Roast Masters

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Where there is an awesome hunk of meat, there is a way.

Bavarian Pot Roast
by Terrie Mathis, Newburg, Mo.

1 (3 lb.) boneless beef chuck pot roast
2 tbls. cooking oil
1 ¼ cups water
¾ cup beef broth
1 (8 oz.) can tomato sauce
½ cup onion, chopped
2 tbls. sugar
1 tbls. vinegar
2 tsp. salt
1 tsp. ground cinnamon
1 bay leaf
½ tsp. pepper
½ tsp. ground ginger
Cornstarch and water, optional

In a Dutch oven, brown roast in hot oil. Combine water, broth, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger; pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender; about 2 ½ to 3 hours. Remove from heat. Discard bay leaf. If desired, thicken juices with cornstarch and water. Yields 8 to 10 servings.


Pot Roast in Foil
by Dortha Strack, Cape Girardeau, Mo.

4 lb. beef chuck pot roast
1 envelope dry onion soup mix
1 (10.5 oz.) can condensed cream of mushroom soup

Heat oven to 300°. Place a 30x18-inch piece of heavy duty aluminum foil in baking pan. Place meat on foil. Sprinkle soup mix over top of meat and spread with cream of mushroom soup. Fold foil over meat and seal securely. Cook for 4 hours. Yields 8 to 10 servings.


Spiced Pot Roast
by Jacob E. Miller, Gibbs, Mo.

¹⁄³ cup all-purpose flour
1 tsp. salt
¼ tsp. pepper
1 (3 lb.) boneless beef rump or chuck roast
2 tbls. cooking oil
1 ½ cups beef broth
½ cup chutney
½ cup raisins
½ cup onion, chopped
1 ½ tsp. curry powder
½ tsp. garlic powder
½ tsp. ground ginger

Heat oven to 325°. Combine flour, salt and pepper; rub over entire roast. In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast. Cover and bake for 3 hours or until meat is tender. Thicken gravy if you desire. Yields 6 to 8 servings.

Gourmet Roast Beef
by Mrs. Isaac Borntrager, Lamar, Mo.

3 ½ to 4 lbs. ribeye or prime rib roast
1 tsp. salt
½ tsp. black pepper
½ tsp. garlic powder, optional
½ tsp. soy sauce

Heat oven to 350°. Wipe roast with damp paper towel. Sprinkle with salt, pepper and garlic powder (optional). Place meat on rack in roasting pan. Insert a meat thermometer in the center of the roast. Roast meat until temperature registers 130° for medium and 170° for well done. Brush with soy sauce and let roast stand at room temperature for about 15 minutes before carving. Yields 5 to 6 servings.

Hash in a Flash
by Kristy Blanchard, Sheldon, Mo.

1 medium onion, chopped
2 tbls. vegetable oil
3 cups frozen hash brown potatoes
3 cups cooked roast beef, finely chopped
½ cup beef gravy
2 tbls. ketchup
1 tsp. salt
½ tsp. ground mustard
¹⁄8 tsp. pepper

In a skillet, sauté onion in oil until tender. Stir in the remaining ingredients. Cook over medium heat without stirring until browned, about 10 minutes. Turn and brown the other side. Yields 4 servings.

Oven Roasted Pork ‘n Vegetables
by Marilyn Brinker, Washington, Mo.

1 ½ lbs. boneless pork tenderloin
1 lb. carrots, cut in 2-inch pieces
2 lbs. small potatoes, cut in half
2 onions, cut in wedges
2 tbls. olive oil
¼ tsp. pepper
1 tsp. dried rosemary leaves, crushed

Heat oven to 450°. Coat roasting pan with non-stick oil. Place tenderloins in coated pan. Place heat thermometer into one tenderloin. Place carrots, potatoes and onions around tenderloins. Add oil evenly over meat and vegetables. Sprinkle with rosemary, sage and pepper. Bake uncovered for 30 to 40 minutes until thermometer reads 165° and vegetables are tender. Yields 8 servings.

Simple Beef Roast
by Marie Wheeler, Mound City, Mo.

