Although it is not yet "cold" outside, my appetite is ready for some fall comfort food . . .

Pot Roast New England Style

 

1/3 cup flour                                               1 cup water

1 ½ Tbsp. salt                                             8 small potatoes, pared & halved

1 ¼ tsp. pepper                                           8 carrots cut in large pieces

4 lb. beef chuck pot roast                             8 small onions, quartered

2 Tbsp. shortening or oil                               ½ tsp. salt

1 jar horseradish (5 oz.)

 

Mix flour, salt and pepper; rub mixture on meat.  In large skillet, heat oil and brown meat on both sides, about 15 minutes.  Reduce heat; spread horseradish on both sides of meat.  Add water, cover tightly and simmer on top of stove or in oven 4 hours at 325° until meat is tender.  About 1 hour before end of cooking time, add vegetables and ½ tsp. salt.  Place meat and vegetables on warm platter; keep warm while making gravy.  Serve gravy with meat and vegetables. 

 

To make gravy, pour drippings (fat and juices) into a bowl, leaving brown particles in pan.  Let fat rise to top of drippings; skim off fat, reserving ¼ cup.  Place reserved fat in pan.  Blend in ¼ cup flour.  Cook over low heat, stirring until mixture is smooth and bubbly.  Remove from heat.  Measure meat juice; add water to measure 2 cups liquid and stir into flour mixture.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Season with salt and pepper.

 

Pumpkin Bread

I love to Make Mini Loaves and Hand Them Out as Gifts!

 

3 ½ cups flour                                             ½ cup oil

2 tsp. soda                                                  ½ cup apple sauce

1 ½ tsp. salt                                                4 eggs

1 tsp. cinnamon                                           2/3 cup water

1 tsp. nutmeg                                              1 can pumpkin

1 tsp. allspice                                               1 cup nuts, chopped

3 cups sugar

 

Mix all (dry first).  Bake at 350° in 3 loaf pans for 1 hour OR 8 mini loaves for 30-35 minutes.

I made a fajita buffet for a crowd this week and served this on the side instead of a rice dish!

 

Zucchini Cornbread Casserole

 

4 cups shredded zucchini                              ½ tsp. salt

1 onion, chopped                                         ¼ tsp. pepper

2 eggs, beaten                                            8 oz. cheddar cheese, shredded

1 (8.5 oz.) pkg. cornbread mix                     optional:  1 Tbsp. jalapenos, chopped

 

Preheat oven to 350°.  Grease a 2 qt. Casserole dish.  In a large bowl, mix together the zucchini, onion, eggs, cornbread mix, jalapeno (if desired), salt and pepper.  Stir in 4 oz. of the cheese.  Spread this mixture into a greased 2 qt. Casseroled dish, top with remaining 4 oz. of cheese.  Bake in oven for 60 minutes.

Stuffed Tomatoes

 

10 oz. pkg. Chopped Broccoli                       ½ cup Greek yogurt

4 oz. Brie cheese, rind removed, chopped     2 Tbsp. Chopped Onion

1 cup Bread Crumbs                                     4 Tbsp. Pecorino Cheese

4-6 Large Tomatoes                                    Salt & Pepper to taste

2 Tbsp. cream cheese, softened

 

Scoop out tomatoes.  Mix broccoli, Brie cheese, bread crumbs, yogurt, onion, cream cheese, 2 Tbsp. Pecorino cheese, salt and pepper.  Put mixture in tomatoes, sprinkle with remaining 2 Tbsp. Pecorino.  Bake 30 minutes at 350. 

 

Aunt Leona's Garlic Pickles

(John & Kathy Thomas’ Aunt Leona’s Recipe)

 

4 medium onions                                         1/3 cup salt

4 quarts cucumbers, peeled & cubed              5 cups sugar

5 cloves garlic, cut up (more if you                1 ½ tsp. turmeric

   Like a lot of garlic)                                    1 ½ tsp. celery seed                 

2 green peppers, diced                                 3 cups apple cider vinegar

 

Put all veggies together in a very large bowl and cover with 1/3 cup of salt.  Cover with ice and let set for 3 hours.  Drain and slightly rinse.  Fill warm sterile pint jars with veggies, making sure some garlic gets into the jar.  Heat 5 cups of sugar, 1 ½ tsp. of turmeric, 1 ½ tsp. of celery seed and 3 cups apple cider vinegar.  Pour over the jars of pickles and clean the tops good to not leave sugar or residue on the jar rims.  Seal.  I always put jars in a water bath and boil for 10-12 minutes, so that they do seal properly when taken out to cool.  These pickles will keep in the refrigerator unsealed if they for some reason do not seal!