7
Country Beans
6 slices bacon
1 14½-ounce can diced tomatoes
1 medium onion, sliced
2 tablespoons dark molasses
1 medium green pepper, sliced
2 teaspoons Worcestershire sauce
1 10-ounce package frozen
2 teaspoons prepared mustard
green beans
2 to 3 drops hot pepper sauce
1 10-ounce package frozen
Salt and pepper
baby lima beans
1 15-ounce can kidney beans,
drained
Cook bacon in skillet at 300° until crisp. Remove bacon and crumble when cool. Pour off
excess drippings, reserving 1 tablespoon in skillet. Add onion and green pepper; cook at 225°
until tender, about 3 minutes. Stir in beans; cook, covered, 3 minutes, stirring occasionally.
Stir in tomatoes, molasses, Worcestershire, mustard, and hot pepper sauce; cook at 350°
until boiling. Reduce heat to simmer, between Warm and 200°; cook, covered, until lima
beans are tender, 10 to 15 minutes. Season to taste with salt and pepper.
6 servings
Italian Pot Roast
3½ pounds blade or center cut
1 6-ounce can tomato paste
chuck roast
¾ teaspoon dried basil leaves
½ teaspoon salt
½ cup sliced celery
½ teaspoon pepper
½ cup coarsely chopped carrot
2 tablespoons olive oil
½ cup sliced mushrooms
1 14½-ounce can diced tomatoes
8 small potatoes
1 cup dry red wine
6 small onions
Sprinkle both sides of meat with salt and pepper. Heat skillet at 350°. Add oil and meat;
cook until browned on both sides. Add tomatoes, wine, tomato paste, and basil; cook until
boiling. Reduce heat to simmer, between Warm and 200°; cook, covered, until meat is fork-
tender, about 1¾ to 2 hours. Add celery, carrot, mushrooms, potatoes, and onions during
last 45 minutes of cooking time.
6 to 8 servings
Texas-Style Beef Barbecue
2 tablespoons vegetable oil
3 tablespoons cider vinegar
3 pounds beef cubes for stew
1 tablespoon Worcestershire sauce
1 cup chopped onion
⅓ cup light brown sugar
2 cups water
2 teaspoons dry mustard
2 teaspoons beef flavor
1 teaspoon ground allspice
instant bouillon
½ teaspoon salt
1 cup chili sauce
½ teaspoon pepper
1 cup ketchup
8 hamburger buns, toasted
Heat skillet at 350°. Add oil, beef cubes, and onion; cook until beef is brown and onion is
tender, about 5 minutes. Add water and bouillon; cook until boiling. Reduce heat to simmer
between Warm and 200°; cook, covered, until beef is tender, about 2 hours. Shred beef in
skillet using a fork to pull meat apart. Stir in remaining ingredients, except buns; cook at 350°
until boiling. Reduce heat to simmer between Warm and 200°; cook, covered, 15 minutes,
stirring occasionally. Serve hot beef mixture on toasted buns.
8 servings
