April 16, 2011

Home-Style Short Ribs

3 to 4 lbs. lean beef short ribs
1 tablespoon prepared mustard
4 potatoes, peeled and quartered
2 tablespoon. catsup
4 carrots, peeled and quartered
1 cup beef bouillon
1 onion, sliced
1 teaspoon salt
2 tablespoon. vinegar
1/4 teaspoon pepper
2 teaspoons sugar
1/4 cup flour
1 tablespoon horseradish


Method:
In a large skillet or slow-cooking pot with browning unit, brown short ribs; drain off excess fat.
Place potatoes, carrots and onion in slow-cooking pot.
Arrange browned ribs over vegetables. Combine vinegar, sugar, horseradish, mustard, catsup, bouillon, salt and pepper. Pour over meat.
Cover and cook on low for 6 to 8 hours or until meat is tender.
Remove short ribs and vegetables. Turn control to high.
Dissolve flour in small amount of water.
Stir into sauce; cook on high for 10 to 15 minutes or until thickened.
Serve with meat and vegetables.

Four Bean Supreme

1 can (16 oz) kidney beans, rinsed and drained
1 can (16 oz) pork and beans, undrained
1 can (15-1/2 oz) great northern beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 medium onion, chopped
1/3 cup package brown sugar
1 tsp. sugar
1 tsp. salt
1 tsp. lemon juice
1/2 to 1 tsp. hot pepper sauce
1/4 tsp. basil
1/4 tsp. dried oregano
1/4 tsp. ground cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. pepper

In a bowl, combine the beans. In another bowl, combine the onion, sugars, salt, lemon juice, hot sauce, and seasonings. Stir in beans.

Pour into greased 2 Qt. baking dish. Top with bacon pieces. Bake, uncovered, at 350 F. for 1 hour.
or until heated through.
Makes: 8-10 servings.