Here are the two recipes Carol Haddix mentioned in the video above.
Mexican-Style Pot Roast with Vegetables
Six to eight servings
Preparation time: 30 minutes
Marinating time: Overnight
Cooking time: 2 1/2 hours
4 each of dried pasilla chilies, dried ancho chilies
Hot water
4 cloves garlic
4 tablespoons vegetable oil
3 tablespoons fresh lime juice
1 teaspoon ground cumin
1/2 teaspoon salt
4 pound beef chuck top blade pot roast
1/4 cup shortening
1 can (28 ounces) Italian-style tomatoes, undrained
1 can (13 ounces) beef broth
1 pound carrots, peeled, halved
6 to 8 small yellow onions
8 medium red potatoes
2 chayote squash (mirliton) or zucchini, quartered
1. Soak chilies in hot water to cover until softened, about 20 minutes. Drain. Remove and discard veins and seeds.
2. With machine running, drop garlic into food processor or blender. Process until minced. Add drained chilies, oil, lime juice, cumin and salt. Process until a smooth paste.
3. Spread paste over all sides of pot roast. Refrigerate, covered, in a shallow non-aluminum dish 8 hours or overnight.
4. Heat oven to 350 degrees. Melt shortening in large Dutch oven. Add roast and paste and cook until brown on both sides. Stir in undrained tomatoes and broth. Heat to simmer; break up tomatoes. Bake, covered, two hours, adding more beef broth or water as needed.
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5. After two hours of baking, add carrots, onions, potatoes and squash. Bake, covered, until meat and vegetables are fork-tender, about 30 minutes.
6. Remove meat and vegetables with slotted spoon to serving platter. Remove fat from pan juices. Pour pan juices over meat and vegetables. Serve meat thinly sliced.
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Mary Meades’ White Fruitcake
Makes four cakes
Soaking time: Overnight
Preparation time: 40 minutes
Baking time: 3 hours
1 pound each: candied pineapple, candied cherries and light raisins
1/2 pound each: candied lemon rind, orange rind and citron
1 1/2 cups orange-flavored liqueur or white wine
1 1/2 pounds (6 sticks) butter
2 cups sugar
12 eggs
6 cups sifted flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 pounds pecans or walnuts
1. Cut fruits into pieces of varying sizes. Slice cherries in half. Add liqueur to fruits and let stand overnight.
2. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until mixture is fluffy. Add sifted dry ingredients and mix well. Stir into fruits; add nuts. Blend until well mixed.
3. Grease four 9- by 5- by 3-inch loaf pans; line with heavy brown paper. Grease paper before adding batter. Spoon batter lightly into pans to within 1 inch of the top. Put a shallow pan of water on lowest rack in oven. Put cake pan on middle rack. Bake at 250 degrees for three hours.
4. Cool cakes in pans; unmold; remove paper. Cool completely on racks. Brush with liqueur or wine. Store the cakes wrapped in foil in a covered container a week or so.
5. Before you give away or serve, brush with light corn syrup, decorate with fruit and nuts and brush again with corn syrup. Let them dry somewhat before wrapping in plastic wrap.
Note: These cakes are delicious fresh, but they cut better and become mellow after a few weeks or even months.