Peking Roast recipe makes a comeback

Dear Heloise: I took a day out of my vacation week to organize years of recipes just thrown into some file folders. You cannot believe how many I have of yours and your mom's. I'm ashamed to say I had duplicates and triplicates of a lot of them. I even had five copies of the Peking Roast! I don't think I have ever tried the recipe, but apparently I was ready with five copies. Danna Kalisky, via e-mail
Five copies of Peking Roast through the years -- that's interesting! For others who don't have even one copy, here's the recipe, which dates back more than 40 years ago to when my mother, the original Heloise, printed it for all to clip and cook.
Use a 3- to 5-pound beef roast and cut slits in the meat using a sharp knife, then insert slivers of onion and garlic (optional) into the slits.
Put the meat into a bowl and slowly pour 1/2 to 1 cup of white, apple-cider or wine vinegar over the meat so that it runs down into the slits. Cover tightly and refrigerate overnight.
Important: Before cooking, pour off the vinegar and pat the meat with paper towels.
To cook, place the roast in a heavy pot (a cast-iron Dutch oven is great) and brown it on all sides in 2 tablespoons of oil.
Next, pour 2 cups of strong, black, brewed coffee over the meat, add 2 cups of water, then cover and cook slowly on top of the stove for approximately six hours. You might need to add more water at some point. However, do not add salt or pepper until the last 20 minutes of cooking. The roast will be tender and delicious.
You'll find other Heloise recipes in my Heloise's Fantabulous Vinegar Hints and More pamphlet. Send a long, self-addressed, stamped (60 cents) envelope plus $4 to: Heloise/Vinegar, P.O. Box 795001, San Antonio, TX 78279-5001. This six-page pamphlet also has many cleaning (everything from aluminum pots to windshields), deodorizing and home-style money-saving hints. Remember, a gallon of vinegar is cheap and can be used for just about anything in your household. Heloise
Dear Heloise: My hint is a takeoff on the college student who used a board over her bathroom sink for extra counter space. I put my dishpan in the kitchen sink and then put the cutting board on top of it sideways (it does fit that way), so when I cut vegetables or fruit, I can just slide the refuse into the dishpan (we don't have a garbage disposal). Sharon Hughes, via e-mail
Dear Heloise: When I need to cut potatoes for dinner, I use a sturdy apple slicer that produces eight nice-size wedges. To cook, I place the wedges on a foil-lined cookie sheet, spray with an olive-oil spray, season and bake. They turn out yummy, and my family loves them! K.L., via e-mail
If you don't peel the potatoes when doing this, you'll get those added nutrients found in the potato skin. Heloise
XSend a great hint to: Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, Fax: (210) HELOISE or E-mail: Heloise@Heloise.com.
King Features Syndicate