A little break from all that chicken...Tuesday night we will be dining on New England Style Pot Roast, Harvest Fruit Salad and Aunt Cordelia's Bread Pudding with Bourbon Sauce. It's a "homey" meal and one that is sure to warm your heart....

NEW ENGLAND STYLE POT ROAST

1 med. onion, chopped
3 garlic cloves, chopped
3/4 lbs. carrots, sliced
1/2 lb. turnips, peeled and sliced
1/2 lb. parsnips, peeled and sliced
6 oz. mushrooms, sliced
3" sliced piece of ginger, minced
28 oz. can whole tomatoes
3 lb. boneless beef chuck roast
2 T. olive oil
3/4 c. Tawney Port
3/4 c. dry red wine
2 c. beef or veg. broth
2 T. worcestershire sauce
1 T. brown sugar
3 bay leaves
1 t. oregano
1 t. thyme
3 T. cornstarch
3 T. water

Drain and chop tomatoes. Pat meat dry and season with salt andpepper. Brown roast in heavy kettle. Tranfer roast to a platter. In kettle, add onions, cook til golden. Add garlic, cook 1 mt. Add Port and wine, scraping the brown bits up. Stir in broth, worcestershire sauce, brown sugar, ginger, tomatoes and spices. Bring to a boil, add meat and veggies. Bring heat down to simmer and simmer covered for 3 hours. Turn roast after 1 1/2 hours. Transfer the roast to platter, let stand for 10 mts. In a small bowl, combine the cornstarch and water, stir in to the sauce to thicken. Cut roast into 1/2" slices and arrange on a platter, spoon veggies around and sauce over. Serves 4-6HARVEST FRUIT SALAD
Serves 6

1/2 cup pecan pieces
1 T. sherry vinegar
1 T. red wine vinegar
1 T. walnut oil
3 T. virgin olive oil
salt and pepper to taste
4 pears, halved, cored and diced
2 c. red and green grapes
2 green and red apples (Granny SMith, Cortland, McIntosh, or Pippin, halved, cored and diced, leave skins on
Turn oven to 350. Spread pecans on a baking sheet and toast for 5-7 mts. Cool.
In a small bowl, whisk sherry vinegar, red wine vinegar, oils, salt and pepper. Form a vinaigrette. In another bowl, combine the fruits and nuts and drizzle on the vinaigrette and toss gently.AUNT CORDELIA'S BREAD PUDDING WITH BOURBON SAUCE (Sinful)

Oven 350 for 45 mts. Yields 8-10 servings
Pudding:
1 loaf french bread
1 quart milk
3 eggs
1 1/2 cups sugar
2 T. vanilla extract
1 cup raisins (I use 1/2 white raisins and 1/2 dark raisins)
3 T. butter
1 T cinnamon
Sauce:
1 stick butter
1 cup sugar
1 egg, beaten
1 jigger whiskey

Break the bread into small pieces, add to milk in a bowl and soak. Use your hands to crush the bread and mix well. Add eggs, sugar, cinnamon, vanilla and raisins and mix well. Grease a 9x13x2 baking pan with butter and pour in pudding. Bake 45 mts. 350. Let cool. When ready to serve, add sauce and heat under broiler.

Sauce: Put sugar and butter in double-boiler and cook until well dissolved. Add well beaten egg and whip rapidly so egg doesn't curdle. Allow to cool and add whiskey to taste.