HONEY MULLED CIDER

10 cups apple juice or apple cider

1/3 cup honey
dash of salt
dash of ground ginger
dash of ground nutmeg
5-inches stick cinnamon, broken into pieces
1 1/2 tsp whole cloves

In a crock pot or slow cooker combine the apple juice or cider, honey, salt, ginger, and nutmeg. Add the cinnamon sticks and cloves (tied in cheesecloth, if you so desire). Place lid on cooker and heat on low setting for 4 to 5 hours.

Yield: 20 4-oz servings or 10 8-oz servings.

Note: File Photo

ROOT VEGETABLE POT ROAST

 

1 medium turnip, coarsely chopped or diced 

1 medium yellow onion, chopped
1 large or 2 medium carrots, chopped
1/4 cup chopped celery
1 clove of garlic, minced
1 (3 lb) chuck roast
2 tablespoons canola oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
2 tablespoons snipped parsley
1/3 cup cold water
3 tablespoons all-purpose or whole-wheat flour

In slow cooker or crock pot, place the turnip, onion, carrot, celery, and garlic.

Trim excess fat from roast and cut so that it will fit into cooker. Heat the oil in a large skillet, add the roast and brown on all sides; drain. Place the meat over the vegetables in the cooker. Sprinkle the salt and pepper over all and pour the water into the cooker. Place lid on cooker and cook on low setting for 8 to 10 hours. Remove the roast to a warmed serving platter. Strain the vegetables, reserving 2 cups of the cooking juices. Add water if necessary to make 2 cups.

Spoon the vegetables over the roast on the warm serving platter. Sprinkle with the parsley and cover with foil to keep warm.

Skim any excess fat from the cooking liquid then pour liquid into a saucepan. Blend the cold water slowly into the flour until smooth. Stir the mixture into the cooking liquid and cook, stirring, until thickened and bubbly. Serve as a gravy with the meat.

Yield: 6 to 8 servings

Note: Add or substitute other root vegetables as desired.

Note: This is just a file photo