| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
Servings |
INGREDIENTS
|
|
One roast, (your choice) seasoned to your taste |
|
|
Potatoes, peeled and cut into chunks |
|
|
Several handfuls of dried apricots, and/or prunes |
| 1 |
cn |
Undiluted vegetable soup – depending on size of roast (up to 2) |
|
|
A little water |
| 1 1/2 |
c |
Frozen peas |
INSTRUCTIONS
Place roast in baking pan. Set oven at 180C or 350F depending upon where
you live. Bake uncovered for a couple of hours commensurate to the size of
your roast. When not quite done, slice roast, lay slices on the bottom of
casserole, place dried fruit on top, pour undiluted vegetable soup on top.
Be sure to cover meat and dried fruit completely. Add just a little water.
Watch liquid level, and add a tiny bit if necessary during cooking (I
didn't have to) Be sure to spoon liquid over meat periodically during
cooking. Fork test for doneness. Meat should be soft and tender. Before
serving, add cooked peas. If you can store it in the refrigerator overnight
and have it the next day, it is even better on the second day. In fact when
I do this again, and I will you can be sure, we will always reheat it and
eat it the next day.
This is the first time I have ever invented a recipe. So if you try it,
please tell me how you liked it.
Posted to TNT - Prodigy's Recipe Exchange Newsletter, by rayna@iconz.co.nz
(rayna knighton) on Fri, 17 Jan 1997.
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