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Cooking Corner By: Bernice Volkens

May 3, 2013
Northern-Sun Print
May is here and I only hope it isn’t a repeat of April. It has been a trying Spring to be in the business of farming. There are some people only worry about a planned picnic or a day to play golf or just to be outside, not like farmers, who worry about the weather for their everyday existence.. This constant rainy season certainly has made it difficult for so many people. It seems that is all we talk and think about. Each day at our house we watch the early news for the weather, morning weather, evening weather and round it off with the 10 o’clock news. Though my husband no longer farms, he still is very involved. He is real good by not telling our son what to do, but that doesn’t mean he doesn’t get involved with the weather. If he misses a forecast he wants me to repeat it. Lately it’s been the same forecast - “Rain showers - possibly heavy”! I only hope it won’t be long before I can report-”No rain in sight and clear, sunny conditions for a week.” When things dry up it certainly mean some pretty long days again. Meals will be very uncertain and probably eaten in a hurry. This is the time to dig out the crock pot. These slow cookers or crock p pots relieve all the last- minute fuss. Also, when you don’t know what time or where you are going to eat, it’s very handy. This roast cooks up so tender and you’ll love the gravy. THE BEST POT-ROAST EVER 2 cups water 5 to 6- lbs beef pot-roast 1-oz. pkg. ranch salad dressing mix 7-oz. pkg. Italian salad dressing mix 7-oz. pkg. brown gravy mix 6 to 8 potatoes, peeled and cubed 8 to 10 carrots, peeled and thickly sliced Pour water in slow cooker, add roast. Combine mixes and sprinkle over the roast. Heat on low setting for 6 to 7 hours; add potatoes and carrots during the last 2 hours. Serves 6 to 8. “ It seemed such a short time ago we were praying for rain, now we’re praying for it to stop.”


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