COFFEE BEEFS UP THE FLAVOR IN AN OLD-TIME FAVORITE RECIPE

COFFEE BEEFS UP THE FLAVOR IN AN OLD-TIME FAVORITE RECIPE

HERE'S A "Hint From Heloise" that has endured throughout the years: Cook your beef roast in coffee. Heloise Cruse, mother of the current Heloise, wrote that she learned this recipe from a hotel chef in China.
"This recipe is for cheap cuts of roast beef," she wrote. How old is the recipe? We don't know, but she listed brisket as an inexpensive option, along with chuck and boiling beef.
Dorothy Kopff Fagan of Eureka requested the recipe. We got copies from Diane Friedmeyer, Chesterfield; Merle Nulsen, Ferguson; Oneida Haguewood, Potosi, Mo.; Ann Radke and Mary Guelker, St. Peters; Mary Lou Mayer, Town and Country; John Clifford, University City; Mary Ann Groetsch, Webster Groves; Claudine Rush, Effingham, Ill.; and Dolores Girimont, Lebanon.
PEKING ROAST
Garlic, optional
Onion
1 (3- to 5-pound) beef roast
1 cup vinegar
Vegetable oil
2 cups strong black coffee
Salt
Ground black pepper
Cut garlic and onion into small slivers. With a sharp knife, cut slits into the roast. Insert slivers of garlic and onion. Put meat into a bowl and slowly pour vinegar over meat. Add enough water to cover the meat. Cover with plastic wrap and refrigerate for 24 to 48 hours, basting occasionally with the vinegar mixture.
When ready to cook, discard vinegar mixture. Heat oil in a heavy pot or Dutch oven. Brown meat until very dark on all sides. Pour coffee over meat; add 2 cups water. Cover and cook slowly on stove top for about 6 hours. If necessary, periodically add small amounts of water. Add salt and pepper about 20 minutes before serving time.
Note: Diane Friedmeyer likes to thicken the gravy with roux or a flour and water paste. John Clifford adds carrots, potatoes and celery during the last 30 minutes of cooking time.
Donna Kuechle of Caseyville wanted a corn chowder recipe that appeared in Midwest Living magazine.
Debby Ronzio, Mary Ann Brueggemann and Geraldine Schoen, St. Louis; Lorraine McNamee, Bridgeton; Ruth Hill, Hazelwood; Virginia Ledyard, Maryland Heights; Wanda Berkbigler, Perryville, Mo.; Carol Resch, Mary McGhee, Marian Petty and Marcella Kemper, St. Charles; G.E. Mihalic, Mascoutah; and Mary Johnson, Mount Vernon, Ill., all sent recipes.
This version was published in October 1989.
SHIRLEY'S IOWA
CORN CHOWDER
5 slices bacon
1 medium onion, sliced and separated into rings
2 1/2 cups milk
1 (10-ounce) package frozen whole-kernel corn
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 cup diced potato, cooked
Salt, to taste
In a large saucepan, cook bacon until crisp. Drain on paper towels. Crumble bacon. Reserve 2 to 3 tablespoons drippings in saucepan.
Cook onion in reserved drippings until tender. Stir in milk, corn, soup and potato.
Bring to a boil. Reduce heat and simmer 2 to 3 minutes. Remove from heat. Season with salt. Top each bowl of chowder with bacon.
Yield: 5 1/2 cups soup.
This low-fat recipe was published in February 1995.
MIDWEST CORN CHOWDER
1 (10-ounce) package frozen whole-kernel corn
1/2 medium potato, peeled and cubed ( 1/2 cup)
1 medium onion, chopped ( 1/2 cup)
1/3 cup water
1 teaspoon instant chicken bouillon granules
1/8 teaspoon ground white or black pepper
1 3/4 cups skim milk, divided
2 tablespoons nonfat dry milk powder
2 tablespoons all-purpose flour
1 tablespoon cooked bacon pieces
In a large saucepan, stir together corn, potato, onion, water, bouillon granules and pepper. Bring to a boil; reduce heat. Cover and let simmer about 10 minutes or until corn and potato are just tender, stirring occasionally. Stir in 1 1/2 cups milk.
In a small bowl, stir together dry milk powder and flour. Gradually stir in remaining 1/4 cup milk until mixture is smooth. Stir milk-flour mixture into corn mixture. Cook, stirring, until mixture is thickened and bubbly. Cook and stir 1 minute more. Ladle into soup bowls; sprinkle with bacon.
Yield: 4 servings.
Nutrition information per serving: 172 calories; 8g protein; 34g carbohydrates; 2g fat; 0.5g saturated fat; 2mg cholesterol; 7g fiber; 339mg sodium.

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