I took a day out of my vacation week to organize years of recipes just thrown into some file folders. You cannot believe how many I have of yours and your mom's. I'm ashamed to say I had duplicates and triplicates of a lot of them. I even had five copies of the Peking Roast! I don't think I have ever tried the recipe, but apparently I was ready with five copies.
Danna Kalisky, via e-mail
Five copies of Peking Roast through the years -- that's interesting!
For others who don't have even one copy, here's the recipe, which dates back more than 40 years ago to when my mother, the original Heloise, printed it for all to clip and cook.
Use a 3- to 5-pound beef roast and cut slits in the meat using a sharp knife, then insert slivers of onion and garlic (optional) into the slits.
Put the meat into a bowl and slowly pour 1/2 to 1 cup of white, apple-cider or wine vinegar over the meat so that it runs down into the slits. Cover tightly and refrigerate overnight.
IMPORTANT: Before cooking, pour off the vinegar and pat the meat with paper towels.
To cook, place the roast in a heavy pot (a cast-iron Dutch oven is great) and brown it on all sides in 2 tablespoons of oil.
Next, pour 2 cups of strong, black, brewed coffee over the meat, add 2 cups of water, then cover and cook slowly ON TOP of the stove for approximately six hours. You might need to add more water at some point. However, do not add salt or pepper until the last 20 minutes of cooking. The roast will be tender and delicious.
When I need to cut potatoes for dinner, I use a sturdy apple slicer that produces eight nice-size wedges. To cook, I place the wedges on a foil-lined cookie sheet, spray with an olive-oil spray, season and bake. They turn out yummy, and my family loves them!
K.L., via e-mail
If you don't peel the potatoes when doing this, you'll get those added nutrients found in the potato skin.
I always check my credit-card receipts to be sure the entire number isn't printed on them. Most of the time, the only part printed is the last four numbers, but the other day I looked at one and the only numbers that were NOT on the receipt were the last four numbers. What if I had lost or thrown away several receipts at one time -- a crook would have everything he needed to cause me a world of trouble.
Susan Sitterle, San Antonio
Send a money- or time-saving hint to Heloise@Heloise.com. Please include your city and state. I can't answer your letter personally but will use the best hints received in my column.
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