European Stars and Stripes (Newspaper) - January 05, 1990, Darmstadt, Hesse                                Into the water stir thoroughly cover the Skillet and Lethe carrots simmer for 20 to 30 minutes depending on size if they Are not to be served immediately turn off. The heat while a Little liquid remains in the Skillet Al serving time turn up the heat to reduce the remaining liquid to a thick syrup while carefully mixing the carrots n thyme Salt and Pepper to taste. Herb bouquet 6 sprigs Parsley tied around 3 celery stalk tops and 2 Bay leaves 1,1 Tablespoon poppy seeds. Shred the cabbage with a knife and Blanch in a Large Quantity of boiling salted water for 2 minutes. Drain and immediately put under cold running water leave the a cabbage in a colander to Drain thoroughly heat Oil in heavy pan and add the sliced onions cover and simmer for 5 minutes meanwhile squeeze the cabbage a handful at a time to remove All water. Add the cabbage and mix Well with the onions pour the water and 1 cup of White wine Over the cabbage add garlic beef Bouillon cube celery Salt Basil thyme Salt and Pepper and Herb bouquet cover and simmer for 15 minutes. Add the poppy seeds and the remaining it cup of White wine cover and simmer. Lor another 15 minutes. Serves six. Beef and onions braised in Beer 3 pounds of lean Chuck Rump or Eye of round 1 cup dour polyunsaturated Oil for frying 2 pounds onions thinly sliced Salt and Pepper 5 garlic cloves crushed 1 cup beef Bouillon 1 bottle of Beer not plus 1 Tablespoon Dijon Mustard 2 Tablespoons dark Brown sugar Herb bouquet 4 Parsley sprigs tied around 2 Bay leaves 2 Tablespoon co starch 2 Tablespoon wine vinegar a cup Beer not plus. Trim All at Oft the beef. Slice the meat into pieces about Winch thick 2 inches wide and 4 inches Long dredge the slices in flour to dry them and for a Nice coating when browned. Pour enough Oil into a heavy Skillet to coat the Bottom Well. Heat Oil until hot and Fry a few pieces of meat at a time Browning each Side quickly and removing to a Side plate. If the flour has burned in the Oil pour out and use fresh Oil to saul6 the onions again filming the Bottom of the pan Well. Keep heat moderately Low Lor the onions which you should Cook slowly and covered. Turn the onions occasionally and continue cooking until Limp but not cooked through about cd minutes. Add Salt Pepper and garlic then cover again and Cook Lor 3 minutes More in Small pot Combine the Bouillon. 1 cup of the Beer Mustard and Brown sugar. Bring to a slow boil to dissolve the Mustard and sugar. Select a deep casserole that can go into the oven and layer with half the browned meat pieces Sprinkle on Salt and Pepper spoon half cooked onions Over the meal repeat with remaining meat and onions. Pour the heated Stock Over the meat and onions adding enough Beer to bring the liquid level almost to the top of the onions Bury the Herb bouquet cover the casserole and put in the oven heated to 325 degrees. Cooking time should be iv4 to 2 hours depending on the Cut of meat test for oneness by piercing with a Small Sharp knife. When the meat is thoroughly tender Drain off the remaining liquid into a Saucepan be careful while doing this since the casserole will be heavy and hot hold the cover firmly in place and let the liquid pour out the Side. Put the cornstarch wine vinegar and i cup of Beer in a Small bowl and mix to a smooth paste. Slowly add this to the drained Stock and simmer slowly while whisking vigorously to keep the sauce smooth return the sauce to the casserole and stir Well while reheating the meat thoroughly. Serve with boiled potatoes or noodles. Serves six. Pot roast always a favorite by Carrie White Cox news service pot roast is like meatloaf everyone has favorite recipe what pot roasts have in common though is a tender juiciness and Aroma that say  pol roast ranks right up there with other seasonal favourites such As Chili and lentil soup but of those three pot roast is probably the