Yankee Pot Roast

Six generous servings:

1 bone – in piece of chuck roast, 4- 5 pounds, trimmed of excess fat
Sea salt or kosher salt and freshly ground pepper
Vegetable oil, such as canola
4-5 cloves garlic, sliced
1 large carrot, chopped
1 onion, chopped
1 celery stalk, chopped
2 teaspoons dried thyme or 6 sprigs fresh
2 bay leaves
3 tablespoons flour
3 ½ cups water or half chicken stock, half water. Do not use beef stock.
2 tablespoons tomato paste
8 – 10 small onions
5 carrots in 1 -2 inch pieces
1 pound red potatoes or larger white potatoes in chunks
1 pound large mushrooms, quartered

Over high heat, pour sufficient oil to cover the bottom of a large Dutch oven or
other large heavy pot (we use a large French enameled iron pot), generously salt
and pepper both sides of the roast and sear meat until well browned on both
sides. Remove meat and pour off oil. Return pot to medium heat and add
chopped carrot, celery, onion and the garlic. Cook stirring, adding a small
amount of oil if necessary, until softened but not browned. Sprinkle flour over
vegetables and stir for 2-3 minutes. Return meat, adding water, tomato paste and
herbs.

Bring to a simmer on top of the stove, cover (use aluminum foil under cover if it
does not fit tightly). Place into preheated 325 degree oven and cook for 2 hours.
Check at 1 hour and turn meat if it is not covered by liquid; add additional water
if liquid is too thick – it should be the consistency of thin gravy.

At 2 – 2 ¼ hours, add remaining vegetables; the time varies according to size.
Cook for a total of 3 hours. If the vegetables are not quite cooked, cover and let sit
– cooking will continue using retained heat. Check for seasoning, adding salt or
pepper to taste.

Skim excess fat from the liquid, cut meat into serving size pieces, arrange on a
heated platter and surround with vegetables. Moisten with some of the liquid,
pass the remainder at the table and enjoy a true New England tradition.

Beef and Bean Enchiladas

3 Tablespoons flour                                                      1 teaspoon salt
1/4 teaspoon paprika                                                    1 1/2 cups milk
1 can (10oz) enchilada sauce                                        1 cup shredded cheddar cheese
1 lb ground beef                                                           1 onion, chopped
2 cups refried beans                                                     1 can (4 oz) chopped green chilies
1/8 teaspoon chipotle chili powder                               1 large tomatodiced
9 tortillas
In a 1 quart microwave safe bowl, combine the flour, 1/2 salt, paprika, milk and enchilada sauce until smooth. Microwave, uncovered, on high for 2 minutes, stir. Cook 4-5 minutes longer or until thickened, stirring every minute.
Saute' beef and onion until fully cooked. add the beans, chilies, chipotle, and remaining salt. Spoon 1/3 cup meat mixture and 1 Tablespoon tomato down the center of each tortilla, roll up tightly. Place enchilladas seam side down in an ungreased 11"x7" oven safe dish. Pour sauce over enchiladas and top with cheese. Bake 350*F for about 30 minutes or until bubbly around the edges.

Waikiki Meatballs

1 1/2 lbs ground beef                                                      1/3 cup minced onion
1/4 cup milk                                                                   1 egg, lightly beaten
1 1/2 teaspoon salt                                                         1/4 teaspoon ginger powder
1 Tablespoon  oil                                                           1 (15oz) can pineapple tidbits in juice
1/2 cup packed brown sugar                                         1/3 cider vinegar
2 Tablespoons cornstarch                                             1 Tablespoon soy sauce
1/3 cup chopped bell pepper
Combine ground beef, onion, milk, egg, salt and ginger in a large bowl. Shape the mixture into balls. Heat oil in a large skillet over medium heat, add meatballs. cook turning them frequently, until cooked through and browned. Remove the meatballs with a slotted spoon. Drain pineapple, reserving 3/4 cup of juice. Combine juice, brown sugar, vinegar, cornstarch and soy sauce in a small bowl. pour into skillet. cook the juice over medium heat, stirring continually, until thickened, about 8 minutes. Add the meatballs and pineapple and bell pepper and mix well. Cook, stirring occasionally, until heated through, about 10 minutes. Serve with rice or however you like it.