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Who are the Roulades, you ask? It isn’t a who . . . it’s a what! A dish cooked or served in the form of a roll, typically made from a flat piece of meat, fish, or sponge cake, spread with a soft filling and rolled up into a spiral. And, it comes packed with the flavors you love, because you combine your favorites to create your own “special dish.”


Spinach and Sausage Pork Loin RouladeSpinach and Sausage Pork Roulade
This eye pleaser delivers on flavor, with chopped spinach and slivered almonds combined with Italian sausage and a variety of herbs and spices all rolled up into a roll-cut or butterflied boneless pork loin roast. Lea usually serves this with Fennel-Potato Au Gratin. We also have a version with holiday-time seasoning. You can find the recipe here.


Cranberry-Lemon Pork Loin RouladeCranberry-Lemon Pork Loin Roulade
Here is a delicious pork dish that is elevated to formal dinner status and delivers the flavor that its presentation promises. This tasty treat combines the flavors of cranberries, lemon, mustard, and brown sugar to titillate the tastebuds and please the pallet. Finish your servings with a tablespoon of pan-drippings sauce or pork gravy, and garnish with fresh chopped parsley or micro greens. An excellent side dish for this roulade is the Roasted Parmesan Baby Potatoes.


Parmesan Stuffed Chicken RouladeParmesan and Gloucester Chicken Roulade
Based on our delicious Parmesan Stuffed Chicken Breast Another pallet pleaser is this cheesy roulade which goes together quickly and delivers superb, rich, flavor while keeping sumptuous chicken breast the star of the show. Parmesan and gloucester cheeses are combined for this roulade, but, of course, any cheeses you prefer can be mixed and matched to take the flavor in the desired direction. An excellent side to accompany this dish is our savory New Potatoes and Mushrooms in Brown Gravy


Flank Steak Bacon and Spinach RouladeFlank Steak Bacon Spinach Roulade Medallions
Chopped spinach, crispy bacon and earthy mushrooms combine with your favorite steak seasoning to create a colorful and delightful roulade that dresses up the dinner plate and takes the meal to a new level of appeal. This is a dependable entree that pleases every time. An excellent side with this roulade is our Twice Baked Potatoes.


Parmesan Beef Braciole Beef Parmesan Braciole
The traditional braciole (the word is commonly pronounced /bra’zhul/) is the name given to a roulade (typically pork, chicken, beef, or fish) that are filled and rolled, browned and then braised in a sauce. This is an Italian flavored roulade with thyme, oregano, parsley, rosemary, basil and black pepper, baked in a tomato sauce and served on a parmesan crisp.


Larry ties pork roulade with cook's twineRoulades are fun, very flexible, and can add an element of class to everyday meals. The fillings are the fun part, allowing you to be as creative as you like, taking the flavors in your favorite directions. Meat roulades give you all the flexibility you need to wow the family and your guests with striking presentations without may limitations. One rule of thumb, however: always roll the meat with the grain running end to end so when you slice it later, across the grain, the beef will be more tender. For those who are intimidated by the thought of creating a roulade, visit our How To Truss A Roulade page. Enjoy!

Lea and Larry Vaughn

Lea and Larry Vaughn

Welcome to our family cookbook, including recipes we have developed, plus tried and true recipes we have used for years. We both enjoy cooking, and have shared a fun kitchen rivalry during our 50+ years together. We also have had the pleasure of preparing large group meals for our church family on fellowship nights.

Lea is a classic Midwestern cook with cooking experience starting with meals for her family of five brothers, a sister, while her mother worked outside the home. Her father was a former farm laborer before entering his career as an hourly worker on the railroad, and favored hearty meals of meat and potatoes. A part of the skills Lea learned as a young girl was how to get the maximum number of portions from what was available, and how to flavor it for everyone’s palate. She learned recipes and techniques at her mother’s side, and developed a free form cooking ability that requires no recipes, just a good memory for what ingredients go well together.

Larry, on the other hand, is a recipe cook, although he enjoys experimenting, and often stretches the boundaries of the culinary imagination and challenges the palate. No one will ever forget his green St. Patrick’s Day gravy, or blue mustard cream sauce for Independence Day! His cooking experience spans many years of special grill and roasting techniques, unusual (while tasty) flavor combinations, special basting and flavoring steps, and precise temperature control. His favorite perspective on cooking is pretty presentations . . . good food served with lots of eye appeal. Many of his sauces and rubs have been developed to deliver a complimentary flavor to a dish while adding  just the right splash of color.

To browse our collection of recipes, simply click on the category links at the top of this page. “Entree” means “main item,” (often meat), while Side means something to accompany the “main item,” such as a vegetable. Enjoy! And, please, let us hear from you! If you’re fairly new to cooking you might enjoy browsing our page on spices. Wonder about what spice goes with what? Just click here for some helpful detail.

Large Stock PotCook’s Note: By the way, for home cooks, keep in mind that when we say a “large” pot, we may mean a LARGE stock pot, because we also provide a site with recipes for large groups. The photo at the right is our oldest grandson, who accompanied us on a visit to a restaurant supply house, and was taken with the size of the equipment. He couldn’t help but try to lift this stock pot, which as you can see here, even at age seven, he could do. He has always enjoyed helping with prep for making cookies and mixing batters, so he’s going to be a great help in the kitchen one of these days!

Surviving God’s Woodshed, a Blog

Read about the terrible ordeal Lea and Larry underwent in 2005 when Lea spent 78 days in a coma during 180 days of emergency treatment in Hartford Hospital. Read about her miraculous healing and eventual return to an active lifestyle. Click here.

Recipes for Large Groups

Looking for recipes for a large group? Lea and Larry cooked for 50-100 at church functions. Find their recipes
here

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Wonder About Spices?
Which to Use When?
What Goes With What?
Click Here

Food Prep Terms

Need to know when to Chop, Dice or Chiffonade? How about Stir, Blend, Fold, or Mix? What are the differences? Click here

Surviving God’s Woodshed

Read about the terrible ordeal Lea and Larry underwent in 2005 when Lea spent 78 days in a coma during 180 days of emergency treatment in Hartford Hospital. Read about her miraculous healing and eventual return to an active lifestyle. Click here.

Recipes for Large Groups

Looking for recipes for a large group? Lea and Larry cooked for 50-100 at church functions. Find their recipes here

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