No-Peek Casserole

Keltin said:

It’s pretty neat. It’s part of a waterless cookware set....either Royal Prestige or Salad Master. It’s like this one except that its’ 5 ply instead of 3 ply. Pretty heavy.

Don’t know if you’ve heard of Salad Master or Royal Prestige, but they are ridiculously priced. They get pushed mainly at “cooking parties” where the waterless/oil-less cooking system is shown. I have to admit, the cookware is pretty darn awesome, but the price is insane. This electric skillet was 1100.00.

My buddy bought the set and paid nearly 4,000 for it all back in 92. In 93, he got divorced. She kept all of the cookware except this electric skillet. Later in 93, he moved to the Virgin Island and didn’t want to take the skillet, so he gave it to me. He had never even used it! I used it 2-3 times and put it in storage. Last year, we were cleaning the storage unit, and I came across it and drug it out. Did a little research on it to see how it works (waterless system) and began using it. It’s pretty awesome.

For the most part, I just use it like a regular electric skillet, but the waterless applications are neat. Still, I’d never pay what they were asking for it!

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Ever since you posted this, I've been searching ebay for one of these skillets and I finally scored one today!!!! Not Salad Master - those were way too expensive - but it is SS oil core. I can't wait till it gets here.

Fisher's Mom said:

Ever since you posted this, I've been searching ebay for one of these skillets and I finally scored one today!!!! Not Salad Master - those were way too expensive - but it is SS oil core. I can't wait till it gets here.

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Excellent FM!! Has your new skillet arrived yet? It must be getting close. What are you cooking in it first?

homecook said:

1 lb. stew meat (or chuck roast cut up)
flour
salt and pepper
garlic powder (or any other spices you'd like)
1 can cream of onion soup
1 can French onion soup
2/3 cup Merlot (or any red wine)
Mushrooms

Dredge meat in flour, salt, pepper and garlic powder. Brown in dutch oven. Mix cans of soup and wine together and pour over meat. Add mushrooms and mix all together. Put in 300F oven for 2 hours. (no peeking).

Serve over noodles.

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I made this today, only I used a 3 pound chuck roast, since I had a hankering for pot roast.

This recipe is very similar to Ol' Blue's "Melt in Your Mouth Pork Loin" http://www.netcookingtalk.com/forums/showthread.php?t=6800&highlight=melt+mouth+pork.

It's easy, forgiving, versatile and absolutely DELICIOUS!!

Makes a ton of gravy, and I did not increase the amounts of liquids at all. I saved half a quart of gravy for the leftover pot roast, and froze another QUART for a meal of meatloaf or Swedish meatballs or something.

A keeper! Thanks, Barb!

Lee



Before cooking. Too bad the photo doesn't show the lovely blueberry color that the wine gave the liquids!





After cooking 3 hours at 300 degrees





Plated, with whole wheat noodles and steamed buttered carrots

Thank You, Lee, that looks awesome!
What a great idea using the whole roast. I'm so glad you tried this and liked it.

Bump...for Nancy!!

Just adding my pic:

yum!

Thank you, homecook! It looks amazing! It is very similar to how I do up a chuck roast in the crockpot but I don't use the red wine. I'll give this a whirl soon and let you know how it turns out.

Oh that looks so good!!! I cannot buy cream of onion soup here...we do have lots of Campbell's soups here, including French Onion, but no cebolla de crema. Any ideas on what I might sub for it?

MexicoKaren said:

Oh that looks so good!!! I cannot buy cream of onion soup here...we do have lots of Campbell's soups here, including French Onion, but no cebolla de crema. Any ideas on what I might sub for it?

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Thanks Karen! You could use cream of mushroom, I've used that before. You're using mushrooms in the dish so it's fine. If you want more oniony flavor you could add some chopped or slice onions to the pot too.

Perfect, thanks, Barb. I will try it.