2 to 3 lb. beef roast, any cut
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. ground oregano
3 bay leaves
Onion slices
2 to 3 tbls. brown sugar
½ cup water
½ tsp. liquid smoke, optional
1 to 2 tsp. Kitchen Bouquet, optional
Heat overn to 350°. Mix salt, pepper, garlic powder, and oregano. Rub mixture over roast. Put in a sprayed baking dish, top roast with bay leaves and onion slices. Sprinkle with brown sugar and add water with liquid smoke. Cover and bake for 2 to 3 hours or until 165° on meat thermometer. Remove to platter and cool 10 to 15 minutes before slicing. Make gravy with drippings using flour or cornstarch. May add more liquid for desired amount. Add 1 to 2 tsp. of Kitchen Bouquet for brown gravy. Yields 8 servings.

Barbecued Pot Roast
by Ester Miller, Stanberry, Mo.

3–4 lb. beef pot roast
3 tbls. fat
1 tsp. salt
¹⁄8 tsp. pepper
½ cup ketchup
½ cup water
1 tbls. vinegar
1 tbls. brown sugar
2 tbls. lemon juice
1 tbls. Worcestershire sauce
1 medium onion, sliced

Heat Dutch oven over medium-high heat until a square of butcher’s paper or white paper in the bottom turns brown. Remove paper. Brown beef in hot fat until well-browned on all sides. Pour off drippings. Combine remaining ingredients. Pour over meat. Cover with vac-control valve closed. Reduce heat to low. Cook over low heat for 3 to 3 ½ hours or until meat is tender. Yields 6 to 8 servings.


Chocolate  will be featured in the Febuary issue of Today’s Farmer. To be eligible for consideration, your recipe must be received by Oct 14. Send it printed or typewritten along with your address and phone number to:

Recipe Exchange,
201 Ray Young Drive,

Columbia, MO 65201.
Or e-mail to:

This email address is being protected from spambots. You need JavaScript enabled to view it.

Squash Scores

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Glazed Squash Rings
by Ester Borntrager, Clark, Mo.

2 acorn squash
Salt and pepper to taste
3 tbls. butter or margarine
¹⁄³ cup maple flavored syrup

Pierce whole squash 2 or 3 times with tines of fork. Place in
12x7.5x2-inch baking dish. Microwave on high for 8 to 10 minutes
or until soft to the touch, turning over and rearranging once. Cut in
1-inch slices; discard seeds and ends. Place squash in 12x7.5-2-inch
baking dish. S eason with salt and pepper. Place butter in one cup
measure; cook at high for 1 minute. A dd maple syrup to make ½ cup.
Pour over squash. Microwave covered with waxed paper on high for
4 to 5 minutes, basting once. Yields 4 servings.

Butternut Squash Roll
by Sheryl Riley, Unionville, Mo.

3 eggs
1 cup sugar
²⁄³ cup cooked, mashed
butternut squash
¾ cup all-purpose flour
1 tsp. baking soda
½ tsp. ground cinnamon
1 cup hickory nuts or pecans,
finely chopped (optional)
Powdered sugar

1 (8 oz.) package cream
cheese, softened
2 tbls. butter, softened
1 cup powdered sugar
¾ tsp. vanilla

Heat oven to 375°. Line a 15x10-inch baking pan with
waxed paper; spray or grease and flour paper; set aside. In
a large bowl, beat eggs for 3 minutes. Gradually add sugar;
beat until mixture becomes thick and lemon-colored. Stir
in squash. Combine the flour, baking soda and cinnamon.
Fold into squash mixture. Spread batter into prepared pan.
Bake 13 to 15 minutes or until just done. Cool on a wire
rack for 10 min. Turn cake onto a kitchen towel dusted with
powdered sugar. Peel off waxed paper, roll up cake in the
towel, jellyroll style, starting with short side. Cool completely
on a wire rack. Filling: In a small bowl, beat cream
cheese, butter, powdered sugar and vanilla until smooth.
Unroll cooled cake; spread filling over cake to within 1-inch
of edges. Roll up again. Cover with plastic wrap; refrigerate
for 1 hour. Just before serving, dust with powdered sugar.
Yields 10 servings.

Squash Pie
by Gladys Riley , Kirksville, Mo .

2 eggs
1 cup sugar
1 ½ cup squash (prepared)
¼ tsp. nutmeg
¼ tsp. cinnamon
¼ tsp. salt
1 tbls. flour
1 tbls. brown sugar
1 cup evaporated milk, or
1 cup milk, plus 2 tbls.
melted table fat
1 pie shell

Heat oven to 400°. Beat eggs and sugar until very light,
add squash, spices, flour and brown sugar. Blend well; add
milk. Put in unbaked pie shell and bake 40 to 45 minutes.
To prepare squash pulp: Heat oven to 350°. Wash and
split in half. Put in baking dish, cut side down. Do not add
water. Bake until tender. When done, scrape out pulp and
put through mixer or food mill. Yields 6 to 8 servings.


