This summer, friends invited us to dinner at their lovely new home in Walton County. Years ago, we both had moved to Jesup about the same time and a strong friendship emerged almost immediately. Since neither of us had extended family nearby, we filled that role for each other, helping with the children, sharing meals together, laughing often. Eventually his work moved them to Atlanta. She resumed teaching.
Now both retired, they still live in the metropolitan area, but they have moved farther out from the hub of activity. Although modern technology has made it possible for us to stay in touch easily, we still had much catching up to do. What better way to share news than over a meal.
Of course, she served a recipe new to us, certainly a reminder of old times. While much of my mammoth collection of recipes has come from family, friends have generously shared their favorites with us. Some I no longer make, but I save the recipes for the memories that they conjure up whenever I see the name.
However, the first time that I made the new slaw recipe, I served it with the barbecued beef recipe that she had given me years ago. There is sharp contrast in the looks of the new card against the old one, but the two dishes complement one another. While I have many recipes in my collection, these two represent the expanse of a long time friendship for me.
Barbecued Beef
3 lb. chuck roast
3 teaspoons salt
2 tablespoons margarine
1 cup chopped onion
2 teaspoons paprika
1 teaspoon pepper
1 teaspoon dry mustard
dash of cayenne
1/2 teaspoon salt
3 tablespoons vinegar
3 tablespoons sugar
3 tablespoons worcestershire sauce
garlic
1 small can tomato paste
Boil meat until very tender in water to which 3 teaspoons of salt has been added. In large skillet, melt margarine and add onions. Saute until tender, but not brown. Add remaining ingredients and cook over low heat for 20 minutes to blend into sauce.
When meat is done, shred it finely, removing all bones and fat. Add meat and broth to sauce until it is the consistency you would like. Mix well. Cover and cook very slowly for 30 minutes. If necessary add a little water if mixture becomes too thick. Serve in buns.
(These days, I cook the meat in the morning and place the pot with it and the broth in refrigerator to allow any fat to congeal. After skimming off all fat, I continue with recipe.)
Broccoli Slaw
1 pound of broccoli slaw mix
1/2 pkg shredded carrots
1 small bundle of green onions, sliced thin
1 small pkg. of slivered almonds
1 small pkg. shelled sunflower seeds
1 cup oil
1/2 cup sugar
1/3 cup white vinegar
2 pkgs of dry seasoning mix from Ramen Oriental noodles
Mix slaw mix, carrots, and sliced green onions. Refrigerate. Before serving, mix oil, sugar, vinegar and oriental seasoning mixes. Mix well. Immediately before serving, crumble Ramen Noodles into vegetables. Add almonds and sunflower seeds. Toss with dressing. Serves at least 12.
(Recipe can easily be cut in half. If broccoli slaw mix not available, mince broccoli heads and add to a slaw mix.)
2002
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