| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 8 | Servings | |
INGREDIENTS
| 3 | tb | Flour |
| 1 | ts | Salt |
| 1/2 | ts | Celery salt |
| 1/4 | ts | Garlic salt |
| 1/2 | ts | Ground ginger |
| 3 | lb | Chuck roast; cubed |
| 2 | tb | Bacon fat or shortening |
| 1 | cn | (1-lb) tomatoes |
| 3 | md | Onions; sliced |
| 1/3 | c | Red wine vinegar |
| 1/2 | c | Molasses (up to) |
| 8 | Carrots cut in 1-inch pieces diagonally | |
| 1/2 | c | Raisins |
| Hot cooked rice |
INSTRUCTIONS
Combine first 6 ingredients & sprinkle on beef cubes. Brown in hot fat in large, heavy skillet. Add next 4 ingredients & 1/2 cup water. Bring to boil, cover & simmer 2 hours. Add carrots & raisins & simmer 30 minutes longer or until carrots are tender. Serve with rice, corn bread & green salad, if desired. Makes 8-10 servings. MRS LLOYD (ALVERTA) WILLIAMS From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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