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Arts & Entertainment

Sunday Dinner: The Quintessential New England Meal

Sunday Dinner is a weekly column giving you great ideas for delicious family meals.

Spring Rice Salad

3 cups cooked long-grain rice
1 cup cooked wild rice
1/2 cup mayonnaise
3/4 cup unflavored yogurt
1 cup chopped celery
2 tomatoes, seeded and diced
1/2 cup diced cucumber
1/4 cup parsley
1 small onion
freshly ground black pepper to taste

Do not use oil or butter when cooking rices. Drain them well and let cool.

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Put the long-grain rice and wild rice into a large serving bowl. Add the mayonnaise, yogurt, celery, tomatoes, cucumber, parsley, onion and salt and pepper to taste. Toss well. Chill for 1 hour and serve.

Serves 6

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Yankee Pot Roast

3 pounds bottom round, chuck or rump roast
2 tablespoons flour
1/2 tablespoon grated nutmeg
3 tablespoons bacon drippings, lard or butter
2 cups fresh cranberries
1 cup apple cider
2 tablespoons brown sugar
1 stick cinnamon
6 whole cloves
1 teaspoon salt

In a small bowl combine the flour and nutmeg. Rub the mixture into the meat.

In a large, heavy pot melt the bacon drippings and add the meat, browning it well on all sides.

In a saucepan combine the cranberries, apple cider and brown sugar. Bring to a boil. Simmer over low heat until cranberries are tender - about 8 minutes. Pour this mixture over the meat.

Put the cinnamon stick and cloves in a cheesecloth bag. Place the bag in the pot with the meat. Sprinkle the meat with the salt.

Cover the pot and simmer for 2 to 2 1/4 hours, or until meat is tender. To serve, remove the spice bag and place the meat on a serving platter with the sauce.

Serves 6


Apple Rum Pie

1 pastry for 2-crust, 9-inch pie
1 cup light brown sugar
3/4 teaspoon cinnamon
1/4 cup flour
1/8 teaspoon salt
6 cups peeled, cored and thinly sliced apples
2 tablespoons butter, cut into small pieces
2 tablespoons dark rum

Preheat oven to 425 degrees.

Roll out the pastry on a lightly floured surface. Fit half of it into a 9-inch pie plate.

In a small bowl combine the sugar, cinnamon, flour and salt.

Placed the sliced apples in a large bowl. Add the sugar mixture and mix lightly. Place the apple-sugar mixture in to the pie shell and dot with the butter.

Roll out the remaining pastry on a lightly floured surface. Make slits in the center and fit it over the filling. Seal the edges together, trim and flute.

Bake for 45 to 50 minutes or until the crust is golden. Remove from the oven to a cooling rack. Pour the rum through the center slits. Cool on rack until warm and serve.

Serves 6 to 8 


Originally published in the New England Cooking cookbook

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