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Marco Polo short ribs

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Recipe Ingredients

4 lbs beef short ribs
1 large tomato, chopped
1 cup beef bouillon
1/4 cup red wine
1 tbs instant minced onion
2 tbs prepared horseradish
1 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground ginger
2 tbs cornstarch

Cooking Procedures

In large skillet, brown short ribs; drain off fat. In slow cooker, combine meat with remaining ingredients except cornstarch. Cover and cook on low for 6 to 8 hours. Turn control to high. Remove meat from pot. Skim excess fat off of top of meat broth. Dissolve cornstarch in small amount of cold water; stir into meat juices in pot. Cook on high for 15 to 20 minutes or until slightly thickened. Serve over meat. 
 
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Excerpt from the wayback cook-book collection:

oves, allspice and nutmeg. Add soda to raw potatoes. Add other ingredients in the order named. Steam two hours or more and serve with fruit or lemon juice. Twentieth Century Club. BAKED HONEY CUSTARD 3 eggs. Y& tsp. powdered cinnamon. 54 cup honey. 1/2 tsp. salt. 2 cups milk (scalded). Beat eggs lightly, taking care not to make them foamy. Add slowly the honey, milk, cinnamon and salt. Bake in cups set in a pan of water. M. E. B. CHRISTMAS PUDDING 1 cup chopped suet. \ l/2 cu

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