Pot Roast Beef and Hello Dolly Squares
Roast beef is a timeless way to enjoy not only a hearty meal but to give plenty of time to get other things done while it cooks! In Maine, potatoes are the most common side dish, and almost any other vegetable can be added to the plate to complement. This recipe uses Kitchen Bouquet, a staple in the kitchen for over a century.
For dessert, Hello Dolly bars are fun to make and are sure to satisfy any sweet tooth. There is something in them for everyone!
Pot Roast Beef – Joan Witham, MASP
Ingredients
- 3 to 4 lb. roast beef
- 6 garlic buds
- 2 beef bouillon cubes
- 1 onion
- 1/4 cup Burgundy cooking wine
- Kitchen Bouquet
Directions
Make holes in roast. Put garlic buds in holes. Using Kitchen Bouquet, cover the roast completely. Dissolve 2 beef bouillon cubes in 1 in water with cut onion and Burgundy cooking wine. Use this to baste meat occasionally. Bake at 400 Fahrenheit (205 Celsius) for approximately 1 1/2 to 2 hours. Do not cover.
Hello Dolly Squares – Cooking Down East
Ingredients
- 1 stick butter
- 1 cup graham cracker crumbs
- 1 cup flaked coconut
- 1 cup semisweet chocolate bits
- 1 cup chopped nuts
- 1 cup sweetened condensed milk
Directions
Use 9×9-inch pan, melt butter in it. Sprinkle in layers the graham crackers, coconut, unmelted chocolate bits and nuts (one layer each). Pour condensed milk on top. Bake at 350 Fahrenheit (175 Celsius) for 30 minutes. Cool in pan. Cut in very small squares.