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CATEGORY CUISINE TAG YIELD
Meats, Grains French Meats 12 Servings

INGREDIENTS

4 lb Rump roast, cut in cubes
Seasoned flour
Olive oil
1/2 c Water
1 8-oz tomato sauce
4 To 6 garlic buds, minced
1/3 c Cider vinegar
1 Whole cinnamon stick
8 Whole cloves
8 Allspice
1 c Ground walnuts
1 T Lemon juice
Sliced Sourdough French
Bread, toasted

INSTRUCTIONS

Dredge meat in seasoned flour. Shake off excess.  Heat oil in large
frying pan.  Brown meat well.  Transfer to crockery pot. Pour water
into frying pan to loosen drippings. Add to crockery pot with tomato
sauce, garlic and vinegar.  Plae cinnamon stick, cloves, and allspice
in a tea ball or cheesecloth.  Add to pot. Cover.  Cook on LOW 8 to  10
hours, or until very tender. If necessary, cook down pan juices.  Add
walnuts and lemon juice. Heat to serving temperature. Serve over
buttered toast. Makes 12 servings. SOURCE: Extra Special Crockery Pot
Recipes  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 536
Calories From Fat: 199
Total Fat: 22.7g
Cholesterol: 95.3mg
Sodium: 2005.6mg
Potassium: 577.3mg
Carbohydrates: 45.1g
Fiber: 3.1g
Sugar: 3.6g
Protein: 39.1g


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