Basic HTML Version
Christmas Cake
INGREDIENTS
8 ounces flour
8 ounces margarine
6 ounces brown sugar
5-6 eggs
1
1
/
2
pound home-made fruits (soaked)
1 teaspoon cinnamon
1
/
2
teaspoon mixed spice
2 teaspoons vanilla
1 cup wine
1 teaspoon baking powder
finely grated rind of 1 lime
1 tablespoons browning
METHOD
1. Cream margarine and sugar
2. Sift all dry ingredients together
3. Add eggs to the creamed mixture
4. Fold in flour alternately with fruits
5. Add wine to the mixture
6. Add vanilla, lime rind and browning.
7. Pour mixture in a greased floured baking tin.
8. Bake at 350°F for 1
3
/
4
hours or until done.
YIELD: 9” round or 8” square cake.
THE GLEANER ’ S CHRISTMAS COOKBOOK 2012
26
Pot Roast
Cook time: 4 hours
INGREDIENTS
3
1
/
2
lb of beef shoulder or boneless chuck roast (look
for a piece that is well marbled with fat for best
results)
2 tbsp oil
Salt, pepper, seasoning to taste
2 large onions, thickly sliced
4 cloves of garlic, peeled
1
/
2
cup of red wine
1 bay leaf
Several carrots, peeled and cut lengthwise
METHOD
Use a thick-bottomed covered pot (ovenproof if
you intend to cook in oven), such as a Dutch oven,
just large enough to hold roast and vegetables. Heat 2
tbsp of oil on medium high heat (hot enough to sear
the meat). Pat the roast dry with paper towels. Sprin-
kle and rub salt, pepper, and seasoning all over the
meat. Brown roast in pot, all over, several minutes on
each side.
When roast is browned, remove from pan and set
on a plate. Add the onions to the pan and cook for
about 5 to 10 minutes, until they begin to brown.
Add the garlic and carrots to sit on top of the onions.
Set the roast on top of the onions, garlic and carrots.
Add
1
/
2
cup of red wine. Add the bay leaf. Cover.
Bring to simmer and then adjust the heat down to the
lowest heat possible to maintain a low simmer when
covered. If cooking in the oven, start the temp at
300°F for 15 minutes, then drop it to 200°F.
Cook for 3
1
/
2
to 4 hours, or longer, until meat is ten-
der. After cooking 3
1
/
2
hours, note how much liquid
has been released by the meat. This comes from slow
cooking at a very low temperature. If your pot roast is
too dry, make sure the pan you are using has a tight
fitting lid and that you are cooking at the lowest pos-
sible heat to maintain the low simmering.
Yield: Serves 4-5.