Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.

We survived Christmas, and I survived being locked up with “Grouchy Bear.”

His health was not endangered as much as it usually is at this time of year because the extreme cold and weather conditions kept him home a great deal of the time.

We had two family gatherings so he got to enjoy two big meals and lots of leftovers. It is back to healthy eating and listening to him growl.

While preparing one of our favorite roast recipes, I realized that many of my newer readers have not shared this recipe. It is probably the best roast recipe ever and people always comment. It is also a very healthy meal.

Special pot roast

3 pound lean beef boneless rump roast

Coarse black pepper

Minced garlic

2 cans beef broth

1 can water

1 cup dry red cooking wine

1 teaspoon dried thyme

3 bay leaves

Trim fat from roast. Rub the roast in black pepper and then rub in the minced garlic. Fresh garlic is great if you have it available. Place in crockpot and add broth, water, wine, thyme and last bay leaves. Cook for 5-6 hours on low.  (Sometimes I even cook it longer) Remove bay leaves. You may add potatoes, carrots, onions, etc. to the pot half way through the day.

Calories per serving 325, fat 9 g, saturated 4 g, cholesterol 80 mg, carbs 28.

A few days after the holiday I chopped up what was left of the roast (I cooked two) added all the left over potatoes, veggies, etc. Then I always just fill the pot with beef broth, a few extra veggies, tomatoes, etc. and we have a great pot of stew.


A sympathetic reader sent a recipe to me for biscuits that are a bit healthier than the usual biscuits prepared. They are quite tasty, and I prepared his favorite meal yesterday.


Sour cream biscuits

1 3⁄4 cups all-purpose flour

2 1⁄2 teaspoons baking powder

1⁄4 teaspoon salt

2 tablespoons firm margarine

1⁄2 cup lowfat sour cream

1/3 cup skim milk

Heat oven to 450 degrees. Mix flour, baking powder and salt in a large bowl. Using pastry blender cut in margarine until mixture resembles fine crumbs. Mix sour cream and milk until smooth. Stir sour cream mix into flour mix until dough leaves side of bowl. Turn dough onto lightly floured surface and knead lightly 10 times. Roll out pat into 1⁄2 inch thick and cut with 2 1⁄2 inch round cutter. Place on ungreased cookie sheet (1 inch apart for crusty biscuits and touching for softer ones) Bake 10 to 12 minutes or until golden brown. Calories per biscuit 130, carbs 20 g, fat saturated 1 g, cholesterol 5 mg.

 Remember to use skim milk for your gravy or try some of the pre-packaged gravy mix next time. I have been told it is good eating and much healthier.

So have a great week! Enjoy your families and I will see you next year.