Sunday, October 24, 2010
Eyeball Salad
"Eyeball" Grape Salad
1 ½ pounds seedless grapes, use mixture of green, red and black grapes
½ cup brown sugar, packed
1 cup sour cream
½ cup nuts, chopped
3 tablespoons brown sugar (optional)
¼ cup nuts, chopped (optional)
Wash grapes and remove from stems; dry grapes thoroughly with paper towels and place in large mixing bowl. Mix sour cream and ½ cup brown sugar together in a medium size bowl, add nuts. Pour sour cream mixture over grapes and gently stir until grapes are well coated. Garnish with 3 tablespoons brown sugar and ¼ nuts, if desired. Yield: 6 servings
This salad is very sweet and rich, in fact it's more like a dessert than what most of us think of as a salad, and it's really simple to make. For variety, use 1/2 cup less grapes and add 1 unpeeled apple to give the salad additional texture and color.
1 ½ pounds seedless grapes, use mixture of green, red and black grapes
½ cup brown sugar, packed
1 cup sour cream
½ cup nuts, chopped
3 tablespoons brown sugar (optional)
¼ cup nuts, chopped (optional)
Wash grapes and remove from stems; dry grapes thoroughly with paper towels and place in large mixing bowl. Mix sour cream and ½ cup brown sugar together in a medium size bowl, add nuts. Pour sour cream mixture over grapes and gently stir until grapes are well coated. Garnish with 3 tablespoons brown sugar and ¼ nuts, if desired. Yield: 6 servings
This salad is very sweet and rich, in fact it's more like a dessert than what most of us think of as a salad, and it's really simple to make. For variety, use 1/2 cup less grapes and add 1 unpeeled apple to give the salad additional texture and color.
Recipe originates from the kitchen of Roger Mallet and Carl Dalley, Newcastle, Washington.
Pork Chops & Applesauce, 2 cookbooks for only $33, which includes shipping in the U.S.
Just click porkchopsandapplesauce.net/purchase.htm to purchase cookbooks through PayPay, Visa or Mastercard. The holidays will be here before we know it, so order your signed copies today!
~~~~~~~~~~
FREE Bumper Crop e-book
Bumper Crop: Beginning with Apples is a collection of 31 apple recipes, which is now available digitally at Smashwords.com for reading in JavaScript and HTML, Kindle, Epub, PDF, RTF, LRF, PDB, Plain Text (download) and Plain Text (view). Use coupon code ZR25F at checkout to receive your free copy. Offer good through October 31, 2011.
~~~~~~~~~~
~~~~~~~~~~
FREE Bumper Crop e-book
Bumper Crop: Beginning with Apples is a collection of 31 apple recipes, which is now available digitally at Smashwords.com for reading in JavaScript and HTML, Kindle, Epub, PDF, RTF, LRF, PDB, Plain Text (download) and Plain Text (view). Use coupon code ZR25F at checkout to receive your free copy. Offer good through October 31, 2011.
~~~~~~~~~~
Signing Best Wishes Gifts
On Friday, December 9, 2011, 1 to 4 PM Cynthia will be holding a signing at Best Wishes Gifts, 3032 Northpark Drive, Kingwood, Texas 77339. The store's phone number is 281-361-0013, and their website is http://www.bwgifts.com/
Samples will be festive choices from Pork Chops & Applesauce. Have Cynthia sign and personalize books for holiday gift-giving.
~~~~~~~~~~
Labels: eyeball salad, grape salad
Saturday, October 23, 2010
Apple Rolls & Bumper Crop (Free) E-book Special
Grandma Briggs' Apple Cinnamon Rolls
Dough Preparation
2 cups all-purpose flour
3/4 cup shortening or margarine, softened
3 tablespoons granulated white sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
Preheat oven to 400°F. Combine flour, shortening or margarine, 3 tablespoons granulated white sugar, baking powder and salt together in a food processor; process until the consistency of oats. Add milk all at once and mix just until ingredients are well blended; set aside.
Syrup Preparation
1 1/2 cups granulated white sugar
2 cups water
3 tablespoons unsalted butter
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Combine syrup ingredients in a small saucepan and bring to a boil over medium-high heat. Stir until all sugar crystals are completely dissolved; set aside.
Apple Filling Preparation
4 large Fuji, Gala or Honeycrisp apples, peeled, cored and finely diced
1/2 cup granulated white sugar
1/4 teaspoon ground cinnamon
1/2 cup walnuts or pecans, finely chopped
Whipped cream, optional
Toss apples with 1/2 cup granulated white sugar, 1/4 teaspoon cinnamon and 1/2 cup walnuts; set aside.
On a lightly floured board, roll out dough in large triangle as for jellyroll. Spread with apples. Beginning with small end, roll-up and seal edges. Cut into twelve, 1 1/2-inch slices using a sharp knife.
Lay slices in a buttered 9 x 13-inch baking pan. Gently pour hot syrup over apple slices; bake for 30-45 minutes, or until top is golden brown.
Serve warm with whipped cream, if desired. Yield: 12 servings
Along with the Apple Cinnamon Roll recipe above,
Sweet Apple Temptations offers over 300 apple desserts recipes. There's something for kids of all ages in this cookbook, and remember all kids love apples!
~~~~~~~~~~
Free Bumper Crop: Beginning with Apples
I want everyone to enjoy my new e-book, Bumper Crop: Beginning with Apples, so I've made it Free to everyone through Smashwords.com. Bumper Crop is a mini-treasure chest of apple recipes, offering something for all occasions and all apple lovers.
Get your Free copy of Bumper Crop at http://tinyurl.com/36yjzhh when using coupon code ZR25F. E-copies are available in PDF, digital LRF, PDB, RTF, Epub & more, including Kindle. Offer is good through October 31, 2011.
