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i has spent my whole lifes a cookin. i got a early start at it cuz i is the second oldest of nine - thats a big family to cook for. and growin up on a workin farm makes for everbuddy to has a mighty healthy appetite. after i married my man, everett, cookin was a bit easier on me since it was just the two of us and thats when my creativitee really started to kick into high gear. so much so that everett encouraged me to open myself up a diner. that was the funnest time ever to be had by any mortal soul. i kept at that diner thang even when the yung-uns begun to show up. now they is all growed n dear everett is long gone so i has learned in my old age how to cook on a smaller scale as a single wid-der woman. exceptin on wednesday nites - we all has a grate big church social pot luck supper afore bible study down there at the calvary community chapple n thats my chance to still cooks up a storm - it is jest sooo much fun.
my grate grandsun has been a buggin me for some time now to write down all these here recipes that i keeps in my head so that the family can remember me after i leave this earth. he has turned me onto this here blogg thang n now that i has got the hang of it all, i thinks it is a real awesome way to record down thangs.

here is a handy lil tip: y'all can CLICK on any of these here pictures to enlarge them n then ya can see more of the details . . . (n then hit the BACK ARROW in the upper left hand corner of the screen to return to the story). aint that jest somethang now!!!

Wednesday, February 24, 1971

beef pot roast

our yungest daughter nikki jeanne

learned this here recipe in

her first home economics class

n its all ways been

a family flavorite.

1 (3 to 4 pound) boneless chuck roast
1/2 tsp cracked black pepper
1/2 tsp garlic powder
1/2 tsp chipotle seasoning
1/2 tsp cumin
1/2 tsp dried cliantro

2 tbsp olive oil

1 medium red onion (however as much or as lil as y'all likes)
1 poblano pepper (byoc: be your own chef. ya can use bell pepper ifn ya wants . . .)
1/2 cup water

1 (10-3/4 ounce) can cream of mushroom soup
3 tbsp worcestershire sauce

1 (12 ounce) can of sliced mushrooms (or use fresh if preferred)

preheat oven to 350 degrees

season the roast with the
black pepper n garlic powder n chipotle seasoning n cumin n cliantro.
heat oil on stove top in a large oven-proof dutch oven n brown the roast searing it on all sides.
add chopped
onion n poblano to the dutch oven n move roast a round so thats the onions n peppers makes a bed on the bottom of the pan for the roast to rest upon.
pour the
1/2 cup of water into the bottom of the dutch oven.

in a small bowl, combine the cream of mushroom soup n worcestershire sauce.
pour over the roast.

sliced mushrooms.

cover dutch oven with lid or foil.
bake for 3 to 3-1/2 hours or until tender.

note: if the gravy is not quite thick a nuff, remove the meat from the dutch oven n brang the gravy to a gentle boil n thicken it by adding 2 tbsp of cornstarch mixed with 1/4 cup of warm water. stir constantly until jest the rite consistency for ya.

yummy meal companions:
baked rutabagas (peeled. seasoned. wrapped in foil jest like ya wood with a tater)
yer favorite green veggie

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