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Pot Roast
1 (4 to 5 lb.) beef roast
1 (1-1/4 oz.) package brown gravy mix
1 (1-1/4 oz.) package dried Italian salad dressing
1 (1-1/4 oz.) package dried Ranch dressing mix
1/2 cup water
Place meat in cooking pot. Combine the dried mixes together in a bowl and
sprinkle over the meat. Pour water around the roast.
Cover and cook on LOW setting for 7 to 9 hours.
Pudding Cake
1 box chocolate cake mix
1 package chocolate instant pudding
2 cups sour cream
4 eggs
3/4 cup cooking oil
1 cup hot water
2 tsp. vanilla extract
Combine all ingredients to make a batter. Coat inner walls of cooking pot with
non-stick spray or cooking oil and pour in the batter.
Cover and cook on LOW setting for 5 to 6 hours.
Stroganoff Stew
2-1/2 lbs. top round roast, cubed
3 Tbs. flour
3 Russet potatoes, cube, parboil
2 lg. onions
1 (8oz.) bag frozen peas
2 (10.5 oz.) cream of mushroom soup
1 cup red wine
1 (4 oz.) can sliced mushrooms, drained
1 tsp. ground black pepper
Coat inner walls of cooking pot with non-stick spray or cooking oil. Combine beef
cubes with the flour in the cooking pot. Layer the potatoes on top of the beef
then the onions and peas. In a medium bowl, mix the soup, wine, mushrooms
and black pepper and spread evenly over the meat dish.
Cover and cook on LOW setting for 6 to 7 hours.
Zucchini Italiano Casserole
3-4 med. Zucchini, cut 1/4” slices
1 sml. onion, thinly sliced rings
3 Tbs. extra virgin olive oil
2 cloves garlic, minced
1 Tbs. Kosher salt
2 tsp. fresh basil
2 Tbs.parsley
1/2 tsp. ground black pepper
2 tomatoes, peeled, sliced
1 cup cracker crumbs
4 Tbs. butter, melted
1/2 cup Parmasen cheese
1/2 cup Mozzerella cheese, grated
1/4 cup scallions, sliced
Mix all ingredients into cooking pot except the crackers, butter, cheeses, scallions
and tomatoes. Stir thoroughly. Cover and cook on LOW setting for 5 to 7 hours.
Before serving, pour the mix into and oven proof casserole. Layer tomatoes on
top. Mix butter and crumbs and spread over tomatoes. Top with cheeses and
broil until toppings are browned. Sprinkle scallions on top and serve warm.
RECIPES AND NOTES
