Celebrating Grandparents Day

May has Mother’s Day. June gives us Father’s Day. In July we celebrate Parents Day. And the Sunday after Labor Day is Grandparents Day. Celebrated in the United States since 1978, the US Senate and then President Jimmy Carter nationally recognize Marian McQuade of Oak Hill, West Virginia as the founder of National Grandparents Day.

McQuade made it her goal to educate the youth in her community, and eventually the nation, about the significant contributions made by senior citizens throughout history. It was her hope to inspire the youth of America to adopt a grandparent, not just for one day or even a year, but rather for a lifetime. In 1973 West Virginia became the first state to set aside a special day to honor grandparents. Five years later, Marian received a call from the White House to let her know the President had signed a bill designating the Sunday after Labor Day as National Grandparents Day beginning in 1979. The US Postal Service issued a 10th Anniversary Commemorate Envelop bearing the likeness of Marian McQuade. According to her obituary in 2008, Marian McQuade was survived by her 15 children, 43 grandchildren and 15 great-grandchildren. That’s quite an impressive testimonial.

Some of us are fortunate enough to have grown up with grandparents. We remember fondly holidays at Grandma’s house with all our cousins, uncles and aunts. Others are not as fortunate. More and more, as family splinter and spread around the country, those roots to the past are less anchored. One way to rectify that would be to invite Grandma and Grandpa to supper. Or to adopt grandparents who need that connection as much as we do. Life experiences contain lessons that should be passed on. Relationships from generation to generation are precious and must be nurtured. What better way to do that than with a wonderful meal?

Grandparents Day Roast Supper
Herb-Crusted Chuck Roast with Sour Cream Horseradish Sauce
Company’s Best Baby Carrots with Peppered Oregano
Pan-Roasted Rosemary Fingerling Potatoes


Herb-Crusted Chuck Roast with Sour Cream Horseradish Sauce
Herb Chuck Roast
2 Garlic Clove
1/2 cup Dry Breadcrumbs
1-1/2 teaspoon Mustard Powder
1 teaspoon dried Savory
1-1/4 teaspoon Black Pepper
1/2 teaspoon dried Crushed Rosemary
1 teaspoon Sea Salt
2 tablespoons Olive Oil
3 lb Beef Chuck Roast
Fresh Rosemary Sprigs, garnish

Heat oven to 325-degrees. Spray a V-Shaped roasting rack with cooking spray, place in a shallow roasting pan and set aside.

Peel and mince garlic. In the bowl of a food processor fitted with a blade, pulse together breadcrumbs, garlic, mustard powder, savory, pepper, crushed Rosemary and salt. Drizzle with olive oil to make a spreadable paste.

Place roast on the prepared roasting rack. Bake, uncovered, 90 minutes to 2 hours or until meat is tender and reaches desired doneness.

Note: If roast appears to be drying out before reaching desired doneness, pour some water or beef stock into the roasting pan to create moisture.

Remove from oven, tent and let stand for 10 minutes before carving.

While the roast rests, make the sauce.

Sour Cream Horseradish Sauce
1 cup Sour Cream
3 tablespoons Prepared Horseradish
1 teaspoon Lemon Juice
1/4 teaspoon Sea Salt

In a small bowl stir together sour cream, horseradish and lemon juice. Season with salt to taste.

To serve; slice roast across the grain into thin slices. Fan or spread out in an attractive way on a serving platter. Place sauce on the platter with the sliced meat. Garnish as desired with a few sprigs of Rosemary.

Company’s Best Baby Carrots with Peppered Oregano
2 lbs Baby Carrots
1 teaspoon dried Oregano
1/2 teaspoon Salt
Coarse Black Pepper to taste
1/4 cup Water
1/4 cup Butter

Heat oven to 325-degrees. (Same temperature as the roast if using same oven)

Place the carrots in an ungreased 9-inch square baking dish. Sprinkle with dried oregano, salt and black pepper. Toss to blend.

Add water; dot with butter. Cover and bake in heated oven for 1-1/4 hours or until tender.

Transfer to a serving bowl and enjoy.

Pan-Roasted Rosemary Fingerling Potatoes
16 oz Fingerling Potatoes
Olive Oil
Kosher Salt to taste
Fresh Black Pepper to taste
1 tablespoon fresh Rosemary

Scrub potatoes, rinse and pat dry. Place into a large mixing bowl. Drizzle with olive oil, season with salt and pepper to taste. Toss to coat potatoes in seasoned oil.

Heat a large skillet over medium heat. Drizzle pan with oil to coat lightly. Add the potatoes, spread out in the pan. Reduce heat to low and cover. Pan roast potatoes for 25 to 30 minutes or until cooked through and easily pierced with a fork. Vigorously shake pan occasionally to cook evenly.

While the potatoes roast, roughly chop fresh Rosemary, set aside.

Remove the cover, raise the heat to medium and scatter the rosemary over the potatoes. Toss lightly. Cook for 2 more minutes, then remove from heat. Let cool slightly before serving.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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