DO IT EASY--AND COOL!

Jun 15, 2000 - © Vaudie E. Harrison

Since most of the United States--especially the Western States--are gripped in the clutches of a record breaking heat wave right now, none of us really want to heat up the Kitchen and the rest of the house by preparing a large meal on the stove-top or in the oven.

Let's face it, by doing so will not only make it sorta uncomfortable in the house but will run up the 'ole air-conditioning bill as well.

So this week, let's do things the easy way. A way that won't heat the house up so much, but will create a very good and very hearty meal for all your family.

We'll start with a Pot Roast recipe that is designed to be cooked on top of the stove--and you can do it that way if you wish. However, in these hot days of Summer, I would suggest that you dig out the trusty 'ole Crock Pot and prepare the Roast that way. The house will be a lot cooler if you do.

Next, instead of the standard Potatoes and Carrots that most of us cook along with a Pot Roast, I'll give you a couple of Vegetable recipes that are not only different, but quick and much cooler to prepare.

So, let's get started! <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

BARBECUE POT ROAST

3-4 Pound Pot Roast

2 Tablespoons Shortening (Or Fat Drippings)

1/2 teaspoon Dry Mustard

1/2 teaspoon Paprika

1/2 teaspoon Black Pepper

1 teaspoon Salt

1/2 Cup Water (For Sauce)

1 Cup Water (For Start of Cooking)

3 Tablespoon Vinegar

3 Tablespoons Worcestershire Sauce

1 Cup Catsup

1 Medium Onion (Chopped)

1/2 Cup Chopped Celery

Melt the Shortening in a deep, heavy pan. Brown the Roast on both sides. Season with 1 teaspoon Salt and 1/4 teaspoon Black Pepper. Add 1 Cup Water, cover the pan and simmer for about 1 hour. Combine all the remaining ingredients and pour over the Pot Roast. Cover the pan again and continue to simmer for about 1 1/2 hours longer, or until the meat is tender. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

NOTE: For this size Roast, you may need to cut it into pieces to fit into a Crock Pot. If you do prepare this dish in the Crock Pot, the cooking time should be approx 8-9 hours on Low or Medium setting, or about 6 hours on High Setting. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

SOUR CREAM POTATOES

NOTE: The Potatoes should be pre-cooked in the early morning hours before the day becomes hot. Simply put them in the 'fridge until it's time to prepare the evening meal.

6 Medium or Large Cooked Potatoes

The copyright of the article DO IT EASY--AND COOL! in Recipes 1880-1960 is owned by Vaudie E. Harrison. Permission to republish DO IT EASY--AND COOL! in print or online must be granted by the author in writing.

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