Southern Beef Roll

This is our Mom's Southern Beef Roll recipe. It serves 5-6 people, so I would recommend doubling it and making 2 Rolls, especially if you would like left overs. This is one of those recipes that you need the chopped green pepper for the great flavor. Usually I am one that will leave out the peppers, but it just won't taste the same without it. I completley blend the peppers so that my kids cannot even tell they are in there.

1 lb. cooked ground beef
1 can Cream of Mushroom Soup
2 tsp. minced onion
2 Tbsp. Chopped green Pepper
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups Flour
2 tsp. baking powder
3 Tbsp. Shortening
1/2 cup milk

Step 1. Brown ground beef with onion, green pepper, salt and pepper and then add the cream of mushroom soup to the mixture. Step 2. In a mixing bowl; stir together flour, baking powder and salt. Cut in shortening. Add milk and stir until mixture holds together. Knead for 1/2 minute, then roll dough into a rectangle about 1/3 inch thick. Spread beef mixture on dough and roll up like a jelly roll. Place on greased cookie sheet and bake uncovered @ 425 degrees for 30 minutes. Serve with cheese sauce (recipe is below). My oven cooks fast and cooked after about 18 minutes. Cook until lightly brown and until you can see that the dough is cooked through.

Cheese sauce:

2 Tbsp. melted butter or margarine
2 Tbsp. flour
1 cup milk
1 cup grated cheese

In a sauce pan; melt butter, blend the flour in the butter and then, add milk and grated cheese, cook until thick. Season with salt and pepper.

Ingredients: ground beef, cream of mushroom soup, onion, green pepper, shortening, milk, grated cheese.

Pasta with Bolognese Sauce

I got this recipe from a friend and decided to make a few minor changes to make it easier. When I decided to cook this tonight, I didn't realize that you need to let it simmer for 1 1/2 hrs. Prepare some extra time if you make this recipe. It was very good and my family really liked it and I would definitely make it again.

Pasta with Bolognese Sauce
4 TBSP unsalted butter, divided
2 TBSP olive oil
1 lb. ground beef
1 yellow onion, chopped or dried onion
1 carrot, peeled, chopped
1 celery stalk, chopped
Salt and freshly ground pepper, to taste
Nutmeg, to taste
1 (14.5 oz.) can of diced tomatoes
5 fresh sage leaves
1 bay leaf
1/2 cup white wine
2 cup chicken stock
1/3 cup cream
1 lb. fettuccine
1 cup grated Parmesan cheese, divided

In a large skillet over medium-low heat, melt 2 TBSP of the butter with the olive oil. Add the onion and sauté until just starting to crisp, about 3 minutes. Add the carrot and celery and sauté until very lightly golden, 8 to 10 minutes. Cook the ground beef in a separate pan, cook until the meat is lightly browned, drain any grease, season with salt and pepper, and add a generous pinch of nutmeg. Add the ground beef to the carrot mixture and increase the heat to medium heat. Add the wine and simmer until it is almost evaporated.

Add the chicken stock and cook until reduced by half. Add the tomatoes, sage and bay leaf. Reduce the heat to low, cover and simmer, stirring occasionally, for about 1 1/2 hours. If the sauce seems thin, cook it, uncovered, until thick and fragrant, about 10 minutes. Add the cream. Taste and adjust the seasonings with salt and pepper. Remove the bay leaf and discard.

Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook until according to the package. Drain and transfer the pasta to a warmed large, shallow bowl. Add the remaining 2 TBSP butter and 2 TBSP of the cheese. Toss until the butter melts. Add the sauce and toss gently. Serve immediately. Serve with the remainder Parmesan cheese. Serves 6 to 8.

Ingredients: Ground beef, onion, carrot, celery, nutmeg, diced tomatoes, sage leaves, bay leaf, white wine, chicken stock, cream, fettuccine, parmesan cheese

Three Packs and a Roast

I love anything that I can cook in my crock pot. I got this good crock pot roast recipe from a good friend. You can throw in some carrots and potatoes if you want. The gravy I made with the juices was excellent too! I actually put the 3 packets and water in a large Ziploc bag with the roast the night before and let it marinate in the fridge overnight. It gave it extra good flavor.

