Next, pour 2 cups of strong, black, brewed coffee over the meat, add 2 cups of water, then cover and cook slowly on low heat ON TOP of the stove for approximately six hours. To cook, place the roast in a heavy pot (a cast-iron Dutch oven is great) and brown it on all sides in a few tablespoons of cooking oil. Important: Before cooking, pour off the vinegar and pat the meat with paper towels. Put the meat into a bowl and slowly pour 1/2 to 1 cup of white, apple cider or wine vinegar over the meat so that it runs down into the slits. Then insert slivers of onion and garlic (which are optional). Use a 3- to 5-pound roast beef, and cut slits in the meat using a sharp knife. P.J., Union Star, Mo.Dear Readers: So many of you have requested the Heloise Peking Roast recipe that it's time to reprint it. This is quick for an emergency funnel, but I keep one available for use in my kitchen all the time. If not, you can always make the spout bigger. It has a handle, and most things will pour through the spout. Heloiseĭear Readers: Let's talk spices! What spice did Christopher Columbus discover on his first voyage? According to the American Spice Trade Association, allspice! ASTA said, "The Spaniards were so eager to bring back this spice from the New World, they labeled the dried berries 'pimiento,' which means 'pepper,' based on its similar appearance to black pepper." - Heloiseĭear Heloise: One of my favorite hints is to cut the bottom off a gallon milk jug and use the top part as a funnel. I usually save one of the larger containers and transfer to that for easy measuring right out of the bottle. Anita Gaede, Hudson, Wis.Īnita, you are right - these new containers can be frustrating. With the long, skinny measuring spoons I have, I can get a reasonable 1/4 teaspoon out of the container. The current container of cinnamon (in a plastic bottle) has a piece in the opening one can break out. There is no way to accurately measure the amount one needs. Heloiseĭear Heloise: I am surprised by the fact that no one has complained about the spices and herbs in small, round plastic or glass containers. After trying a new recipe, mark it with a grading system of stars or on a scale 1 to 10, so you will know how much everyone liked or disliked it. Want to surprise people with another unusual but easy dessert? How about one with four main ingredients - Chocolate Tomato Soup Cake - or five ingredients - No-Mix Cherry-Pineapple Nut Cake? They are just darn tasty! For a copy of my cake pamphlet, please send $3 and a long, self-addressed, stamped (63 cents) envelope to: Heloise/Cakes, P.O. Refrigerate for 2 hours or longer before it's ready to dive into! Last, carefully stir in whipped topping and marshmallows (don't overmix). Combine nuts and coconut, and slowly fold into mixture. Next, sprinkle pudding on top, and don't stir or mix for 3 to 4 minutes. In a large bowl, mix the contents of the pineapple cans. To make the pistachio ambrosia, you will need:ġ small package instant pistachio puddingġ2 to 16 ounces nondairy whipped topping, thawed Help is here! It's been a favorite Heloise recipe for a long, long time, and it's one that is easy to make and so delicious that it won't last long! Help, please! - Nita Carlisle, via e-mail It is the one with pistachio pudding, walnuts, pineapple, etc. Dear Heloise: I got your Ambrosia recipe from the newspaper and subsequently lost it.
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