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RECIPE EXCHANGE: Carmelitas, Perfect Pot Roast

The Perfect Pot Roast. MCT
This week's column features submitted recipes that weren't in response to any specific request, but from readers who want to share good food. Do you have a summertime favorite that you turn to? Send it to, and we'll share it with other readers.

Margaret Freeman of Saginaw shares this recipe for a 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.


1 stick butter

½ cup granulated sugar

½ cup light brown sugar

1 egg

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.

This column is for readers who want to share a favorite recipe or are looking for new ones. Send your requests and recipes to: Duluth News Tribune, 424 W. First St., Duluth, MN 55802 or email You must include your first and last name, city and daytime telephone number.