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Ben Peays

Tin Plate Special

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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 T Shortening
1 c Green pepper strips
2 Onions [sliced]
2 c Tomato juice
8 oz Tomato sauce
1/2 c Water
2 T Cider vinegar
2 T Brown sugar
2 t Salt
1 t Dry mustard
1 t Thyme

INSTRUCTIONS

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  350ø
oven for 2½ 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

A Message from our Provider:

“Coincidence is when God chooses to remain anonymous.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 49
Calories From Fat: 13
Total Fat: 1.4g
Cholesterol: <1mg
Sodium: 597.7mg
Potassium: 252.4mg
Carbohydrates: 8.9g
Fiber: 1.2g
Sugar: 6.7g
Protein: 1.1g


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