Recipe(tried): Monday Is Washday at Our Home...Dinner Tonight: Firehouse Pot Roast, Creamy Squash Casserole, Cornucopia Salad

Hello Friends!

Monday is always washday at our home. I arise early, around 6AM, make coffee, read the papers and then I get all the clothes and items that need to be washed, and start my day with the familiar, soothing hum of my washing machine and the sweet smell of dryer scent cloths! Of course, you already know I am wearing one of my funky, 40's aprons, you know, for that nostalgic feeling!

I start preparing the day's meal around 1PM after my home has been cleaned and dusted and all the clothes and sheets and towels have been put away. Then I can enjoy staying in my kitchen, preparing the meal and then reading a book at the counter or watching some re-runs of Law and Order on TV while I wait for DH to come home...tonight's menu is:

Firehouse Pot Roast with Buttered Egg Noodles
Creamy Squash Casserole
Buttermilk Biscuits
Cornucopia Salad
Debbie D's Sweet Iced Tea

We still have leftover Peach and Blueberry Crisp which came out delicious! So, I will again serve that with ice cream...can't wait for tonight's meal! Whatever is leftover from the Pot Roast, I will make into a Beef Noodle Soup later on in the week. Now that is something to really feast on with a loaf of crusty Italian Bread!!

Happy Cooking! Gina

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FIREHOUSE POT ROAST
Source: The New Firefighter's Cookbook by John Sineno
Servings: 6

all purpose flour for dredging
salt and pepper to taste
3 1/2 to 4 lbs. fresh brisket (first cut)
3 Tbsp. vegetable oil
1/2 cup chopped onion
3 garlic cloves, chopped
1/2 tsp. dried thyme
2 cups canned tomatoes, undrained
1/2 tsp. ground ginger

Mix the flour, salt and pepper. Dredge the meat in the seasoned flour.

Heat the oil in a Dutch oven, add the meat and brown well on all sides. Pour off the fat.

Add the onions, garlic, and thyme. Stir until the onions begin to brown.

Add the tomatoes and ginger. Cover tightly and simmer until tender (about 2 1/2 hours.)

Remove the meat to a heated platter and thicken the gravy with a little flour mixed with water.

Serve with buttered noodles or mashed potatoes.

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CREAMY SQUASH CASSEROLE
Source: Some Like It South by the Jr. League of Pensacola, Florida
Servings: 8

1 1/2 lbs. tender yellow squash, trimmed and sliced
1 (10 3/4oz.) can of cream of chicken soup
1 (8 oz.) carton sour cream
1 (8 oz.) can water chestnuts, thinly sliced
1 (4 oz.) jar pimientos, chopped
2 medium onions, finely chopped
2 carrots, peeled and grated
1/2 cup butter
1 (8 oz.) pkg. herb stuffing mix

Preheat oven to 350 degrees F. Lightly grease a 2-quart baking dish.

Cook squash in salted water 12-15 minutes or until tender. Drain well.

Add soup, sour cream, water chestnuts, pimientos, onion and carrots.

Melt butter in skillet. Add stuffing and mix well. Combine stuffing and squash mixture. Pour into prepared baking dish.

Bake at 350 for 30 minutes.

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CORNUCOPIA SALAD
Source: The Lady & Sons Savannah Country Cookbook by Paula H. Deen

1 head iceburg lettuce, washed, patted dry, and torn into pieces
1/2 cup diced green bell pepper
1/2 cup diced celery
1 cup frozen green peas, thawed, uncooked
2 cans (8-ounce each) sliced water chestnuts
3 bananas, sliced, tossed in 1/4 cup lemon juice
3/4 cup raisins
3/4 cup chopped nuts (pecans, walnuts, or salted peanuts)
DRESSING:
2 cups mayonnaise
1/4 cup sugar
1 tablespoon white vinegar
FOR TOP:
1 cup grated Cheddar
3/4 cup chopped green onions, green part only
10 to 12 slices bacon, cooked until crisp, chopped

In a large rectangular dish, layer salad ingredients in the order listed, stopping after the nuts.

Mix dressing ingredients and let stand for 5 minutes.

Spread dressing over entire top of salad, covering it completely. Sprinkle cheese, green onions, and bacon over salad. Refrigerate for 3 to 4 hours before serving.