Updated: February 24, 2013 6:02AM
Swap Shop turned to the Chicago-based Popcorn Board to rescue K.M. of Molena who wanted the previously-published, oft-requested recipe for a cornbread made with popcorn. The offering, Cheesy Popcorn Bread, is almost magical to make as well as the perfect companion for chili.
Also, Louise Zartmann of Brookfield provides her 60-year-old recipe for Chocolate Chip Pound Cake for K.P. of Romeoville.
Deena Chazdon of Morton Grove provides her Tender Pot Roast recipe (to serve 4) for T.M. of Des Plaines: Cut a 3½- to 4-pound chuck pot roast into large chunks and place in bottom of slow cooker. Sprinkle 1 envelope onion soup mix over meat. Place 1 bag frozen baby carrots, 1 bag frozen cut green beans, 1 large can whole white potatoes (cut largest potatoes in half) on top of meat. Add ½ cup ketchup and ½ cup water. Set slow cooker on high for 5 hours or on low for 8 hours. Serve with crunchy bread.
Bonnie Zarch of Skokie’s Tender Pot Roast recipe calls for “a little of this and a little of that” — she admittedly isn’t into measuring — but she assures that because the pot roast cooks in its own juices, the results are tender and juicy. She’s right. Zarch suggests cleaning and trimming a pot roast and placing it in a large-size cooking bag. On top and around the pot roast, place sliced onions, sliced potatoes (peeled or not), and carrots. Sprinkle some ketchup on top of vegetables and roast plus “a smitch” of mustard, a “smitch” of brown sugar, and ½ cup water. Tie the bag tightly; using a fork, punch several holes into top only of the bag for air. Place bag in deep pan (not a cookie sheet) and roast at 350 degrees for 2 to 3 hours, depending on size of roast (about 3 hours for 4-pound roast). Open bag carefully as steam is hot and juice might run out.
My family craves comfort foods. Can you find a stew made with sweet potatoes?
Does anyone have a recipe for cole slaw where one of the ingredients is milk?
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