easiest to make ii also fits in Well with a working person s schedule for singles pot roast is not As impractical As one might think. Leftovers can be used in a number of other dishes for example a handful of shredded meal can be combined with Green chillies and hot sauce and rolled in a flour Tortilla for a quickie Burro. Small chunks of roast work inside an Melet along with mushrooms scallions and diced garlic Clove. Mixed with a bit of Yogurt and some Cilantro pieces of beef can be stuffed inside a pita. Though i m not a Crock pot advocate slow cookers do seem to work Well for the pot roast the meat can be put into the Crock Belore leaving Lor work what a smell to come Home Tol a favorite method for the Crock pot roast includes Browning a flour dredged roast in a couple of Tablespoons of Oil and putting it in the Crock along with a 28-ounce can of tomatoes Viz cup red wine. 3 to 4 garlic cloves. 3 Bay leaves a chopped onion Salt and Pepper this method will take about 8 hours in the last 15 minutes remove the meat from the Crock and keep it warm in the oven take about Viz cup of the pot juices and mix with 2 Tablespoons cornstarch pour it Back into the Crock which has been switched to High another delicious Way to prepare pot roast is done either in or on top of the stove if inside preheat oven to 300 degrees after the roast has been dredged in hour Brown it in 2 Tablespoons of Olive Oil a couple of diced carrots celery ribs a turnip Rutabaga and about 16 peeled Pearl onions Are added to the pot along with t Viz cups of water and it cup of red wine. Covered. The roast should be allowed to simmer gently on the stove or Cook inside the oven for 2 to 3 hours. To make the Gravy remove the meat and vegetables from the pot and keep warm covered in the oven put about it cup of the juice in a cup and stir in 2 Tablespoons of cornstarch. Add to cooking juices and stir until desired thickness. You May need to add More water to the simmering Gravy the following two recipes Are for other types of pot roast. The pot roast is a twist on the old favorite but like at our House it will soon be your old favorite too new England pot roast 3 Tablespoons flour 1vi Teaspoons Salt it Teaspoon freshly ground Pepper 1 4-Pound Bottom round pot roast of beef 3 Tablespoons vegetable Oil i cup horseradish 1 cup whole Cranberry sauce 1 stick cinnamon broken in half 4 whole cloves 1 cup beef Broth 16 Small White onions 1 Bunch carrots peeled and Cut into 3-Inch pieces 2 rutabagas 2 turnips mix flour Salt and Pepper rub on meat in a heavy dutch oven heat Oil and Brown on All sides pour off drippings and Reserve. Mix together horseradish Cranberry sauce cinnamon cloves and Broth add to dutch oven. Bring mixture to boil cover tightly and simmer 2 hours. Meanwhile Brown onions in reserved drippings add carrots rutabagas and turnips Cook 4 minutes longer add vegetables to dutch oven Cook covered. 25 minutes longer makes 6 delicious Servings. Instead of serving this with mashed potatoes try making mashed Sweet potatoes. Pot roast with onions it cup Worcestershire sauce 3 cloves garlic minced or pressed a Teaspoon Pepper 4 to 5-Pound beef sirloin tip roast 3 Tablespoon salad Oil 1 Large can tomatoes 28 ounces 1 Large Green Bell Pepper seeded and thinly sliced 2 Large onions thinly sliced Teaspoon each dry thyme and dry oregano leaves 2 Bay leaves in a 9x 13-Inch pan mix Worcestershire garlic and Pepper. Place beef in pan turn to coat with marinade cover and refrigerate for at least 4 hours or for up to 1 Day. Turning meat occasionally lift out meat Pat dry. Heat Oil in a 5 or 6 quart pan Over medium heat when Oil is hot. Add meat and Cook turning occasionally until browned about 10 minutes add tomatoes break up with a spoon and their liquid Bell Pepper onions thyme oregano and Bay leaves bring to a boil. Reduce heat cover and simmer turning meat occasionally until very tender when pierced about 3vi hours. Try 5,1990 stars and stripes Page 15