Recipe - Tin Plate Special

A MEAL FROM CHEF FREDDY'S
1 pound Pinto beans {dried]
6 pound Beef rump roast
1 tablespoon Shortening
1 cup Green pepper strips
2 md Onions [ cut or sliced up ]
2 cup Tomato juice
8 ounce Tomato sauce
One half cup Water
2 tablespoon Cider vinegar
2 tablespoon Brown sugar
2 teaspoon Salt
1 teaspoon Dry mustard
1 teaspoon Thyme

1) Wash the beans and cover with cold water to soak overnight... then
bring them to a boil and cook for 1 hour, and drain; discarding the
water... 2) Brown the roast in the shortening, in a large dutch oven or
roaster, add the peppers and onions cooking until tender... Add the beans
and the remaining ingredients... 3) Cover and bake in a 350ø oven for 2« to
3 hours or until the beans are tender and the meat is done...

from Marlboro Country's CHUCKWAGON COOKING and Fred Goslin on, Cyberealm
Bbs in Watertown NY at (315)7861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini