Yankee Pot Roast

1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon of pepper
4-5 pound beef boneless shoulder pot roast
1 tablespoon shortening
1/2 cup water
2 cups sliced celery
3 medium potatoes, pared and cut into 1/2 inch cubes (about 2 cups)
2 cups diced carrots
2 cups 1/2 inch cubes rutabaga or yellow turnips
1 cup chopped onion
Mix flour, salt and pepper; rub over beef roast. Heat shortening in a skillet or Dutch oven until melted; brown beef on all sides. Drain off fat; add water. Heat to boiling; reduce heat. cover tightly and simmer on top of range or in 325 degree oven for 2 hours.
Add vegetables. Add 1/4 cup water if necessary. cover and simmer until beef and vegetables are tender, 45-60 minutes.

Submit Your Favorite Recipe!

Oven Stew

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 eggs 

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.