| 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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