"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pot Roast and Noodles Recipe

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This recipe for Pot Roast and Noodles, by , is from The Willie Ruth Forrester and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nita Forrester
Added: Monday, April 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pot roast
Lg. can of tomatoes
1-2 cloves of garlic
Ground cloves
Egg noodles
2-3 c. grated Cheddar cheese

Directions:
Directions:
Place small pieces of fresh garlic into pot roast with a sharpe knife. Bake in 375 oven (about 1 1/2 hours) in deep pan or Dutch oven. Cut meat into serving pieces and return to pan with juices. Add cooked egg noodles, dash of cloves, and tomatoes. Cover with Cheddar cheese and return to oven until cheese is melted.

Number Of Servings:
Number Of Servings:
8

 

 

 

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