"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Roast Beef, by Mom (Cindy), is from Dolly's Kitchen Memories,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 rump roast (5 to 6 pounds) 1 carrot 1 stalk celery onion bay leaf oregano garlic wine
Split both sides. Insert in split carrot, whole stick celery, onion, 1 bay leaf. Sprinkle with oregano and garlic. Pour 2 cups wine and 3 cups water over meat. Cook for 3 hours at 350 degrees. Take out of oven. Let cool. Place in refrigerator overnight. Heat and serve next day.
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