Combine the olive oil and dry soup mix in a large ziplock bag.
Mix well until the soup mix has absorbed some of the oil.
Add the pork to the bag and let marinate for 30 minutes making sure the mixture has covered it.
Meanwhile, cut the peeled potatoes into small pieces (about an inch) and put them in a baking dish. Add the carrots.
After the pork has marinated place it on top of the carrots and potatoes and pour the excess marinate over the pork, potatoes, and carrots.
Bake at 375 until the potatoes are fork tender.
cold water, both inside and out. Remove any loose bits
Heat butter for 30 seconds in a 1 1/2-quart casserole dish. Stir in honey, lemon juice, carrots and potatoes.
Cover with glass lid or plastic wrap; cook 5 minutes on High.
Turn dish, stir, cover and cook 5 minutes longer.
Add salt.
Cover; let stand 3 minutes before serving.
Makes 4 servings.
br>Add garlic, fennel, carrots, onion and potato, together with ground fennel
Cook carrots and potatoes with salt in covered saucepan for 10 minutes or until tender.
Add butter, pepper and parsley.
Serve hot.
Makes 4 servings.
In a saucepan, bring 2 inches of water to boiling.
Add carrots and potatoes or parsnip.
Return to boiling; reduce heat. Cover and simmer about 25 minutes or until very tender; drain.
he onions, carrots, garlic, half the lemon zest, and thyme for 5 minutes
b>and chill for 1 hour.
Meanwhile, to make the mashed carrots and rutabaga
ion soup mix, garlic powder, and Accent into one uniform dry
cover, and refrigerate for at least 30 minutes and up to 4
Coat roast with the first 2 tablespoons flour.
Sprinkle with salt.
Brown in hot oil.
Add onions and saute 3 minutes.
Combine water, salad dressing mix and salt.
Pour over meat.
Cover; simmer for 2 1/2 hours until meat is almost tender.
Add pared carrots and potatoes.
Cover and simmer for 1/2 hour until vegetables are tender.
Remove meat and vegetables to platter. Combine remaining flour and water; add to broth.
Cook and stir until thickened and bubbly.
Very good.
Brown meat in small amount of oil in heavy skillet.
Drain off any excess oil. Combine meat, water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves, salt, pepper, allspice and sugar in crock-pot.
Cook on low for about 8 hours or on High for 6 hours.
After 2 hours of cooking, add the carrots and potatoes, scrubbed and cubed but not peeled. About 30 minutes before serving, add the bouillon cubes and green beans. Stir well.
Just before serving, combine cornstarch and water and add to stew to thicken the broth.
Salt and pepper roast and brown, uncovered, at 400\u00b0 for 45 to 55 minutes in a deep roasting pan.
Add onion soup mix, 3 cups boiling water and brown gravy to make gravy.
Add onion, carrots and potatoes, cut up, to pan.
Cover.
Turn oven to 225\u00b0; let cook for the day.
eason the meat with salt and pepper. Heat 2 tablespoons of
Soak clay pot for 15 min.
Rub chicken with garlic, salt, pepper, caraway seeds, parsley, Italian dressing and marinate overnight ( optional) You can rub your chicken and bake it right away, but it will taste much better , if marinated.
In a clay pot, add potatoes, carrots and chicken on top.
Place your clay pot in the cold oven and roast at 430F for 1.5 hours.
f each head of cabbage and stick a large fork into
Cut round steak into serving-size pieces and brown on both sides in oil.
Place in roasting pan or dish.
Add onions that have been fried in oil and put on top of round steak.
Add pepper and salt (if desired), mushroom soup and water.
Soup should cover meat.
Bake at 350\u00b0 for 1 1/2 hours.
May add carrots and potatoes and bake another hour or until tender.
May also be served over mashed potatoes.
Brown in fat in 10-inch skillet the garlic clove.
Remove garlic.
Add onion and ground beef.
Cook until browned, stirring. Add rice and water.
Simmer uncovered over low heat for 40 minutes.
Add carrots and potatoes.
Continue simmering until tender (20 minutes).
Season with soy sauce, salt and pepper. Serve hot, garnished with parsley.
Yields 6 servings.
Sprinkle garlic salt around the meat and place in baking dish. Place carrots and potatoes around.
Combine ingredients and pour over roast.
Cover with heavy-duty foil.
Bake at 325\u00b0 for 2 hours.
Brown round steak coated in flour.
Put in big casserole dish; coat again with flour.
Pour soup mix and water over steak.
Add sliced carrots and potatoes.
Cover and bake at 350\u00b0 for 1 to 1 1/2 hours.
Makes 4 to 6 servings.