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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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To prepare a marinade, place a large skillet over medium- high heat; add chiles, bell-pepper, onion, garlic, cumin, basil, pepper, cinnamon & b New england pot roast Cook beef in dutch oven over medium heat until brown on all sides; reduce heat to low. Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add water to dutch oven. Heat to boiling; reduce heat to low. Cover and simmer 2 Roast beef tenderloin One 4-5 pound fillet will serve 8. Preheat oven to 425F and position rack in the center. Lightly oil a roasting pan. Mix together 2 T olive oil, 1 T minced garlic, 2 tsp each rosemary and thyme and salt and pepper to taste. rub onto the entire surface Mexican baked chicken Combine red pepper sauce and v-8 juice. Pour over chicken in a large free zer bag. Combine all other ingredients in a separate freezer bag. Tape the 2 bags together and freeze up to 1 month. To serve defrost in fridge. Remove the chicken from bag and dis Lentil roast (ovo lacto) Mix all ingredients together. Bake at 350 deg. After 45 minutes coat top with undiluted tomato soup and continue baking for 15 minutes more. : D/L from Prodigy 12-8-94. Recipe collection of Sue Smith. 1.80á