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/4 Pound Salt pork, chopped coarsely
Medium Onion, sliced
Tablespoon Chopped parsley
Bay leaves, crumbled
Teaspoon Salt
Or 2 cloves garlic, crushed
Teaspoon [each] pepper and thyme
/2 Teaspoon Ground cloves
[4-5 lb] beef roast [rump, Round, or rolled chuck]
Cup Water
Tablespoon Sherry
Pound Spaghetti, cooked
Combine salt pork, onions, parsley, bay leaves, salt, garlic, pepper, thyme
and cloves in Dutch oven. Add roast, water and sherry. Place
sheet of foil over pan, then cover with lid. Bake in a 300 degree oven, or
simmer over very low heat 3 hours, or until fork-tender [do not remove lid
until near end of cooking]. Slice meat and serve over spaghetti tossed with
pan juices. If desired, strain pan juices and thicken with flour to desired
consistency.
For microwave oven, put salt pork, onion, parsley, seasonings, roast, only 1
cup water, and the sherry in roasting bag or wrap, following manufacturer's
direction [tie bag with string]. Place in baking dish. Cook 15 minutes; let
stand 2 minutes. Turn dish a half turn. Repeat 3 or 4 times, or until meat
is tender.
Okra Chicken & Crab Gumbo with Rice
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/2 Cup Onion - chopped
/4 Cup Green onion - chopped
/4 Cup Green bell pepper - chopped
/4 Cup Celery - chopped
/4 Cup Okra - sliced
Garlic clove - minced
Teaspoon Parsley - fresh, minced
Tablespoon Dry brown roux
Cup Water
Bay leaf
/4 Teaspoon Thyme
/4 Teaspoon Black pepper - freshly Ground
Pinch Cayenne
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1
blue crab, Cleaned and quartered
Ounce Chicken breast - cooked, cut into 1/2" cubes
Cup Rice - hot, cooked [no oil or salt added]
Put the onion, green onion, bell pepper, celery, okra, garlic, and parsley
in a saucepan and cook while stirring for 5 minutes. Stir in the dry roux
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