Family Recipes
Roast Beef
Place beef roast (round, chuck, etc.)
Into slow cooker for 4-6 hours at 250’. You may have to add water. If you don’t have a slow cooker place in the oven in a tightly covered pan (foil) or a casserole with tight fitting lid. Salt and pepper to taste.
Can add potatoes, carrots, celery and onions if desired during the last hour.
Serve with rolls, salad and/or green vegetable such as green beans.
Money
Saving Tips
Freeze leftover bread slices, hotdog/hamburger buns, cornbread and rolls. Use for stuffing/dressing or make into bread crumbs in the food processor.
Used dryer sheets are Great to clean soap scum from showers. Try it, it works.
Beef-N– Noodles 4 servings Leftover roast beef from roast—at least 1 Cup
Sautee 1/2 onion
1 cup mushrooms in 2 T. butter or margarine until soft and translucent.
Add 1/4 cup red wine or water, Simmer.
Add can of “beefy mushroom soup”. Simmer.
Cook noodles in boiling water. Cook approximately 1/2 cup of dried
noodles per serving.
Serve meat mixture over noodles. Bread and fresh salad make the perfect meal.
Chicken-Rice-Vegetable Soup
1—10 oz. pkg. Green Giant frozen rice medley with peas and mushrooms
1 C. Cubed cooked chicken
1 5 oz. can chicken broth
Cook rice medley as directed on pkg. in microwave. Remove Rice medley from pouch: place in medium saucepan.
Add chicken and broth; cook over medium heat 3-4 minutes or until thoroughly heated. Serve with bread and a fruit salad for complete meal.
2 Servings
Canned Vegetable Salad
12-14 servings
1 can kidney beans
1 can green beans
1 can wax beans
1 can whole kernel corn
Drain all
Optional:
2 celery ribs chopped
1 medium green pepper
½ C. red pepper
½ C. ripe olives
½ C. chopped onion
Mix together:
Combine: 1 C. sugar, 1 C. white vinegar, 2 T. oil, ½ t. mustard and ¼ t. salt. Mix until dissolved. Pour over the vegetable mixture and stir to coat. Can substitute Italian dressing or Hendrick’s dressing. Refrigerate overnight.
Great side dish for B-B-Q, pork roast, etc.
Leave a comment