1 beef roast
1/2 envelope Ranch salad dressing mix
1 envelope Italian salad dressing mix
1 envelope brown gravy mix
1 1/2 cups water

1. In a small bowl combine all 3 seasoning mixes.
2. Place roast on a plate. Sprinkle half of the seasoning mixture evenly over roast and pat on like a dry rub.
3. Place roast in crock pot with the seasoned side down. Sprinkle remaining seasoning mixture over roast.
4. Add some vegetables or potatoes, if desired. Pour water over roast.
5. Cover, cook on low 7-9 hours.

If desired, thicken cooking juices for gravy.

Gravy
Remove meat to a warm platter, then strain and skim the fat from the cooking juices. Measure out 2 cups of juices and place in a saucepan. Combine 6 tablespoons flour and 2/3 cup cold water, then add to saucepan. Bring the mixture to a boil, stirring constantly, until the gravy is thickened.

Ingredients: Beef Roast, ranch packet, italian salad dressing packet, brown gravy packet, veggies desired

Taco's and Nachos with leftover Pot Roast

Taco's
I turn my leftover pot roast into tasty taco's. I shred the meat, add some black beans, rice, guacamole, sour cream and cheese and fold into a flour tortilla and top with sour cream. They’re great.

Nacho's
Use your leftover pot roast for tasty nacho's as well. Shred the meat on top of tortilla chips and cheese. Warm in the microwave to melt the cheese.

Ingredients; lefttover pot roast, rice, beans, cheese, sour cream, guacamole, tortilla chips (for nacho's)

Kentucky Fried Cole Slaw

I tried this cole slaw and actually really enjoy this recipe! It is so easy to make in advance and goes well with many main dishes.

1/3 cup sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tbsp. white vinegar or apple cider vinegar
2 1/2 tsbp. lemon juice
1 16oz. bag of cole slaw

In a large bowl combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Whish until smooth. Add cole slaw and mix well. Cover and refrigerate for at least 2 hours. I like to add craisins (dried cranberries) to the cole slaw right before serving!

Ingredients: sugar, salt, pepper, milk, mayonnaise, buttermilk, white vinegar, lemon juice, cole slaw

This is a very easy Sunday recipe and has become a favorite in our house.

Pulled Pork Sandwiches

Pork Loin Roast
Mustard
Brown sugar

Put the pork roast in crock pot and add approximately 1 cup of brown sugar and 1 cup of mustard. Let the roast cook for about 4 to 5 hours. Shred the pork and stir. Add additional mustard and brown sugar to taste.

We had this meal with homemade coleslaw which I will add the recipe and baked potatoes! Another favorite in our house is "doctored" up sour cream. My hubbie just adds salt, pepper, garlic powder and onion salt to sour cream. It makes your baked potato tasty!

Ingredients: Pork loin roast, mustard, brown sugar, buns

Crockpot Chili

This is my very simple Crock pot Chili Recipe. I have learned with soup recipes that it is best to add whatever your family likes and will eat.

1 lb. Ground Beef, browned w/ onion. Then, Mix with 1 package(envelope) chili powder

Transfer Ground Beef to your Crock pot and add the following...

2 cans Black Beans (Drained and rinsed)
2 cans Dark Red Kidney Beans (Drained)
1 can pinto beans (Drained)
1 large can crushed tomatoes
1 small can tomato sauce

*Add extra chili powder if desired.

Our Mom always made a good Chili recipe as well, she adds a Large can of Tomato Juice and lots of ketchup in lieu of the crushed tomatoes and tomato sauce.

Cook in the Crock pot on low for 5-6 hrs.

Top with Cheese, Sour Cream or Fritos.

Ingredients; ground beef, onion, packet chili powder, black beans (2), dark red kidney beans (2), pinto beans (1), crushed tomatoes, tomato sauce