Sunday, January 1

January Recipe(s)

Per my SIL Kathy's request, I'll be posting recipes for a few of the meals we shared over our Christmas visit.
I love recipes that are simple (who doesn't?), and you can't get any simpler than these. Enjoy!

Italian Beef Sandwiches
1 beef roast (4 1/2 lbs), cut in half
2 cans beef broth (14 1/2 oz ea.)
1 cup water
1/4 cup cider vinegar
1 envelope onion soup mix
1 envelope Italian salad dressing mix
1 clove garlic, minced
1-1/2 tsp. dried oregano
1 tsp. dried basil
10 French bread hard rolls, split

Place roast in slow cooker. Combine the broth, water, vinegar, soup mix, salad dressing mix, garlic, oregano and basil; pour over roast. Cover and cook on low for 7-8 hours, or until meat is tender.
Remove roast. When cool enough to handle, shred meat, using two forks. Return to slow cooker and heat through. Using a slotted spoon, spoon shredded meat onto each roll. Serve juices as a dipping sauce.



Baked Potato Soup
(from the kitchen of MD of Doodles from the Dahls)
2/3 C. butter
2/3 C. flour
7 C. milk
3/4 tsp salt
1/2 tsp pepper
4 large baking potatoes (baked, cooled, peeled, & cubed), enough to make 4 C.
4 green onions, sliced
12 bacon strips, cooked & crumbled
1-1/4 C. Shredded cheddar cheese
1 C. (8 oz.) sour cream

In a large kettle, melt butter. Stir in flour, heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes & onions. Bring to a boil, stirring constantly. Reduce heat & simmer 10 min. Add remaining ingredients, stir until cheese is melted. serve immediately.


Mom's Lazy Lasagna
1/2 lb. Italian sausage
1/2 lb. ground beef
1 can of diced tomatoes, undrained
2 jars of favorite spaghetti sauce
1 C. Ricotta or cottage cheese
1 egg
1/2 C. Parmesan cheese, grated
8 oz. pkg. regular lasagna noodles (I had a bad experience with ready-to-bake noodles), uncooked
6 oz. shredded mozzarella cheese

Brown meat in large saucepan; drain. Add diced tomatoes & both jars of spaghetti sauce. Bring to a boil and simmer for 10 minutes. In a small bowl, mix ricotta or cottage cheese, egg and Parmesan cheese. Put a little of the meat sauce on the bottom of a 13"x9" baking dish and alternate layers as follows: noodles, 1/3 of meat sauce, half of cheese mixture. Repeat and then finally top with remaining meat sauce. Sprinkle mozzarella cheese on top and cover with foil that has been sprayed with non-stick spray. Bake at 350 degrees for one hour or until noodles are tender. Let stand 10 minutes before cutting. Serves 8 - 10.

1 comment:

RANDI said...

I made the Italian Beef Sandwiches last night for dinner and my whole family loved them--thanks for the recipe!