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MEXICAN POT ROAST

Ingredients: 6 Pound(s) Beef Roast; * 8 Pine Nuts; 1 oz 4 Slices Bacon, Cut In Half 2 Teaspoon(s) Green chili salsa 1/2 Teaspoon(s) Pepper 1/2 Cup(s) Thyme; Ground 1/4 Cup(s) Tomatoes; Medium, * 1/2 Cup(s) Thyme Leaves; Dried 2 Tablespoon(s) Fresh Cilantro; Snipped 1 Teaspoon(s) Nutmeg; Ground 2 Jalapeno Chiles; ** 2 Beer; 1 Btl Or Can, Any Kind 1/2 Cup(s) Onion; Chopped, 1 Medium Directions: * Beef roast should be a arm, blade, or cross-rib roast. ** Jalapeno chiles should be seeded and finely chopped. Make a 1 1/2-inch deep cut across the beef roast. Wrap each clove of garlic in 1 piece of bacon and insert in the cut. Sprinkle beef with salt and pepper and spread the prepared mustard on. Cover and refrigerate at least 4 hours. Cook beef in oil in a 4-quart Dutch oven over medium heat until brown. Stir in remaining ingredients. Heat to boiling and then reduce the heat. Cover and simmer until beef is tender, about 2 1/2 hours. Remove beef to warm plater. Remove bay leaves from the broth. Skim fat from the broth. Place 2 cups of the broth and vegetables in a blender container; cover and process on medium speed until smooth. Serve with the beef.
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Oyster-artichoke pan roast In a small pan, cover the artichoke hearts with water and bring to a low simmer. Meanwhile, in a medium skillet heat 4 tablespoons of the butter and saute the green onions, onion and garlic until tender, about 3 minutes. Sprinkle on the flour and Mexican roast loin of pork Place pork roast in a shallow glass or plastic dish. Mix ground red chiles, lime juice, 1 tsp salt, the cumin, oregano, pepper, garlic and 1/4 cup of Orange Juice Concentrate and brush mixture onto the pork roast. Cover and refrigerate at least Mexican pheasant Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese. Layer mixture with tortilla strips. Top with remaining cheese. Bake 30 minutes at 350F. French roast chicken NB* Tarragon or rosemary are best. Pre-heat the oven to 400F (200C). Clean the chicken as usual, making sure no feather remains or hairs still remain on the bird. Wipe the bird inside & out and dry well. 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Add cherry wine, orange rind, orange juice and currant jelly. Cook, stirring constantly, until thickened. Add drained cherries and brandy before serving and heat through. Serve with