A close up of meat and vegetables on a plate

New flavors and old favorites 

By Paula Dream (AKA Kale Haygood)  

Well, here we are in the fall season. I think we have all been awaiting some cooler weather as we embark upon the holiday season…already! 

My old shoebox is beginning to run empty of untried recipes. You may think I went off the deep end with this issue’s recipes. In fact, they are all nostalgic.  

Now, you may be wondering why is Paula sending this odd recipe for Watermelon Glaze. It is great for glazing chicken, ribs, etc. Use your imagination! I have been told some people have even used it on their dinner salads. Give them a shot!  

Until next time, be safe and please support our advertisers. They need us as much as we may need them. 

DR PEPPER POT ROAST 
3-to-4-pound beef roast 
2 garlic cloves, minced 
1 can Dr Pepper 
2 tablespoons ketchup 
2 tablespoons soy sauce 
1 tablespoon white vinegar 
1-1/4 teaspoon salt 
1/4 teaspoon dry mustard 
1/4 teaspoon pepper 
5 tablespoons vegetable oil 
Flour for dusting 

In a large skillet heat three tablespoons oil in large skillet over medium high heat. Rub roast with two tablespoons vegetable oil and dust with flour. Place roast in heated skill and sear all side until just browned. In a medium size bowl, mix all remaining ingredients. Pour half of this mixture into a slow cooker. Place roast in slow cooker and pour remaining liquid over roast. Cook on high for about four hours, or on low for six hours. In the last hour or hour and a half, you may add vegetables such as carrots, potatoes, celery, etc. 

A pie with corn and other vegetables inside of it.

PENNSYLVANIA DUTCH PIE 
1 cup diced and peeled potatoes 
1/3 cup 2 percent milk 
2 large eggs, room temp 
2 cups frozen whole kernel corn 
1 teaspoon sugar 
1/2 teaspoon salt 
2 refrigerated piecrusts 

Preheat oven to 375 degrees. In a medium-size pot, place potatoes and cover with water. Cook potatoes until done; drain and set aside. In a blender, combine milk, eggs, corn, sugar and salt. Blend well. Unroll crust and place one on pie plate. With fork, pierce holes in bottom of crust. Spoon potatoes into crust; top with corn mixture. Using remaining piecrust, make a lattice top for pie. Bake for 35 to 40 minutes. 

WATERMELON GLAZE 
1/2 small watermelon 
1 12-ounce jar of apple jelly 
1 small lime, peel and juice 
2 teaspoons crushed red pepper 
1 teaspoon bottled hot pepper sauce 
A pinch of salt 

A white plate topped with sliced watermelon next to a jar.

Cut watermelon in half, then into small chunks (4 cups). Place chunks into food mill, juicer or blender. Cover and blend until almost smooth. (You may have to do this in small batches). Pour mixture into mesh screen or colander and discard bits. Reserve 1 cup of juice. In a small saucepan, melt apple jelly over low heat, stirring often. Stir in watermelon juice, lime juice, and lime peel. Add crushed red pepper, pepper sauce and salt. Mix and taste and adjust seasoning as needed. Glaze will keep in refrigerator for two days. 

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com. 

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