P.E.O. International

Catalonian Pot Roast

• 3-4 pounds chuck roast
• 2 bay leaves
• 1/4 teaspoon marjoram
• 2 cloves garlic
• 1 green bell pepper, minced
• 1 medium onion, chopped
• 1/4 cup olive oil
• 116 ounce can diced tomatoes
• 1 tablespoon sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1 cup red wine (I prefer Merlot)
• 1 tablespoon red wine vinegar
• 2-3 teaspoons salt

Finely crush together marjoram, bay leaves, and garlic. Mix this with green pepper and onion and rub onto both sides of meat. Let stand about one hour. In a dutch oven or equivalent potsear meat on both sides in olive oil at maximum heat. Add tomatoes, sugar, cinnamon, cloves, wine, vinegar and salt. Cover tightly and cook at simmer temperature on stove top for 4 to 5 hours until fork tender. Remove meat and thicken juices. Serve with broad noodles.

 James L. Gumnick, BIL, P.E.O., Chapter BE, Chattanooga, Tennessee

Chocolate Tofu Pie

The best dish my BIL Tom prepares is a tofu pie. No one will believe it is tofu.

• 2 packages of firm silken Tofu (not water packed)
• 2 Cups of semi-sweet chocolate chips
• 1 gram cracker crust

Wrap the tofu in paper towels and press with a weight. It will drain water. Let drain for about 20 minutes. While the tofu is draining, melt the 2 Cups of semi-sweet chocolate chips. Process the tofu in a food processor until smooth. Then while the food processor is running pour the hot chocolate in and continue processing until very creamy. Pour into the prepared gram cracker crust. Chill and serve. Serves 8.

 Sam Bethune, Q, Parkersburg, West Virginia

Crabby Tilapia

My BIL Don's best recipe he prepares is Crabby Tilapia

• 2 cups crab meat (can also use imitation)
• 1 cup seasoned bread crumbs
• 1 cup seasoned bread crumbs
• 4 T melted butter
• 4 Tilapia fillets
• 1 T mayonnaise
• ¼ tsp salt
• ¼ tsp pepper
• dash cayenne pepper
• 1 ¼ tsp paprika

Preheat oven to 425 degrees. In a bowl combine - crab meat, bread crumbs, cheese, butter, mayonnaise, salt & pepper. Mix well. Cut fish in half lengthwise and place in greased 9” x 13” baking dish. Press mixture onto fish, sprinkle with paprika. Bake uncovered for 25 minutes or until flakes easily with a fork.

He found, adapted, tweaked, shopped for and prepared this yummy dish for our 48th anniversary. I am unable to cook at all because of illness…he does it all…24 - 7. This is his best.

 Joan S. Bacso, AM, Mesquite, Nevada

SourDough Pancakes of Alaska

My BIL, Bill Brockschmidt, makes wonderful sourdough pancakes. He became inspired on our trip last summer to Alaska where we had sourdough pancakes in Talkeetna. When we returned home he bought some sourdough starter which is over 250 years old and has been making pancakes for us and our guests. This is his recipe:

• 1 cup sourdough starter
• 1 cup all-purpose flour
• 1 cup warm water
• 1 large egg
• 1 Tbs. vegetable oil
• 1 Tbs. sugar
• ½ tsp. salt
• ½ tsp. baking soda

Place the sourdough starter in a nonreactive mixing bowl, add the flour and water. Stir and leave loosely covered, overnight in a warm place. The following morning, stir the mixture and remove 1 cup, adding it to your sourdough starter in the refrigerator. To the warm sourdough mixture, add remaining ingredients, stirring well. For each pancake, pour scant ¼ cup batter onto a hot griddle. Cook pancakes until dry around edges. Turn and cook other side until lightly golden brown. Makes 2 servings.

 Bonnie Brockschmidt, AX, Winchester, Virginia

Country Fried Steak

My husband Roger has been a creative cook ever since I met him. He credits his late grandmother with giving him “tried and true” recipes, and the Culinary Institute of America in Hyde Park for the confidence to “make it happen” with the ingredients on-hand. While I served on the CT State Board, Roger took classes at the CIA, and of course, I was the beneficiary of his learning.

During the 2003 Convention of International Chapter in Oklahoma, Roger and Richard Garrels swapped ideas. It seems that Richard was raising Elk, and Roger wanted to purchase some of the meat. Richard sent a sampler to us in CT, and we were amazed at the flavors. One of our favorites was the Ribeye roast, which Roger cut into steaks and then prepared in his grandmother's style for Country Fried Steak. It's a great Fall and Winter dish!

• 4 Elk steaks (or beef round steaks), approximately 3/4 inch thick
• Flour
• Salt and Pepper
• Carrots, finely diced
• Celery, finely diced
• Onion, finely diced
• Water

Pound flour, salt and pepper into both sides of the steaks as you flatten them to approximately ¼-½ inch thick. Brown both sides in oil in the skillet. Add carrots, celery and onion to the skillet, and cover with water. Cover with lid, and cook on the stove top for approximately one hour. The meat will be tender (you can cut it with a fork), and very flavorful! Spoon the vegetables gravy over the meat and serve with mashed potatoes.

 Marti Kalar, D, Connecticut, PSP (1997)