Weekend Cooking for the Weekday
Weekend Cooking With
Bernie
Pot Roast, Meat Loaf, Chili and Veggie Soup
You will need:
1 large soup pot
1 ˝ quart soup pot
1 large frying pan
1 roast pan
1 bread pan
2 ˝ lb. chuck roast
1 ˝ lb. ground beef
1 lb. ground pork
2 onions
1 green pepper
1 red pepper
1 banana pepper
chili powder
oregano
salt
pepper
oil
Pam or shortening
Bernie and I went on a ride to a couple of garage sales and
Then decided we had better use up the ground pork we had
And cook the pot roast we let out to defrost so we bought another
Pound of ground beef and came home and started our cooking
Marathon.
First Bernie sliced and cut up and browned one large onion in a
frying pan (his favorite…a cast iron one,) please add a little oil
to the pan first. He added two Sliced
peppers, one red one green
(I later added one banana
pepper to The chili.)
He mixed a pound of ground pork with one pound and a half of ground
beef . He took about a pound of the
mixture and added a ˝ cup of bread
crumbs, some salt and pepper and a little milk and one egg. This he
pressed into a loaf pan greased with shortening or sprayed with pam…
sprinkled the top With salt and pepper and parsley
and oregano…I
spread about a cup of barbecue sauce on top. Placed in a 350 degree
oven And cooked for about 45 to 60 minutes.
Meanwhile back to the onions and peppers in the frying pan… we added
the rest of the mixture of ground pork and ground beef and browed it
nicely. Bernie then added a can of kidney beans, a
small can of
paste to which he added 2 cups of water (using the empty kidney bean
can.) I later added a 28oz. can of tomatoes…I cut them up. I also
added salt and pepper and about Three tbsp. of chili powder…as well
as a banana pepper (large) that I cut up.
We then poured this concoction into a nice pot and let it simmer. I
took the frying pan And put some oil in and an
onion and added my
wonderful pot roast…I browned this nicely while I cut up about
five
potatoes for my pot roast and two potatoes for the small pot
of veggie
soup I am making for my mom-in-law. I also cut up about 5
or 6 carrots
for the roast and two for My mom-in-law's soup. Once the
roast has browned I cut
off a nice little piece, grab a snitch of onion and drop in my small
mom-in-law soup pot that I have added a tiny bit of oil to and drop
in her two cut up potatoes and two carrots and let them brown a
little. I take the rest of the roast and place in my roast pan, cover and
put
in the oven along with the meat loaf. I make sure the
roast
cooks for about an hour and a half…but you can check it in an hour
to see if it is tender. I brown the five/six potatoes and carrots
till nice and brown and add to the roast along with a ˝ cup of
water.
I add some water to the frying pan and stir and strain liquid into
mom-in-law's soup. I salt and pepper and add a bouillon cube and let
that simmer for about 45 minutes.
Then I find another little pot and add three cups of water…let it
come to a boil and add
1 ˝ cups of rice and simmer for twenty minutes…there is my rice for
the chili.
So at the end of it all we have a nice pot roast, browned potatoes
and carrots, A very good meat loaf, Nice pot of
chili and a little pot
of veggie soup. Not bad, huh?
