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19 April 2018

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Colette

I'm turned off to roasts and beef stew because my parents made it midcentury style a la my grandmother -- who abhors garlic and pretty much only seasons with salt and pepper. Occasionally, she'll go wild with some seasoned salt. I wish they would have discovered the tin foil method, because our roasts were always dry as can be. After a few days of avoiding it as a leftover, it usually got ground. Add some relish and mayo, throw it between some bread, and you've got yourself a little lunch.

(You've seen or read "How to Talk Minnesotan", right? http://video.tpt.org/video/2365042610/)

Tabitha

I grew up with roasts--every Sunday before church my mom would put either a roast, a ham, or Chicken and rice (dry rice, chicken parts on top, covered in reconstituted cream of mushroom) in the oven for Sunday dinner when we got home. I don't think my mom ever did this particular thing, so I may have to try it--but roast with carrots and mashed potatoes is my all-time favorite comfort food. I definitely grew up with the midwest food--my parents met and married in the Dakotas.
I'm going to enjoy reading this series! I have always made a good roast, but maybe I'll mix it up!

Erin

This is going to be a fun series. I make a roast nearly every Sunday. Historically it included gravy and mashed potatoes, but since children I've mastered the art of perfect potatoes, carrots and onions in with it for a one pot meal. It does require some fiddling though and adding the vegetables at different times, rotating them, etc. Our other very easy standby is a roast in the crockpot with Au Jus packet over the top and then serve it as french dips. I'd love to change it up with some variety though!

bearing

Next will be a French pot roast. Next week!

Rachel Williams

Oh my goodness, the memories! A variant of this was one of the first things I learned to cook as an 8 year old(in my cookbook prowling I've found this category was EVERYWHERE in the 70's). My version came from a Better Homes and Gardens cookbook and involved placing the chuck roast in a pan with carrots and potatoes around the edges. You then mixed an envelope of onion soup mix and a can of cream of mushroom, which you dabbed on everything , then covered the lot in foil. I did not believe I had ever tasted anything better; the seasonings permeated the veggies and the meat was juicy and fall apart tender. My mother (an immigrant who did not understand and had no affection for the holiday) allowed me to make it for Thanksgiving dinner and I was over the moon. I have not eaten it since somewhere around the Bicentennial but I may have to try it again. Thanks for the reminder.

Stephanie

I loved Peg Bracken's I hate to cook book and its sequel and learned to cook using it. I loved the humour. In New Zealand we didn't have many convenience foods in the 70s- at least not the ones mentioned in the book- but the Cockeyed Cake was a favourite:http://honestcooking.com/the-worlds-easiest-chocolate-cake-recipe/
I would count it as one of the all time most valuable recipes. I can make a plate of mini chocolate cup-cakes in 15 minutes from scratch.I don't ice them (frost) but sprinkle chocolate morsels on before baking. It has saved me a million times when I need nice food fast- a potluck, hungry children, unexpected guests, a loved one in need of a treat...

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I think I read something somewhere about this

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