[Illustration: Arm pot-roast]
MENU IDEA
Beef Pot-Roast
Noodles
Peas
Spinach-Radish Salad
Hard Rolls
Butter or Margarine
Pineapple Upside-Down Cake
Beverage
_3 to 4-pound beef arm or blade pot-roast_
_2 tablespoons flour_
_2 teaspoons salt_
_¼ teaspoon pepper_
_3 tablespoons lard or drippings_
_¼ cup water_
_3 cups seasoned cooked noodles_
_1 12-ounce package frozen peas, cooked or 1 No. 303 can peas_
_2 tablespoons butter or margarine_
Dredge pot-roast with seasoned flour and brown in lard or drippings. Add
water, cover and simmer in a slow oven (300° F.) or on top of range 3
hours or until tender. Thicken cooking liquid for gravy, if desired.
Combine noodles, peas and butter or margarine. Cook until heated
through. Serve pot-roast on noodles and peas. 6 to 8 servings.