Tag Archives: meals

Fresh Corn

What is summer to me?  Fresh corn!

Farmer Dave Roos at Left Bower Farm certainly grew the sweetest and most delicious corn this year! It brought back memories of my childhood and my grandparents, Marmee & Pop!

Pop at the grill with a big thick steak and his white apron!

And all of us cousins sitting together husking the corn up on Lake Erie..

I remember it was usually, Our Mom’s (My mom Joan and her twin, Jean’s birthdays, July 27th)!  What fun we had!

When we were at the lake, Dad, Hugh Manchester, would wake us and we would go out and raise the flag! (and if I was lucky, no one else would wake and my dad would take me water skiing.  the lake would be like glass, It was dad & me and the whole lake belonged to us!)

Then the rest of the day would be spent at the beach swimming, sailing and water skiing and then at the end of the day we would have a great family dinner!  There is nothing better than family!

Then we would take the flag down and fold it military style!

Margie’s Beef Pot Roast

Winter Day
I love cozy foods on a cold winters day!

This is wonderful on a crisp cold winter day and you just want to be cozy and have something warm to eat!

Serve this with mashed potatoes or wide egg noodles!

Time: 3 Hours


  • 3-lb Manchester-Farms Grass Fed Beef Chuck Roast
  • 1/4 cup of butter
  • 3 carrots chopped
  • 4 celery stalks chopped
  • 1/2 cup chopped white onion
  • 1   10  oz can beef consomme
  • 1 cup dry red wine
  • 2 tsp. Salt
  • 1/8 tsp. pepper
  • 1/2 tsp. paprika
  • 1 tbsp capers
  • 1/4 cup flour (optional)
  • 1 sup sour cream
  • 3 cloves of garlic, minced


Preheat oven to 350 degrees.

In a large Dutch oven or Roasting Pan brown roast in butter. Take roast out of Dutch oven and set aside.  Add carrots, celery, onion and garlic Dutch oven and cook till softened.  Add mushrooms and cook a few minutes. Add 1/2 of the Consomme (If you do not have consomme, use stock) with wine, salt, pepper, paprika and capers. Add the beef back into the Dutch oven, cover and cook in oven for 2 hours, or until meat is fork tender. Remove the meat to a warm platter. Remove the vegetables from the pan with a slotted spoon and put them in a blender with some of the pan liquid. Blend and add the pureed vegetables back into the pan. If you care to thicken with flour add to the remaining consomme and stir into the puree in the pan. Heat until sauce is thickened, take off the heat and add the sour cream.

Serve the pan sauce over the sliced meat.  The sauce is also delicious over potatoes or noodles.  Enjoy!