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ters 3 tablespoons fresh parsley, minced
Roll chuck in flour to coat well. Heat oil in Dutch oven and brown chuck on all sides, about 10 minutes. Stir in celery salt, pepper, garlic, minced onion, bay leaf, sherry, tomato sauce, tomato paste and 1 1/2 cups water. Bring to boil. Reduce heat; simmer covered 1 1/2 hours until meat is tender. Remove bay leaf. Separate preparation in medium skillet.
Melt butter with sugar over low heat, stirring occasionally, until vegetables are glazed and golden, about 10 minutes. Preheat oven to 350 degrees. Stir glazed vegetables and potatoes into beef mixture. Bake, covered 30 minutes. Add mushrooms and peas, bake 20 minutes longer until potatoes are tender. Sprinkle with parsley and serve. Makes 6 to 8 servings.
Meaty Mousse
Winning third place was: 1 pound cooked roast beef (rump or round roast) 2 tablespoons plain gelatine 1/2 cup cold water 1 cup chopped celery 1/2 cup chopped green pepper (bell pepper)
2 tablespoons minced onion 2 cups mayonnaise 1 teaspoon salt 1/4 teaspoon black pepper 4 lettuce leaves 10 cherry tomatoes 18-ounce box crackers
Cut meat into one-inch size cubes and process in food processor to obtain finely chopped meat. If you do not have a food processor a meat grinder does just as well. Set aside. Soak gelatine in cold water; dissolve over hot water. Mix meat, celery, green pepper, onion, mayonnaise, salt and black pepper together. Add gelatine and mix well. Lightly grease two 2-cup molds or one 4-cup mold with oil. Pack mixture into
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