I met a gentleman this week talking about making homemade laundry detergent. He told me his family has been enjoying it for a couple of years and that they prefer it with sandalwood potpourri stirred into the finished liquid. It was a pleasure meeting him and hearing him praise the detergent for its cleaning and frugal qualities. Thank you, sir.
I have to say, again, that the laundry detergent recipe has resulted in more letters and comments than any other one recipe.
This week we are fast approaching the big football game. I know that many watch the game and I know that many others are just showing up for the snacks. If you have any favorites you would like to share, please send them. We would love to try something we haven’t had before, or haven’t thought of in a while.
Thanks to “Aunt B” for the antipasto platter and to Mary for the barbecue beef recipe.
Antipasto Platter
1 jar (24 ounces) pepperoncini, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes
1/2 pound provolone cheese, cubed
1 can (6 ounces) pitted ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni
1 bottle (8 ounces) Italian vinaigrette dressing
Lettuce leaves
In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat. Refrigerate at least 30 minutes or overnight.
Arrange on a lettuce-lined platter. Serve with toothpicks. Yield: 14-16 servings.
Barbecue Beef Sandwiches
2 cups ketchup
1 medium onion, chopped
1/4 cup cider vinegar
1/4 cup molasses
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1 boneless beef chuck roast (3 pounds)
14 sesame seed hamburger buns, split
In a large bowl, combine the first 11 ingredients. Cut roast in half; place in a 5-qt. slow cooker. Pour ketchup mixture over roast. Cover and cook on low for 8-10 hours or until meat is tender.
Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns. Yield: 14 servings.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us?
Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
