My Passover Roast with Coke

Last year, I used a few cookbooks to get me through the holiday and my favorite is Tamar Ansh’s Passover cookbook.  It has recipes that work and are workable.  I had most of the ingredients although, I did not have the coke for this recipe but I did get it.  I wanted to make this again, this year but so far, I have not been able to fit it in.  I thought, I would share it with you.  You can make this any time during the year and I recommend that you give it a try.  She calls this a Fabulous Roast.

Fabulous Roast  (adapted)                                                                                                                    


3 pound roast

1 onion, sliced

2 stalks celery, chopped

2 tablespoons vinegar

1 tablespoon lemon juice

1/3 cup red wine

2 tablespoons olive oil

1/4 cup honey

1/4 cup cola

1/2 cup ketchup

3 tablespoons brown sugar


Place roast in roasting pan.

Surround roast with sliced onions and chopped celery.

Mix the remaining ingredients in order to form a sauce.

Pour the sauce over the roast and cover the pan well.

Marinate into refrigerator overnight.

Bake roast uncovered at 400 degrees for 30 minutes.

Lower heat to 300 degrees and continue to cook the roast, covered for 3 – 4 hours.

Let the roast cool before slicing.

Place slices back into meat juices and reheat for 30 minutes.

Then, sit back and enjoy, every bite.       This is linked to Cast Party Wednesday    Full Plate Thursdays   Mop it Up Mondays

Stuffed Shells – Meat

I am not sure if it is that I am in a rut or that I really prefer the large shells stuffed with ricotta to meat.  Usually, when I take out the shells, I automatically take out the cheese, without giving meat, a thought.  This time, I thought about the shells, when I made my weekly menu and with the added thinking time, planned to take out the chopped beef and did just that.

I must admit, we enjoyed the change of pace in our eating style.  I did not load the shells with meat.  I added onions and Taco crumbs to the meat to lighten the dish.  I don’t add any fat to the recipe since the meat usually has enough for the purpose of frying.  In other words, in my limited ways, I attempted to keep this from being a heavy dish.  Serving it with carrots and almonds and a zucchini tomato dish, kept the meal light, in general.

Shells Stuffed with Meat  adapted from COOKS.COM
1 box jumbo pasta shells
1 medium onion, chopped
1 pound ground beef
1/2 cup Taco crumbs
1 egg, slightly beaten
1 cup non dairy creamer
1 jar Marinara sauce
Cook pasta shells according to package directions. In large skillet saute onion. Add ground beef. Cook until meat browns.  Remove from heat, stir in  crumbs; set aside to cool.Pour 1/2 bottle Marinara sauce into greased 2 quart baking dish. Using a small spoon, carefully fill each shell with meat filling. Place stuffed shells, side by side, filling side up into baking dish. Spoon remaining sauce over shells. Combine the non dairy creamer and egg and pour over the shells. Cover and bake at 375 degrees for 35- 40 minutes.

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