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Nel’s Baked Roast
Ingredients:
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1
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medium-sized chuck roast
medium onion, chopped
cans cream of mushroom soup
regular-sized cans of tomato sauce
can of water
Instructions:
Rinse roast in warm water and place in bottom of clay baking dish or heavy baking pan.
Pour water around edges of roast. Sprinkle chopped onion on top of roast. Spoon
mushroom soup over onions. Pour tomato sauce over all. Add can of water. Cover tightly
with lid. Or, use two layers of foil if you don’t have a lid for your pan, but be sure to
puncture it with several pricks of an ice pick or fork to allow some steam to escape. Bake
in preheated 350 ° F oven for several hours, or until meat pulls apart easily. This recipe
makes its own wonderful, thick gravy without any stirring during the baking process.
Serve with fluffy, masked potatoes topped with a dab of butter. Yummy good!
Author’s Bio:
Joyce Livingston is a real “Kansas” lady who lives in a wonderful cabin her
husband built, overlooking a lake. A retired TV broadcaster of eighteen years, she keeps
busy lecturing and teaching on several subjects. She is also a travel escort, part-time,
which takes her to fantastic places. She has had books and articles published on quilting,
sewing, family, travel, cooking, parenting and devotions—you name it! In 2000, she was
voted was voted Heartsong’s Favorite New Author, and her second published book, THE
BRIDE WORE BOOTS, was voted Contemporary Book of the Year. Her first book, ICE
CASTLE, placed sixth. Her third book, NORTHERN EXPOSURE, was release July
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001. An anthology, AS AMERICAN AS APPLE PIE, featuring her story, APPLE
ANNIE, will be in bookstores April 2002. Joyce invites you to visit her website at:
www.joycelivingston.com or email her at: joyce@joycelivingston
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