INGREDIENTS:

1 (3 to 4 lb.) boneless chuck roast
1/2 tsp. salt
2 tbsp. all-purpose flour
2 cloves garlic, crushed
2 tbsp. butter, melted
1 lg. onion, sliced
12 whole peppercorns
12 whole allspice
1 bay leaf, crumbled
1 tbsp. grated fresh horseradish
1/2 c. water
1/2 c. Burgundy or rum
6 carrots, scraped and quartered

DIRECTIONS:

Sprinkle roast with salt; dredge in flour. Set aside. Saute garlic in butter in a Dutch oven. Add roast; brown on all sides. Remove roast from pan. Place onion slices in pan; place roast on top. Add peppercorns, allspice, bay leaf, horseradish, water, and Burgundy; bring to a boil. Cover, reduce heat, and simmer 2 hours. Add carrots; cover and simmer 30 minutes or until tender. Yield: 6 to 8 servings.

INGREDIENTS:

1 c. soy sauce
1/4 tsp. ground ginger
1/4 tsp. garlic powder
3-4 tbsp. brown sugar
10 green onions, cut up in sm. pieces

DIRECTIONS:

Pour 1 cup of soy sauce in bowl. Add brown sugar. Stir until dissolved. Add ginger, garlic powder and stir test taste. If more is needed add a little more soy sauce and brown sugar, stir to dissolve. Then add green onions. Put pork chops in marinade as long as possible, 3 hours is good or longer.

INGREDIENTS:

1/4 c. butter
1 med. onion, chopped (about 1/2 cup)
1 1/2 c. uncooked, regular rice
1/2 tsp. salt
1/2 tsp. allspice
1/2 tsp. turmeric
1/4 tsp. curry powder
1/8 tsp. pepper
3 1/2 c. chicken broth
1/4 c. blanched, slivered almonds

DIRECTIONS:

Heat oven to 350 degrees. Melt butter in skillet. Add onions and rice. Cook and stir until rice is yellow and onion is tender. Stir in next 5 seasonings. Pour into greased 2 quart casserole.
Heat chicken broth to boiling. Stir into rice mixture. Cover tightly. Bake 30 to 40 minutes or until liquid is absorbed and rice is tender. Stir in almonds.

Chicken broth can be made by dissolving 4 chicken bouillon cubes in 3 1/2 cups boiling water or used canned chicken broth.