“Kitchen Krafts,” Friend, Sept. 1992, 47
3–4 pounds (1.35 kg–1.8 kg) beef rump roast
1 package (1 ounce/28 g) onion soup mix
Sprinkle half of the onion soup mix on a double thickness of foil large enough to wrap around the roast.
Place the meat on top of the soup mix; sprinkle the remaining soup mix on top of the meat.
Wrap the meat tightly in the foil so that no juices can escape, then place in a roasting pan or on a cookie sheet; bake at 325° F (160° C) for 2 1/2–3 hours.
4 medium-size carrots, scraped and sliced
1 teaspoon honey
1/2 cup grated cheddar cheese
In a medium saucepan, bring the carrots and two cups of water to a boil. Cook until the carrots are tender. Drain.
Stir in the honey, then place the carrots in a small casserole. Sprinkle the grated cheese on top.
Bake at 350° F (175° C) for 15–20 minutes, or until cheese melts.
1 cup chopped walnuts
4 cups graham cracker crumbs
1 cup powdered sugar
3 ounces (84 g) unsweetened chocolate
1 cup plus 2 tablespoons evaporated milk
1 teaspoon vanilla
In a large bowl, mix the nuts, crumbs, and powdered sugar together.
Heat the chocolate and the evaporated milk over low heat, stirring constantly until smooth. Remove from heat and stir in the vanilla.
Gradually add the chocolate mixture to the nut mixture, stirring well. If it becomes too stiff, add a little more milk.
Spread the mixture evenly in a greased 9″ (23 cm) square pan and spread the Chocolate Glaze on the top. Chill in the refrigerator for 6–8 hours.
2 ounces (56 g) unsweetened chocolate
2 tablespoons butter or margarine
1 1/2 cups powdered sugar
1/3 cup milk
In a heavy saucepan, melt the chocolate and butter over low heat, stirring constantly. Remove from the heat and gradually stir in the powdered sugar.
Heat the milk (do not boil) and stir it, a little at a time, into the chocolate mixture, until the mixture is thin enough to pour. While the glaze is warm, pour it on top of the brownies.