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Title: Creole Pot Roast Piquant
Yield: 8 Servings

Ingredients

      4 lb pot roast; (3-4 lbs.)
    1/4 c  potato starch
      2 ts salt
    1/4 ts pepper
      2 tb peanut oil
      1 c  tomatoes; chopped ripe
           -creole tomat
      2    onions; halved & sliced
    1/4 ts ginger
      1 c  orange juice
    1/2 c  passover red wine

Instructions

Source: Marilyn's Passover Kitchen, from: Kosher Creole Cookbook, by, M.L.
Covert & S.P. Gerson

Coat meat with mixture of potato starch, salt & pepper. Brown on both sides
in hot oil.

Add tomatoes & onions. Cover & simmer 2 hrs. Add orange juice, wine, and
ginger; cover and continue to simmer 1 hr. longer or until meat is tender.
Posted to JEWISH-FOOD digest V97 #113 by alotzkar@direct.ca on Apr 6, 1997

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