The Family Cookbook
Culinary Heirlooms
3 twenty four
by Doug Anderson
Reprinted from Bulletin 059, September 7, 2003

        Hello, food fans! I just want you all to know how close you came to being subjected to my poetry. This recipe arrived yesterday, in the proverbial "nick of time," giving you much to be thankful for. In fact, a brief "Thank You" note might be in order to Merna Hellevang from all of you, as she has delivered you (at least temporarily) from a fate worse than knock-knock jokes! Bad poetry!

        This recipe is easy to sink your teeth into, so tuck your bib tightly into your shirt and prepare yourself for:

Merna's Blissful Beef Roast

2 tsp. salt
1/2 tsp. paprika
1/4 tsp. garlic salt
1 tsp. Worcestershire sauce
1/4 tsp. pepper
1/4 tsp. onion salt
1 cup hot water

Mix ingredients together and pour over a 3 to 4 lb. roast which has been browned.
Bake at 300 degrees for 3 hours in a covered roaster.

Pour the following mixture over the baked roast:

1/3 cup ketchup
1 tsp. mustard
2 Tbsp. pickle juice
1/2 cup brown sugar

Return to oven for 10 minutes. Slice and enjoy.

The sauce would also be delicious on ham.

        Sounds simply scrumptious! Thank you, Merna for another great addition to our fine and ever-expanding Family Cookbook!

        What the future holds is up to you. Don't make me break out the Haiku; then we'll all be sorry! See you next time.

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