| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Pot roast; rump roast works well |
| 2 |
tb |
Shortening |
| 1 |
|
Onion; sliced |
| 1 |
|
Bay leaf; crumbled |
| 1 |
tb |
Brown sugar |
| 1 |
ts |
Salt |
| 2 |
tb |
Vinegar |
| 3 |
tb |
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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