Now The Cat Who Turned On and Off has a ton of great food and recipes. There were so many to choose from that it was really hard to decide what to make. We finally chose to do the pot roast and mashed potatotes that Iris makes for Qwill, the pink lemonade that Qwill gets at the Christmas Party the Women’s Department puts on, and the French Strawberries Mary gets from Toledo’s for Qwill for their Christmas dinner celebration.
“Why don’t you have dinner with us [Iris Cobb suggested]…we’re having pot roast…nothing fancy’…When seven o’clock arrived, whiffs of beef simmering with garlic and celery tops beckoned the newsman across the hall to the Cobb’s apartments.” (pg. 136)
3-4 Pounds of Pot Roast
1 Large Onion
Several Celery Tops
Preheat oven to 325°. Meat can be browned on both sides in oil, if desired. Then place in a roasting pan or heavy glass baking dish. Sprinkle meat with garlic salt and pepper. Slice onion and place on top of roast along celery tops. Add 1.5 inches of water to the pan. Cover tightly. Bake until fork-tender, about 4 hours. Serves 6.
This pot roast was really good. The meat was just perfect.
“Why don’t you have dinner with us [Iris Cobb suggested]…we’re having…mashed potatoes–nothing fancy. Just potatoes whipped with sour cream and dill.” (pg. 136)
7 Medium Potatoes
2 Tablespoons of Butter or Margarine, at room temperature
1/2 Cup of Milk
1/2 Cup of Sour Cream, room temp.
1/2 Teaspoon of Dried Dill Weed
Salt and Pepper to taste
Peel and slice or dice the potatoes. Boil until tender. Drain the potatoes and mash with a potato masher or electric mixer. (Mrs. Cobb always leaves a few lumps in so they taste like the real thing.) Blend in butter or margarine, milk, sour cream, dill weed, salt, and pepper. Serves 4-6.
These potatoes are much different from how my mom usually makes them, but they were really good. The sour cream and dill were nice additions.
Festive Pink Lemonade
“In the afternoon Qwilleran…joined the Women’s Department for pink lemonade…” (pg. 253)
8 Cups Water
2 Cups Sugar
3/4 Cup Lemon Juice
1/4 Cup of Maraschino Cherry Juice
Bring two cups of water to a boil. Add sugar to the water and stir over a medium heat until sugar is dissolved. Add the lemon and maraschino cherry juice to the sugar-water. Pour juice mixture and remaining water into a pitcher. Stir and chill. Serves 10-12.
This was really good lemonade. I can’t wait to make it again.
“I took the liberty of ordering dinner. [Mary said] It’s being sent over from the Toledo Resturant. I hope you like…French Strawberries.” (pg. 261)
4 Cups of Halved Strawberries
3 Tablespoons of Orange Juice Concentrate
1/2 Cup + 2 Tablespoons of Powdered Sugar
1/2 Pint of Whipping Cream
2 Tablespoons Sour Cream
1/8 Teaspoon of Vanilla Extract
1/8- 1/4 Teaspoon of Cinnamon
Sprinkle strawberries with orange juice concentrate and 1/2 cup of powdered sugar; stir. Refrigerate about 90 minutes. Whip cream until soft peaks form. Stir in 2 tablespoons of powdered sugar, sour cream, vanilla extract, and cinnamon. Fold chilled strawberries into whipped cream mixture. Serves 4-6.
These strawberries were to die for! I recommend them to anyone. I wish I had more, I would eat them right now.
To check out the previous recipe; go to Other Things the Cat Ate Besides Danish Modern
To go to the next recipe page go to The Cat Who Didn’t Eat Red