Mother`s Old Fashioned Pot Roast

This recipe is so good, brings back memories of and smells of yesterday. This recipe is from 1961.
Again it is from the Kansas City Kansan Silver Spoon Cookbook.



Mother~s Old Fashioned Pot Roast of Beef or Pork
Mrs. Carl Darrah

Basic recipe

1  3-to- 5 lb beef or pork roast
2 Tablespoon cooking fat or oil
1 Tablespoon salt
1 teaspoon black pepper
1 teaspoon monosoduim glumate ( I left this out)
2 whole bay leaves
6 whole black pepper seeds( I use the gourmet style peppercorns, like for your pepper grinder)
6 cups cold water ( add at different intervals)

Put cast iron Dutch oven or deep fryer on hottest fire. Add cooking oil. While this is heating combine salt, black pepper and monosoduim glumate together and rub all over roast. Place bay leaf and whole pepper seeds in pan, put roast in to sear ( brown well) all over, but do not scorch or burn. When completely browned and crusted in place in position you want to cook it in, and add 1 cup cold water. Cover with lid so steam can be vented. When liquid starts to boil, turn heat just low enough to keep boiling. After about 20 minutes it should sound like it is frying. When this occcurs, turn roast over and add 1/2 cup water, replace lid, let cook until " frying" bergins again. Turn roast over and add 1/2 cup water and continue turning and adding water until all water is used. Meat should be extremely tendr, juicy and deeply browned and of delicous flavor.

For vegetable dinner prepare the following while above is cooking.

Beef Dinner

1 whole potato per person, quartered
1 whole carrot per person, quartered
1 large stalk celery per person,quartered
1 whole sweet onion, cut into 8 wedges
1 leaf parsley, broken rather fine

When meat is cooked, remove from pan , add four cups water to juice, place vegetables in it, seasoning it lightly with salt and pepper, place meat on top of vegetables, bring to a boil, reduce heat and cook slowly until desired doneness for vegetable is obtained.
Arrange on large platter, meat in center and vegetables around the edge and sprig of parsely snd repeat vegetable arrangement around platter with parsley dividing the servings.

Pork dinner

1 whole potato per person, quartered
1 whole onion, cut into 8 wedges
1 whole parsnip per person, quartered
(other vegetables may be added if desired)

Cook as for beef dinner.

Hamburger Stroganoff

I do believe that a good stroganoff in comfort food to the core.
This recipe was from way back in the year 1961, from the Kansas City Kansan Silver Spoon cookbook and it took first place in that year, so it was also in the 1971 year cookbook, hence that is how have obtained, My mom didn`t have the year 1961.


Hamburger Stroganoff
Evelyn Brownrigg

1/2 cup minced onion
1 clove garlic, minced
1/4 cup butter
1 pound ground beef
2 Tablespoons flour
2 teaspoon salt
1 pound fresh mushrooms or 8-oz can mushrooms ,sliced
1   121/2-oz can cream of chicken soup,undiluted
1 cup sour cream
2 Tablespoons minced parsley

Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook five minutes. Add soup, simmer uncovered 10 minutes, stir in sour cream. Heat thru. Sprinkle with parsley. Serve with noodles, rice or spaghetti.


*really good with egg noodles

Apple Dessert

Apples are in season , and here is a recipe for those apples. This recipe comes from The Kansas City Kansan Silver Spoon Cookbook--it got first place in the 1961 and it was in the book of that year as well as the the one in 1971 for the past winners of the last decade.


Apple Dessert
Mrs. e. Brownrigg

2 cups sugar, 1 white and 1 brown
1 cup shortening, ( when I made this I used margarine)
2 eggs
2 cups flour
2 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped nuts
4 cups diced apples

Cream sugar and shortening. Add eggs and beat. sift flour , baking powder, soda, cinnamon and nutmeg. Mix with apples and nuts. Mixture will be rather firm, but apples will provide juice while baking. Batter is thick ,so it will have to spread into baking pan with a spoon. Bake in a 350 degrees oven for 30 minutesa. Serve with whipped cream or ice cream.

Strudelettes

 This recipe has been in two of the Kansas City Kansan`s Silver Spoon cookbook. the first time was back in 1961, the second in the Kansan`s Anniversary Cookbook ....Award winners from the past decade, of 1971. It was in the category of Cakes, Cookies and took first place in the category.

Strudellettes
Mrs. Andrew J. Kuzula, JR.

1 1/2 cups sifted flour
1/2 cup ( 1 stick) butter or margarine
3 egg yolks ,beaten
1 teaspoon lemon rind
1 Tablespoon lemon juice
3 egg whites
1/2 cup sugar
1 cup ground walnuts
10x ( confectioners powdered sugar)

Sift flour into medium-size bowl; cut in butter or margarine with a pastry blended or two knives until mixture is crumbly; stir in mixture of egg yolks, lemon rind and lemon juice; blend lightly with fork to form a dough.
Divide and shape into 24 small balls; place in shallow pan; chill at least 4 hours.
Beat egg whites until foamy in medium-sized bowl; beat in sugar, 1 Tablespoon at a time, until mixture stands in stiff peaks; fold in ground nuts.
Roll out each ball of dough to a 4-inch round on a lightly floured pastry cloth or board; spread with 2 Tablespoons of nut mixture; roll up like jelly-roll fashion; arrange seam side down, on ungreased cookie sheet.
Bake in moderate oven ( 350 degrees) 15 minutes or until golden; cool on wire racks; slice each diagonally into three pieces; sprinkle with confectioners sugar. Makes 6 dozen.