Louisiana Public Broadcasting Proudly Presents:
Ms. Lucy’s Cajun Classroom
Sample Recipes

	Ingredients: 1 1 ½ ¼ 1 1 - 4-5 1 1 ½ 3-4 pounds boneless rump roast lemon, juice & slices cup white wine cup Worcestershire sauce tablespoon minced garlic tablespoon Greek seasoning salt & pepper to taste slices of bacon 10 ¾ ounce can cream of mushroom soup cup mushroom stems & pieces cup water Directions: Place roast in a shallow pan. Season roast with salt and pepper. Sprinkle juice of lemon on top and also drop slices on top of roast. Add wine, Worcestershire sauce, garlic and Greek seasoning. Marinate overnight in refrigerator. The following morning, in a cast-iron dutch oven, cook 4-5 slices of bacon until done and remove from pot. Take roast out of pan. Set marinade aside. Brown roast well on both sides in hot bacon grease. Add the marinade, mushrooms, mushroom soup, bacon slices and water. Cover and cook at 375 degrees in oven for 2 hours. Remove and carve. Serve the gravy over rice. Serves 6.

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