Yankee Pot Roast
Submit Your Favorite Recipe!
2 pounds beef round steak, cut into 1 inch cubes
2 cups sliced carrots 1 cup sliced celery
2 medium onions, sliced 1 can (8 oz) water chestnuts, drained and sliced
1 can (4 oz) sliced mushrooms, drained 3 tablespoons of flour
1 tablespoon of sugar 1 tablespoon of salt
1 can (16 oz) tomatoes
1 cup red burgundy
Mix meat, carrots, celery, onions, water chestnuts and mushrooms in Dutch oven. Mix flour, sugar and salt; stir into meat mixture. Stir in tomatoes and wine. Cover tightly; cook in 325 degree oven or on top of range for 4 hours.
Canadian-Style Bacon and Zucchini
2 cups creamed cottage cheese
3/4 cup uncooked instant rice
1 medium onion, chopped (about 1/2 cup)
2 tablespoons snipped parsley
1 1/2 teaspoons dried marjoram leaves
3/4 teaspoon salt
Few drops red pepper sauce
2 pounds zucchini, cut into 1/2 inch slices
3/4 cup grated Parmesan cheese
1 pound Canadian- style bacon, cut into 16 slices
Beat eggs slightly with fork; stir in cottage cheese, rice, onion, parsley, marjoram, salt and pepper sauce. Arrange half of the zucchini slices in ungreased 2 quart casserole baking dish. Cover with half of the cheese-rice mixture. Repeat with remaining zucchini and cheese-rice mixture; sprinkle with Parmesan cheese. Overlap bacon slice on top. Cook uncovered in 350 degree oven until golden brown, about 1 hour.