OLD FASHION YANKEE POT ROAST

approx 5 lb beef chuck roast
1 tablespoon shortening
2 cups sliced onion
2 cups sliced carrots
1 cup sliced celery
2 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon pepper
1 1/2 cups tomato juice
4 medium potatoes, quartered, or 16 small ones
1 tablespoon flour

Brown meat well on both sides in hot shortening in Dutch oven over moderate heat. Add onion, carrot, celery, salt, thyme, pepper and 1 cup tomato juice. Cover; cook slowly until meat is fork tender, 2 to 2 1/2 hours. Add potatoes 30 minutes before end of cooking time. Arrange meat and potatoes on serving platter; keep hot. Blend together remaining tomato juice and flour; add to vegetable mixture in pan. Cook, stirring constantly, until thickened. Serve with or over meat.

Yield: 6 to 8 servings.

I believe this picture is from Light and Tasty.

KAREN'S FROSTING

1 cup shortening
1 1/2 cups powdered sugar
1/4 cup evaporated milk
pinch of salt
1/4 cup almond flavoring

In a medium mixing bowl, mix together the shortening, powdered sugar, milk and salt. When mixture is well blended, add the almond (or vanilla, if you prefer) flavoring. Beat at high speed for 5 minutes. This will frost a layer cake or a sheet cake. Add food coloring, if desired.

File Photo

FANNIE FARMER QUIOTE

"Progress in civilization has been accompanied by progress in cookery."
                                                                     -Fannie Farmer

ADVICE FROM 1949

This is not a recipe but it does mention doing the dishes! I love this and just had to share. My, how times have changed!

ELLEN'S CARROT CAKE BARS

This recipe is from an old midwestern community cookbook.

2 1/2 cups flour
2 cups sugar
1 1/2 cups vegetable oil
4 eggs
2 tsp soda (level)
1 tsp salt (level)
1 tsp cinnamon (level)
3 small jars carrot baby food
1/2 cup chopped nutmeats

ICING:
3 1/2 cups powdered sugar
1 pkg (8 oz) cream cheese, room temp
1/2 cup soft oleo
1 tsp vanilla

Preheat oven to 350 degrees.

Combine all the cake ingredients and mix with an electric mixer for 3 or 4 minutes. Bake in a well greased cookie sheet pan with sides for 25 to 30 minutes. When cooled, mix all the icing ingredients together and frost the cake. Cut into bars.

 Note: File Photo

GUMDROP BARS

This recipe was shared by Frances McClary Peterson on a Christmas page I belong to. I thought many of you would enjoy seeing this recipe and perhaps trying it. Pan size isn't listed but is probably 9 X 13. She said her mother used to make these years ago.

Gumdrop Bars
2 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
2 cups brown sugar
1/4 cup evaporated milk
1 cup soft gumdrops
1/2 cup chopped nuts

Sift dry ingredients. Best eggs until light , beat in sifted sugar and milk gradually . Add flour mixture in thirds besting until smooth. Add gumdrops and nuts. Spread in greased pan . Bake 325 35 minutes. Cut into bars . Spread tops with frosting decorate with sliced gumdrops. Makes 40

THE LATE JERRY REED'S MEATLOAF

You may remember Jerry Reed has a country singer or as an actor. I got this recipe many years ago on a trip to Nashville, Tennessee.

1 1/2 lbs ground round
1 1/2 cups cornflakes, crushed
1 cup rice, cooked
1 cup onions, chopped
1 cup bell peppers, chopped
1 egg
1 small can tomato sauce
salt and pepper to taste

Mix all ingredients together and place in a loaf pan. Bake at 325 degrees for about 1 hour or until done. Serves 6.

WISHING YOU AND YOURS A HAPPY NEW YEAR

POTATO CANDY

Yummy. Enjoy!