H. Brooks : Recipes


	Pot Roast (Slow Cooker Directions) Pot Roast (approx. 2 lbs.) 1 cup water Salt and Pepper to taster 1-2 tbs. Oil Package of Pot Roast Vegetables 1 envelope Lipton® Beefy Mushroom Soup Place oil in large skillet over medium-high heat. Cook roast in oil until both sides are browned. Remove potatoes from package and cut in half. Place roast and all the vegetables in slow cooker or crock-pot. Sprinkle packet of soup mix over the meat and the vegetables. Pour water over the ingredients. Cover and cook for 8-10 hours or until meat is cooked and vegetables are tender. To thicken drippings for gravy: Remove meat and vegetables from cooker. Place drippings in saucepan. Dissolve .5 cup flour in .5 cups water. Heat drippings to just boiling. Carefully stir in flour/water mixture. Cook until it reaches desired consistency. Pot Roast (Oven Directions) Pot Roast (approx. 2 lbs.) 1 cup water* Salt and Pepper** to taste 1-2 tbs. oil Pot Roast Vegetables (carrots, potatoes and celery) 1 envelope Lipton® Beefy mushroom Soup Place oil in large skillet over medium/high heat. Cook roast in oil until both sides are browned. Remove potatoes from package and cut in half. Place roast, all the vegetables and remaining ingredients in shallow roasting pan. Cover with tight lid or aluminum foil and bake at 325° F. for 2 hours or until meat is cooked and vegetables are tender. To thicken drippings for gravy: Remove meat and vegetables from pan. Place drippings in saucepan. Dissolve .5 cup flour in .5 cup water. Heat drippings to just boiling. Carefully stir in water/flour mixture. Cook until it reaches desired consistency. Dry red wine may be substituted for up to .5 cup water. OR 1 cup beef broth may be used to substitute water. 2 tsp. Mrs. Dash® original may be substituted for the salt and pepper. Old Fashioned Pot Roast* (Slow Cooker Directions) Pot Roast (approx. 2 lbs.) 1 cup water* Salt and Pepper** to taste 1-2 tbs. oil Pot Roast Vegetables (carrots, potatoes and celery) Place oil in large skillet over medium/high heat. Cook roast in oil until both sides are browned. Remove potatoes from package and cut in half. Place roast, all the vegetables and remaining ingredients in slow cooker or crock-pot. Cover and cook on low for 8-10 hours or until meat is cooked and vegetables are tender. To thicken drippings for gravy: Remove meat and vegetables from pan. Place drippings in saucepan. Dissolve .5 cup flour in .5 cup water. Heat drippings to just boiling. Carefully stir in water/flour mixture. Cook until it reaches desired consistency. Dry red wine may be substituted for up to .5 cup water. OR 1 cup beef broth may be used to substitute water. 2 tsp. Mrs. Dash® original may be substituted for the salt and pepper. Old Fashioned Pot Roast* (Oven Directions) Pot Roast (approx. 2 lbs.) 1 cup water* Salt and Pepper** to taste 1-2 tbs. oil Pot Roast Vegetables (carrots, potatoes and celery) Place oil in large skillet over medium/high heat. Cook roast in oil until both sides are browned. Remove potatoes from package and cut in half. Place roast, all the vegetables and remaining ingredients in shallow roasting pan. Cover with tight lid or aluminum foil and bake at 325° F. for 2 hours or until meat is cooked and vegetables are tender. To thicken drippings for gravy: Remove meat and vegetables from pan. Place drippings in saucepan. Dissolve .5 cup flour in .5 cup water. Heat drippings to just boiling. Carefully stir in water/flour mixture. Cook until it reaches desired consistency. Dry red wine may be substituted for up to .5 cup water. OR 1 cup beef broth may be used to substitute water. 2 tsp. Mrs. Dash® original may be substituted for the salt and pepper. Tin Foil Dinner* 1 lb. Ground Beef Reynold’s Hot Bags® (size varies) or aluminum foil formed into bags Package of Stew Vegetables Seasonings of your choice Flour Season ground beef with season salt or salt and pepper, or barbecue sauce. Cut potatoes into fourths. Combine vegetables with seasoned ground beef. Divide into 4 individual servings* or leave as one large serving. Sprinkle inside of aluminum bags with a small amount of flour (helps to lessen the chance of bag bursting from steam build up). Add vegetables and meat. Seal bags carefully to prevent spills. Bake at 325° F. for 30 to 45 minutes or until meat and vegetables are done. OR bake on barbeque grill for 30 to 45 minutes turning them often to prevent burning. Care should be taken when opening bags to prevent burns from steam. Making individual servings allows you to vary ingredients and seasonings ~ great for kids!! Vegetable Beef Soup* For the Slow Cooker or Crock-Pot 1.5-2 lbs. Meaty Soup Bones .5 tsp. thyme 2 tsp. beef bouillon 1 14-16 oz. can of tomatoes Vegetable Soup Mix 1.5 tsp. salt .5 tsp. pepper 6 cups cold water 1 bay leaf (optional) Place soup bones, thyme, bouillon, salt, pepper, water and bay leaf in slow cooker or crock-pot. Cover and cook on low for approximately 8 hours. Remove bone, trim meat from bone and return meat to cooker. Remove bay leaf, if used. Add vegetables and canned tomatoes (including juice). Turn cooker to high, cover and cook for an additional 1-2 hours or until vegetables are tender. Salt and pepper to taste. To vary, add one or more of the following: .5 cup barley or rice 12 oz. canned whole kernel corn one-half head chopped cabbage 12 oz. canned green beans Vegetable Beef Soup 2 tbs. butter 1 quart of beef stock* Vegetable Soup Mix Melt butter in medium sized pan. Add vegetables and cook for 12 minutes, stirring constantly. Add 1 quart of beef stock, cover and cook on low for 45 minutes or until vegetables are tender. Salt and pepper to taste. Optional: Top with shredded cheese or your favorite croutons. Or, serve with warm, crusty bread. Beef bouillon, chicken broth, chicken stock, vegetable broth or water may be used to vary the flavor. Beef Stew* For Slow Cooker or Crock-Pot 1- 1.5 lb. beef stew meat 2 tbs. oil .5 tsp. pepper 2 tsp. Worcestershire sauce Package of Stew Vegetables .5 cup flour 1 cup beef bouillon or beef stock .5 tsp. sugar 2.5 cups water Thickening: .5 cup flour .5 cup water Place .5 cup flour and stew meat pieces in plastic bag and shake to coat the meat. Heat oil in a skillet. Shake excess flour from the meat pieces and cook in oil over medium heat until all sides are browned. Discard any remaining flour. Cut potatoes into fourths. Place potatoes and the rest of the vegetables from this package of stew vegetables, meat, pepper beef bouillon, sugar, Worcestershire sauce and water in slow cooker on low. Cover and cook for 8 to 10 hours. Turn cooker to high for 10 minutes of until mixture bubbles. Dissolve .5 cup flour in .5 cup water, making sure there are no lumps. Stir into mixture in slow cooker. Replace cover and cook for an additional 10 to 15 minutes or until sauce thickens. Add salt and pepper to taste.