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RECIPES
BEEF POT ROAST
3 lb. (1.4 kg.) pot roast
1 tsp. (5 ml) vegetable oil
1-1/2 tsp. (8 ml) salt
1/4 tsp. (1.2 ml) pepper
4 apples, cored and cut in large chunks
1 onion, sliced
1/2 cup (125 ml) apple juice
3 tbsp. (45 ml) flour
3 tbsp. (45 ml) water
Trim excess fat from roast and coat meat with oil. Sprinkle with salt and pepper.
Place apples and onions in the bottom of the ceramic casserole, then place
roast on top of mixture. Pour in apple juice. Cover and cook on low setting
for 8 – 10 hours. Remove the roast.
Make a paste with the flour and water and stir into the dripping in the ceramic
casserole to make the gravy and cook until thickened. Slice the roast
and serve with gravy.
CHILI
2 lbs. (900 g) ground beef
2 cans kidney beans, washed and drained
1 large can tomatoes, drained
2 onions, large dice
1 green pepper, large dice
2 garlic cloves, peeled and minced
2 tbsp. (30 ml) chili powder
1 tsp. (5 ml) cumin
1 tsp. (5 ml) pepper
1/2 tsp. (3 ml) salt
In a large skillet, brown the ground beef and drain off the fat.
Add all ingredients into the ceramic casserole and stir. Cover and cook
on low for 9 - 10 hours.
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