Pork Chops And Rice

• 4 pork chops
• 1 c. rice (uncooked)
• 1 green pepper, sliced about 1/4-inch thick
• 1 large onion, sliced about 1/8-inch thick
• 1 can tomato soup
• 3/4 can water
• 2 lb. lamb, diced in bite sizes
• 4 c. water
• 3 carrots, diced
• 1 onion, diced
• 1 bay leaf
• 1/4 tsp. rosemary
• 1/2 tsp. pepper
• 2 tsp. salt
• 2 Tbsp. flour
• 1/4 c. water to mix with flour
• 1 turnip, diced
• 1 lb. hamburger
• 1 layer potatoes, sliced thin
• 1 layer onions, sliced thin
• 1 can kidney beans
• 1 stalk celery, diced
• 1 can tomato soup with 1 can water
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. garlic powder
• 4 lb. chuck roast
• 2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. celery seed
• 1/3 c. vinegar
• 2 Tbsp. brown sugar
• 1/8 tsp. dry mustard
• 1/4 tsp. nutmeg
• enough flour to dredge each side
• 1/4 c. water

1. Combine flour, salt, pepper and celery seed.
2. Dredge roast in this mixture.
3. Coat Dutch oven with Spry and sear on each side. Reduce heat to 300u0b0 and pour this combination over roast:
4. water, brown sugar, dry mustard, nutmeg and vinegar.
5. Cook for approximately 3 hours.
6. Check occasionally with a fork.
7. When the fork goes in and out with no trouble, that's it.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=1080456 (may not work)