2 lbs Idaho Potatoes-Washed and cut into wedges
1 ½ Tablespoons Olive Oil
1/3 Cup Shurfine Bread Crumbs
2 Teaspoons Paprika
1 Teaspoon Garlic Powder
1 Teaspoon Salt
1 Teaspoon Pepper
½ Teaspoon Oregano
½ Teaspoon Thyme
Preheat oven to 425 degrees. In a small bowl combine the bread crumbs, paprika, garlic powder, salt, pepper, oregano and thyme.
In a large bowl; mix together the potato wedges and olive oil, add in the bread crumb mixture and toss to coat.
Grease a large baking sheet with non-stick cooking spray and place the wedges on the pan in a single layer.
Bake for 25 minutes turn wedges and bake for an additional 20 minutes.
4-5 lb Top Round Roast
2 Tablespoons Vegetable Oil
2-3 Tablespoons Lisai’s N.E. Garlic Pepper Seasoning Rub
Take the roast out of the refrigerator about a half hour before cooking, so it can come to room temperature. Preheat oven to 350 degrees.
Pat the roast dry; using a paper towel. Rub the roast with seasoning coating it entirely.
Add oil to a Dutch oven or a heavy bottom oven proof pan over medium high heat; sear the roast on all sides.
Carefully transfer roast in the same pan to the oven. Roast for about 1 hour and thirty minutes or until internal temperature reaches 125 degrees.
Remove from the oven and let the roast rest under tented aluminum foil. Carve into thin slices against the grain when serving.
½ Cup Shurfine Butter -Melted
1 Egg-Lightly Beaten
1 Cup Milk
1 Cup Flour
1 Cup Sugar
2 Teaspoons Baking Powder
½ Teaspoon Salt
4 Pints Strawberries-Rinsed and Tops Removed
4 oz Shurfine Cream Cheese-Cubed
Preheat oven to 350 degrees. Pour melted butter into a 13x9 glass pan.
In a mixing bowl mix the egg, milk, flour, sugar, baking powder and salt. Pour over the butter in the 13x9 pan, do not stir.
Place the strawberries in a single later on top of the batter. Dot the cream cheese over the strawberries.
Bake for 45 minutes or until golden brown and bubbly.