Terri Hinton
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 (3 lb) roast
• 2 tsp salt
• 1/4 tsp pepper
• 3 Tbsp fat
• 1/2 cup water
• 1 (8 oz) can tomato sauce
• 3 medium onions, slaced
• 2 cloves garlic, minced
• 2 Tbsp brown sugar
• 1/2 tsp dry mustard
• 1/4 cup lemon juice
• 1/4 cup ketchup
• 1 Tbsp Worcestershire sauce
• 2 Tbsp flour

Rub meat with salt and pepper. Brown in fat. Add water, tomato sauce, onions, and garlic. Cover and cook over low heat for 1 hour and 30 minutes. Combine brown sugar, dry mustard, lemon juice, ketchup, vinegar, and Worcestershire sauce. Pour over meat. Cover and continue cooking for 1 hour. Remove meat and skim fat. Dilute gravy with water, mix flour and water to form paste. Add paste to gravy. Potatoes and carrots may be added.

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IN LOVING MEMORY Of
HORACE AND CARINE NOLAN

Given by
Lisa, Krislyn, Mackenzie, and Ashtyn

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