Campfire-style Pot Roast

"Oh, so tender!" - that's what a modern panel at the Better Homes and Gardens test kitchen had to say about this 1950s  specialty.  Don't worry about the 'camfire' part... you can easily use your slow-cooker instead for a flavourful meal that is sure to please.

4-lb. boneless beef chuck pot roast
1 Tbsp cooking oil
salt and black pepper
2 stalks celery, bias-sliced into 1-inch pieces
6 small whole carrots, peeled and halved
1 medium green sweet pepper, cut into rings
2 medium onions, quartered
2 medium tomatoes, cut into wedges
19th hole sauce

1. Prepare 19th hole sauce.  Meanwhile, trim fat from roast.  In a large skillet/pot, brown pot roast on all sides in hot oil.  Season lightly with salt and black pepper.

2.  Transfer meat to slow-cooker and top with 3/4 cup of the 19th hole sauce (cover and chill remaining sauce).  Add vegetables.  Roast, covered, on LOW for 6-7 hours or HIGH for 3-4 hours or till cooked through.  Transfer meat to a platter.  Remove vegetables from cooking liquid with a slotted spoon.  Heat remaining sauce and pass with meat.

Alternately, to cook this on a charcoal grill (for a real campfire flavor): Fold two 5-foot lengths of heavy foil in half crosswise.  Place one on top of the other, forming a cross shape.  Lightly coat the center of foil with cooking spray.  Top with meat, 3/4 cup of the 19th Hole Sauce, and vegetables.  Season lightly with salt and pepper, if desired.  Seal each piece of foil securely, allowing room for steam to build.

Arrange medium coals around edge of grill.  Place foil packet in center.  Cover and grill for 1.5 hours or until meat is tender, adding additional charcoal as needed.

For gas grill: set heat to medium-low and cook as above.

Meat and Corn Bread Squares

Ingredients:

1 lb. ground beef, pork, or sausagemeat

1 Tbsp cornstarch

1 Tbsp dried minced onion

1-2 tsp. chili powder

1/2 tsp. garlic salt (if using sausage, omit garlic salt)

1 can diced tomatoes, drained (14.5 oz.)

1 small jar salsa

3/4 cup all-purpose flour

3/4 cup cornmeal (maize flour)

2 tsp. baking powder

2 beaten eggs

1 can cream-style corn (8.5 oz.)

1/2 cup milk

3 Tbsp cooking oil

1 cup shredded cheddar cheese

In a large skillet, cook meat till brown.  Drain off fat.  Stir in cornstarch, onion, chili powder, and garlic salt.  Then, add tomatoes and salsa.  Cook and stir over medium heat till thickened and bubbly. 

In a mixing bowl, stir together flour, cornmeal, and baking powder.  In another mixing bowl combine eggs, corn, milk and oil.  Stir egg mixture into dry mixture.  Add cheese.  Stir just till moistened.

Spread half of the batter into a greased 2-quart baking dish.  Spoon meat mixture atop.  Top with remaining batter.  Bake in a 375-degree F oven (190 C) about 30 minutes or till golden brown.  Let stand for 5 minutes to cool.  To serve, cut into squares and if desired, garnish with salsa.

French Dip Sandwiches

A great use for either leftover or deli roast beef.

Ingredients:

1 small onion, sliced and separated into rings

1 clove garlic, minced

1 Tbsp margarine or butter

16 oz. beef broth

1/2 tsp dried thyme, marjoram or oregano, crushed

1/4 tsp. pepper

3/4 - 1 lb. thinly sliced roast beef (pre-cooked)

In a saucepan, cook onion and garlic in hot margarine or butter till tender.  Stir in broth, spices (either thyme, marjoram or oregano) and pepper.  Bring to boiling; reduce heat.  Simmer, uncovered, for 10 minutes.

Add beef.  Return to boiling.  Reduce heat; then simmer (uncovered), 5 minutes more or until hot.

Remove beef slices and onion rings from liquid.  Arrange atop French-style rolls and serve with individual dishes of broth mixture for dipping.  Makes about 4 servings.

Chili

My family loves this dish on cool Autumn nights. It is especially well-received when served with cornmeal (maize flour) cakes.

Prepare this hearty soup quickly on the range top or slowly in a crockery cooker and have it ready and waiting at the end of a busy day.

Ingredients:
1.5 pounds ground beef
1 cup chopped onion (1 large)
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
1 can chopped tomatoes (14.5 oz.)
1 can dark red kidney beans (15-oz.), rinsed and drained
2 cans tomato sauce or sieved tomato passata (16 oz.)
2 to 3 teaspoons mild chili powder
1/2 teaspoon dried basil, crushed
1/4 teaspoon pepper

In a large saucepan cook ground beef, onion, sweet pepper, and garlic till meat is brown and onion is tender. Drain fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili posder, basil, and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.

Alternatively, cook meat, onion, sweet pepper, and garlic as above. Drain fat. In crockpot, combine meat mixture, undrained tomatoes, beans, tomato sauce, chili powder, basil and pepper. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.