| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
|
|
Reynolds baking bag |
| 2 |
pk |
Knorr Green Pepper Sauce mix |
| 6 |
lg |
Garlic cloves; sliced in half (up to 8) |
| 2 1/2 |
c |
Water |
|
|
Pot Roast (I think it was about 3 lbs.) |
|
|
Adolf's tenderizer without MSG |
|
|
Flour |
INSTRUCTIONS
Trim off excess fat, sprinkle with tenderizer, pierce meat with fork. Place
in baking bag. Add Knorr mix, water and garlic cloves. Close bag and pierce
a few holes in the top. Bake at 350 for 3 hours.
For gravy, pour juices through a strainer into a saucepan. Add flour and
whisk in (you have to guess about this...I used maybe 1/3 cup). Simmer over
medium high heat for about 15 to 20 minutes.
Posted to FOODWINE Digest by Toni Office <Captiva4me@AOL.COM> on Sep 11,
1997
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