Grandma Clark's Recipe of the Week

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    Grandma Clark's
    Recipe of the Week

    My Grandma Clark was a gourmet cook. Back in 1999 just prior to her passing, my wife Jannie and I visited her. My Grandpa slipped us an old shoe box, packed full of her treasured recipes collected over her lifetime. Jannie and I spent the next 3 years creating a huge 357 page recipe book in her honor. There are now 535 books in print! I decided to share some recipes with you each week as "Grandma's Recipe of the Week".

    -Dr. Taylor Clark

    Sweet ‘n’ Sour Beef Chuck


    3 lb. beef chuck roast

    Garlic powder

    Course ground pepper

    2 T. flour

    2 T. cooking fat

    ½ t. cinnamon

    ¼ t. allspice

    1 medium onion

    1 ½ c. water


                Sprinkle both sides of roast with garlic powder and coarse ground pepper.  Flour both sides and brown in fat in large frying-pan or Dutch oven.  Sprinkle cinnamon and allspice on meat.  Add onion and water.  Cover and simmer on top of range or cook in a moderate oven (350 F.) for 2 to 3 hours or until tender.  Remove onion and discard.  Remove meat and reserve cooking liquid.  Remove fat and bone from meat and cut meat into large bite-size pieces.  Place on a hot serving platter.  Prepare Sauce and spoon over meat.  Serve with hot rice and garnish with fresh mint.  6 to 8 servings.




    Cooking liquid from meat

    2 cans (13 ¼ oz. each) pineapple chunks

    ½ c. brown sugar

    ¼ c. cornstarch

    ½ c. vinegar

    ¼ c. soy sauce

    1 t. salt

    1 can (2 ½ oz.) sliced mushrooms

    1 can (8 ½ oz.) water chestnuts, sliced

    1 large green pepper, cut in thin strips

    1 c. thinly sliced red onion

    Hot cooked rice

    Fresh mint

                Add water, if necessary, to cooking liquid to make 1 c.  Drain pineapple, reserve syrup.  Combine sugar and cornstarch:  add pineapple syrup, vinegar, soy sauce, salt, mushrooms, water chestnuts and cooking liquid.  Cook, stirring constantly, until sauce thickens.  Add pineapple, green pepper and onion and cook for 2 minutes.

    Recipes from Everybody Loves My Kitchen Best!

    Everybody Loves My Kitchen Best!

    Margaret D. Clark