Following are a couple of wonderful family recipes for people to have a go at. There are a number of great recipes to be had than the ones given here.

New England Specialty Pot Roast

Ingredients:

Beef chuck arm, boneless, blade or shoulder pot roast - 1 (weighing (4 lb)

Salt - 1-2 teaspoons

Pepper - 1 teaspoon

Horseradish (cooked) - 1 pot (approx. 8 ounces)

Water - 1 cup

Small potatoes, halves - 8

Medium carrots, quartered - 8

Small onions, peeled - 8

Cold water - 1/2 cup

All-purpose Gold Medal flour - 1/4 cup

Method:

a. Use a Dutch oven of approx. 4-quarts to cook the beef on moderate heat till it turns brown on every side. Lower the flame.

b. Season the beef with pepper and salt. Place the horseradish all around the beef. Pour a cup of water into the Dutch oven. Bring to a boil. Decrease the heat. Place a lid on the Dutch oven and simmer for two hours and thirty minutes.

c. Put the carrots, potatoes, and onions into the Dutch oven. Place a cover on top and simmer for an hour or till the vegetables and beef are fully cooked.

d. Take out the vegetables and beef onto a warm serving dish. Keep it warm. Remove the surplus fat from the broth inside the Dutch oven. Pour in sufficient water until the broth measures two cups. In a closely sealed vessel, blend the flour with half a cup of cold water. Little by little, fold in the mixture into the broth. Bring to a boil, stirring all the time. Continue to boil and stir for a minute. Serve the gravy along with the vegetables and beef.

Slow Cooker Instructions:

Use a skillet of approx. 12 inches to cook the beef on moderate heat till it becomes brown on all the sides. Add onions, potatoes, and carrots in a slow cooker of 4 to 6 quarts. Rest the beef on the bed of vegetables. Combine horseradish, pepper, and salt in a little bowl. Spread this mixture uniformly over the beef. Add water to the slow cooker. Place a lid on top and cook for about 8-10 hours on reduced heat.

Spicy Orange Pork Chops

Ingredients:

Orange marmalade - 2/3 cup

Melted margarine or butter - 2 tablespoons

Cinnamon, ground - 1/2 teaspoon

Ginger, ground - 1/2 teaspoon

Cranberries, dried - 2 tablespoons

Sweet potatoes, dark orange, remove skin and chop into 1/2-inch pieces - 2 medium

Bisquicke mix - 3/4 cup

Cayenne (red pepper) ground - 1/4 teaspoon

Water or soy sauce - 2 tablespoons

Pork loin chops, boneless, half inch thick - 4 (approx. 1 lb)

Method:

1. Set the oven at 350F. Blend marmalade, butter, ginger, and cinnamon in a standard bowl. Mix in the sweet potatoes and cranberries and keep aside.

2. Combine the red pepper and the Bisquick mix in a shallow bowl. Pour the soy sauce into another shallow bowl. Dip the pork into the soy sauce and cover with the Bisquick mixture. Squirt a skillet of approx. 8 inches with the cooking spray. Heat the skillet on a moderate to high flame. Cook the pork in the skillet for six to eight minutes, turning it over once till the coating becomes brown.

3. Put the pork in a 3-quart (approx. 13 by 9 inches), non-greased baking dish made of glass. Spread the sweet potato combination on all the sides of the pork. Bake for about 40-45 minutes or till the sweet potatoes are soft and the pork is not pink in the middle.