~~~~~~~~~~~~~~~~~~~~
I love hearing from you!
Please leave your comments on this blog. Get your free PDF copy of Bumper Crop by signing up for my newsletter, Country Chef Reader, just send your e-mail request to books@porkchopsandapplesauce.net
~~~~~~~~~~
Labels: apple cinnamon rolls, apple rolls, apple season, cinnamon rolls, fall apples
Wednesday, October 20, 2010
Clam Chowder & Corn Bread
Busy Day "Keep Clam"
New England Chowder
1/2 cup Spanish onion, diced
1 tablespoon canola oil
2-18.8 ounce cans Campbell’s Select New England Clam Chowder
1 or 2 cans diced clams, undrained
1-14.5 ounce can cream-style corn
2-3 cups skim milk
1/2 cup bacon, fried crisp and crumbled (packaged Hormel works great)
1/4 cup parsley, chopped
Freshly ground pepper
Fry onions and oil in a Dutch oven-size pan over medium heat. When onions have softened and corners turn slightly brown, lower heat to low. Add canned chowder, clams (with juice), and corn; stir in milk to desired consistency. Cover and heat on low for about 10 minutes or until steaming (do not boil); stir frequently to avoid scorching. Just before serving, add crumbled bacon; garnish with parsley and pepper and serve.
Yield: 6 to 8 servings
Applesauce Cornbread
1¼ cups coarse yellow cornmeal
¾ cup all-purpose flour, sifted
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
1 egg, slightly beaten
¾ cup milk (buttermilk is best if you have it)
1 cup unsweetened applesauce
6 tablespoons butter, melted
1 4-ounce can diced green chilies, optional
Preheat oven to 425 degrees. Sift together cornmeal, flour, sugar, baking powder, salt and cinnamon into mixing bowl. Add egg, milk, applesauce, melted butter and (optional) chilies. Mix by hand for 1 minute (do not over-beat, batter will be lumpy).
Turn into a greased 7” x 11” baking pan, or into a well-seasoned cast iron frying pan. Bake for 20 to 25 minutes. Allow cornbread to “rest” in the pan for 5 minutes before cutting. Serve warm with butter.
Yield: 12 servings
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Find more down-home, comfort food recipes in
Pork Chops & Applesauce by Cynthia Briggs. Also take a look at Sweet Apple Temptations to take full advantage of the new apple crop!
~~~~~~~~~~
Any fool can count the seeds in an apple.
Only God can count all the apples in one seed.
~Robert Schuller, Evangelist
~~~~~~~~~~
Labels: applesauce corn bread, clam chowder, cornbread, New England Clam Chowder
Friday, October 15, 2010
White Bean Chicken Chili
White Bean Chicken Chili
8 ounces Pinto or white Beans, dry
3 chicken bouillon cubes
1 to 2 cloves fresh garlic, minced
3-4 cups cold water
1 pound chicken breast, cubed
4 ounces green chilies, fresh or canned
1 teaspoon ground cumin
1½ teaspoons dry oregano leaves, crushed
1/8 teaspoon cloves
¼ teaspoon cayenne pepper
1 cup dry onion, finely chopped
Tobasco, parsley, jalapeno peppers, optional garnish
Rinse pinto beans in clear cold water; drain and place beans in a large, heavy simmering pot. Cover beans with cold water and soak overnight. Next morning, drain water from the beans; add garlic, bouillon and 3 to 4 cups water. Bring to a boil; cover and simmer on medium-low heat.
When beans are almost tender, begin frying the cubed chicken breast in hot oil. Cook until pink goes away; drain off excess oil and add chicken to beans. Then add the green chilies, cumin, oregano, cloves, cayenne pepper and dry onion.
Simmer for approximately 30 minutes or until onions and beans are tender. Serve piping hot, garnished with a splash of Tobasco, fresh parsley, cilantro or fresh jalapeno peppers. Serve with hot corn bread or flour tortillas. Yield: 4 generous servings
White Bean Chili cooks up nicely in the crock-pot.
This recipe comes from the kitchen of Bobbi Powell, who says about my cookbook,
Pork Chops & Applesauce I feel her words, and that is a tribute to Cynthia's ability to put on paper things which most people don't know how to say. ~Bobbi Powell, Kent, Washington
~~~~~~~~~
Free Bumper Crop: Beginning with Apples
I want everyone to enjoy my new e-book, Bumper Crop: Beginning with Apples, so I've made it Free to everyone through Smashwords.com. Bumper Crop is a mini-treasure chest of apple recipes, offering something for all occasions and all apple lovers.
Get your Free copy of Bumper Crop at http://tinyurl.com/36yjzhh when using coupon code ZR25F. E-copies are available in PDF, digital LRF, PDB, RTF, Epub & more, including Kindle. Offer is good through October 31, 2011.
~~~~~~~~~~~~~~~~~~~~
I love hearing from you!
Please leave your comments on this blog. Get your free PDF copy of Bumper Crop by signing up for my newsletter, Country Chef Reader, just send your e-mail request to books@porkchopsandapplesauce.net
~~~~~~~~~~
Labels: chicken chili, white chili
Thursday, October 14, 2010
Happy National Dessert Day
This is far and away one of my first choices for dessert. The thick sweet, soft apple filling is an excellent contrast to the slightly sweet crumb topping that says "crunch" with every delicious mouthful. There's no better way to celebrate National Dessert Day!April’s Blue Ribbon Sour Cream Apple Pie
6 cups Braeburn apples, peeled, cored and thinly sliced
1-9 inch ready-made unbaked pie crust
3/4 cup granulated white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butter
1/2 cup sour cream
Preheat oven to 400°F. Arrange apples in pie shell over bottom crust.
