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Meat 
Beef Wine

Granny's Chuck Roast Bacon Red Wine

3 lb Lean beef chuck roast
3 slc Lean bacon chopped
1 tsp Minced garlic
1 tsp Crumbled oregano
1/2 tsp Salt
1/4 tsp Fresh ground pepper
1 tbl Margarine
1 tbl Olive oil
1/2 cup Chopped onion
1/4 cup Chopped carrots
1/4 cup Chopped celery
1/2 cup Dry red wine
2 cup Beef stock canned or made from bouillon cubes
1 1/2 cup Canned tomatoes pureed or coarsely chopped
1 x Bay leaf
2 tbl Soft butter optional
2 tbl Flour optional

 Method :
Chilled. Top each portion with 1/4 cup chopped watercress.
Makes 11 one-cup
servings.
cut into long-stemmed florets, blanched, drained
** Red Pepper should be cut in julienne strips
Preheat oven to 325". Place one layer of broccoli in pie shell or directly into 8-inch pie dish. Crumble cheese on top, cover with remaining broccoli, arranging it with stems pointing center and the flowers to the outside. Add the carrots and red pepper. Mix egg, oregano and evaporated skim milk. Pour over vegetables. Bake loosely covered with foil for one hour or until filling is set. Uncover for last 10 minutes of baking.
bowl, combine cold mashed potatoes with salt and vanilla. Add icing sugar, one cup at a time, beating after each addition.