VOLUME 1 - Kilimanjaro Foods

Bring liquid in saucepan to boiling; stirring constantly, slowly pour 1/2 of the
flour mixture into the cooking liquid. Bring to boiling. Gradually add the
remaining flour mixture. Bring sauce to boiling after each addition. Cook 3 to
5 minutes. Spoon or pour about 1/2 of the hot sauce over spareribs on the
platter. Serve remaining sauce in a gravy boat if desired.
Gingersnap Pot Roast
8 Servings
3 lb beef roast,chuck
1 T oil
1 c water
8 gingersnaps,crumbled
2 T red wine vinegar
1 t beef bouillon,granules
1/8 t red pepper,ground
3 md sweet potatoes,peeled &
-quartered
3 md carrots,or 2 parsnips, cut
-into 1
1 bay leaf
Trim fat from roast. Cut if necessary to fit crock pot. In large
skillet brown roast on all sides in hot oil. Meanwhile, in a small
bowl combine water, gingersnaps, vinegar, bouillon, and red pepper.
In crock pot, place potatoes, carrots or parsnips, and bay leaf.
Place meat atop vegetables. Pour gingersnap mixture over meat.
Cover; cook on low-heat setting for 10-12 hours or high-heat
setting for 5-6 hours.