Recipe(tried): Slow-cooker Pot Roast, Cucumber Salad and Southern Banana Pudding

SUNDAY DINNER MENU:
Slow Cooker Pot Roast*
Bakery Marble Rye Bread
Cucumber-Onion Salad*
Fruit Salad
Southern Banana Pudding*
*Recipes follow

---

This was a great Sunday dinner - beyond comfort food and into winter bliss! We had fresh-from-the baker marble rye bread with farm butter, a vinegary cucumber-onion salad, and fresh fruit salad, too.

SLOW-COOKER POT ROAST

Chuck roast, 3 in. thick, about 3 1/2 to 4 lbs
4 medium potatoes, peeled and quartered
3 large carrots, peeled, cut into 2 in. chunks
1 large onion, peeled, and cut in 1/4 in. slices, pole to pole
1/4 cup red wine
3/4 cup water
1 pouch Lipton Savory Herb with Garlic soup mix
1 to 2 tsp dried thyme
Freshly ground pepper
2 tbsp cornstarch
1/4 cup cold water

Brown roast over medium heat until well crusted on both sides, about 15 minutes, grinding pepper onto both sides during cooking. Meanwhile, place vegetables in bottom of 6 quart slow cooker.

Whisk together wine, 3/4 cup water, soup mix, and thyme. Place meat on top of vegetables, and pour soup mixture over.

Cover and cook 6 hours on high - don't lift the cover during cooking. Then turn to low for another hour. Remove meat and vegetables to a warmed platter and cover with foil.

Mix cornstarch and cold water and whisk in to pan juices. Cover and cook 10-15 minutes, stirring at least twice. Pour gravy into serving bowl and serve with roast and vegetables. The meat will be so tender it's best pulled into chunks rather than sliced.

---

CUCUMBER-ONION SALAD
This looks appealing when red onion contrasts with bright green cucumbers

1/2 English [seedless] cucumber
1/4 red onion, sliced thinly pole to pole, then halve slices
White sugar
Kosher salt
Freshly ground pepper
White wine vinegar
Cold water

Run tines of a fork firmly from end to end on cucumber to scallop its edges, then rinse well. Halve end to end, and scoop out seedy area. Slice cucumber halves thinly into half moons; set aside.

In 1 quart glass or ceramic dish, cover bottom with cucumber and onion. Sprinkle lightly with sugar, salt, and pepper. Repeat layers until all cucumber and onion is used. Let sit 15 minutes on counter, uncovered.

Then add enough vinegar to cover the bottom layer. Add enough very cold water to just cover the top layer. Cover and refrigerate at least 2 hours before serving. Stir before serving to mix spices into layers again.

---

SOUTHERN BANANA PUDDING

3 bananas, ripe but still firm
1/2 box Nilla wafers [I used the reduced fat style]
1/2 cup sugar
1/3 cup flour
2 cups milk [use whole for best results]
3 egg yolks
Dash salt
1 tsp vanilla
1 1/2 tbsp butter

[Note on egg whites - see below]

In large heavy saucepan, whisk together the sugar, salt, and flour. Whisk in the yolks and milk. Using wooden spoon, stir slowly but constantly over low-medium heat [4 out of 10 on my gas stove] for about 10-15 minutes until thickened - it happens suddenly, and you'll see bubbles slowly popping up. Continue to cook one more minute, stirring constantly. Remove from heat, add butter and stir until melted. Mix in vanilla. Set aside, giving it a stir occasionally to prevent a skin from forming.

In medium ceramic or glass bowl, place about 8-10 wafers. Slice one banana over the cookies. Make two more layers. Top with the last of the wafers. Immediately pour warm pudding evenly over the layers.

Let cool 5 minutes before serving, or cool, cover with plastic wrap, and then refrigerate - I like mine cold. It's as good as banana cream pie without all the fuss of making a crust.

MERINGUE (OPTIONAL):
If you like, beat the 3 leftover egg whites with 2 heaping tbsp sugar to make a meringue. Swirl on top of the warm pudding, all the way to the edges of the bowl. Brown in 350 degree oven, cool, and then refrigerate the dessert. I like to keep it simple, though, and just top with a spoonful of Cool Whip or whipped cream.