DINNER WITH CHALLEN SERIES

#1

This is one of my “favorite” meals but as this series unfolds you will find out that I have many “favorite” meals.

                                     Roast with onion soup, yams, and carrots.

Ingredients that are needed: (The amount will vary depending on the number of servings that are desired)

Roast

One pound +/- of onions

Carrots (California)

Yams

Blackstrap molasses

Maple Syrup

Lawry’s seasoning salt

Red pepper (Cayenne)

Distilled water

Corn or olive oil

Thyme

Adolf’s meat tenderizer

Manischewitz’s wine (1/2 cup to 4 pounds of meat, could be 2 pounds if desired)

Step 1:

Use two medium to large sweet onions cut them in half and slice them. Place the onions in a crock-pot and pour 1 and ½ to 2 cups of distilled water over them. Add ¾ teaspoon of blackstrap molasses, 1 tablespoon of maple syrup, 3 heaping teaspoons of Lawry’s seasoning, ¼ teaspoon of ground red pepper, and one tablespoon of corn (olive) oil to the crock-pot. Stir this and cook all night on low.

Step 2:

The next morning about 4 hours before you want to eat do this:

Pour regular water in a pot and add ¾ teaspoon of thyme and a teaspoon of Adolf’s meat tenderizer. Bring the water to a boil and place the roast in the boiling water with the thyme and meat tenderizer. Bring the water back to a boil and leave the meat in the water for about 3 to 4 minutes. You may need to reduce the temperature so the mixture will not boil to hard and cause the liquid to splash on the surface of the stove.

Step 3:

Preheat the oven to 350 degrees F.

Remove the roast from the boiling water and place it in a roaster. (Pork should never have been cooked in the roaster. This does not matter how long ago it was used for pork. Never means never!) Pour the onion soup, prepared during the night, over the roast in the roaster. Add to the soup the Manischewitz’s wine according to the weight of the roast as stated above. Cook this for about 2 hours.

Step 4:

Cut the yams and carrots into the size pieces that you desire. I like the carrots in 1 to ½ inch pieces and the yams cut into about 1 inch pieces. This makes chunks of vegetables that you serve with the roast.

Step 5:

I take the roaster out of the oven and quarter it. I like the meat cut in slices and then I put the meat back into the soup and let it cook for about 30 minutes more.

Step 6:

 I again take the roaster out of the oven and this time I place all the vegetables around the roast and submerge them in the soup. This step will be done about 1 and ½ hours before serving.

Step 7:

I place the roaster back into the oven and it will bake for another 1 hour and then I will check the texture of the vegetables. I don’t want my vegetables like mush but I do want them cooked.

Step 8:

Once the vegetables are at the desired consistency serve the meal. You may freeze anything that is left and eat it at another time but when you freeze the onion you will destroy the vitamin C that is in the onion soup. I would eat as much fresh as possible and then freeze the rest.

This recipe makes a very satisfying and nutritious meal and is one of my favorites. I hope you enjoy it.