Mix granulated white sugar, flour, salt, cinnamon and nutmeg until well blended. Cut in butter until mixture is crumbly. Spoon flour butter mixture over apples; spread sour cream over the top of apples.
Bake pie for 45 minutes, or until apples are tender. Serve at room temperature. Yield: 8 servings
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There's something for everyone in Sweet Apple Temptations and enough apple dessert recipes to last until National Dessert Day 2011.
~~~~~~~~~~
Please send this recipe/blog to your friends and family, delicious recipes were meant to be shared. FREE 38-page PDF e-book of Bumper Crop when someone signs up for my newsletter at books@porkchopsandapplesauce.net No strings attached, and we guard your contact information as if it were our own.
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Your comments are welcome on this blog...I love hearing from you!
~~~~~~~~~~
Wednesday, October 13, 2010
Apple Cherry Crisp
Apple Cherry Crisp1 cup Pink Lady apples,
washed, unpeeled
and thinly sliced
1 21-ounce can cherry
pie filling
1/4 cup all-purpose flour
1/4 cup granulated white sugar
1/4 cup brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1 1/2 cups raisin bran cereal flakes, crushed
1/4 cup unsalted butter
1/2 cup pecans or walnuts, chopped (optional)
Preheat oven to 350°F. Combine apples and cherry pie filling; place in a buttered 8-inch square baking pan.
In medium bowl stir together flour, granulated white sugar and brown sugar, cinnamon, and crushed raisin bran cereal; dot with butter and mix well. Sprinkle over fruit; top with pecans or walnuts.
Bake for 30-35 minutes, or until apples are tender and top is golden brown. Yield: 6 servings
1/4 cup all-purpose flour
1/4 cup granulated white sugar
1/4 cup brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1 1/2 cups raisin bran cereal flakes, crushed
1/4 cup unsalted butter
1/2 cup pecans or walnuts, chopped (optional)
Preheat oven to 350°F. Combine apples and cherry pie filling; place in a buttered 8-inch square baking pan.
In medium bowl stir together flour, granulated white sugar and brown sugar, cinnamon, and crushed raisin bran cereal; dot with butter and mix well. Sprinkle over fruit; top with pecans or walnuts.
Bake for 30-35 minutes, or until apples are tender and top is golden brown. Yield: 6 servings
This recipe is one of over 200 apple dessert recipes from
Cynthia is running a special on
2 cookbooks for only $33, which includes shipping in the U.S.
Just click cynthiabriggsbooks.com/bookstore.html or porkchopsandapplesauce.net/purchase.htm to purchase cookbooks through PayPay, Visa or Mastercard. The holidays will be here before we know it, so order your signed copies today!
~~~~~~~~~~
Share this Newsletter~~~~~~~~~~
Please forward this recipe or newsletter to your friends and family. Family friendly recipes were meant to be shared...
~~~~~~~~~~
Labels: apple crisp, cherry crisp, fruit crisp
Monday, October 11, 2010
Dilly of a Pot Roast
Dilly of a Pot Roast
Pot Roast Feeds Autumn Love
“Dee, may I trouble you for a second helping? I’ve never tasted such delicious pot roast. Do you use a secret blend of herbs and spices?” Roy asked grinning from ear to ear and handing his plate to Dee.
Dad, Mom, my brother, Randy who was about 8-years old, and I looked at each other in quiet disbelief as (Great) Aunt Dee, who was in her early 80s at the time, started sawing away at the leathery pot roast. It was the most unyielding piece of meat we'd ever tried to cut, it defined the term, “tough as a boiled boot.”
We'd spent a cheerful afternoon laughing and sharing family tales with Aunt Dee, and we’d accepted her gracious invitation to stay for a home-cooked pot roast dinner. Our family loved pot roast and each of us were silently licking our lips in eager anticipation of tender beef slices swimming in rich brown gravy surrounded with roasted potatoes and caramelized carrots.
It was approaching dinnertime when Aunt Dee leaned an ear in our direction. “I hear stomachs growling! If you’ll excuse me, I need to go take dinner out of the freezer,” she said walking toward the kitchen.
“Surely she meant take dinner out of the oven.” Mom whispered. However, her cozy bungalow was noticeably absent of the savory fragrance of roasting meat and vegetables.
Aunt Dee returned to the living room a short while later. “Do you folks mind if I invite a special friend over for dinner?” she asked blushing slightly, her clear blue eyes bashfully glancing downward.
We all nodded in accord, as we were eager to meet Aunt Dee’s admirer and hopeful suitor. “We’d love to meet your friend.” Dad said knowing it was, Roy, a proper gentleman who was ardently pursuing her hand in marriage.
Roy was an endearing man with a good sense of humor; he was a good family fit. Gales of laughter continued through dinner. It was time to call it a day and head for home.
Dad flashed Roy a good luck wink and a thumbs-up on our way out the door. As we were settling into the car, Randy asked, “Why did Roy ask for another piece of that leather?” Randy was young and still clueless about the peculiar things a man will do when he's bitten by the love bug-even a man in advancing years.
“Maybe cupid has temporarily blinded both Aunt Dee and Roy to what’s considered a tender, flavorful pot roast!” Mom said chuckling.
“I remember seeing a roadside diner not too far from here! We’ll stop there for some dinner,” Dad said. We hadn’t driven very far when we saw a bright neon sign touting “Pearl’s Diner.”
Dad quickly pulled into the parking lot and within moments we were seated in a crinkly red vinyl booth. “Do you have a daily special?” Mom asked the tall red headed waitress who reminded me of Lucy Ricardo.
