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Fruit
and Nut Roast Beef
| 7 to 8 pound beef rib roast
salt and pepper 1 tablespoon butter 1 chopped onion ½ cup chopped macadamias ¾ cup chopped bacon ¼ cup white wine 2 chicken stock cubes 2 tablespoon water grated rind of 2 lemons 2 cups cooked brown rice 2 tablespoon oil 1/4 cup extra water 2 chicken bouillon cubes 1½ cups pitted prunes Sauté the onion in the butter until soft; add the macadamias and bacon and cook for 5 minutes. Add the water and stock cubes and simmer for 2 minutes, then remove from heat and add the rice, lemon rind and prunes, and season to taste. Sprinkle the boned side of the beef with salt and pepper, and spread the filling down the center. Roll the beef up from the long side, and secure it with string. Grease a roasting dish lightly with oil, place the beef in, cover with foil, and roast for 15 minutes at 200°. Remove the foil and add the combined wine, extra water, and extra stock cubes. Roast for 1 hour at 180° until the beef is tender. Serves 8. |
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