SAUERBRATEN

6 lb. eye of the round roast
1 T. salt
1 T. sugar
12 peppercorns
1 huge onion, sliced
7 cloves

5 bay leaves
2 stalks celery, cut up
2 carrots, cut up
1/2 c. vinegar
1/2 c. red wine
1 c. boiling water

• Add meat and all the ingredients to a large glass or pottery bowl.
• Stir thoroughly and set in refrigerator for five days.
• Turn meat over twice a day with wooden spoon.

AFTER 5 DAYS

1. onion, sliced
2 stalks celery, sliced
2 carrots, cut up

Tomato paste
3 slices of bacon
Red wine

• After 5 days, take meat out of liquid. Throw liquid away.
• In roasting pan, brown 3 strips of bacon with meat.
• Add onion, celery, carrots and a large spoonful of tomato paste.
• Continue browning. Add water for moisture, but do not cover.
• Roast in oven at 350 degrees for 3-3 1/2 hours or until tender. Continue adding water for moisture, while in the oven.
• Take out meat and drain liquid.
• If needed, mix a little flour with the red wiNEW to make sauce.
• When serving, slice very thin.

NOTE: Great served with red cabbage and potato dumplings.

Serves: 6-8
Preparation: 20 minutes/25 minutes
Cooking: 3-3 1/2 hours

1/2 cup milk
2 eggs, lightly beaten
2 to 4 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1/4 cup (1/2 stick) butter, melted

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 cup rolled oats
1/2 cup your choice (in any combination) raspberries, blueberries,chopped
walnuts, chopped dates, raisins
Dash of ground cinnamon

• Preheat the oven to 350 degrees F.
• In a large bowl, combine the milk, eggs, sugar, vanilla, salt, and butter. Add the flour, baking powder, and rolled oats. Mix just until blended.
• Add your own combination of fruits and nuts and a dash of cinnamon.
• Spoon onto an ungreased baking sheet, as for a large cookie. Bake for 15 minutes-less if you like them soft, more if you like a crunchy outside.

Serves: 6 or 8