“I’ll have to ask the cook if we have any left, but yes, today’s special is pot roast with carrots, onions, and potatoes smothered in brown gravy.” She replied in a nasally twang snapping her gum in sync with each word. We all burst out laughing at the same time.
My brother had dropped his face into the menu and Mom was covering her mouth with one hand. “I’ll have the pot roast,” Dad managed to say, which sent us all into another round of chortling.
From what I recall we all opted for the pot roast dinner and “Pearl’s Diner” served us a pot roast dinner fit for kings, but then anything that didn’t have to be carved with a chain saw probably would have tasted like a gourmet’s delight.
It takes a lot of time and a little bit of love to make a tender and flavorful pot roast, although with Aunt Dee and Roy it was the other way around. Roy did win Aunt Dee's heart, and they spent many happy years together.
Still today my family enjoys eating pot roast, but to me an "autumn" roast that’s been simmering on the stove or in the crock pot all day tastes better when the outdoor temperatures begin dropping and the leaves start falling.
I'd like to share with you two of my favorite pot roasts, both turn out equally delicious made in the oven, on top of the stove or in the crock pot.
Dilly of a Pot Roast
2 tablespoons flour
1 teaspoon salt
¼ teaspoon ground pepper
2 ½ pound beef pot roast
1 tablespoon shortening
¼ cup water
1 tablespoon vinegar
1 teaspoon dill weed (not seed)
5 small potatoes, peeled and quartered
5 carrots, peeled and quartered
½ teaspoon salt
1 lb. small zucchini squash, washed and quartered
4 wedges green cabbage, washed and cut into wedges
½ teaspoon salt
Mix together flour, 1 teaspoon salt, and pepper; rub flour mixture into meat. Sear meat in hot shortening using a large heavy skillet or Dutch oven. Add water and vinegar. Sprinkle ½ teaspoon dill weed over meat; turn meat and sprinkle with remaining ½ teaspoon dill weed.
Cover and simmer 1½ to 2 hours. Add potatoes and carrots; sprinkle with ½ teaspoon salt. Cover and simmer 40 minutes. Add zucchini and cabbage; sprinkle with ½ teaspoon salt. Cover and simmer 20 minutes, or until vegetables are tender. Remove meat and vegetables to a platter and keep warm while making Sour Cream Gravy.
Sour Cream Gravy
Measure meat broth, if necessary, add enough water to make 1 cup liquid. Mix 1 cup dairy sour cream, 1 tablespoon flour, and 1 teaspoon dill weed in skillet; gradually stir in meat broth. Heat just to boiling, stirring constantly. Yield: 4-6 servings
Crock-Pot Pot Roast
1 - 3 pound boneless round or chuck roast
1 small can mushroom pieces, drained
1 – 1.25 ounce package dry onion soup mix
¼ cup water
Carrots, potatoes, rutabagas, cabbage, parsnips, your choice (optional)
Generously spray crock pot with non-stick cooking spray or use a slow cooker liner. Place roast in crock pot and sprinkle with mushrooms, onion soup mix and water. Cover and cook on low for 6-8 hours. Remove roast from crock pot, slice and serve.
To make gravy: Mix 3-4 tablespoons cornstarch into ½ cup cold water; bring pan juices to a rolling boil in a small saucepan; slowly add cornstarch mixture to boiling broth, stirring constantly. Use more or less cornstarch mixture according to desired gravy thickness; season with pepper to taste. Yield: 4-6 servings
To make crock pot roast with vegetables: about half way through cooking time place desired vegetables in pot with roast. Place quick cooking vegetables i.e., potatoes or cabbage on top of roast; carrots, parsnips or rutabagas next to roast or in surrounding juices.
Mm! So easy and so good! This kind of food makes for a happy fall!
~~~~~~~~~
Free E-book Bumper Crop: Beginning with Apples
I want everyone to enjoy my new e-book, Bumper Crop: Beginning with Apples, so I've made it Free to everyone through Smashwords.com. Bumper Crop is a mini-treasure chest of apple recipes, offering something for all occasions and all apple lovers.
Get your Free copy of Bumper Crop at http://tinyurl.com/36yjzhh when using coupon code ZR25F. E-copies are available in PDF, digital LRF, PDB, RTF, Epub & more, including Kindle. Offer is good through October 31, 2011.
~~~~~~~~~
I love hearing from you!
Please leave your comments on this blog. Get your free PDF copy of Bumper Crop by signing up for my newsletter, Country Chef Reader, just send your e-mail request to books@porkchopsandapplesauce.net
~~~~~~~~~~
3-Cookbook Special
Cynthia is running a special on her cookbooks, 2 for only $33, which includes shipping in the U.S. Just click cynthiabriggsbooks.com/bookstore.html or porkchopsandapplesauce.net/purchase.htm to purchase her cookbooks through PayPay, Visa or Mastercard. The holidays will be here before we know it, so order your signed copies today!
~~~~~~~~~~
Pot Roast Feeds Autumn Love“Dee, may I trouble you for a second helping? I’ve never tasted such delicious pot roast. Do you use a secret blend of herbs and spices?” Roy asked grinning from ear to ear and handing his plate to Dee.
Dad, Mom, my brother, Randy who was about 8-years old, and I looked at each other in quiet disbelief as (Great) Aunt Dee, who was in her early 80s at the time, started sawing away at the leathery pot roast. It was the most unyielding piece of meat we'd ever tried to cut, it defined the term, “tough as a boiled boot.”
We'd spent a cheerful afternoon laughing and sharing family tales with Aunt Dee, and we’d accepted her gracious invitation to stay for a home-cooked pot roast dinner. Our family loved pot roast and each of us were silently licking our lips in eager anticipation of tender beef slices swimming in rich brown gravy surrounded with roasted potatoes and caramelized carrots.
