Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:

    COLONIAL HOT POT


    Source of Recipe


    www

    Yield: 8 Servings

    2 lb chuck steak, cubed
    1/4 c flour
    2 c tomato juice
    2 ts instant beef broth
    1/4 c parlsey, chopped
    2 cloves garlic, minched
    1 tablespoon salt
    1/4 ts pepper
    4 potatoes, pared and sliced
    8 onions, peeled and quartered
    1 acorn squash, split and seed
    2 tablespoons margarine

    Trim all excess fat from beef. Shake cubes, part at a time, with
    flour in a plastic bag to coat well.

    Combine tomato juice and instant beef broth in a small saucepan;
    heat just to boiling; remove from heat.

    Combine parlsey, garlic, salt and pepper in a cup. Layer vegetables
    and meat into a slow cooker this way; Half of each of potatoes,
    onions and beef, sprinkling each layer lightly with seasoning
    mixture. Repeat with remaiing potatoes, onions, beef and seasonings.

    Cut each squash half into 6 slices; pare; arrange on top. Pour hot
    tomato juice mixture over; dot with butter or margarine, cover.

    Cook on low for 8 hours or on high for 4 hours, or until meat and
    vegetables are tender.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |