| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Lamb roast (or venison) |
| 2 |
tb |
Flour |
|
|
Oil |
| 2 |
|
Cloves garlic; minced |
| 1 |
lg |
Onion; sliced |
| 2 |
tb |
Brown sugar |
| 1 |
tb |
Worcestershire |
| 1 |
ts |
Mustard |
| 1/4 |
c |
Vinegar or lemon juice |
| 1 |
cn |
(16-oz) tomatoes |
INSTRUCTIONS
Dredge lamb with flour and brown in oil. Place in crock pot. Add remaining
ingredients. Cover and cook on high for 2 hours, then turn to low for 8-10
hours.
MRS MARION FOSTER (MARY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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