| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Dutch |
Cyberealm, Main dish, Meats, Vegetables |
10 |
Servings |
INGREDIENTS
| 1 |
lb |
Pinto beans {dried] |
| 6 |
lb |
Beef rump roast |
| 1 |
tb |
Shortening |
| 1 |
c |
Green pepper strips |
| 2 |
md |
Onions [sliced] |
| 2 |
c |
Tomato juice |
| 8 |
oz |
Tomato sauce |
| 1/2 |
c |
Water |
| 2 |
tb |
Cider vinegar |
| 2 |
tb |
Brown sugar |
| 2 |
ts |
Salt |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Thyme |
INSTRUCTIONS
A MEAL FROM CHEF FREDDY'S
1) Wash the beans and cover with cold water to soak overnight... then
bring them to a boil and cook for 1 hour, and drain; discarding the
water... 2) Brown the roast in the shortening, in a large dutch oven or
roaster, add the peppers and onions cooking until tender... Add the beans
and the remaining ingredients... 3) Cover and bake in a 350° oven for 2« to
3 hours or until the beans are tender and the meat is done...
from Marlboro Country's CHUCKWAGON COOKING and Fred Goslin on, Cyberealm
Bbs in Watertown NY at (315)-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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