Pot Roast

When you crave pot roast, your mouth waters just thinking about it.

*Pot roast has less fat than steaks and needs long, slow cooking with liquid.

*The flavor improves if you brown the meat first on all sides.

*Season the meat before browning for best flavor.

*Always buy more meat than you think you will need. Leftover pot roast is great.

*You can make pot roast in the oven, crockpot or stovetop.

*You can use anything from coca-cola to beef broth or tomato juice for liquid.

*Add vegetables to the meat and you have a one pot meal.

For salad:

Make A fresh herb dressing:

1/4 cup salad oil

3 tablespoons dry white wine

2 tablespoons lemon juice

1 tablespoon sugar

1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed

1 teaspoon salt

Several dashes bottled hot pepper

In screw-top jar combine oil, wine, lemon juice, sugar, basil, salt, bottled hot pepper sauce, and 1/4 teaspoon pepper. Cover and shake to mix well. Chili. Shake again before serving. Makes 1/2 cup.

Or here's a bleu cheese dressing:

1 cup mayonnaise or salad dressing

1 small onion, cut up

1/3 cup salad oil

1/4 cup catsup

2 tablespoons sugar

2 tablespoons vinegar

1 teaspoon prepared mustard

1/2 teaspoon paprika

1/4 teaspoon celery seed

1 cup crumbled blue cheese

In blender container combine mayonnaise or salad dress¬ing, onion, salad oil, catsup, sugar, vinegar, mustard, paprika, celery seed, 112 teaspoon salt, and dash pepper. Cover and blend till smooth. Transfer dressing to storage container, stir in blue cheese. Cover and chill. Makes 21/2 cups.

Finally for desert, make some cookies:

Traditionally, cookies are fairly simple, because until the middle of the 20th century, white sugar and white flour were kept 'for company only'. Sugar cookies, Mexican Tea Cakes, and Roll Out Cookies all use basically the same dough, varying proportions of ingredients slightly. Because