Sent: Saturday, April 13, 2013 12:51 PM
Subject: lost pot roast recipe
I am missing a recipe for pot roast. It was from Joan Lunden's former
Mother-in-Law, Joie Krauss. It was for pot roast, maybe beef brisket, with
beer, ginger snaps, chili sauce and vegetables. I don't remember if Joan
gave it over the air of GMA, or if I copied from a magazine or cookbook.
Please help me find this.
I cannot find a pot roast or a brisket recipe that mentions Joie Krauss, nor can I find a recipe for pot roast or brisket with beer,
ginger snaps, and chili sauce that mentions either Joan Lunden or Good Morning America. Joan Lunden has a website with recipes,
and on that site she gives her mother's pot roast recipe. See: Mom's Pot Roast
She does give a couple of recipes from Joie Krauss on her site, but they are chicken soup and potato pancakes, not pot roast or brisket.
See: Grandma Joie
Grandma Joie's Pancakes
There is a brisket recipe by "Grandma Joie" (No mention of Joan Lunden.) here:
However, it does not have the ginger snaps and beer. It does have the chili sauce.
Below is a pot roast recipe with chili sauce, beer, and ginger snaps.
Ginger Snap Pot Roast
3- 5 Lb Roast
1 Bottle Of Heinz Chili Sauce (Not Hot)
1 12oz Can Or Bottle Of Beer
12 - 15 Ginger Snap Cookies
2 TBSP Of Cooking Oil
1.) Brown Roast in a heavy pot.
2.) Mix the bottle of chili sauce and beer together and pour over the roast.
3.) Crush up ginger snap cookies with your hands and sprinkle on top of
4.) Cook and cover until tender (approximately 2 hours)
Bill Knapp's Baking Powder Biscuits
12 TBS shortening
3 cups pastry flour
6 tsps baking powder
1 tsp salt
1 1/4 cups milk
Cut shortening into well-mixed dry ingredients. Mix until thoroughly blended.
Add milk and beaten egg and mix well. There should be no reside of dry flour.
Roll on lightly floured board. Bake 12 to 15 minutes in 375° oven.
Yields 24 to 30 biscuits.
("A Guide to Distinctive Dining" 1955 complied by Ruth V. Noble)
When I was working in Biloxi, Mississippi in the 1970s, I often went to The White Pillars for the lunch buffet.
The restaurant has been closed for years, but the building is being remodeled and there are plans to reopen soon.
1 pound lump crab meat
4 TBSP butter
4 TBSP flour
1 1/2 cups heavy cream
1 cup light cream
2 TBSP grated Parmesan cheese
1/2 cup grated sharp Cheddar
pinch nutmeg, salt, and white pepper
1/4 cup dry white wine
8 giant mushrooms
In the top of a double boiler, melt butter and blend in flour, stirring constantly.
Slowly add cream, grated cheeses, seasonings, wine and crab meat. Saute mushrooms
in a little butter, garlic, and wine. Place sauteed mushrooms in a baking dish and
pour cream mixture over mushrooms. Sprinkle additional grated cheese over the top
and place in 400° oven until the mixture bubbles. If desired, garnish top with more
sauteed mushroom halves.
("Ford Times Favorite Recipes, Vol. VII" 1979 compiled by Nancy Kennedy)
Wednesday, April 10, 2013 1:31 PM
Subject: The Wine Cellar Cheese Spread
There used to be a restaurant called The Wine Cellar on 161
Dublin-Granville Rd in Columbus Ohio. They had fantastic cheese
spread for Ritz-style crackers on every table and sold it in their
store attached to the restaurant. I would love to get their recipe.
I'm sure it was simple but since I was a kid, I have no idea what
would have been in it.
Sorry, no luck. I found a few mentions of The Wine Cellar on 161, but no mentions at all of the cheese spread.
I'll post this on the site in case a reader can help.