We truly enjoyed Indian Field Campmeeting this past week. Of course, we had the best cooks we could ever have hoped to hire. There is no fried chicken in America comparable to their perfectly crispy chicken, and their rutabagas, cabbage, butter beans … everything was totally delicious. Among the other foods these ladies prepare for us each year, is the pot roast (the recipe below is a Crock-Pot version, which may be cooked in a heavy bottomed Dutch oven) and candied yams. I have written before about these ladies and their cooking. We are thankful to have them each year, and they seem to enjoy being part of our family.
A favorite dessert this year, which was commented on throughout the week, was the Million Dollar Pie. The pie is a concoction of creaminess and fruit captured in piecrust. I am offering it to you as a year-round dessert that will slice well and be a great dessert to have at any get-together.
Delicious pot roast
2 to 3 pound roast (2 roasts for a crowd)
3 to 4 large carrots, peeled, cut in large chunks
4 to 5 potatoes, peeled, cut in large chunks
1 or 2 onions, skinned, cut in large chunks
2 packages beefy-onion soup mix
2 cans beef broth, undiluted
1/4 cup Worcestershire sauce
Salt and pepper to taste
Place the vegetables (carrots, potatoes, onions) in the bottom of a large Crock Pot. Place the meat in next and top with the soup mix, beef broth, Worcestershire sauce, salt and pepper. Cook on low for 8 to 10 hours or on high for 4 to 6 hours. You may thicken the juices by adding cream of mushroom or cream of onion soup. One 3-pound roast makes six to eight servings. Two 3-pound roasts will feed 12 to 16 people.
4 cups white sugar
1 tablespoon cinnamon
3 cups water
1/2 stick margarine
8 medium dark orange sweet potatoes
In a large Dutch oven pot, combine the white sugar, cinnamon, water and margarine. Bring these ingredients to a slow boil and stir frequently. Reduce to simmer and allow the ingredients to simmer about 30 minutes, stirring occasionally. The easiest way to peal your sweet potatoes is to zap them four at a time in the microwave for about 3 minutes each batch. Allow the sweet potatoes to cool to the touch. Peel them and slice them lengthwise. Put them into the “syrup.” Cover them and allow simmering for about 30 minutes or until the potatoes are tender. The longer they simmer, the better they taste, but keep the heat very low. You may want to double this recipe for a large crowd.
Million Dollar Pie
1 can sweetened condensed milk
1/4 cup lemon juice
9-ounce container prepared low calorie whipped topping
1 cup chopped pecans (lightly toasted pecans are best)
20-ounce can crushed pineapple, well drained
1 cup flaked coconut (optional)
2 graham cracker pie shells or 2 baked regular pie shells
In a large bowl, stir together well the condensed milk and lemon juice. Then, add the remaining ingredients. Stir well and pour the pie mixture into graham cracker shells or baked pie shells. Refrigerate overnight or for several hours before serving. (Please note that any kind of fruit can be substituted for the pineapple – for example, chopped peaches, mandarin orange slices or chopped pears.)