It was approaching dinnertime when Aunt Dee leaned an ear in our direction. “I hear stomachs growling! If you’ll excuse me, I need to go take dinner out of the freezer,” she said walking toward the kitchen.
“Surely she meant take dinner out of the oven.” Mom whispered. However, her cozy bungalow was noticeably absent of the savory fragrance of roasting meat and vegetables.
Aunt Dee returned to the living room a short while later. “Do you folks mind if I invite a special friend over for dinner?” she asked blushing slightly, her clear blue eyes bashfully glancing downward.
We all nodded in accord, as we were eager to meet Aunt Dee’s admirer and hopeful suitor. “We’d love to meet your friend.” Dad said knowing it was, Roy, a proper gentleman who was ardently pursuing her hand in marriage.
Roy was an endearing man with a good sense of humor; he was a good family fit. Gales of laughter continued through dinner. It was time to call it a day and head for home.
Dad flashed Roy a good luck wink and a thumbs-up on our way out the door. As we were settling into the car, Randy asked, “Why did Roy ask for another piece of that leather?” Randy was young and still clueless about the peculiar things a man will do when he's bitten by the love bug-even a man in advancing years.
“Maybe cupid has temporarily blinded both Aunt Dee and Roy to what’s considered a tender, flavorful pot roast!” Mom said chuckling.
“I remember seeing a roadside diner not too far from here! We’ll stop there for some dinner,” Dad said. We hadn’t driven very far when we saw a bright neon sign touting “Pearl’s Diner.”
Dad quickly pulled into the parking lot and within moments we were seated in a crinkly red vinyl booth. “Do you have a daily special?” Mom asked the tall red headed waitress who reminded me of Lucy Ricardo.
“I’ll have to ask the cook if we have any left, but yes, today’s special is pot roast with carrots, onions, and potatoes smothered in brown gravy.” She replied in a nasally twang snapping her gum in sync with each word. We all burst out laughing at the same time.
My brother had dropped his face into the menu and Mom was covering her mouth with one hand. “I’ll have the pot roast,” Dad managed to say, which sent us all into another round of chortling.
From what I recall we all opted for the pot roast dinner and “Pearl’s Diner” served us a pot roast dinner fit for kings, but then anything that didn’t have to be carved with a chain saw probably would have tasted like a gourmet’s delight.
It takes a lot of time and a little bit of love to make a tender and flavorful pot roast, although with Aunt Dee and Roy it was the other way around. Roy did win Aunt Dee's heart, and they spent many happy years together.
Still today my family enjoys eating pot roast, but to me an "autumn" roast that’s been simmering on the stove or in the crock pot all day tastes better when the outdoor temperatures begin dropping and the leaves start falling.
I'd like to share with you two of my favorite pot roasts, both turn out equally delicious made in the oven, on top of the stove or in the crock pot.
Dilly of a Pot Roast
2 tablespoons flour
1 teaspoon salt
¼ teaspoon ground pepper
2 ½ pound beef pot roast
1 tablespoon shortening
¼ cup water
1 tablespoon vinegar
1 teaspoon dill weed (not seed)
5 small potatoes, peeled and quartered
5 carrots, peeled and quartered
½ teaspoon salt
1 lb. small zucchini squash, washed and quartered
4 wedges green cabbage, washed and cut into wedges
½ teaspoon salt
Mix together flour, 1 teaspoon salt, and pepper; rub flour mixture into meat. Sear meat in hot shortening using a large heavy skillet or Dutch oven. Add water and vinegar. Sprinkle ½ teaspoon dill weed over meat; turn meat and sprinkle with remaining ½ teaspoon dill weed.
Cover and simmer 1½ to 2 hours. Add potatoes and carrots; sprinkle with ½ teaspoon salt. Cover and simmer 40 minutes. Add zucchini and cabbage; sprinkle with ½ teaspoon salt. Cover and simmer 20 minutes, or until vegetables are tender. Remove meat and vegetables to a platter and keep warm while making Sour Cream Gravy.
Sour Cream Gravy
Measure meat broth, if necessary, add enough water to make 1 cup liquid. Mix 1 cup dairy sour cream, 1 tablespoon flour, and 1 teaspoon dill weed in skillet; gradually stir in meat broth. Heat just to boiling, stirring constantly. Yield: 4-6 servings
Crock-Pot Pot Roast
1 - 3 pound boneless round or chuck roast
1 small can mushroom pieces, drained
1 – 1.25 ounce package dry onion soup mix
¼ cup water
Carrots, potatoes, rutabagas, cabbage, parsnips, your choice (optional)
Generously spray crock pot with non-stick cooking spray or use a slow cooker liner. Place roast in crock pot and sprinkle with mushrooms, onion soup mix and water. Cover and cook on low for 6-8 hours. Remove roast from crock pot, slice and serve.
To make gravy: Mix 3-4 tablespoons cornstarch into ½ cup cold water; bring pan juices to a rolling boil in a small saucepan; slowly add cornstarch mixture to boiling broth, stirring constantly. Use more or less cornstarch mixture according to desired gravy thickness; season with pepper to taste. Yield: 4-6 servings
To make crock pot roast with vegetables: about half way through cooking time place desired vegetables in pot with roast. Place quick cooking vegetables i.e., potatoes or cabbage on top of roast; carrots, parsnips or rutabagas next to roast or in surrounding juices.
Mm! So easy and so good! This kind of food makes for a happy fall!
~~~~~~~~~
Free E-book Bumper Crop: Beginning with Apples
I want everyone to enjoy my new e-book, Bumper Crop: Beginning with Apples, so I've made it Free to everyone through Smashwords.com. Bumper Crop is a mini-treasure chest of apple recipes, offering something for all occasions and all apple lovers.
