RECIPE EXCHANGE: Carmelitas, Perfect Pot Roast
Margaret Freeman of Saginaw shares this recipe for a perfect pot roast.
PERFECT POT ROAST
3-pound arm roast or chuck roast
1 tablespoon shortening
½ teaspoon garlic powder
½ teaspoon onion powder
½ package of Lipton beefy onion soup mix
Preheat oven to 325 degrees. Brown roast in shortening in a frying pan; remove from heat and place on a piece of heavy duty foil large enough to wrap roast with four inches to roll up. Sprinkle roast with garlic powder, onion powder and soup mix. Roll down extra foil and wrap roast tightly, leaving no openings. Place in a 9-by-13-inch pan. Using a fork, prick roast through foil three times on top. Bake for 2-3 hours for well done.
Margaret Freeman also sent in this recipe for applesauce raisin cookies.
APPLESAUCE RAISIN COOKIES
1 stick butter
½ cup granulated sugar
½ cup light brown sugar
1 cup applesauce
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon ginger
2 cups raisins
Preheat oven to 350 degrees. Combine butter and sugar; add applesauce and egg. Combine remaining ingredients and add slowly to mixture while mixing. Bake 5-7 minutes.
Cook’s note: This is a soft cookie.
Alice Marks of Duluth shares this recipe for carmelitas.
2 cups all-purpose flour
2 cups quick-cooking oats
1½ cup brown sugar
1¼ cup butter, softened
½ teaspoon salt
1 jar (1 cup) caramel ice cream topping
3 tablespoons all-purpose flour
1 cup chocolate chips
½ cup chopped nuts
Preheat oven to 350 degrees. Beat base ingredients with an electric mixer until crumbly. Press half (about 3 cups) into a
9-by-13-inch greased pan. Bake 10 minutes.
Mix together caramel topping and flour. Remove pan from oven and sprinkle top with chocolate chips and nuts. Pour caramel topping mixture over all. Sprinkle with reserved crumb mixture. Bake 20 minutes until golden brown. Cool 1 hour on a rack and chill 2 hours until caramel is set. Cut into bars and serve.
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