- 61. OVEN - ROASTED VEGETABLES
- Preheat oven to 400 degrees. Cut ... with oil and herbs. Roast 1 hour until tender, stirring occasionally.
Ingredients: 10 (carrots .. oil .. onions .. oregano .. potatoes ...)
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- 62. OVEN BAKED POT ROAST
- Heat oven to 350 degrees. Place roast in casserole with cover. ... Cover and bake another hour.
Ingredients: 5 (chunks .. pieces .. quarters ...)
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- 63. OVEN BEEF STEW
- Cut carrots, onion, and ... and potatoes in an oven-proof container. Pour juice ... OPEN until ready to serve.
Ingredients: 9 (carrots .. chunks .. juice .. onions .. roast .. salt ...)
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- 64. OVEN POT ROAST
- Preheat oven to 325 degrees. Shake ... blend. Trim fat from roast; place roast in ... or until tender. Serves 6-8.
Ingredients: 13 (bag .. bouillon .. flour .. pieces .. roast .. salt ...)
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- 65. EASY OVEN POT ROAST
- Place meat in Dutch oven or small roaster. Blend ... refrigerator between making the roast. No cork to worry about.
Ingredients: 8 (soup ...)
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- 66. OVEN POT ROAST
- Place meat in Dutch oven or small roaster. Blend ... over sliced meat. Serves 6.
Ingredients: 9 (parsley .. roast .. soup ...)
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- 67. OVEN BEEF STEW
- Add the juice from peas to soup mixes. Layer in the bottom of a roaster the meat, then cut up vegetables. Add any seasoning you prefer (salt, pepper, ...
Ingredients: 8 (bite-size .. pieces .. soup ...)
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- 68. OVEN STEW
- Layer in order given. Pour 1/4 cup water over the top. Bake at 325 degrees for 3 hours. Stir before serving.
Ingredients: 5 (cubes .. size .. soup ...)
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- 69. OVEN BEEF STEW
- Add the juice from peas to soup mixes. Layer in the bottom of roaster the meat, then cut up vegetables. Add any seasoning (salt, pepper, onion or ...
Ingredients: 8 (save .. size .. soup ...)
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- 70. OVEN STEW
- Layer as listed in deep baking dish. Cover and bake 250 degrees for 4-5 hours. Stir well before serving.
Ingredients: 10 (salt .. sugar .. tapioca .. tomatoes ...)
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