Directions:
ROAST BEEF
4 TO 5 LBS RUMP OR SIRLOIN TIP ROAST
GARLIC CLOVES 2 PKG. DRY LIPTON ONION SOUP MIX
1 CUP WATER 1 TBS FLOUR
SALT & PEPPER 2 CANS CREAM OF MUSHROOM SOUP
OVEN BAKING BAG
Stuff roast with garlic cloves, and rub with salt and pepper.
In baking pan, place baking bag, and add flour. Put roast in bag.
Mix water and soup mix, and pour over roast. Cut about 5 slits in baking bag.
Bake at 350? for about 2 hours, or until meat thermometer reads 170? to 180?.
I also use the same ingredients (excluding water and flour) and cook the roast in the crock pot on low for 10 hrs. I prepare the night before in the crock pot, keep refrigerated and place in heated part in the morning before I leave for work. When I come home?.dinner is ready.
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POTATOE HASH
LEFTOVER ROAST
UNCOOKED POTATOES, PEELED & CUBED
Cut leftover roast into bite size cubes. Peel and cut potatoes into about the same size as the roast.
SPINACH PARMESAN
1 SMALL ONION CHOPPED ? CUP MILK
1 CLOVE GARLIC CHOPPED 2 TBL. FLOUR
1 PKG FROZEN SPINACH FRESH GRATED PARMESAN
DEFROSTED AND DRAINED CHEESE
1 STICK BUTTER
DIRECTIONS
Saut? onion and garlic in ? stick butter until tender. Next add flour and blend well. Then add milk, and stir until the consistency of cream sauce. Add cheese and rest of butter. Stir until blended. Add spinach and blend. Serve over Rigatoni or shell pasta.
I also stuff large shell pasta with spinach and cover with marinara sauce
STUFFED SHELLS
MARINARA SAUCE
1 ONION CHOPPED 1 CAN TOMATO SAUCE (16OZ)
1 CLOVE GARLIC CHOPPED OLIVE OIL
SYRUP OR SUGAR GARLIC POWDER
1 CAN STEWED TOMATOES BAYLEAF
(16 OZ) PARSLEY
Saut? onion and garlic in olive oil until tender. Then add tomatoes and tomato sauce. Season with syrup, garlic powder, bay leaf and parsley. Cook about ? hour to 45 minutes while cooking large shells. When shells are cooked, stuff with Spinach Parmesan and cover with Red Sauce. Bake in 350deg over for ? hr.
