By Judyrae Kruse Herald Columnist
Think about all of the fab food we’ve baked, cooked and served (and, admittedly, eaten ourselves), meal after meal, starting with Thanksgiving, then Christmas, New Year’s Eve and New Year’s Day.
Then we were into the fix-its for Super Bowl Sunday’s game and ads, not to forget Valentine’s Day.
Whew! It’s time, then, isn’t it, to bring back some comfy food …
So let’s bring it on, thanks to Terry Brundage, formerly a longtime Everett resident.
“I haven’t sent in any recipes for a long time,” she says, “but when I was over in Everett a couple weekends ago visiting friends and family, my aunt showed me that my recipes for toffee bars and triple layer bars were in the paper. But I haven’t actually sent any recipes in for a while, so I thought I’d send a few that I have discovered since moving to Sequim.”
The first is an easy-do slow-cooker pork roast specialty. It comes complete with a quick-to-fix cooking sauce that goes on to do double duty as a sweet finish of a pour-over for the roast.
The second is for meatballs, always a family pleaser.
“This recipe,” Terry says, “is from Margy Green. I grew up with the Greens in Everett, and now their daughter, Eileen Green Butler, and I are both living in Sequim and reliving many wonderful memories of times past.”
These meatballs also come with a swifty-nifty sauce mixture that goes into the meatballs and on them, too. If mashed potatoes, noodles or rice sound like a good go-with and you, like me, like plenty of sauce, nothing says we can’t double those ingredients.
Terry’s pork roast with peach sauce
1boneless pork loin roast (Terry uses the ones from Costco)
Salt and pepper to taste
1large (28-29 ounces) can sliced peaches in heavy syrup
1cup chili sauce
2/3cup brown sugar
6tablespoons white vinegar
2teaspoons pumpkin pie spice
1tablespoon cornstarch mixed with 2 tablespoons water
Coat a 6-quart slow-cooker with nonstick cooking spray. Place roast in pot and season with salt and pepper.
Drain peaches, reserving both the peaches and the syrup. In a mixing bowl, whisk the reserved peach syrup, chili sauce, brown sugar, vinegar and pumpkin pie spice. Pour half of the sauce over the roast and save the other half to make a sauce right before you serve the roast. Cover the slow cooker and cook 3 hours on high or 6 hours on low. Remove meat and allow to rest for 10 minutes.
Meanwhile, cut reserved peaches into bite-size bites and set aside momentarily. To make the sauce when it’s time, turn reserved sauce mixture into a saucepan; add the cornstarch-water mixture and cook until the sauce thickens over medium heat. After sauce has thickened, add the peaches and heat.
Terry’s new favorite meatballs
1can cream of mushroom soup
1soup can milk
1/4cup diced onion
1/2cup fine cracker crumbs
Salt and pepper to taste
1/2cup chili sauce
In a bowl, mix together the soup and milk. Mix hamburger with onion, crumbs, egg, salt and pepper. Add 1/2 cup of the soup mixture to the meat mixture and form into balls. Brown in a skillet. Place in a baking dish. Add the chili sauce to the rest of the soup mixture, pour over the meatballs and bake at 350 degrees for 1 hour to 1 hour and 15 minutes, depending on the size of your meatballs.
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