• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Kettle River Gazpacho

  • Recipe Submitted by on

Category: Vegetables, Soups

 Ingredients List

  • 3 Tomatoes, peeled, seeded and
  • -coarsely chopped
  • 1/2 Green pepper, seeded a
  • -diced
  • 1 Clove garlic, finely chopped
  • 1 sm Onion, finely sliced
  • 1/2 English cucumber, peeled and
  • -chopped
  • 4 tb Finely chopped mixed fresh
  • -herbs such as chives,
  • -parsley,oregano,
  • -Chervil.
  • 2 tb Olive oil
  • 10 tb Chili sauce
  • 2 tb Lemon juice
  • 1/2 c Tomato juice
  • Mix all the ingredients together. Heat gently over
  • medium heat. Serve with hot crusty bread. Can be
  • served chilled or at room temperature.
  • Origin: Sun Rype Recipe insert Shared by: Sharon
  • Stevens.
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Kettle Roast
Categories: Penndutch, Beef
Yield: 1 Servings

5 lb Rump roast
1/4 c Bacon drippings
1/4 c Shortening
Salt & pepper
2 Bay leaf
5 Cloves, whole
1 Sm Onion
1 c Water

Have roast tied so as to hold shape. Melt shortening in heavy iron skillet.
Season the meat with the ginger, salt and pepper, and sear well on all
sides. Add the bay leaves, cloves, onion and water, cover tightly, and let
simmer about 4-1/2 hours. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.

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