| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 6 | Servings | |
INGREDIENTS
| 4 | lb | Pot roast, rump roast works |
| well | ||
| 2 | T | Shortening |
| 1 | Onion, sliced | |
| 1 | Bay leaf, crumbled | |
| 1 | T | Brown sugar |
| 1 | t | Salt |
| 2 | T | Vinegar |
| 3 | T | Catsup |
| 1/3 | c | Raisins |
INSTRUCTIONS
submitted by: lloyd2@mindspring.com (Lloyd A. Carver, Prattville, AL ) Recipe By: Gloria Rudman Another recipe I picked up while in Latin America. No ingredients you cannot get locally. Melt shortening, brown meat. Add onion and salt. Cover and cook for 15 minutes. Blend together the brown sugar, vinegar, catsup and raisins and add to the meat. Cover and cook for 2 to 2 1/2 hours, on a low heat. When the meat is tender, this dish is ready to serve. However, it is a good dish to prepare in advance and to store in a casserole over night. If the meat is sliced before it is placed in the casserole to be stored, it is ready to serve after reheating. The reheating will take about 1-1/2 hours in a fairly hot oven (3250F). The extra cooking increases the flavor of the dish. DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 8 APRIL 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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