½ cup dry red wine
½ cup sour cream
Have butcher cover roast with a thin layer of suet and tie securely; place in a crock, glass bowl or unchipped granite or enamelware pan. Combine salt, Onions, Pepper, Bay Leaf, Whole Cloves, Red Wine Vinegar and water. Pour over meat. Let stand 1½ to 2 days, turning meat 2 or 3 times daily. Take meat out of liquid; dry. Brown meat on all sides in heavy frying pan. Place meat in roasting pan. Make a sauce by adding Arrowroot to drippings in frying pan. Strain the pickling liquid and stir into frying pan. Cook until thick and smooth, stirring constantly. Add sugar, crushed gingersnaps, red wine and cook until creamy. Pour sauce over meat. Cover and roast in 350° oven until meat is done, about 2 hours. Baste frequently with sauce; if sauce seems too thick, add water. When meat is done, remove to platter. Stir sour cream into gravy. Serve meat and gravy with Potato Pancakes.
Spanish Rice (6 Servings)
An excellent casserole for a barbecue. SPICE ISLANDS Spaghetti Sauce Seasoning is the “secret” ingredient.
2 tablespoons SPICE ISLANDS Green Bell Peppers, crushed
2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 tablespoons water
3 tablespoons olive oil
1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning
1 #2½ can tomatoes