COLA POT ROAST I

COLA POT ROAST I
“Tomatoes, cola, and spaghetti sauce mix are the starring ingredients of this pot roast, which may be cooked in advance and reheated.”


1 (14-5-oz.) can stewed tomatoes
1-cup cola flavored carbonated beverage
1 packet dry spaghetti sauce mix 1 cup chopped onion
¾ cup chopped celery
1-1/2 teaspoon salt
½ teaspoon garlic salt
3 pounds beef chuck roast
2 Tablespoons vegetable oil


In a large bowl, break up tomatoes in their juice. Stir in cola, spaghetti sauce mix, onion, celery, salt, and garlic salt. Stir until until spaghetti sauce mix is dissolved.

In a Dutch oven, over medium high heat, brown meat, in oil about 10 minutes on each side. Drain off all fat. Pour tomato mixture over meat. Cover, and reduce heat to low
Simmer slowly for about 2-1/2 hours, or until the meat is tender.


Yield: 6 servings.

PORK CHOPS with BLUE CHEESE GRAVY

PORK CHOPS with BLUE CHEESE GRAVY


2 tablespoons butter
4 thick pork chops
½ teaspoon ground black pepper or to taste
½ teaspoon garlic powder, or to taste
1 cup whipping cream
2-oz. blue cheese, crumbled


Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20-25 minutes. Turn occasionally to brown evenly.

2. Remove chops to a plate and keep warm. Stir the whipping cream into the skillet loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stiring constantly until thickens, about 5 minutes. Pour sauce over warmed pork chops.


Yield: 4 servings.

GERMAN RED CABBAGE

GERMAN RED CABBAGE


1 medium head red cabbage, cored and sliced
2 large tart apples, peeled and sliced
1 medium sweet onion, sliced and separated into rings
1-1/2 cups water
1 cup cider vinegar
½ cup sugar
1 tablespoon butter
1 teaspoon salt
6 whole peppercorn
2 whole allspice
2 whole cloves
1 bay leaf
2 teaspoon cornstarch
2 teaspoon water


In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth, bring up the; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.

Discard spice bag. In a small bowl, combine the cornstarch and cold water until smooth, stir in cabbage mixture. Bring to a boil, cook and stir, cook and stir for 1-2 minutes or until thickened.


Yield: 6 servings.