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Two Crock Pot Recipes from the Personal Files of Clydean Winterbottom

Updated on March 12, 2012

My friend Clydean Winterbottom is a total techno-illiterate. She still records recipes on 3X5 cards that she keeps in a box on the top of the fridge. She swears if she did own a computer, she's much too shy to become a Hubber, and is therefore allowing me to share some of her favorite recipes here.

But Clydean shy?

I can assure you she's not the least bit shy about getting up in front of several dozen ladies and conducting the monthly Belleville Belles women's club meeting in her little Midwest town, or, when her children were in school, yielding the gavel - rather forcefully at times - at PTA meetings!

Nor is she at all shy about making sure she gets put in charge of the church Cookbook & Rummage Sale each year.

All of which is free advertising for the only cafe in town, Clydean's Bread & Breakfast, located in the middle of the block on the west side of the town square. Locals come for breakfast or lunch, then pick up a loaf of fresh-baked bread on the way out. Or a fresh-baked pie for dinner.

Clydean's closes at 2 p.m. Mon thru Thurs (no orders after 1:30), but stays open until 9 for the Friday Night Fish Buffet and Saturday Night Steak Special. On Sundays, it's open from 11:00 a.m. to 2:00, but the only entree is fried chicken served with mashed potatoes and gravy, homemade biscuits, coleslaw, Cream Cheese Corn, and pie or ice cream for dessert. No substitutions. It's Sunday, after all.

Since childhood, Clydean's beloved husband Lyle had had his heart set on becoming a dog groomer. Even paid to have a fancy sign made from the money he saved up delivering the Belleville Democrat.

But there's not much demand for poodle clipping in a town populated by fishermen and duck hunters. So he took up barbering instead. No appointment necessary at Lyle's Clip Joint, next door to the cafe.

But I digress....

Cream Cheese Corn (family-size version):

2 lb. bag frozen corn 
1 stick (1/2 cup) butter or margarine 
8 oz. block cream cheese

Spread corn evenly in crockpot or slow cooker, place stick of butter (or margarine) and block of cream cheese on top of corn. Cover tightly. Heat on LOW setting for 3 to 3 1/2 hours. Resist the urge to uncover and stir before end of cooking time! (In a pinch, can be made in less time by heating on HIGH setting for 1 hour, but won't be quite as good or as creamy.)

Crockpot Roast Beef is one of Clydean's favorites for days she can't be home of an afternoon. Like when she's at a club meeting or making the rounds of yard sales where everything will be half-off by the time she gets there.

It's also perfect for hubbers who'd rather be hubbing than cooking.

The secret ingredient is brewed coffee (not instant), which acts exactly like store-bought meat tenderizer. Since it's only her and Lyle now, this is for a 3-4 lb. boneless roast. Adjust accordingly for a larger piece of meat.

3-4 lb. boneless beef roast (any cut)
2 cups (about half a pot) fresh-brewed coffee
Mrs. Dash's (original) or Montreal Steak Seasoning (your choice)
I large onion, sliced

Place meat in crockpot or slow cooker. Pour coffee over meat, then sprinkle generously with seasoning (don't be shy - more is better). Arrange onion slices on top of the meat. Don't worry if a few slip off - they'll flavor the broth you'll save for later. Cover snugly - it's important that the liquid doesn't cook down. Set temp to HIGH, let cook for at least 3 1/2 hours (but no more than 4). When done, turn off and let rest for 10 minutes, then pour off the juice and save for Clydean's Get-It-Before-It's-Gone Chili below. (The juice can also be reheated the next day for dipping sandwiches made from the leftovers.)

