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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

All American Pot Roast


main dish, beef

1 single onion
1 single carrot
1 single rib of celery
1 tablespoon oil
3 1/2 lb chuck roast
1/2 teaspoon thyme, dried
1 single bay leaf
2 tablespoon flour
1 single salt and pepper to taste

CUT ONION, CARROT AND CELERY IN 2" CHUNKS. HEAT OIL IN A LARGE POT OVER MEDIUM HEAT. BROWN ROAST ON ALL SIDES, ABOUT 15 MINUTES. REMOVE MEAT FROM POT. ADD VEGETABLES TO POT AND COOK UNTIL GOLDEN, ABOUT 10 MINUTES. RETURN MEAT TO POT AND ADD 1 CUP OF WATER, 2 tsp. SALT, 1/2 tsp. PEPPER, THE THYME AND BAY LEAF. BRING TO A BOIL AND THEN REDUCE HEAT AND SIMMER, COVERED, FOR ABOUT 2 1/2 HOURS. TURN MEAT OCASSIONALLY. REMOVE MEAT TO A PLATTER. COVER LOOSELY WITH FOIL TO KEEP WARM. DISCARD ALL THE VEGETABLES AND THE BAY LEAF. SKIM FAT FROM PAN JUICES. GRADUALLY ADD 1/2 CUP WATER TO INTO THE FLOUR. ADD THE FLOUR MIXTURE TO THE PAN AND COOK, STIRRING, UNTIL THE GRAVY COMES TO A BOIL AND THICKENS. EACH SERVING PROVIDES - 609 CALORIES / 33 g PRO. / 50 g FAT / 678 mg SOD