Get your Free copy of Bumper Crop at http://tinyurl.com/36yjzhh when using coupon code ZR25F. E-copies are available in PDF, digital LRF, PDB, RTF, Epub & more, including Kindle. Offer is good through October 31, 2011.
~~~~~~~~~
I love hearing from you!
Please leave your comments on this blog. Get your free PDF copy of Bumper Crop by signing up for my newsletter, Country Chef Reader, just send your e-mail request to books@porkchopsandapplesauce.net
~~~~~~~~~~
3-Cookbook Special
Cynthia is running a special on her cookbooks, 2 for only $33, which includes shipping in the U.S. Just click cynthiabriggsbooks.com/bookstore.html or porkchopsandapplesauce.net/purchase.htm to purchase her cookbooks through PayPay, Visa or Mastercard. The holidays will be here before we know it, so order your signed copies today!
~~~~~~~~~~
Labels: Bumper Crop, cookbooks, dill pot roast, pot roast, Smashwords, Sweet Apple Temptations
Friday, October 8, 2010
Classic Autumn Pot Roast & Pumpkin Apple Brownies
Classic Autumn Pot Roast
3-4 pounds blade, shoulder, round or chuck roast
2 tablespoons cooking oil
Garlic powder
salt and pepper
½ cup water
6-8 carrots, peeled
4-5 red potatoes, scrubbed (do not peel)
4 wedges green cabbage
1 large Spanish onion, cut into 4 sections
3 tablespoons corn starch
½ cup cold water
Generously season both sides of roast with salt, pepper and garlic powder. Using a heavy frying or roasting pan, brown both sides of roast in hot oil over medium-high heat. Brown roast until it is very dark as this produces rich dark flavorful brown gravy.
Remove roast to a roasting pan, add ½ cup water, and cover tightly with a lid or aluminum foil. Bake at 250˚ for 4-5 hours.
Remove roast from the oven, place carrots along side the roast in the meat juices, and place potatoes, cabbage wedges, and onion sections on top and side of the roast. Cover and bake until carrots are tender, approximately 1 hour. When vegetables are cooked, remove roast and vegetables to a large warmed platter, set aside.
To make gravy: add more water to pan juices if needed. Mix cornstarch into cold water; bring pan juices to a medium boil and slowly add cornstarch mixture to boiling broth, stirring constantly. Use more or less cornstarch mixture according to desired gravy thickness; season with salt and pepper to taste. Drizzle gravy over roast and vegetables; serve additional gravy on the side. Yield: 4-6 servings
Suggestion: Create a fall vegetable medley by adding rutabagas, parsnips, or turnips to your roast. Try experimenting with different types of potatoes or add fresh snap peas (at the end of the cooking cycle) for an additional blending of flavors, textures and colors. There’s something delicious to satisfy everyone’s taste when a variety of vegetables are cooked with a pot roast.
Apple Pumpkin Brownies
4 eggs
1 cup vegetable oil
1/4 cup brown sugar, firmly packed
1 cup granulated white sugar
1-15 ounce can pumpkin
1 cup Red Delicious apple, finely chopped or grated
2 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
Preheat oven to 350°F. Beat together eggs, oil, brown sugar and granulated white sugar. Add pumpkin, apples and mashed bananas; set aside.
Combine all-purpose flour, baking soda, baking powder, cinnamon and salt in a medium bowl; add to egg pumpkin mixture; mix thoroughly.
Pour into a greased and floured 9 x 13-inch baking dish; bake for 30-40 minutes, or until center springs back when touched. Yield: 16 servings
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More Apple and Pumpkin Recipes
More apple and pumpkin recipes can be found in Sweet Apple Temptations on Cynthia's website and in Bumper Crop:Beginning with Apples which is an e-book that's available in a variety of formats through Smashwords.com.
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Post Your Comments
I'm inviting you to take just a few minutes and post your comments. I love hearing from you all.
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4 wedges green cabbage
1 large Spanish onion, cut into 4 sections
3 tablespoons corn starch
½ cup cold water
Generously season both sides of roast with salt, pepper and garlic powder. Using a heavy frying or roasting pan, brown both sides of roast in hot oil over medium-high heat. Brown roast until it is very dark as this produces rich dark flavorful brown gravy.
Remove roast to a roasting pan, add ½ cup water, and cover tightly with a lid or aluminum foil. Bake at 250˚ for 4-5 hours.
Remove roast from the oven, place carrots along side the roast in the meat juices, and place potatoes, cabbage wedges, and onion sections on top and side of the roast. Cover and bake until carrots are tender, approximately 1 hour. When vegetables are cooked, remove roast and vegetables to a large warmed platter, set aside.
To make gravy: add more water to pan juices if needed. Mix cornstarch into cold water; bring pan juices to a medium boil and slowly add cornstarch mixture to boiling broth, stirring constantly. Use more or less cornstarch mixture according to desired gravy thickness; season with salt and pepper to taste. Drizzle gravy over roast and vegetables; serve additional gravy on the side. Yield: 4-6 servings
Suggestion: Create a fall vegetable medley by adding rutabagas, parsnips, or turnips to your roast. Try experimenting with different types of potatoes or add fresh snap peas (at the end of the cooking cycle) for an additional blending of flavors, textures and colors. There’s something delicious to satisfy everyone’s taste when a variety of vegetables are cooked with a pot roast.
Apple Pumpkin Brownies
4 eggs
1 cup vegetable oil
1/4 cup brown sugar, firmly packed
1 cup granulated white sugar
1-15 ounce can pumpkin
1 cup Red Delicious apple, finely chopped or grated
2 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
Preheat oven to 350°F. Beat together eggs, oil, brown sugar and granulated white sugar. Add pumpkin, apples and mashed bananas; set aside.