Clydean's Get-It-Before-It's-Gone Chili:

1 1/2 lbs lean ground beef, browned and drained 
2/3 to 1 cup chopped onion
1/2 cup chopped red pepper
3-4 cups juice from Crockpot Roast Beef, cooled & fat removed
5 (8 oz) cans tomato sauce
2 (15 1/2 oz) cans Dark Red Kidney Beans, drained
4 Tbsp chili powder
1 Tbsp cinnamon
3 Tbsp any chocolate-flavor Gen'l Foods International Coffee 
(red and white tin) (OR substitute 1 plain Hershey bar)

Combine all ingredients EXCEPT coffee powder (or Hershey bar) in a large pot. Simmer until thickened. Stir occasionally. Remove from burner. Add coffee powder or Hershey bar and stir thoroughly to distribute evenly. Salt to taste. Serve. Enjoy!

Comments

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  • JamaGenee profile imageAUTHOR

    Joanna McKenna 

    6 years ago from Central Oklahoma

    Peggy, the acid in the coffee - real coffee, not decaf - works as a meat tenderizer. I had to give up commercial meat tenderizers years ago when I learned most contain MSG and MSG is a migraine trigger. Rather than read the ingredients to see if there's MSG in the tenderizing powder, it's just easier to use brewed coffee, the stronger the better. ;D

  • Peggy W profile image

    Peggy Woods 

    6 years ago from Houston, Texas

    Beef roast and coffee...who knew? Will have to give this recipe a try. Clydean sounds like a fun person! Thanks!

  • Updownside profile image

    Updownside 

    9 years ago from Southern California Coastal

    How would you like it if a Cow cooked you in a stew?

  • Proud Mom profile image

    Proud Mom 

    9 years ago from USA

    Tried the roast beef.  Very good.  Tender, juicy, just the way a good Sunday afternoon roast should be.  Pass on my gratitude to Clydene, would ya'? 

    By the way, Uncle Festus was wondering if she's got a single friend.  He has a friend who just got back with his new teeth.  He's wantin' to show them off. 

  • JamaGenee profile imageAUTHOR

    Joanna McKenna 

    9 years ago from Central Oklahoma

    Why, thank you, katyzzz! Glad you liked it!

  • katyzzz profile image

    katyzzz 

    9 years ago from Sydney, Australia

    Sounds wonderful and what great understanding of people you show, a great hub, should be more like this.

  • Sally's Trove profile image

    Sherri 

    9 years ago from Southeastern Pennsylvania

    What awesome recipes and stories. As I love beef and adore coffee, looks like I'll have to try both recipes, not to mention the corn...takes the concept of creamed corn to an entirely different level. Thanks for sharing all this good stuff!

  • JamaGenee profile imageAUTHOR

    Joanna McKenna 

    9 years ago from Central Oklahoma

    Chris, I too was leary of using coffee at first too, but it works!  I like it because unlike commercial tenderizers, coffee has no MSG, which is known to trigger migraines in many people.  Another slow cooker recipe you should try is Creamy Corn: dump a 2-lb bag frozen corn into the pot, add an 8-oz block cream cheese (any brand) and 1 stick (1/2 cup) butter.  Cover, set temp to LOW and leave it alone for 3 hours, then remove lid long enough to stir thoroughly, replace lid and cook for 1 more hour.  Heaven!

    robie2, that was a different Lyle in Little River.  Like his dad, he had a thing for girls from Back East.  The dad had the hots for Clydean's mother, but she married his cousin Elmer Atkinson instead (after beng rebuffed by the banker's son), so he went back to Little River and wed a local girl ("your" Lyle's mother).  Ah, the drama! Those little towns in the Midwest are anything *but* boring!

    Thanks, patkagmak!  The Creamy Corn above is also yummy!

  • robie2 profile image

    Roberta Kyle 

    9 years ago from Central New Jersey

    Hey Jama-- I think I met Lyle once at a dance at the American Legion Hall down in Little River LOL--thanks for the recipe and for the romp through small town Kansas. It brought back memories:-)

  • CJStone profile image

    Christopher James Stone 

    9 years ago from Whitstable, UK

    I've just bought a slow cooker so might have a go at this interesting recipe. Coffee and beef, hey. Who'd have thunk such a thing?

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