Crustless Squash Pie
Marie Wheeler, Mound City, Mo.

2 cups cooked, mashed
1 cup sugar
1 tbls. flour
½ tsp. slat
1 tsp. ground ginger
1 tsp. cinnamon
¼ tsp. nutmeg
¹⁄8 tsp. cloves
1 tsp. vanilla
3 eggs, beaten
1 cup light sour cream or
evaporated milk

Heat oven to 350°. Blend all ingredients well (a blender is
suitable). Butter an 8x8-inch pan; pour in the mixture. Bake
for 40 to 45 minutes or until set, or a knife inserted in the
center comes out clean. Yields 6 to 8 servings.


Company Squash Casserole
by Ida Shetler, Madison, Mo

1 lb. yellow squash (about 3
medium), chopped
1 medium onion, chopped
½ tsp. salt
3 tbls. butter
2 tbls. flour
1 cup milk
5 slices processed A merican
cheese, chopped
1 (3 oz.) can mushrooms,
chopped, drained
½ cup cracker crumbs
½ cup pecans, chopped

Heat oven to 350°. Place squash and onion and ½ teaspoon
salt in boiling water to cover. Cover and cook 5
minutes; drain well, set aside. Melt 3 tablespoons butter
in saucepan over low heat; add flour and cook 1 minute,
stirring constantly. Add milk. Cook over medium heat.
Stirring until thickened and bubbly; add cheese and stir
until melted. Combine squash mixture, cheese sauce and
mushrooms. Spoon into greased 1 ½ -quart casserole dish.
Melt 2 tablespoons butter in a saucepan; stir in cracker
crumbs and pecans. Sprinkle mixture over squash. Bake for
30 minutes. Yields 6 servings.


Summer Squash Casserole
by Kristy Blanchard , Sheldon, Mo

2 lbs. (7 cups) crookneck
or zucchini squash (sliced
³⁄8-inch thick)
¼ cup onion, chopped
1 (10 oz.) can condensed
cream of chicken soup
1 cup sour cream
1 cup carrot, shredded
¼ cup butter or margarine
2 cups herb-seasoned stuffing mix

Heat oven to 350°. In covered pan, cook squash and onion
in small amount of boiling salted water until crisp-tender (5
to 10 minutes). Drain well. Combine soup and sour cream;
stir in carrot. Fold in drained squash and onion. Melt butter;
toss with stuffing mix. Spread half the stuffing mixture in a
12x7.5x2-inch baking dish. Spoon vegetable mixture on
top. Sprinkle with remaining stuffing mixture. Bake until
heated through, or 25 to 30 minutes. Yields 6 servings.


Squash Stuffing Casserole
by Martha Powell, Centralia, Mo

¾ cup water
¼ tsp. salt
6 cups sliced yellow summer
squash (¼-inch thick)
1 small onion, halved and sliced
1 (10 oz.) can cream of mushroom soup (undiluted)
1 cup (8 oz.) sour cream
1 (6 oz.) package instant
cornbread stuffing mix
1 (4 oz.) can chopped green chilies
Salt and pepper to taste
1 cup (4 oz.) shredded cheddar cheese

Heat oven to 350°. In large saucepan, bring water and
salt to a boil. Add squash and onion. Reduce heat; cover
and cook until squash is crisp-tender (about 6 minutes).
Drain well; set aside. In a bowl, combine soup, sour cream,
stuffing (including the contents of the seasoning packet),
chilies, salt and pepper. Mix well. Fold in squash mixture.
Pour into a greased, shallow 2-quart baking dish. Sprinkle
with cheese. Bake uncovered for 25 to 30 minutes or until
heated through. Yields 8 to 10 servings.


One-Pot meals will be featured in the December/January issue of Today’s Farmer. To be eligible for consideration, your recipe must be received by Sept 12. Send it print ed
or typewritt en along with your address and phone number to:

Recipe Exchange,
201 Ray Young Drive,

Columbia, MO 65201.

Or e-mail to: This email address is being protected from spambots. You need JavaScript enabled to view it.


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