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home > recipes > meat > sweet and sour pot roast
Hi All, Another recipe I picked up while in Latin America. No ingredients you cannot get locally. MasterCook export: a * Exported from MasterCook * My Favorite Sweet And Sour Pot Roast Recipe By : Gloria Rudman Serving Size : 6 Preparation Time :0:00 Categories : Beef Casserole Panama Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Lbs Pot Roast -- Rump Roast Works Well 2 Tablespoons Shortening 1 Each Onion -- Sliced 1 Each Bay Leaf -- Crumbled 1 Tablespoon Brown Sugar 1 Teaspoon Salt 2 Tablespoons Vinegar 3 Tablespoons Catsup 1/3 Cup Raisins 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 (325°F). The extra cooking increases the flavor of the dish. - - - - - - - - - - - - - - - - - - .-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-. Metrologist Lloyd A. Carver | lloyd2@mindspring.com P.O. Box 194 | lloydc@hiwaay.net Prattville, AL 36067 | Ham Radio KB3VQ Fax: 334-244-0826 | Voice: 334-244-0831 ¡¡Saludos y hasta luego!! -.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-

Sweet and Sour Pot Roast


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keyword: sweet
keyword: roast
recipes for meat
recipes by lloyd2
Email Address:
(posted June 24, 1996)

Hi All,

Another recipe I picked up while in Latin America. No ingredients you cannot
get locally.

MasterCook export: a

* Exported from MasterCook *

My Favorite
Sweet And Sour Pot Roast

Recipe By : Gloria Rudman
Serving Size : 6 Preparation Time :0:00
Categories :
Beef Casserole
Panama

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Lbs
Pot Roast -- Rump Roast Works Well
2 Tablespoons
Shortening
1 Each
Onion -- Sliced
1 Each
Bay Leaf -- Crumbled
1 Tablespoon
Brown Sugar
1 Teaspoon
Salt
2 Tablespoons
Vinegar
3 Tablespoons
Catsup
1/3 Cup Raisins

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 (325°F). The extra cooking increases the flavor of the
dish.

- - - - - - - - - - - - - - - - - -

.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.
Metrologist
Lloyd A. Carver | lloyd2@mindspring.com
P.O. Box 194 | lloydc@hiwaay.net
Prattville,
AL 36067 | Ham Radio KB3VQ
Fax: 334-244-0826 | Voice: 334-244-0831
¡¡Saludos
y hasta luego!!
-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-



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