Combine all-purpose flour, baking soda, baking powder, cinnamon and salt in a medium bowl; add to egg pumpkin mixture; mix thoroughly.
Pour into a greased and floured 9 x 13-inch baking dish; bake for 30-40 minutes, or until center springs back when touched. Yield: 16 servings
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More Apple and Pumpkin Recipes
More apple and pumpkin recipes can be found in Sweet Apple Temptations on Cynthia's website and in Bumper Crop:Beginning with Apples which is an e-book that's available in a variety of formats through Smashwords.com.
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Post Your Comments
I'm inviting you to take just a few minutes and post your comments. I love hearing from you all.
~~~~~~~~~~
Labels: dill pot roast, pumpkin brownies
Wednesday, October 6, 2010
OMG! Brownies ~ Best Ever!
OMG! Brownies
1 package brownie mix, (any size, any brand)
eggs
oil
1 cup coarsely chopped nuts, optional
1 package semi-sweet chocolate chips, optional
Prepare brownies according to package directions, EXCEPT double the eggs and oil. Stir in nuts and chocolate chips, if desired. Bake as directed.
Dust brownies with powdered sugar (as pictured) while they're still warm, or cool and frost as desired.
OMG! Brownies are crisp on the top with thick, moist centers. To make them extra gooey inside, remove them from the oven about 2 minutes early. Guaranteed to be a big hit with everyone~make a lot!
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By request repeat recipes especially good for Fall:
Halloween Chili Potato Hot Dish
5 medium baking potatoes, scrub skins, cut into halves
30 ounces canned chili with beans
½ cup green chilies, chopped (optional)
8 ounces cheddar cheese, grated
1 small can sliced olives, drained
5 green onions with tops, sliced
8 ounces sour cream
Guacamole and cilantro (optional)
5 medium baking potatoes, scrub skins, cut into halves
30 ounces canned chili with beans
½ cup green chilies, chopped (optional)
8 ounces cheddar cheese, grated
1 small can sliced olives, drained
5 green onions with tops, sliced
8 ounces sour cream
Guacamole and cilantro (optional)
Spray a 2 ½ - 3 quart, deep-dish style, casserole dish with non-stick cooking spray. Place potatoes, cut side up, in casserole dish, cover and microwave on high for about 6 minutes or until potatoes are done.
Leave potatoes in casserole dish, break potatoes open using a potato masher. Pour canned chili and green chilies over potatoes. Sprinkle with cheese and olives. Cover and microwave on high for 10-15 minutes, or until cheese melts and casserole is thoroughly heated.
Sprinkle with green onions and chopped cilantro (both optional) and serve with sour cream and guacamole (optional) on the side.
Yield: 6-8 servings
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"Eyeball" Grape Salad
1 ½ pounds seedless grapes, your choice
½ cup brown sugar, packed
1 cup sour cream
½ cup nuts, chopped
3 tablespoons brown sugar (optional)
¼ cup nuts, chopped (optional)
1 ½ pounds seedless grapes, your choice
½ cup brown sugar, packed
1 cup sour cream
½ cup nuts, chopped
3 tablespoons brown sugar (optional)
¼ cup nuts, chopped (optional)
Wash grapes and remove from stems; dry grapes thoroughly with paper towels and place in large mixing bowl. Combine sour cream and ½ cup brown sugar together in a medium size bowl, stir in nuts. Pour sour cream mixture over grapes and gently stir until grapes are well coated. Garnish with 3 tablespoons brown sugar and ¼ nuts, if desired. Yield: 6 servings
Recipe originates from the kitchen of Roger Mallet and Carl Dalley, Newcastle, Washington.
Recipe originates from the kitchen of Roger Mallet and Carl Dalley, Newcastle, Washington.
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Remember to stop by and check out my new website: http://www.cynthiabriggsbooks.com/
It's a work in progress that's looking better every day...think you'll like it!
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Are you Tweeting these days? Find me on Twitter: @cynthiacooks
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Labels: fall casserole, ghoulish, grape salad, Halloween
Monday, October 4, 2010
Applesauce w' Pork Chops
Seasoned comfort food cook, April Poirier, from Auburn, Washington, shares a story about "Changing Times" and her recipe for homemade applesauce.Recently I served my 10-year old granddaughter, Stephanie, some of my homemade applesauce. I'd seasoned the apple slices with sugar and cinnamon and added a dash of nutmeg. The fragrance wafting through the house hinted of autumn as the aromatic sauce bubbled away on the stove. It was chunky and thick, exactly the way I'd always made it for her dad when he was growing up.
Stephanie took an eager bite, and then she looked at me as though she was going to be sick, "Grandma I have to chew this applesauce before I can swallow it!" I was floored. Were kids today unfamiliar with the taste of old fashioned, made-from-scratch applesauce?
After some thought it occurred to me that Stephanie was accustomed to eating school lunches where they served strained, pasteurized, and basically tasteless applesauce.
In no time Stephanie began asking for "Grandma's" homemade style applesauce, and today she looks forward to my blend of apples and spices served with Grilled Pork Chops.
