Sirloin Tip has become one of our favourite cuts of beef to roast.
Melt in the mouth tender when roasted rare and full of flavour. At 500°F it takes less than 30 minutes to roast a little 1.5 to 2 pound roast. Perfect size for dinner with enough leftover for a couple of beef dip sandwiches.
Along with the mashed potatoes and peas
I also baked my favourite corn custard. I don’t know why I don’t make this more often.
This recipe is out of the Victory Garden Cookbook and I’ve been using this recipe for almost 30 years. I make it with fresh corn when in season but it is also delicious made with canned or frozen corn.
Source: Victory Garden Cookbook
2 cups scraped corn (or canned or frozen)
1 cup heavy cream
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons melted butter/margarine
Combine ingredients and spoon into a 1 1/2 quart baking dish.
(can also be made in individual ramekins) Place in
a roasting pan; pour boiling water two-thirds up side of the baking
dish. Bake in a preheated 350°F oven for 1 hour or until the top is
golden and a knife tests clean. Serve immediately.
For a smoother more uniform texture, puree corn and add two tablespoons
of flour and proceed as above.