Beef Stew
10 lbs. (4.5 kgs.)
Stewing beef
Cooking oil for browning
3 tbsp. (45 ml)
Salt
2 tsp. (10 ml)
Pepper
Water
4 lbs. (3.6 kgs)
Frozen sliced carrots
3
Spanish onions, cut in chunks
2 lbs. (1.8 kgs)
Frozen peas
Place cooking oil in bottom of pan. Add 1/2 of stewing beef. Cover and cook
at 425°F (220°C) until browned. Set aside and brown second half of stewing
beef and onions. Return browned beef to roaster and add water up to the top
of the beef. Add salt and pepper. Cover and bring to a boil at (450°F / 230°C).
Simmer at 350°F (175°C) for 1-1/2 hours or until meat is tender. Add more
water if necessary. Cook carrots and peas according to package directions
then add to the roaster. Stir to distribute evenly. Serve immediately or leave
on warm until ready to serve.
Roast Chicken
2
Roasting chickens, 5 lbs.(2.2 kgs.) each
1 tsp. (5 ml)
Dried thyme
1 tsp. (5 ml)
Salt
2 tsps. (10 ml)
Butter or margarine
2
Onions, diced
2
Celery stalks, diced
1/3 cup (85 ml)
Honey
1/4 cup (60 ml)
Spicy brown mustard
Sprinkle the inside of cavities with thyme and salt. Mix margarine with onions
and celery and place inside cavity of chickens. Mix honey and mustard together
in a small bowl. Brush the mixture on the outside of the chicken. Place chicken
on rack and roast at 425°F (220°C) for 20 minutes. Decrease temperature
to 375°F (190°C) and brush occasionally with remaining honey and mustard
mixture. Roast until internal temperature is 195°F (90°C).
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