This is the recipe I used the other day for the Boston butt roast. The children enjoyed it and it didn’t come out so spicy as to keep the youngest from complimenting it and asking for more-so don’t fear the cayenne. It also makes a nice sandwich the next day if you find you have leftovers.

Boston Butt Roast

1 Boston butt pork roast
1/2 cup finely chopped onion
4 garlic cloves, minced
2 teaspoons salt
2 teaspoons cayenne pepper
1/2 teaspoon black pepper
1/2 cup molasses
1/2 cup water

Combine the onion, garlic, salt, cayenne and black pepper. (I did this in my handy chopper so it was sort of paste like) Spread on roast. Place roast in crockpot…add water to the bottom of the crockpot (don’t pour it over the roast) Pour the molasses over the roast. Cook on high for an hour-then low for 6-8 or leave it on high for about 5 total hours.

Winter means grapefruit. Wednesday means wiggle-as in retro Jell-0. So how about some grapefruit boats?

Grapefruit Boats

5 grapefruit
3 pkgs lemon gelatin (small packages)
3/4 cup boiling water
1 TBSP. gelatin
1/2 c cold water

Cut grapefruit lengthwise; remove and cut up sections. Dissolve lemon gelatin in boiling water; dissolve gelatin in cold water. Combine all ingredients. Fill grapefruit shells. Congeal.

Dressing

1/3 cup sugar
2 TBSP. flour
2 egg yolks
Juice of 2 lemons
8 marshmallows
2/3 c. chopped pecans
1/2 c. heavy cream, whipped

Combine all ingredients except pecans and whipped cream; cook until thickened. Cool; add nuts and whipped cream. Top each grapefruit with dressing. Yield: 20 servings.

Well…an interesting choice for tuna salad…sort of tuna salad meets pimento cheese. Give it a whirl. Ok, substitute real cheese for the process cheese first.

Tuna Cheese Spread

1/2 lb. process cheese, grated
1 sm. can pimento, chopped
1 can tuna flaked and drained
Juice of 1/2 lemon
Salt to taste
Mayonnaise to taste

Blend all ingredients; spread on sandwiches or serve with assorted crackers or potato chips. Yield 10-12 servings. (I find it is more like 4 servings)

Sorry-I haven’t forgotten you or stopped posting…well I haven’t been posting…but I have had some tech issues that I hope to have entirely resolved soon.

In the meantime-I am torturing my family with things like a honeydew gelatin salad and a Boston Butt Roast with molasses/cayenne/onion glaze.

A different retro tuna casserole this week…this one with cream cheese and corn flakes!

Cream Cheese Tuna Bake

4 ounces (1 cup) 7-minute macaroni
1 3-ounce package cream cheese
1 can condensed cream of mushroom soup
1 9 1/4 oz (1 1/2 cup) can tuna, drained and flaked
1/4 cup chopped onion
1/4 cup chopped green pepper
2 tablespoons chopped pimiento
1 tablespoon prepared mustard
1/4 teaspoon salt
1/4 cup milk
1/2 cup corn-flake crumbs

Cook macaroni; drain. Soften cream cheese; blend in shoup, using electric or rotary beater. Stir in tuna, vegetables, mustard, salt, milk and macaroni; turn into 1 1/2 qt casserole. Sprinkle crumbs atop. Bake at 375  20-25 minutes or till bubbly. Serves 4 to 6. Better Homes and Gardens Casserole Cook Book, 1961.

This one is from of all things…Wheat Chex cereal. The good part about that? Wheat Chex are healthy!

Tangy Meat Loaf

1/2 cup catsup
2 Tbs. brown sugar
1/2 tsp. ground mustard
4 tsps. Worcestershire Sauce
2 tsps. seasoned salt
1 1/2 tsps onion powder
1/4 tsp garlic powder
1/4 tsp ground black pepper
1 egg
2 Tbs. finely chopped green pepper
1 1/2 cups Wheat Chex cereal
1 1/2 lbs ground beef

In large bowl, combine catsup, brown sugar, and mustard. Reserve 4 tbs mixture for topping. To remaining mixture add Worcestershire sauce, salt, onion, garlic powder, pepper and egg. Blend well. Stir in green pepper and Wheat Chex. Let stand 5 minutes. Break up Wheat Chex. Add ground beef. Mix well. Shape into loaf in shallow baking pan. Bake at 350 degrees F. for 65 minutes. Spread top with reserved catsup mixture. Bake an additional 15 minutes. Makes about 6 servings.

Ok, isn’t blue cheese molded by nature? Why remind folk with a name like Molded Blue Cheese Spread? Retro quirk I guess. Never mind that…call this Patriot Blue Party Snack or Giants Cheesy Goodness or just plain Football Faves Blue Cheese Spread. Convenient of the teams to both have blue this year! And the “mold” is surrounded by astroturf errr…parsley green!

Of course, this is a good one no matter the cheesy occasion! Substitute fat free sour cream for the mayo and lower fat cream cheese to lighten it without losing taste!

Molded Blue Cheese Spread

2/3 minced fresh parsley
2 (3 oz) packages cream cheese
4 ounces blue cheese
1 teaspoon Worcestershire sauce
Dash cayenne pepper
1 tablespoon freshly squeezed lemon juice
4 tablespoons mayonnaise

Prepare a small mold by generously oiling the inside. Press parsley along sides and bottom.

Thoroughly combine cream cheese, blue cheese, Worcestershire sauce, cayenne pepper, and lemon juice in small bowl of electric mixer. Stir in mayonnaise until blended. Spoon carefully into prepared mold, cover and chill. Unmold and serve with unsalted crackers or melba rounds. Yield: 12 servings. From the Southern Living Party Cookbook, 1972