beef broth
Pot Roast
Pot Roast
Chinese Barbecued Ribs
The Story
Church fund-raising cookbooks are generally compilations of recipes by the family and friends of the church-goers. But in the case of “The Bishop’s Bounty Cookbook: Food from Heaven that Tastes Divine,” the book highlights the life, accomplishments, and abundant recipes of the Bishop himself, The Most Reverend Charles Pascal Greco from the Diocese of Alexandria, Louisiana. I like to think that finding this old cookbook was a gift from above, since it has so many easy and delicious dishes in it, many of which are Father Greco’s authentic recipes.
Throughout the chapters, you not only get great meal ideas, but also a glimpse into one life that accomplished many things. Father Greco, born in 1894, built churches, schools, camps, and even a ninety-six foot ship for “children to play and adults to sit and relax.” The Star of the Sea took five years to complete. But, more than anything, the Bishop loved to cook and share his recipes with anyone and everyone. I chose the Chinese Barbecued Ribs because it’s so simple and savory! It makes enough to load up a platter and share, a notion that I think Father Greco would find absolutely heavenly.
Braised Pot Roast in Cola
The Story
Slow cooking a roast in beef broth and… cola? Let’s just say cola is not an ingredient that immediately comes to mind when preparing a pot roast for dinner. Still, I was intrigued with the idea ever since I heard about how delicious it can be. Digging through my piles of “church cookbooks,” I started listing all the pot roast recipes using cola, and guess what? All recipes pointed to Emeril Lagasse’s version of Cola Braised Pot Roast in one variation or another!
That’s all I needed. Pot Roast for dinner tonight! I found an all-natural cola at the health food store, added one large onion to the pot (as written in one variation), and braised away. The outcome was fantastic. Falling off the fork, flavorful, and loaded with lots of liquid to make yummy gravy. Cooked it slow and low in the oven or in a crock-pot and serve it with some tasty mashed or roasted red potatoes, it’s a simple and scrumptious way to get dinner on the table tonight!
