Simple Crockpot Roast

1 beef rump or round roast (lean), about 3 lbs.
1 pkg. dry onion soup mix
1/4 cup water
dash of black pepper

PREPARATION:
Mix soup mix and water, pour over roast in crock pot. Cook on low about 8 hours, or until tender.

Variation: Add any peeled vegetables to this beef roast ...carrots, potatoes, whole onions, etc. to cook along with the roast, then make a gravy from the drippings if desired. (Thicken gravy with 2 tablespoons of flour mixed with a small amount of cold water.)

Serve leftover sliced beef on rolls with a bit of gravy...delicious! Good cold and sliced for sandwiches with mayonnaise, etc.

Parmesan Potatoes

Easy, but really delicious – my kids ask for these often!

4 potatoes
½ stick butter
Can of Parmesan Cheese
Seasoning salt, pepper


Peel (optional) and cut potatoes in ½” to 1” pieces. Melt the butter and dip potato pieces in the butter, then roll in parmesan cheese. Lighlty season with salt, and/or seasoning salt, pepper.

Bake at 400 degrees for 30 min.

Beef Stroganoff

(I love this dish and it takes only about 20 minutes!)

Put a pot of water up to boil before you start this recipe, so you can make noodles while the stroganoff is cooking. Carrots or green beans round out the meal.

1 lb. sirloin steak, well trimmed and cut into ¼” strips (tenderize if needed – place meat between pieces of saran wrap & tenderize with mallot or heavy pot)

½ lb. sliced white or brown mushrooms
1 can (10 ½ oz.) condensed French Onion soup
1 Tbs. cornstarch, dissolved in ½ cup cold water
1/8 tsp. dried thyme
½ cup sour cream
¼ cup white wine (optional)


Spray a large nonstick skillet with nonstick cooking spray and place over medium high to high heat to get pan hot. Add steak strips in 2 batches and cook 5 min. or until browned, stirring frequently. Remove meat from skillet and set aside.

Reduce heat to medium. Add mushrooms to skillet and cook 5 min. stirring until lightly browned and softened.

Add onion soup mixture, corn-starch mixture, dried thyme and wine (opt.). Bring to a boil over high heat, then reduce heat to medium and cook 5 min., until thickened. Add sour cream and heat through 1 minute. Return steak to skillet and heat through. Makes 4 servings.

Selma's Fruit Salads

16 oz. container cottage cheese
large container Cool Whip
a few Tablespoons Jello powder – to taste
fruit –cut up – I like strawberries, but try cherries and/or pineapple, mandarin oranges, whatever you like.
(get same flavor jello)

Really tasty & easy to make!

Polynesian Rice

(serves 12)

1 can consommé soup
l can water
2 cups rice (not instant)
1 cup margarine
1 lg. onion diced
2 sticks chopped celery
Seasoning

Cut up margarine and put in baking dish. Add all ingredients and cover. Bake 350 for 1 hour. Stir and serve.

Chicken Tortilla Soup - Quick & Delicious, Too!

1 can refried beans
1 can black beans, rinsed and drained
1 can, (14 oz) chicken broth
1 can Chicken (12.05 (oz)
¾ cup chunky salsa
1 1/2 cups frozen corn
½ cup water
2 cups shredded cheddar cheese
Tortilla chips

Mix first seven ingredients in a large sauce pan. Stir well, heat to boiling. Reduce heat and simmer for 10 minutes. Add one cup of cheese, cook and stir over low heat until cheese is melted. (This is optional).

Serve soup over slightly crushed tortilla chips and sprinkle with cheese.

QUICK & EASY VEGETABLE CHOWDER

1 onion, chopped
2 teaspoons butter or oil
1 (10 ounce) can Chicken Broth
1 jar of Tostitos salsa con queso (medium) salsa cheese sauce OR 1 (10 ounce) can condensed cheddar cheese soup & hot pepper sauce to taste)
2 cups milk
1 (15 ounce) can sliced potatoes (or 11/2 cups diced potatoes, cooked)
1 (15 ounce) can sliced carrots (or 11/2 cups sliced carrots, cooked)
1 (15 ounce) can whole-kernel corn (or 11/2 cups fresh or frozen)
1 (15 ounce) can cream-style corn
salt and pepper to taste

Sauté the onions gently until they are translucent. Stir in the chicken broth* and the salsa cheese sauce (or cheese soup), and gradually add the milk, stirring. Drain the sliced potatoes, dice them, and add to the soup. Drain the sliced carrots and the whole-kernel corn and add them. Stir in the cream-style corn. Season to taste with salt and pepper and hot pepper sauce.

(*I usually put fresh carrots and potatoes in with the onions and broth and cook until tender, then add the rest of the ingredients. I only used canned veggies when I’m in a big hurry.)

Heat through and serve. Serves 8 generously.