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Arizona Cookbook

Author:  Mildred Fischer

ISBN:  978-0-914846-00-0

Pub Date:  6/1/1983

Size:  5 1/2" x 8 1/2"

Binding:  Comb

Price:   $10.95

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From the Publisher
A taste of the Old Southwest! Includes recipes for sizzling Indian fry bread, prickly pear marmalade, cactus candy, beef jerky, sourdough biscuits and refried beans. By Al and Mildred Fischer.
Chili Pot Roast
4 to 5 pound beef blade POT ROAST
2 tablespoons FLOUR
1 teaspoon CHILI POWDER
1 tablespoon PAPRIKA
2 teaspoons SALT
3 tablespoons LARD or DRIPPINGS
2 medium sized ONIONS
16 whole CLOVES
1/3 cup WATER
2 tablespoons FLOUR
1/4 cup WATER

Combine flour, chili powder, paprika and salt. Dredge pot-roast in seasoned flour. Brown roast in lard or drippings. Pour off drippings. Stud each onion with 8 whole cloves. Add water, onions and cinnamon stick to meat. Cover and cook slowly for 2 1/2 to 3 hours or until tender. Remove meat to hot platter. Discard onions and cinnamon stick. Measure cooking liquid and add water to make two cups. Mix flour and water. Add to cooking liquid and cook, stirring constantly, until thickened.

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