HELOISE: Peking Roast is cooked in coffee

Dear Readers: Nancy from Fredericksburg, Va., recently sent me a yellowed newspaper clipping of a recipe that my mother, the original Heloise, printed in 1962. Boy, did it bring back some memories for me of a tasty pot roast on Sundays and yummy sandwiches the next day! Here is the Heloise Peking Roast in mother’s voice.

“We were staying at a little Chinese Hotel which served the most delicious roast beef that I had ever put in my mouth. One night the Chinese cook revealed his secret. Here it is:

“My name for it is ‘Peking Roast.’ It is cooked in coffee. It is terrific. It is not necessary to use an expensive cut of meat to make this recipe. For the roast you may select any cut of beef.

“Take any cut of beef about 3 to 5 pounds. Use a large knife to cut slits completely through the meat. Insert slivers of garlic down into the slits. Those who do not like garlic can use onions instead. Both may be used if you wish.

“The Chinese cook did use both; one onion sliver, and one garlic sliver, etc.

“Pour 1 cup of vinegar over the meat and make sure it runs down into the little slits where the garlic and onion buds have been placed. Put this in your refrigerator and leave it for 24 to 48 hours.

“When ready to cook, place in a big, heavy pot — iron if possible — and brown in oil until nearly burned on all sides.

“Pour 2 cups of strong [brewed] black coffee over the meat. Add 2 cups of water and cover. Simmer on top of the stove for four to six hours. Season with salt and pepper 20 minutes before serving time. That’s all there is to it, gals.

“Another thing, if you cook your roast too fast or the lid is not tight enough, you may need some additional water. This does not change the taste of your roast.

“However, don’t let the roast swim as if it were a whale in the Pacific! Never add more than 1 cup of water at a time after the mixture has begun to boil down.

“This recipe is so delicious that you could serve it to the Queen of England if she should walk into your dining room right now.”

Heloise (1919-1977)

Now that’s my mother’s voice and her one-of-a-kind recipe!

Heloise

Dear Heloise: I had just grated a somewhat large amount of two different cheeses and needed to mix them, but didn’t want to make a mess on the counter. I took a clean plastic bag, like what you would find in the produce section of the store, put the cheeses in it and shook it. The two cheeses were mixed with no mess. Thanks for all your great hints!

A faithful reader in Montana

Send a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, fax it to 210-HELOISE or e-mail it to Heloise@Heloise.com.

King Features Syndicate