April's Classic Applesauce
6-8 Gala apples, peeled, cored and quartered
1/2 to 1 cup apple juice or cider
1/4 cup packed brown sugar
1/4 cup granulated white sugar
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
Place all ingredients into a large pan in the order given. Use less apple juice for thicker applesauce, less or more sugar according to desired sweetness, and adjust spices according to your family's taste. Cover and bring to a boil over medium heat. Lower heat; simmer for 20 minutes. Use a hand potato masher to "mush" the apples once they begin breaking down. Simmer on low for 10 to 20 minutes longer, stirring and mashing periodically to prevent scorching. Yield: 6 to 8 cups
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Bumper Crop: Beginning with Apples
My e-book, Bumper Crop: Beginning with Apples, is published as a multi-formated e-book at Smashwords. As many of you know, the book is a collection of 31 apple recipes beginning with Curried Apple Soup as a starter, Cornish Game Hens with Apple Onion Stuffing for the entree, and A Twist of Fall Apple Cider Cheesecake for dessert.
Get your Free copy of Bumper Crop at http://tinyurl.com/36yjzhh when using coupon code ZR25F. E-copies are available in PDF, digital LRF, PDB, RTF, Epub & more, including Kindle. Offer is good through October 31, 2011. Regular price is $1.99.
I hope you'll help me spread the word. This is a great book for autumn that offers you and your family many delightful ways to enjoy America's favorite fruit-the apple.
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Labels: applesauce, grilled pork chops, made from scratch, old-fashioned, pork chops applesauce
Friday, October 1, 2010
Italian Beef Dips, Cabbage Salad, No-Bake Cookies
Hot and juicy Italian Beef Dip sandwiches, Cabbage Salad so good even the kids will like it, and an old, sometimes forgotten, favorite No-Bake Rocky Road Cookies are all family pleasing foods.
They're time-saving for Mom or Dad to throw together between soccer and football games, and they're appealing and interesting to kids of all ages. Enjoy!
Italian Beef Dips
2 pounds deli roast beef or pastrami, shaved
3 cups water
3 beef bouillon cubes
1 teaspoon each dried marjoram, thyme and oregano
2 tablespoons Worcestershire sauce
1 clove garlic, minced
¼ teaspoon hot pepper sauce
½ cup chopped green pepper (optional)
8 slices Provolone or Swiss cheese
8 French rolls, split lengthwise and toasted under broiler
2 pounds deli roast beef or pastrami, shaved
3 cups water
3 beef bouillon cubes
1 teaspoon each dried marjoram, thyme and oregano
2 tablespoons Worcestershire sauce
1 clove garlic, minced
¼ teaspoon hot pepper sauce
½ cup chopped green pepper (optional)
8 slices Provolone or Swiss cheese
8 French rolls, split lengthwise and toasted under broiler
Place sliced beef in Dutch oven; add water, bouillon cubes, marjoram, thyme, oregano, Worcestershire sauce, garlic, pepper sauce and green pepper; stir to combine ingredients. Bring to a boil over medium-high heat; lower heat; cover and simmer for 15 minutes. Cool; marinate in refrigerator for 4-5 hours or overnight (this step is optional).
When ready to serve, bring meat and Au jus to a boil over medium-high heat. Remove meat to a large bowl using tongs and set aside. Place Au jus back on stove to keep hot.
Toast rolls; then place one slice Provolone on one side of roll; add generous amounts of beef; top sandwich with second side of roll; cut each sandwich diagonally. Ladle Au jus into individual dipping bowls; serve each sandwich with one bowl au jus. Serve immediately with fresh fruit, chips, green salad or Cabbage Salad (recipe below). Yield: 8 sandwiches
Cabbage Salad (So good even the kids will like it!)
2 1-pound packages pre-shredded angel hair cabbage
3/4 bottle Brianna's Home Style Rich Poppy Seed dressing
Place cabbage in large plastic bowl; pour dressing over cabbage (do not toss until it's served), seal tightly and refrigerate. Toss just before serving. Yield: 8 servings
No-Bake Rocky Road Cookies
3 cups quick-cooking oatmeal, dry
1/2 cup nuts, coarsely chopped
1/2 cup cocoa powder
1 cube butter or margarine
1/2 cup undiluted canned milk
2 cups sugar
1/4 teaspoon vanilla
2 cups bite-size marshmallows
Mix oatmeal and nuts in large bowl; set aside. Combine cocoa, butter, milk and sugar in large saucepan. Cook over medium heat stirring constantly until mixture reaches a rolling boil. Boil for 1 minute, while continuing to stir. Remove from heat and add 1 cup marshmallows and vanilla. Stir until marshmallows melt.
Pour cooked mixture over oatmeal. Stir with a heavy-duty spoon until oatmeal and nuts are well coated. Drop by tablespoonfuls onto waxed paper; top each cookie with remaining marshmallows while still warm. Allow to cool on waxed paper to set-up. Yield: 2 1/2 dozen cookies
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Free Bumper Crop: Beginning with Apples
I want everyone to enjoy my new e-book, Bumper Crop: Beginning with Apples, so I've made it Free to everyone through Smashwords.com. Bumper Crop is a mini-treasure chest of apple recipes, offering something for all occasions and all apple lovers.
Get your Free copy of Bumper Crop at http://tinyurl.com/36yjzhh when using coupon code ZR25F. E-copies are available in PDF, digital LRF, PDB, RTF, Epub & more, including Kindle. Offer is good through October 31, 2011. Regularly priced at $1.99.
I want everyone to enjoy my new e-book, Bumper Crop: Beginning with Apples, so I've made it Free to everyone through Smashwords.com. Bumper Crop is a mini-treasure chest of apple recipes, offering something for all occasions and all apple lovers.
Get your Free copy of Bumper Crop at http://tinyurl.com/36yjzhh when using coupon code ZR25F. E-copies are available in PDF, digital LRF, PDB, RTF, Epub & more, including Kindle. Offer is good through October 31, 2011. Regularly priced at $1.99.
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Labels: beef dip, cabbage salad, coleslaw, comfort food, cookies, family, family friendly, family recipes, no-bake cookies, time-saving
