Northwest NEWS

February 12, 2001

Home & Garden

Classics with a new twist

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Classic Pot Roast with Cheesy Mashed Potatoes
   1 boneless beef chuck shoulder, arm or blade pot roast (about 3 lbs.)
   2 Tbsp. salt
   1/4 tsp. pepper
   3 c. thinly sliced onions (about 2 medium)
   3 cloves garlic, minced
   1/4 c. all-purpose flour
   1/2 c. beer or apple cider
   1/2 c. water
   1 tsp. dried thyme leaves, crumbled
   Cheesy mashed potatoes (recipe follows)
   Heat 1 Tbsp. oil in Dutch oven over medium heat until hot. Place beef pot roast in Dutch oven; brown evenly. Remove pot roast from Dutch oven; season with salt and pepper.
   Add remaining 1 Tbsp. oil to Dutch oven; heat until hot. Add onions and garlic; cook and stir 10 minutes or until onions are very soft and golden. Stir in flour. Stir in beer, water and thyme until blended; bring to a boil. Return pot roast to Dutch oven. Reduce heat; cover tightly and simmer 2-1/4 to 2-3/4 hours or until pot roast is fork-tender. Remove pot roast to platter; carve into slices. Serve with potatoes and gravy.
   Makes 6 to 8 servings.
  
   Cheesy Mashed Potatoes
   1-1/2 lbs. all-purpose potatoes, scrubbed, unpeeled, cut into 1-1/2 inch pieces
   1 container (8 oz.) chive and onion cream cheese spread
   1/4 - 1/2 c. milk
   1/2 tsp. salt
   Place potatoes in medium saucepan with water to cover; bring to a boil. Reduce heat to medium; cook 15 to 20 minutes or until tender. Drain.
   Mash potatoes until smooth. Add cheese spread, 1/4 c. milk and salt; stir until blended. Add additional milk, 1 Tbsp. at a time, if necessary for desired consistency.
   Makes 6 to 8 servings.
  
   Cincinnati Chili
   1 Tbsp canola oil
   1 medium onion, chopped
   3 garlic cloves, chopped
   2 jalapeno peppers, seeded and finely chopped
   8 oz. lean ground beef
   1 Tbsp. ground chili powder or to taste
   1 Tbsp. unsweetened cocoa powder
   2 tsp. ground cumin
   2 tsp. dried oregano
   1-15 oz. can kidney beans, drained and rinsed
   1 c. diced tomatoes (with their liquid)
   1 c. salsa
   salt and freshly ground black pepper, to taste
   12 oz. spaghetti
   3 oz. shredded reduced-fat Cheddar cheese
   1/2 c. finely chopped onion (optional for garnish)
   Crumbled soda crackers (optional)
   In a Dutch oven or deep saucepan, liberally coated with cooking spray, heat oil over medium high heat. Saute onion, garlic and jalapeno until onion is translucent, about 4 minutes.
   Add meat and cook, breaking it up with a wooden spoon until it no longer look red, about 3 minutes. Stir in chili powder, cocoa, cumin and oregano. When seasonings are fragrant, in about 30 seconds, add beans, tomatoes and salsa. Simmer chili until liquid is reduced by half, about 10 minutes. Season to taste with salt and pepper.
   Meanwhile, cook spaghetti according to package directions. When tender, drain and divide spaghetti among four wide, shallow soup bowls or dinner platters. Ladle a quarter of the chili over each serving. Sprinkle a quarter of the cheese over each serving. If desired, pass one bowl containing the chopped onion and another with soda crackers, and let people serve themselves.
   Makes 6 servings.
  
   Southwest Meat Loaf with Spinach
   1/2 c. rolled oats ( not quick or instant)
   2 egg whites, beaten until frothy
   1 c. tomatoes, seeded and chopped
   1-1/4 lb. ground turkey
   1-1/2 Tbsp. chili powder
   2 tsp. oregano
   1 tsp. salt
   1/4 tsp. ground pepper
   1 package (10 oz.) defrosted frozen spinach, squeezed dry
   1/2c. frozen, canned, or fresh corn kernels
   1/4 c. chili sauce or ketchup
   Preheat oven to 375 degrees. In large bowl, using a fork, mix together oats, egg whites and tomatoes. Blend in turkey, chili powder, oregano, salt and pepper. Mix in spinach and corn. Pack mixture firmly into a 9-inch x 5-inch loaf pan that has been lightly coated with cooking oil spray.
   Bake uncovered for 45 minutes. Spread chili sauce or ketchup over top and continue baking until juices run clear when meat loaf is pierced with a knife or internal temperature registers 165 degrees.
   Remove from oven and let meat loaf sit 15 minutes before serving.
   Makes 8 servings.
  
   Geaorge Washington Birthday Bread
   2-1/2 c. all-purpose flour
   1/4 c. sugar
   1 envelope yeast
   1/2 tsp. salt
   1/4 c. water
   1/4 c. milk
   2 Tbsp. butter or margarine
   1 large egg
   1/2 tsp. vanilla extract
   1/2 c. cherry preserves
   Egg Glaze
   Almond Glaze
   1/4 c. sliced almonds
   Red and or green glacé cherries, quartered
   In a large bowl, combine 3/4 c. flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120-130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric ,mixer, scraping bowl occasionally. Add egg, vanilla and 1c. flour. Beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes. Cut 1/4 portion from dough; shape into a trunk of a tree. Place on bottom center of large baking sheet lined with parchment paper. Roll remaining dough to 12x12-inch square. Spread cherry preserves evenly over dough to within 1/2 inch of edges. Fold dough in half; do not seal ends. Cut into 12 (1 inch) strips; twist each strip 3 to 4 times. Attach folded ends of strips; twist each strip 3 to 4 times. Attach folded ends of strips to top of trunk, forming a semi-circle. Split unsealed ends of each twist with a knife. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes. Brush with Egg Glaze. Bake at 350 for 20 minutes or until done. Remove from sheet; cool on wire rack. Drizzle with Almond Glaze; decorate with red and/or green glace cherries and sliced almonds.
   Egg Glaze: In a small bowl combine 1 egg white and 1 Tbsp. of water. Stir to blend well.
   Almond Glaze: Combine 1/2 c. powdered sugar, sifted, and 2 to 3 tsp. milk. Add 1/2 tsp. almond extract. Stir until smooth.
   Makes 1 tree.
  
   Traditional Apple Crumb Pie
   6 c. sliced, peeled apples
   1 c. firmly packed brown sugar, divided
   1 tsp. apple pie spice
   1 unbaked 9-inch pastry crust
   3/4 c. all-purpose flour
   1/3 c. margarine, softened
   Combine apples, 1/2 c. of the sugar and spice. Arrange evenly in pastry crust. Set aside.
   Mix together remaining 1/ c. sugar and flour. Using pastry blender cut in margarine until mixture is crumbly. Sprinkle evenly over apples.
   Bake at 400 about 40 minutes or until golden brown and apples are tender. Serve warm or cold.
   Makes 8 servings.