br>Pierce Rotisserie or Oven /Roast all over with fork. Place
Place flour in a large bowl. Make a well in the center. Add heavy cream and enough lemonade to mix to a soft sticky dough. Knead gently on a floured surface until smooth.
Press dough out into an 8-inch square then cut into 16 squares. Arrange, just touching, in a greased camp oven.
Cook scones, covered, for 30 mins, or until scones sounds hollow when tapped on the bottom. Serve warm with jam and cream.
If roasts are very big, cut in half. Sprinkle roast with salt, pepper, and garlic salt (or powder). Place roast in warmers and fill warmers about one third full of water. Cook at 350\u00b0 between 5 and 6 hours, or until roast are tender. Remove roast and stir in gravy mix; stir in mushroom soup. If gravy appears too thick, add more hot water. Put roast back in gravy and cook about 1 more hour at 350\u00b0.
Preheat the oven to 400\u00b0F.
Brush
hen rub all over the roast. Set aside at room temperature
our times.
Preheat the oven to 400\u00b0F.
Discard
lt & pepper all sides of roast.
When the lard is
Cut shallow slits all over roast; insert garlic slivers into slits.
Pre heat oven to 300 degrees.
Season roast with salt and pepper
Preheat oven to 350 degrees F. Combine
Place roast on rack in roasting pan.
RIB ROAST:
Preheat oven to 325\u00b0F.
Mix
Have meat market person loosen backbone of pork loin.
Place roast, fat side up, on rack in open roasting pan in center of oven. Roast in 325\u00b0 oven for 2 to 3 hours or until meat thermometer which has been inserted in center of roast's thickest part (not touching bone) registers 170\u00b0.
In saucepan, combine applesauce, molasses, ginger and garlic over medium heat.
Brush pork every 10 minutes the last 30 minutes of cooking.
Serve pork with remaining applesauce.
The size of the roast will determine length of cooking time.
Take
roast and sprinkle with salts and
mooth. Pour over the beef roast and marinate in the refrigerator
Use a roasting pan or Dutch oven.
Line with aluminum foil. Put roast in pan.
Mix salt, pepper and onion soup mix and spread on top of roast.
Pour water over roast slowly so as not to wash off the seasoning.
Cover with foil.
Bake in moderate oven (325\u00b0) for 1 to 2 hours.
Save gravy to serve over rice.
Preheat oven to 325 degrees fahrenheit.
Rub the dry soup mix on the meat, place in a covered roasting pan.
Add mushroom soup and water or beer.
Bake covered for 1 hour per pound of meat. If the cut of meat is very dense with little fat, remove one half hour before reaching total cooking time, slice and return to finish.
Preheat oven to 500\u00b0.
Prepare roast as you like it with spices.
Cook roast:
5 minutes per pound for rare, 10 minutes per pound for medium rare, 15 minutes per pound for well done. Turn oven off.
Leave in for 2 hours.
Do not open oven door for full 2 hours.
emperature 1 hour.
Preheat oven to 350 degrees F (175
Stir together garlic, oil, basil and pepper and brush even over meat.
Place roast fat side up on rack in shallow baking pan. Insert thermometer in thickest part.
Roast, uncovered, in a 325\u00b0 oven for 1 hour.
With fingers, crumble bread to make 1 cup crumbs.
Combine with parsley, onions and butter.
Remove roast; quickly pat crumb mixture over meat.
Return to oven; roast until thermometer is 135\u00b0 (rare) to 155\u00b0 (medium).
Let stand 10 to 20 minutes before carving.