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Pot Roast Over Noodles

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Recipe Ingredients

1 (3 pound) chuck or pot roast
1 (10 1/2 ounce) can cream of mushroom soup
1 cup Burgundy or other red wine
Couple dashes Kitchen Bouquet (optional)
1 large onion, finely chopped
1 small clove garlic, crushed
2 tablespoons finely chopped parsley
Salt and pepper
Cooked egg noodles

Cooking Procedures

Place meat in Dutch oven or small roaster. Blend soup, wine and Kitchen Bouquet. Pour over meat. Add onion, garlic, parsley, salt and pepper.

Cover and bake at 325 degrees F for about 4 hours. During last hour of baking, add carrots. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

water, well salted ; of spinach. jeave them in a few moments, then drain, and cool them off in cold water, from which drain them again. Now chop them very fine in a wooden bowl. Take a saucepan, put in a piece of butter, and when hot add to it your spinach. Stew very gently in its own juice, merely adding a little boiling water, if necessary, to prevent scorching. When done, which will be in about one-half hour, the spinach ought to have sufficient consistency to serve it heaped up in a

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