three times, cover and cook on low setting for 6-7 hours, or until potatoes are tender and most of the liquid is absorbed. Serve warm with sprinkling of paprika.

*  1 pound ground beef
*  2 cans cream of mushroom soup
*  1/4 onion, chopped fine
*  1 lareg egg
*  1/3 cup bread crumbs, fine
*  1 small can mushrooms

Mix meat, onion, egg, bread crumbs and 1/4 can of one can of soup.  Form meat mixture into patties.  Cook in a skillet ONLY
UNTIL BROWN on both sides.  Remove patties from skillet.  Reduce heat to simmer.  Do not remove drippings.  Add remaining soup to skillet and the can of mushrooms.  Stir.  Return the beef patties back to the skillet (lay on top of soup mixture).  Cover with a lid and simmer for about 30 minutes, turning occasionally.

Ok... I am going to post the recipe for gravy.  I know this may sound dumb, but to be honest, for the longest time I didn't know how to make gravy.  I would make it too watery or there would be clumps in it.  Or I had no idea how much meat drippings to add.  So I am posting the recipe. Here are 2 ways.

Pan Gravy:  Basic recipe to prepare gravy from meats and poultry that have been roasted in an uncovered roasting pan.

Roasted meat rippings
1/4 cup all-purpose flour
broth or water
salt, pepper and browning sauce, optional

Pour drippingd into a measuring cup.  Loosen the browned bits from the roasting pan and add to drippings.  Skim fat.  Reserve 1/4 cup fat and transfer to a sauce pan; whisk in flour until smooth.  Bring to a boil.  Add enough broth or water to pan drippings to measure 2 cups.  Gradually stir into flour mixture in saucepan.  Return to aboil; cook and stir for 2 minutes or until thickened.  Season with salt, pepper, and browning sauce if desired.  Makes 2 cups

Kettle Gravy:  This can be used to thicken pan juices that form when meats are braised or cooked in a covered roaster or baking pan with water or broth.

2 cups pan juices
6 tablespoons all-purpose flour
2/3 cup cold water
additional water or broth
salt and pepper to taste

Pour pan juices into a sauce pan or return to roasting pan.  Combine flour and water until smooth; stir into pan juices.  Bring to a boil; cook and stir for 2 minutes or until thickened; adding aditonal broth if necessary.  Seasonwith salt and pepper if desired.
Makes about 3 cups

Plan ahead because for this to taste great it needs to marinate for at least 6 hours.  This makes enough for a group of about 8.  So it is perfect if you are expecting company.

*  3 lbs sirloin or round steak (about 1 inch thick)
*  1 medium onion, chopped
*  1/2 cup lemon juice
*  1/2 cup vegetable oil
*  1 teaspoon garlic salt
*  1 teaspoon dried thyme
*  1 teaspoon dried oregano
*  1/2 teaspoon celery salt
*  1/2 teaspoon pepper
*  2 tablespoons butter or maragrine, melted

Witha meat fork, pierce holes on both sides of the steak.  Place in a shallow glass container or large resealable bag.  Combine the onion, lemon juice, oil, garlic salt, thyme, oregano, celery salt and pepper; pour over mat.  Cover and marinate for 6 hours or overnight.  Disgard marinade.  Place steak on a broiler pan.  Broil 6 inches from the heat for 8 mintes.  Brush with butter and turn.  Broil 6 minutes longer or until meat reaches desired doneness.

Company's coming?? Well try this dish and it will blow their minds.  When you serve these slices of tender beef, filled with a savory mixture of mushrooms, bacon and bread crumbs, everyone will be calling seconds.

*  3 strips of bacon
*  1 cup chopped fresh mushrooms
*  1 garlic clove, minced
*  3/4 cup dry bread crumbs, divided
*  2 tablespoons minced fresh parsley
*  1 beef tenderloin (about 2lbs), trimmed
*  1 tablespoon butter or margarine
*  1 tablespoon grated parmesan cheese

In a skillet, cook bacon until crisp.  Remove bacon; crumble and set aside.  Drain skillet, reserving 1 tablespoon drippings.  In the drippings, saute the mushrooms, onion and garlic until tender.  Remove from heat; stir in 1/2 cup of bacon.  Cut slit lengthwise three-quarters of the way through tenderloin.  Lightly place stuffing in the pocket and close with toothpicks.

Combine butter and parmesan cheese; spread over top and sides of meat.  Press remaining bread crumbs onto butter mixture you just applied to beef.  Place meat on a rack in a shallow roasting pan.  Bake, uncovered, at 350 or 15 minutes.  Cover and bake for 1 hour or until reaches desired doneness.  Let stand for 10 minutes and remove toothpicks before slicing.

Nothing is as good as a *good* sweet potatoe pie!

*  2 cups cooked sweet potatoes
*  1/4 cup butter, room temperature
*  3/4 cup sugar
*  1/4 teaspoon cinnamon
*  1/4 teaspoon nutmeg
*  1/2 teaspoon vanilla extract
*   2 eggs
*   1 teaspoon grated lemon zest (optional)
*   Pie Crust (homemade or slightly-baked frozen shell, your choice)

With a hand mixer, blend together the sweet potatoes and butter until butter is melted and sweet potatoes are no longer stringy
(VERY important). Add remaining ingredients -- except the zest --and continue blending until smooth and creamy, adding
some milk a tablespoonful or so at a time to add creaminess if necessary. If you're using lemon zest, which adds a nice twang,
stir the zest in after your blending is complete.

Pour the filling into your pie crust or shell and bake at 350 degrees  for an hour or until properly set and browned across most
of its surface; if the crust starts to burn on the edges, cover the edges with strips of foil.

Let cool then dig in -- perhaps with some vanilla ice cream!