June Foster's Catalan Pot Roast

 June Foster is a retired teacher who travels full time with her husband in their RV. Her adventures provide a rich source of information for her novels. She grew up in El Paso, Texas but moved to the magnificent northwest after she retired from teaching. She penned her first novel on her Toshiba laptop in 2010 as she and her husband sailed along the interstate. Now June has written four novels for Desert Breeze Publishing. Her novel Ryan's Father will be available from WhiteFire Publishing in January 2014.

June's Latest Release: Deliver Us

The young fraternity man who coaxed Jillian Coleman upstairs that night is only a blur in her memory. Now she lives with the unrelenting guilt that she aborted her baby. God might forgive her, but she can't forgive herself. As Bellewood's premier gynecologist, she hopes to open the Jeremiah House to offer teen girls an abortion alternative. Though the handsome and successful Dr. Jett Camp wants to marry Jillian, he believes her plan is a waste of her skills. 

Riley Mathis spent ten years in jail for dealing drugs. Now as a Christian, he's trying to put his life back together. Working as a janitor at night, he attends college by day. When he meets Dr. Coleman, he recognizes her from the sapphire necklace she wore the night he stole something precious from her. When she confesses the choice she made to abort her baby, Riley can't tell her he's the father of her child. Purchase the book HERE.

June's Recipe for Catalan Pot Roast

This recipe comes from my Aunt Gina who just passed away in January at age 93. I have made this recipe over and over so now I have it memorized. It's easy and tastes like a gourmet dish. Serves 8-10 

1/4 teaspoon marjoram
1 tablespoon minced parsley
2 teaspoon salt
1 clove garlic (minced)
1 teaspoon cinnamon
1/4 teaspoon powdered cloves
4 tablespoons olive oil
4-5 pound rump roast
1 green pepper (chopped)
2 onions (chopped)
2 cups canned tomatoes
1 cup orange juice
2 tablespoons vinegar or lemon juice.

Make a paste of the herbs, salt, garlic and spice. Beat in 2 tablespoons olive oil. Rub this into the meat on all sides and let stand at room temperature 1 hour. Heat remaining olive oil in large pot. Add meat and brown on all sides. Add green pepper and onions, and cook about 5 minutes. Add tomatoes, orange juice and vinegar. Cover and cook over lowest heat for 3-4 hours. Remove meat and thicken sauce if desired with a teaspoon of cornstarch. Serve with boiled or mashed potatoes.