Cookin' With Andrea

By Andrea Heisler

During the Holidays there are so many activities, not all of which are chosen but may be forced upon us as obligatory occasions. It is dificult to fullfill each with any degree of holiday cheer, but one tries, from school parties to home visits, preparing for guests which include Santa, as one tries to tolerate the unending bombardment from TV ads seeking to guide children's requests in their letters to that white-bearded, (not-at-all-totally-giving) visitor.

No wonder thoughts turn to comfort food and those memories that certain dishes evoke. In this season's hustle/bustle, longing for a bit of nostalgic tastes, thoughts kept returning to one dish, so to share the goodness, here is:

What you need:

• 2-3 lb beef round roast
• 8 carrots sliced
• 3 stalks celery
• 1 yellow onion
• 1 lb frozen green beans
• 1/2 lb frozen corn
• 6 or 7 potatoes, chopped to bite size
• Minced garlic
• Seasoned meat tendorizer
• 2 Beef bouillon cubes

How to do it:

Place roast into a soup pan and cover with water.
Add in chopped onion, celery and meat tendorizor to taste.
Bring to a boil then reduce heat to medium and cook for about 2-3 hours or until falls apart.

Once meat is done:

Remove from heat
Then add carrots, green beans, corn, potatoes and bullion cubes.
Stir, return to a boil and cook for ten minutes.
Reduce heat to medium and simmer for 30 more minutes.
Salt and pepper to taste.