Raynas Apricot Roast

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Raynas Apricot Roast Ingredients

One roast, (your choice)	1 cn Undiluted vegetable soup -
Potatoes, peeled and cut	A little water
Several handfuls of dried	1 1/2 c Frozen peas

Instructions for Raynas Apricot Roast

Place roast in baking pan. Set oven at 180C or 350F depending upon where you live. Bake uncovered for a couple of hours commensurate to the size of your roast. When not quite done, slice roast, lay slices on the bottom of casserole, place dried fruit on top, pour undiluted vegetable soup on top. Be sure to cover meat and dried fruit completely. Add just a little water. Watch liquid level, and add a tiny bit if necessary during cooking (I didnt have to) Be sure to spoon liquid over meat periodically during cooking. Fork test for doneness. Meat should be soft and tender. Before serving, add cooked peas. If you can store it in the refrigerator overnight and have it the next day, it is even better on the second day. In fact when I do this again, and I will you can be sure, we will always reheat it and eat it the next day. This is the first time I have ever invented a recipe. So if you try it, please tell me how you liked it. Posted to TNT - Prodigys Recipe Exchange Newsletter, by rayna@iconz.co.nz (rayna knighton) on Fri, 17 Jan 1997.

Main Ingredient: ApricotCuisine: Uncategorized