Crockpot Roast

Crockpot Roast

3 lb. beef roast

2 packets dry Italian dressing mix (you can also use dry Ranch dressing mix)

1 cup water

Place beef in a crockpot, sprinkle dressing packet contents over meat, pour water over all. Cook on low 6-8 hours or until done.

Seven Layer Salad

Seven Layer Salad

1 bag (10 oz) salad greens

1 bunch radishes, thinly sliced

5 medium green onions, thinly sliced

2 medium celery stalks, thinly sliced

12 slices bacon, cooked and crumbled

1 package (10 oz) frozen green peas, thawed

1 1/2 C mayonnaise or salad dressing

1 C shredded Cheddar cheese

 

Place salad greens in large salad bowl. Layer radishes, onions, celery, bacon and peas on salad greens. Spread mayonnaise over peas, covering top completely and sealing to edge of bowl. Sprinkle with cheese. Cover and refrigerate at least 2 hours to blend flavors but no longer than 12 hours.

Marinated Salad

Marinated Salad

1 C. carrots, cut up
1 C. broccoli, cut into florets
1 C. cauliflower, cut into florets
1 (4 oz.) can sliced olives
1 C. Italian salad dressing

Put cut vegetables in a bowl. Pour salad dressing over the vegetables and mix. Cover and put in the refrigerator to marinate.

Beef Roast with Bacon and Green Chili Gravy

Beef Roast with Bacon and Green Chili Gravy

4 slices bacon, cooked and crumbled
1 (3 lb.) beef roast
Garlic powder, to taste
Salt, to taste
Pepper, to taste
2 medium carrots, chopped
1 (4 oz) can diced green chilies
¼ C. water
¼ C. chili sauce
1 Tbsp. flour
Nonstick cooking spray

Spray a crockpot with nonstick cooking spray and place meat inside. Season with garlic powder, salt and pepper. Place bacon and carrots on top of meat. In a bowl combine green chilies, water, chili sauce and flour, mix well and pour over the meat in the crockpot. Cover and cook on low for 8-10 hours or until done. Serve gravy from bottom of the crockpot over the meat when serving if desired

Spanish Macaroni

Spanish Macaroni

1 lb. ground beef

1 green pepper, chopped

1 onion, chopped

2 C. water

1 (8 oz.) can tomato sauce

2 (14.5 oz.) cans stewed tomatoes, broken up a bit, undrained

1 1/2 c. macaroni, uncooked

1 Tbsp. chili powder

Cook the ground beef in a frying pan; drain off any fat. Add the remaining ingredients and mix with the meat. Bring to a boil; then turn the heat to low. Cover and cook on low heat until the macaroni is done (about 10 to 15 minutes). Stir occasionally so the macaroni will not stick to the pan.