Monday, March 21, 2011

Weekend Recipes


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Content Copyright © 2011 - All rights reserved.
3-5 lb. roast (beef)
1 onion
5 or 6 large carrots, peeled
4 or 5 potatoes
1 pkg. McCormick pot roast or beef stew seasoning
1/2 tsp. each garlic
1/2 cup ketchup
1 cup water
Chili powder, to taste

Chop onion and place in bottom of crock pot. Sprinkle some flour on the onion. Add some butter (1-2 tablespoons) and sauté until soft…(if you’re in a hurry you might want to sauté  in a pan on the stove and then put in the crock pot)..then place roast on top of onions.
Mix McCormick seasoning with water and pour over roast. Add ketchup. Stir.
Cover and leave on high.
Cut up potatoes and carrots and add to pot.
Sprinkle chili powder on to taste. 
Cover and turn on low and cook for 6 or more hours.  The longer the better. This recipe is very tasty, you will be surprised.

Editors Note: If you don't have seasoning packets on hand, use 1 beef bouillon or 1 1/2 teaspoons Minor's beef base, 1/2 tsp. each garlic and onion powder or 3-4 cloves minced garlic and one chopped onion. A bay leaf can also be added and removed before serving.


Read more about it at,1850,147178-236207,00.html
Content Copyright © 2011 - All rights reserved.
14 1/2 oz. can cut asparagus spears
10 1/2 oz. can cream of mushroom soup
4 oz. or more Cheez-It snack crackers

Heat oven to 350 degrees. Spray one quart casserole dish with non-stick spray. Partially drain the asparagus. Put a thin layer of asparagus (about 1/3 of the can) on the bottom of the casserole. Sprinkle about 1/3 of the soup mix on top and crumble enough Cheez-Its to layer over the soup. Repeat the layers ending with a generous topping of crushed cheese crackers.  Put dabs of butter of top of cheese its and bake 30 minutes or until bubbly.


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